Blueberry Lemon Sourdough Bread Sliced

Name: Blueberry Lemon Sourdough Bread Sliced
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 1 loaf
Ingredients: 1 cup sourdough starter, active; 1 cup warm water; 3 cups all-purpose flour; 1 teaspoon salt; 2 tablespoons sugar; 1 tablespoon lemon zest; 1 cup fresh blueberries, washed and dried

Highlighted under: Baking & Desserts

I absolutely adore making this Blueberry Lemon Sourdough Bread! The moment I slice into it, the aroma of fresh lemons mixed with sweet blueberries fills my kitchen. It's the perfect blend of tangy and sweet, and the sourdough base adds a delightful chewiness that keeps you coming back for more. Whether it's for breakfast or an afternoon snack, this bread is a treat that's always welcome in my home. It’s a recipe I enjoy sharing with friends and family, as it’s a little slice of happiness with each bite.

Created by

Rowan Tate

Last updated on 2026-01-22T08:55:12.027Z

When I first tried making this Blueberry Lemon Sourdough Bread, I was struck by how the blueberries burst with flavor and the lemon zest added a refreshing brightness. I learned that allowing the dough to ferment overnight enhances the sour flavor while keeping the blueberries intact. This technique not only improves the texture but also deepens the flavor, making each slice a delightful experience.

To ensure the blueberries don't sink in the dough, I toss them in flour before folding them in. This little trick has consistently yielded a loaf that's beautifully speckled with blueberries and has the perfect chewy crust. It's become a staple in my baking repertoire!

        Why You'll Love This Recipe
        The delightful contrast of tart lemon with sweet blueberries
A chewy, crusty exterior complemented by a soft, fluffy interior
Perfect for breakfast, snacks, or as a homemade gift

      

Understanding the Ingredients

The key to achieving the unique flavor of Blueberry Lemon Sourdough Bread lies in the balance between the sweet blueberries and the bright, zesty lemon. The lemon zest not only provides a refreshing citrus note but also complements the sourness of the dough, making each bite a delightful experience. Fresh blueberries contribute moisture and sweetness, so be sure to choose ripe, unblemished berries for the best results. If using frozen, allow them to thaw and pat them dry to minimize excess moisture in the dough.

Sourdough bread relies on a healthy, active starter for leavening. A well-maintained starter should be bubbly and double in size within 4-6 hours of feeding. For this recipe, making sure your starter is ripe will ensure proper rise and texture. If your starter isn’t quite ready or if you're new to sourdough, you could replace it with 1 teaspoon of instant yeast, but the bread will miss out on some of the complex flavors that the fermentation process brings.

Kneading and Shaping Tips

Kneading is an essential step that develops the gluten in the dough, giving the bread its unique texture. I recommend using the 'stretch and fold' method if you prefer a less-intensive approach: stretch the dough from one side and fold it over itself. Repeat this process every 5 minutes for the first 30 minutes of kneading. This method works particularly well for sourdough and allows for better incorporation of the blueberries without crushing them during traditional kneading.

When shaping your loaf, work gently to avoid deflating the dough too much, especially after the bulk fermentation. Use a light hand to maintain the gas bubbles developed during rising, which contributes to the bread's airy structure. If you're using a loaf pan, make sure it's well-greased to prevent sticking. A dusting of flour or parchment paper can also help in easy removal after baking.

Baking and Storage

Baking the bread requires a preheated oven set to 375°F (190°C) to ensure that the crust develops properly. Placing a pan of water in the oven can help create steam, which contributes to a chewy crust and enhances oven spring. Keep an eye on the loaf in the last few minutes of baking; it’s done when it reaches a golden brown color and sounds hollow when tapped. If you're unsure, a food thermometer can help—aim for an internal temperature of around 200°F (93°C).

Once cooled, this bread can be stored in an airtight container at room temperature for up to 3 days. To extend its life, consider slicing the bread and freezing it—simply wrap individual slices in plastic wrap and store them in a freezer bag. When ready to enjoy, thaw at room temperature or pop slices in the toaster for a quick, warm treat. If you find leftovers after making this delightful bread, it’s also delicious when transformed into French toast!

Ingredients

For the Sourdough Bread

1 cup sourdough starter, active
1 cup warm water
3 cups all-purpose flour
1 teaspoon salt
2 tablespoons sugar
1 tablespoon lemon zest
1 cup fresh blueberries, washed and dried

Ensure all ingredients are at room temperature before starting for the best results.

Instructions

Prepare the Dough

In a large mixing bowl, combine the warm water and sourdough starter, stirring to mix. Gradually add the flour, sugar, lemon zest, and salt, mixing until a shaggy dough forms.

Knead the Dough

Turn the dough out onto a lightly floured surface. Knead for about 10 minutes until smooth and elastic. Place back in the bowl and cover with a damp cloth.

Let it rest for 30 minutes.

Incorporate Blueberries

After resting, gently fold in the blueberries and shape the dough into a ball. Place it in a greased bowl, cover, and allow it to rise for about 1-2 hours or until doubled in size.

Shape and Second Rise

Once the dough has risen, turn it out onto a floured surface, gently deflate, and shape it into a loaf. Place it in a prepared loaf pan, cover, and let rise for another 30 minutes.

Bake the Bread

Preheat your oven to 375°F (190°C). Bake the loaf for about 35 minutes or until golden brown and sounds hollow when tapped on the bottom. Let it cool in the pan for 10 minutes before transferring to a wire rack.

For the best flavor, let the bread cool completely before slicing.

Pro Tips

For an even more pronounced lemon flavor, add a tablespoon of lemon juice to the dough before mixing.

Serving Suggestions

This Blueberry Lemon Sourdough Bread pairs beautifully with various spreads. For a delightful breakfast or brunch, try slathering a slice with cream cheese or butter, and perhaps a sprinkle of additional lemon zest for an extra zing. A drizzle of honey can also elevate the sweetness and enhance the flavor profile, making it a treat that's hard to resist.

For a more indulgent experience, consider toasting the bread and topping it with yogurt and freshly sliced fruit for a simple dessert. The tangy yogurt balances the sweetness of the blueberries, creating a refreshing finish. This bread also makes a wonderful sandwich base; layer it with savory ingredients like goat cheese and arugula for a unique twist.

Variations to Try

Feel free to experiment with the flavor profile of your Blueberry Lemon Sourdough Bread. For a nutty twist, consider adding chopped walnuts or almonds for texture. Alternatively, you can substitute half of the blueberries with raspberries or blackberries to create a mixed berry version. Just remember to adjust the sweetness according to your preference, as different berries have varying levels of tartness.

If you want to infuse your bread with even more lemony flavor, incorporate a tablespoon of lemon juice into the dough. This not only enhances the citrus taste but also helps keep the bread moist. For a vegan version, use aquafaba instead of egg washes, and try a plant-based butter alternative for spreading after baking.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, frozen blueberries work well too! Just make sure to thaw and dry them before adding.

→ How long can I store the bread?

You can store it at room temperature in a bread bag for up to 3 days or freeze it for up to 3 months.

→ What can I serve with this bread?

It pairs beautifully with butter, cream cheese, or even a light drizzle of honey.

→ Is this recipe suitable for beginners?

It's ideally suited for intermediate bakers. However, beginners are welcome to try with careful following of each step.