Blueberry Lemon Sourdough Bread

Name: Blueberry Lemon Sourdough Bread
Prep time: 30 min
Cook time: 45 min
Total time: 5 h
Yield: 1 loaf
Ingredients: 3 cups all-purpose flour; 1 cup active sourdough starter; 1 cup lukewarm water; 1 teaspoon salt; 2 tablespoons sugar; Zest of 1 lemon; 1 cup fresh blueberries

Highlighted under: Baking Moments

I absolutely love baking this Blueberry Lemon Sourdough Bread, especially when the blueberries are in season. The tangy touch of lemon perfectly complements the bread's sour flavor, and each slice is bursting with juicy blueberries. This recipe has quickly become a favorite in my home. The combination of flavors and textures makes it a delightful treat for breakfast or a snack. Plus, the aroma that fills the kitchen while it bakes is simply irresistible!

Created by

Adeline Morris

Last updated on 2026-01-24T12:25:13.296Z

Baking has always been a therapeutic experience for me, and this Blueberry Lemon Sourdough Bread is one of my go-to recipes. I remember the first time I decided to combine sourdough with fresh blueberries and zesty lemon; the result was a delightful surprise! The technique of using an overnight sourdough starter really enhances the flavor and texture of the bread.

While making this bread, I discovered that letting the dough rest after mixing is key to developing gluten, which gives the loaf its wonderful structure. I often add a bit more lemon zest than the recipe calls for because I love that extra zing in every slice!

Why You'll Love This Recipe
Bright and tangy flavor from fresh lemons
Sweet bursts of juicy blueberries in every bite
The perfect blend of sourdough and sweet fruit for breakfast or dessert

The Role of Sourdough Starter

Your sourdough starter is the heart of this Blueberry Lemon Sourdough Bread. It not only provides the natural fermentation but also contributes to the bread's unique flavor profile. Make sure your starter is active and bubbly; this ensures a good rise and a lovely tang. If your starter isn't quite ready, consider feeding it the night before or even a few hours before starting this recipe for optimal results.

Feed your starter with a mixture of equal parts water and flour; this boosts its activity. The right balance of flour-to-water ratio will help create the ideal environment for the yeast to thrive. Remember, a strong starter can make all the difference in achieving the delightful sour notes in this bread.

Handling Blueberries with Care

Fresh blueberries add bursts of sweetness and moisture, but they are delicate. When folding them into your dough, do so gently to avoid bursting the berries. If you find that your blueberries are too ripe, consider lightly dusting them with flour before adding them to the dough. This can help prevent them from sinking to the bottom during the rise.

If fresh blueberries aren't available, you can substitute them with frozen ones. Just be sure to add them straight from the freezer and mix them in carefully to avoid excess juice in your dough, which could affect the overall texture. Adjust the baking time slightly, as frozen berries may require a bit longer to retain their shape during baking.

Storage and Serving Suggestions

Once baked, let your Blueberry Lemon Sourdough Bread cool completely on a wire rack before slicing; this allows the crumb to set. To store, wrap the loaf in a clean towel and keep it at room temperature for up to three days, or freeze it for longer storage. To reheat, place slices in a toaster or warm them in the oven until the edges are golden and slightly crispy.

This bread is versatile! Serve it sliced as is, or spread a little cream cheese for a delightful morning treat. For a cozy dessert, consider toasting slices and topping them with a drizzle of honey or a dollop of yogurt, paired with some fresh lemon zest for an extra zing!

Ingredients

Ingredients for Blueberry Lemon Sourdough Bread

For the Dough

3 cups all-purpose flour
1 cup active sourdough starter
1 cup lukewarm water
1 teaspoon salt
2 tablespoons sugar
Zest of 1 lemon
1 cup fresh blueberries

Make sure to choose ripe blueberries for the best flavor!

Instructions

Mix the Ingredients

In a large bowl, combine the flour, water, sourdough starter, salt, and sugar. Mix until a shaggy dough forms.

Add Blueberries and Lemon Zest

Gently fold in the lemon zest and blueberries, being careful not to crush the berries.

First Rise

Cover the bowl with a damp cloth and let it rise in a warm place for about 3-4 hours.

Shape the Dough

After the first rise, turn the dough onto a lightly floured surface and shape it into a loaf.

Second Rise

Place the shaped dough into a proofing basket and let it rise for another 1-2 hours.

Preheat and Bake

Preheat your oven to 450°F (230°C). Bake the bread for 40-45 minutes until golden brown.

Let the bread cool completely before slicing for the best texture.

Pro Tips

For best results, ensure your sourdough starter is active and bubbly. You can also experiment with adding nuts for extra texture.

Troubleshooting Common Issues

If your bread does not rise as expected, it could be due to an inactive sourdough starter. Always perform a float test before starting the recipe: if a spoonful of starter floats in water, it's ready to use. Additionally, environmental factors such as temperature can play a role; ensure your dough is in a warm area for optimal fermentation.

Another common issue is excess moisture in the dough, which can occur due to over-mixing or using extremely juicy blueberries. If this happens, sprinkle a bit more flour on your work surface while shaping your loaf to help manage stickiness without compromising dough integrity.

Variations of the Recipe

Don’t hesitate to get creative with the flavor combinations! Try adding other fruits like raspberries or chopped strawberries for a mixed berry version. For an extra depth of flavor, consider adding a sprinkle of cinnamon or nutmeg with the dry ingredients; this pairs beautifully with both the blueberries and the lemon.

To make a healthier version, you can substitute half of the all-purpose flour with whole wheat flour. This adds fiber and a nutty flavor while still maintaining the bread’s texture. Just keep in mind that whole wheat absorbs more water, so you may need to adjust the amount of water slightly.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but do not thaw them before adding; this will help keep the dough from becoming overly wet.

→ How do I store leftover bread?

Store it in a sealed bag at room temperature for up to 3 days, or freeze it for longer storage.

→ Can I adjust the sweetness of the bread?

Absolutely! Feel free to decrease the sugar if you prefer a less sweet loaf.

→ What if my sourdough starter isn’t very active?

Make sure to feed your starter 4-6 hours before using it in the recipe to ensure it’s bubbly and active.