Blueberry Lemon Sourdough Bread

Name: Blueberry Lemon Sourdough Bread
Prep time: 30 min
Cook time: 40 min
Total time: 24 h
Yield: 1 loaf
Ingredients: 500g bread flour; 300g active sourdough starter; 10g salt; 300ml water; 200g fresh blueberries; Zest of 1 lemon; Juice of 1 lemon

Highlighted under: Whisk & Wonder

I love baking bread, and this Blueberry Lemon Sourdough Bread has become one of my favorites. The lively burst of fresh blueberries combined with the zesty notes of lemon creates a delightful flavor that brightens your day. Plus, sourdough lends a wonderful tangy depth to the bread, resulting in a soft, fluffy texture. The process may take some time, but the rewards are absolutely worth it when you pull a warm loaf from the oven, filling your kitchen with an irresistible aroma.

Created by

Mia Jefferson

Last updated on 2026-01-24T11:04:26.877Z

I remember the first time I baked this Blueberry Lemon Sourdough Bread. It was a sunny Saturday morning, and I decided to try integrating seasonal berries into my sourdough starter. The tanginess from the sourdough perfectly complemented the sweet blueberries and the bright lemon zest. I used a two-day process that allowed the flavors to develop beautifully.

One tip I can share is to add the blueberries just before shaping the dough. It helps prevent them from breaking apart, leading to a lovely fruit-filled loaf that’s bursting with flavor. The satisfaction of slicing into this beautiful bread is truly unparalleled!

        Why You'll Love This Recipe
        Burst of fresh blueberries with a citrusy lemon twist
Crispy crust with a soft and tender interior
Ideal for breakfast, toast, or as an afternoon snack

      

Embracing the Sourdough Process

Sourdough baking can be an art form, and understanding the fermentation process is key for achieving the perfect loaf. As the active sourdough starter ferments, it builds flavor and texture through the natural rise. The first rise, or bulk fermentation, can take anywhere from 4 to 6 hours depending on the ambient temperature. If your kitchen is cooler, you might consider increasing the rise time slightly to ensure proper development.

Kneading is another crucial step, as it helps to develop gluten structure in the dough, leading to a better rise and texture. Aim for a smooth, elastic feel after roughly 10 minutes of kneading. If the dough feels too sticky, you can sprinkle in a tiny bit more flour, but be cautious not to overdo it; a wet dough is essential for achieving that fluffy crumb.

Perfectly Incorporating Blueberries

Adding the blueberries requires a gentle touch to avoid smashing the fruit. After the first rise, flatten the dough slightly instead of rolling it out. This preserves air pockets that contribute to the airy texture of the loaf. Fold the blueberries into the dough delicately, ensuring an even distribution without puncturing the fruit. This attention to detail will result in a beautiful loaf with pockets of bursting blueberries throughout.

If you're concerned about the blueberries sinking, you might consider tossing them in a bit of flour before incorporating them into the dough. This helps create a barrier that prevents them from collapsing during the baking process. However, keep in mind that this technique may also slightly alter the moisture levels in the dough.

Storage and Serving Suggestions

Once baked, allow your Blueberry Lemon Sourdough Bread to cool on a wire rack for at least an hour. This cooling period is vital for setting the crust and preventing a gummy interior when sliced. The bread can be stored at room temperature in a paper bag for up to three days or frozen for longer storage. To reheat, simply wrap the bread in foil and warm it in a 350°F (175°C) oven until just heated through.

This bread is versatile; serve it as a delightful breakfast alongside a smear of cream cheese or butter. It also makes a delightful sandwich base or afternoon snack when enjoyed with a cup of tea. For an extra twist, consider adding chopped nuts or spices like cinnamon to the dough for variation in future bakes.

Ingredients

Gather the following ingredients for the best results:

Ingredients

500g bread flour
300g active sourdough starter
10g salt
300ml water
200g fresh blueberries
Zest of 1 lemon
Juice of 1 lemon

Make sure all ingredients are at room temperature for even mixing.

Instructions

Follow these steps carefully to create your Blueberry Lemon Sourdough Bread:

Mix the Ingredients

In a large bowl, combine the bread flour, active sourdough starter, salt, water, lemon juice, and lemon zest. Mix until a rough dough forms.

Knead the Dough

Turn the dough onto a floured surface and knead it for about 10 minutes until it's smooth and elastic.

First Rise

Place the dough into a lightly oiled bowl, cover, and let it rise at room temperature for about 4 hours or until doubled in size.

Incorporate the Blueberries

Gently flatten the dough and carefully fold in the fresh blueberries. Be cautious not to break them.

Shape the Dough

Shape the dough into a round loaf and place it into a floured banneton. Cover and let it rest for another 2 hours.

Preheat the Oven

Preheat your oven to 450°F (230°C) with a Dutch oven inside.

Score and Bake

Once the oven is hot, carefully place the dough into the Dutch oven, score the top, and bake covered for 30 minutes. Remove the lid and bake for an additional 10 minutes until golden brown.

Cool and Serve

Let the bread cool on a wire rack for at least an hour before slicing. Enjoy your delicious Blueberry Lemon Sourdough Bread!

Slice and serve this delightful bread fresh or toasted with a spread of butter.

Pro Tips

For best results, use blueberries that are firm and free from blemishes. If you're using frozen blueberries, do not thaw them before adding to the dough to prevent excess moisture.

Understanding Ingredients

The combination of fresh blueberries and lemon zest brings a fresh dimension to your sourdough bread. Blueberries not only provide sweetness but also a burst of moisture that complements the sourdough's tanginess. When choosing blueberries, opt for plump, ripe ones for the best flavor and texture. If fresh isn't available, frozen can work too—just make sure to thaw and drain them to avoid excess moisture.

Each ingredient in this recipe plays a crucial role. The bread flour is essential for gluten development, while the sourdough starter contributes natural leavening and flavor. Salt not only enhances taste but also strengthens the dough structure during fermentation. Using fresh lemon juice and zest adds acidity, brightening the overall flavor profile and balancing the sweetness of the blueberries.

Troubleshooting Your Loaf

If your loaf doesn’t rise as expected, check the activity of your sourdough starter. It should be bubbly and double in size within a few hours of feeding. If it isn't active, your bread may lack the necessary lift. You can troubleshoot this by preparing your starter in warmer conditions or using partially heated water while mixing the dough to encourage fermentation.

Another common issue is a dense texture, which can result from insufficient kneading or an overly wet dough. If it feels too wet, hold back on the water next time or increase the kneading time. Remember to keep ambient temperatures in mind; a warm environment aids fermentation and rise, while cooler temperatures can stall the process.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but do not thaw them before adding to the dough to avoid excess moisture.

→ How can I know when the bread is fully baked?

The bread should have a deep golden crust and sound hollow when tapped on the bottom.

→ What can I do with leftover bread?

You can toast it, make French toast, or even use it for bread pudding.

→ How do I store the bread?

Keep the bread wrapped in parchment paper and then in a plastic bag at room temperature for up to 3 days, or freeze for longer storage.