Blueberry Lemon Sourdough Bread

Name: Blueberry Lemon Sourdough Bread
Prep time: 30 min
Cook time: 40 min
Total time: 3 h
Yield: 1 loaf
Ingredients: 1 cup active sourdough starter; 1 1/2 cups all-purpose flour; 1/2 cup whole wheat flour; 1/2 cup lukewarm water; 1 teaspoon salt; 1 tablespoon honey; 1 cup fresh blueberries; Zest of 1 lemon

Highlighted under: Home Baking Collection

I absolutely love making Blueberry Lemon Sourdough Bread on lazy weekends. The tangy sourdough perfectly complements the sweet burst of blueberries, while the lemon zest brightens up the flavors beautifully. Baking this bread not only fills my home with a delightful aroma, but it also gives me the satisfaction of crafting something unique. I’ve honed the technique over time, and I can assure you that the combination of the sourdough’s chewiness and the juicy berries makes it incredibly rewarding. Give it a try; you’ll be amazed at how wonderfully everything comes together!

Created by

Emily Carter

Last updated on 2026-01-24T09:49:34.972Z

Blueberry Lemon Sourdough Bread is a personal favorite of mine, and it's become a staple in my house. I remember the first time I tried this recipe, I was blown away by how the tangy flavor of the sourdough balanced perfectly with the sweet blueberries and zesty lemon. The recipe allows for flexibility, and I learned that using fresh blueberries rather than frozen makes a significant difference in flavor and texture.

One tip I discovered along the way is to let your dough rise slowly in the fridge overnight. This not only enhances the sour flavor but also results in a chewy crust that I truly adore. I always look forward to that first slice, warm and spread with butter, it never disappoints!

Why You'll Love This Recipe
The delightful combination of sweet blueberries and zesty lemon.
A satisfying chewiness from the sourdough that keeps you coming back for more.
Perfect for breakfast, dessert, or a cozy afternoon snack.

The Role of Ingredients

Each ingredient in this Blueberry Lemon Sourdough Bread plays a vital role in achieving its unique flavor and texture. The active sourdough starter not only helps the bread rise but adds a tangy depth. Whole wheat flour contributes a nutty taste, balancing the sweetness of the blueberries and the citrus notes from the lemon zest. If you don’t have whole wheat flour, you can substitute with additional all-purpose flour, but the flavor may be slightly less complex.

Fresh blueberries are, of course, the stars of this recipe. Their natural sweetness bursts through the chewy crumb of the sourdough, providing contrast. Be gentle when folding them into the dough; crushing them may lead to a purple-tinted loaf rather than one with distinct, vibrant bursts of fruit. If fresh blueberries aren’t available, frozen can be used, but be sure to reduce the kneading time to prevent excessive juice release.

Troubleshooting Common Issues

One common issue people encounter when making sourdough is dough that doesn’t rise adequately. If your dough hasn’t doubled within the 2-hour timeframe, consider the temperature of your environment. Ideally, the dough should rise in a warm spot (75°F to 85°F). If necessary, place it near a gentle heat source like an oven that’s turned off but still warm, or even cover the bowl with a blanket to maintain warmth.

Another potential problem is a dense texture in the final bread, which can happen if the starter isn’t active enough. Make sure your sourdough starter is bubbly and has doubled in size before using it. Additionally, over-kneading during the incorporation of the salt and blueberries can also compact the dough. Aim for a smooth and elastic dough without excessive kneading once you’ve added the additions.

Storing and Serving Your Bread

Once your Blueberry Lemon Sourdough Bread has cooled, it’s essential to store it properly to maintain its lovely texture. Wrap the loaf in a clean kitchen towel or place it in a paper bag to keep the crust crisp. For longer storage, consider slicing the bread and freezing individual pieces in an airtight bag, where it can last up to three months. To enjoy, simply toast the slices directly from the freezer for a delightful treat.

Serving options for this bread are versatile. Toast it lightly and spread with a dab of unsalted butter for breakfast or serve as a luxurious afternoon snack. You can also pair it with a creamy cheese like mascarpone for an indulgent dessert. A drizzle of honey or a sprinkle of powdered sugar can elevate it even more for special occasions.

Ingredients

Gather these fresh ingredients to make the perfect Blueberry Lemon Sourdough Bread:

Ingredients

1 cup active sourdough starter
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup lukewarm water
1 teaspoon salt
1 tablespoon honey
1 cup fresh blueberries
Zest of 1 lemon

With everything prepped, you’re ready to start making your delicious bread!

Instructions

Follow these steps to create your Blueberry Lemon Sourdough Bread:

Mix the Dough

In a large mixing bowl, combine the sourdough starter, lukewarm water, honey, and lemon zest. Stir in the all-purpose and whole wheat flours until a shaggy dough forms. Cover the bowl and let it rest for 30 minutes.

Add Salt and Blueberries

After the dough has rested, sprinkle the salt on top and knead until incorporated. Gently fold in the blueberries, being careful not to crush them.

First Rise

Cover the bowl with a damp cloth and let the dough rise in a warm place for about 2 hours, or until it has doubled in size.

Shape the Dough

Once risen, turn the dough out onto a floured surface. Shape it into a round loaf and place it in a floured proofing basket. Cover and let it rest for an additional 30 minutes.

Preheat the Oven

Preheat your oven to 450°F (230°C) and place a Dutch oven inside to heat up.

Bake Your Bread

Carefully remove the Dutch oven, place the loaf inside, cover, and bake for 30 minutes. Remove the lid and bake for an additional 10 minutes until golden brown.

Cool and Enjoy

Let the bread cool on a wire rack for at least 30 minutes before slicing to allow the flavors to develop.

Now you’re ready to enjoy your freshly baked Blueberry Lemon Sourdough Bread!

Pro Tips

For best results, ensure your sourdough starter is active and bubbly before beginning. If you can, let your dough cold proof in the refrigerator overnight to enhance flavor.

Making Ahead and Variations

If you're looking to save time, you can prepare the dough the night before. After mixing the initial ingredients and letting it rise, shape the dough and place it in the floured proofing basket, then cover and refrigerate overnight. In the morning, let it come to room temperature for about an hour before baking. This not only saves time but also enhances the bread’s flavor due to the prolonged fermentation.

For additional flavor variations, consider adding spices or nuts. A teaspoon of cinnamon can complement the blueberries beautifully, while chopped walnuts or pecans provide a delightful crunch. You might also experiment by substituting different fruits, such as raspberries or sliced peaches, but keep in mind that juicy fruits may require adjustments to the dough’s hydration levels.

Enhancing Flavor and Aroma

To deepen the flavors in your Blueberry Lemon Sourdough Bread, don't hesitate to incorporate a splash of vanilla extract or almond extract into the dough. Just a teaspoon can subtly enhance the aromatic profile without overpowering the lemon and berry notes. I often find that small adjustments in flavor can yield surprising and delightful results.

Moreover, consider adding a sprinkle of coarse sea salt or a lemon glaze on top after baking. For a lemon glaze, simply mix powdered sugar with lemon juice until a pourable consistency is achieved, then drizzle over the cooled loaf. This enhances the citrus flavor and adds a perfect sweet touch to the crust, making your bread not just a treat for the mouth but also for the eyes.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but fresh blueberries provide a better texture and flavor.

→ How do I know when my bread is done baking?

The bread should be golden brown and sound hollow when tapped on the bottom.

→ Can I make this bread without a sourdough starter?

You can use commercial yeast; however, the flavor and texture will differ.

→ How should I store leftovers?

Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.