Blueberry Lemon Sourdough Bread

Name: Blueberry Lemon Sourdough Bread
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 1 loaf
Ingredients: 2 cups all-purpose flour; 1 cup bread flour; 1 teaspoon salt; 1 tablespoon sugar; 1 cup active sourdough starter; 1 cup warm water; Zest of 1 lemon; 1 cup fresh blueberries

Highlighted under: Sweet Inspirations

I absolutely love making this Blueberry Lemon Sourdough Bread! The combination of tangy lemons and sweet blueberries creates a delightful flavor that never ceases to amaze me. Each bite brings a burst of juicy blueberries, while the sourdough adds a lovely chewiness to the texture. Whether enjoyed for breakfast or as a special treat, this bread is a hit in my household. Plus, it’s surprisingly simple to make, and the baking process fills my kitchen with an irresistible aroma that brings everyone to the kitchen!

Created by

Brielle Thompson

Last updated on 2026-01-24T12:22:12.252Z

When I set out to create this Blueberry Lemon Sourdough Bread, I wanted a recipe that highlights seasonal fruits while showcasing the unique flavors of sourdough. By using a good quality starter and allowing for a longer fermentation period, I achieved a depth of flavor that truly enhances the bread. The inclusion of lemon zest gives it a refreshing twist that elevates the overall taste.

I found that using fresh blueberries helps to create pockets of sweetness throughout the bread, so I always opt for them. My tip is to fold the blueberries in gently during the final stages of mixing to prevent them from breaking apart and turning the dough purple!

Why You'll Love This Recipe
Perfect balance of sweet and tangy flavors
A delightful texture that is both chewy and soft
Great for breakfast, snacks, or dessert

Understanding the Sourdough Base

The active sourdough starter is the soul of this bread, contributing to its unique flavor and chewy texture. When using your starter, ensure it's well-fed and bubbly for optimal fermentation. A starter that has been recently refreshed will yield the best results, as it contains a high number of active yeast cells. If your starter isn’t very active, allow it to sit at room temperature for a couple of hours before mixing it into your dough to boost its activity.

Keep in mind that the hydration level of your starter can affect the final dough consistency. If you're using a stiff starter, you might need to adjust the water quantity slightly to achieve a smooth, workable dough. It’s crucial to monitor your dough during fermentation; the ideal temperature for rising is around 75°F to 80°F (24°C to 27°C), which encourages active yeast behavior. If your kitchen is cooler, extend the fermentation time accordingly.

Flavor Enhancements and Variations

While the combination of blueberries and lemon is unforgettable, feel free to experiment with other fruits. Chopped strawberries, raspberries, or even peaches can provide a delicious twist to this recipe. If substituting fruits, consider adjusting the sugar content, especially if the fruit is sweeter or more acidic than blueberries. Additionally, you could enhance the flavor by adding a teaspoon of vanilla extract or a sprinkle of ground cinnamon into the dough.

For a slightly different texture, consider folding in some seeds or nuts, like poppy seeds or walnuts, which can add an interesting crunch. Just be cautious not to overload the dough, as this may impact its ability to rise properly. These additions can help make the bread uniquely yours while maintaining that lovely sourdough quality.

Ingredients

Bread Ingredients

2 cups all-purpose flour
1 cup bread flour
1 teaspoon salt
1 tablespoon sugar
1 cup active sourdough starter
1 cup warm water
Zest of 1 lemon
1 cup fresh blueberries

Instructions

Step-by-Step Instructions

Mix the Dough

In a large mixing bowl, combine both flours, salt, and sugar. In a separate bowl, mix the sourdough starter with warm water until smooth. Add the lemon zest to the wet ingredients. Gradually add the wet mixture to the dry ingredients and stir until a rough dough forms.

Knead and Ferment

Turn the dough onto a floured surface and knead for about 10 minutes until smooth. Place the kneaded dough in a lightly greased bowl, cover with a cloth, and let it rise in a warm place for 4-6 hours or until doubled in size.

Incorporate Blueberries

Once the dough has risen, gently flatten it and fold in the fresh blueberries. Be careful not to burst the berries. Form the dough into a round shape and place it in a proofing basket. Cover and let it rise for another 1-2 hours.

Bake

Preheat your oven to 450°F (230°C) with a Dutch oven inside. Once hot, carefully turn the dough onto parchment paper, score the top, and transfer it to the Dutch oven. Bake with the lid on for 30 minutes, then remove the lid and bake for another 10 minutes until golden brown.

Cool and Slice

Once baked, remove the bread from the oven and let it cool on a wire rack for at least 30 minutes before slicing. Enjoy your homemade Blueberry Lemon Sourdough Bread!

Pro Tips

For a more intense lemon flavor, consider adding a bit of lemon juice to the dough. Also, storing the bread in a paper bag will help maintain its crustiness!

Storage and Freshness Tips

To keep your Blueberry Lemon Sourdough Bread fresh, store it at room temperature in a bread bag or sealed container. The bread maintains its best texture and flavor for about 2-3 days. If you want to store it for a longer period, consider freezing it. Slice the bread and wrap each piece individually in plastic wrap, then place them in a freezer-safe bag. When you’re ready to enjoy, simply toast or let the slices thaw at room temperature for a quick snack.

Avoid refrigerating the bread as this can lead to staling. If you do happen to have leftover pieces, consider repurposing them into French toast or bread pudding for a delightful breakfast or dessert. The sweet and tangy flavors of the bread make it a perfect base for more delicious recipes.

Troubleshooting Common Issues

If your bread doesn’t rise as expected, the most common culprit is the sourdough starter. Ensure it's active and bubbly before using. If it doesn’t double in size during the initial rise, try extending the fermentation time or placing the dough in a warmer spot. Conversely, if the bread has a dense texture, it may have been over-kneaded or had too little hydration. Always check the dough's consistency; it should be tacky but not overly sticky by the end of kneading.

Another issue could arise during baking; if you notice that the crust is browning too quickly, consider placing a piece of foil over the top during the last few minutes of baking to prevent burning. Conversely, a pale crust could indicate that the oven wasn’t hot enough, so always preheat it with the Dutch oven inside for an even bake that ensures a lovely, golden crust.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries, but they may discolor the dough slightly. Don't thaw them before folding them in.

→ How do I know when the dough has risen enough?

The dough should double in size; you can also do the poke test: gently poke the dough, and if the indentation remains, it’s ready.

→ What can I substitute for sourdough starter?

If you don’t have a sourdough starter, you can use store-bought yeast. Use about 2¼ teaspoons (one packet) of instant yeast in place of the starter.

→ Can I make this bread ahead of time?

Absolutely! You can prepare the dough and let it rise in the refrigerator overnight. Just bring it back to room temperature before baking.