Blueberry Lemon Sourdough Bread From Scratch

Name: Blueberry Lemon Sourdough Bread From Scratch
Prep time: 30 min
Cook time: 40 min
Total time: 24 h
Yield: 1 loaf
Ingredients: 100g all-purpose flour; 100g water; 50g active sourdough starter; 500g bread flour; 300g water; 10g salt; 200g fresh blueberries; Zest of 1 lemon; 50g honey

Highlighted under: Sweet Inspirations

I love baking and the joy it brings to my family and friends. Recently, I decided to elevate my regular sourdough bread by adding fresh blueberries and a hint of lemon zest. This delightful combination not only adds a refreshing flavor but also creates a beautiful marble effect in the crumb. By using the natural sourdough starter, the bread emerges with a tangy-sweet profile that pairs beautifully with breakfast or as an afternoon snack. I can't wait to share this simple yet rewarding recipe with you!

Created by

Brielle Thompson

Last updated on 2026-01-24T12:22:15.774Z

When I first tried this Blueberry Lemon Sourdough Bread, I was amazed by how the bright flavors of lemon and the sweetness of blueberries transformed my usual sourdough recipe. It took some experimentation, but the key was adding the lemon zest early in the process to allow the flavors to infuse throughout the dough. The result is a perfectly risen loaf with a delightful burst of fruit in every bite.

I also discovered that using fresh blueberries instead of frozen prevents the dough from becoming too wet. This small change made a huge difference in my bread's texture, leading to a lovely crust and soft, airy interior that everyone raves about. It’s a recipe I’ll definitely keep in my baking rotation!

Why You'll Love This Recipe
The refreshing combination of blueberry and lemon creates a delightful flavor profile.
The natural tang from the sourdough starter enhances the overall taste.
Each slice boasts a tender crumb with bursts of juicy berries throughout.

Understanding the Role of Ingredients

Each ingredient in this blueberry lemon sourdough bread plays a crucial role in achieving the perfect loaf. For instance, bread flour's higher protein content helps develop gluten during mixing and fermentation, which is essential for a good rise. Meanwhile, the addition of honey not only introduces a touch of sweetness but also contributes to the bread's moisture, enhancing its tender crumb. Don't hesitate to experiment with different types of honey for subtle flavor variations.

The fresh blueberries will burst while baking, releasing their juices into the dough and creating a delightful flavor contrast. To ensure that the blueberries stay intact, gently fold them into the dough during the final mixing step. If you find that fresh blueberries aren't available, feel free to use frozen ones; just be sure to thaw and drain them beforehand to avoid excess moisture.

Mastering the Techniques

The stretch and fold technique during bulk fermentation is vital for building strength in your dough. This technique involves gently pulling one side of the dough and folding it over itself, then repeating this with all sides. Perform this every 30 minutes during the first two hours of your bulk fermentation to develop a strong gluten structure without the need for excessive mixing, which can lead to a tough texture.

For the best results during shaping, place the dough on a well-floured surface and be gentle; you want to preserve the air bubbles that have formed during fermentation. A bench scraper can be handy here. When placing your loaf into the proofing basket seam side down, make sure the gluten surface is taut to support a nice rise as it proofs.

Cooling and Storage

Cooling the bread on a wire rack is crucial. If you cut into it too soon, the steam that escapes can leave it gummy. Allowing it to cool for at least an hour ensures the structure sets and that the crumb is light and airy. You'll know it's fully cooled when the base feels firm to the touch and the crust is crisp.

To store your sourdough bread, wrap it in a clean kitchen towel or place it in a paper bag to maintain its crustiness. Avoid plastic bags, as they can trap moisture and lead to a soggy crust. For longer storage, you can slice the bread and freeze individual pieces. Just thaw and toast them when you’re ready to enjoy a slice!

Ingredients

For the Sourdough Starter

100g all-purpose flour
100g water
50g active sourdough starter

For the Bread

500g bread flour
300g water
10g salt
200g fresh blueberries
Zest of 1 lemon
50g honey

Ensure you use fresh blueberries for the best results!

Instructions

Prepare the Sourdough Starter

In a bowl, mix 100g of all-purpose flour, 100g of water, and 50g of active sourdough starter. Cover and let it rest at room temperature for 8 hours or until bubbly.

Mix the Dough

In a large bowl, combine 500g of bread flour, 300g of water, and the prepared sourdough starter. Mix until no dry flour remains, then cover and let it autolyse for 30 minutes.

Add Remaining Ingredients

After autolyse, add 10g of salt, 50g of honey, the zest of 1 lemon, and gently fold in 200g of blueberries. Be careful not to mash the berries.

Bulk Fermentation

Cover the bowl and let the dough rise at room temperature for 4-6 hours, performing stretch and folds every 30 minutes during the first 2 hours.

Shape the Dough

Once bulk fermentation is complete, turn the dough onto a floured surface, shape into a round loaf, and place it seam side down into a floured proofing basket.

Final Proof

Cover the dough and let it proof for 1-2 hours at room temperature, or overnight in the refrigerator for enhanced flavor.

Preheat and Score

Preheat the oven to 450°F (232°C) with a Dutch oven inside. Once hot, carefully transfer the dough into the pot, score the top, and cover.

Bake the Bread

Bake for 30 minutes covered, then remove the lid and bake for an additional 10-15 minutes until golden brown.

Cool and Enjoy

Let the bread cool completely on a wire rack before slicing. Enjoy the delightful aroma and flavor of your homemade creation!

For the best texture, allow the bread to cool for at least an hour before slicing.

Pro Tips

Use ripe, fresh blueberries to enhance the flavor of the bread. Additionally, if you have leftover bread, try making French toast for a delicious breakfast treat.

Baking Tips and Tricks

Baking this sourdough bread in a preheated Dutch oven creates a mini steam oven effect, which helps develop a beautifully crisp crust. Be careful when transferring the dough; use parchment paper to lift it easily without touching the hot pot. Scoring the top of the loaf is also essential, as it allows the bread to expand during baking, preventing it from bursting unexpectedly.

If you're looking for an extra crispy crust, consider placing a few ice cubes in the bottom of the Dutch oven right before covering it. This addition creates more steam during the initial baking phase, enhancing the crust's texture. Just keep an eye on it to avoid any excess moisture that could lead to a soggy bottom!

Serving Suggestions

This blueberry lemon sourdough bread is delicious on its own, but you can elevate your serving experience by adding spreads. A layer of cream cheese or ricotta mixed with a touch of honey complements the sweetness of the blueberries beautifully. For a more indulgent treat, serve it with lemon curd or homemade berry jam for brunch, making it a hit at gatherings.

Consider pairing your bread with a refreshing cup of herbal tea or a splash of sparkling water with lemon for a light afternoon snack. If you're feeling adventurous, try toasting slices and topping them with a dollop of Greek yogurt and a sprinkle of granola for a quick breakfast packed with texture and flavor.

Questions About Recipes

→ Can I use frozen blueberries?

While frozen blueberries can be used, they may make the dough wetter and harder to shape.

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

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

→ What can I do with leftover sourdough starter?

You can use it to make pancakes, waffles, or discard it in other sourdough recipes.

→ Is it necessary to let the dough rise overnight?

No, but an overnight rise enhances the flavor and texture of the bread.