Lemon Blueberry Sourdough Bread Bakery Style

Name: Lemon Blueberry Sourdough Bread Bakery Style
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1 loaf
Ingredients: 2 cups all-purpose flour; 1 cup bread flour; 1 cup ripe sourdough starter; 1 cup water; 1 teaspoon salt; 2 tablespoons sugar; Zest of 1 lemon; 1 cup fresh blueberries; 1 tablespoon lemon juice; 1 tablespoon sugar (for sprinkling on top)

Highlighted under: Sweet Inspirations

I can't resist the warm aroma of freshly baked Lemon Blueberry Sourdough Bread wafting through my kitchen. The combination of tangy lemon and sweet blueberries creates a delightful burst of flavor in every slice. Over the years, I've perfected this recipe to ensure a soft, tender crumb that has a beautiful crust, making it look and taste like it came straight from a bakery. Baking with sourdough adds depth and character, and I'm excited to share this delectable recipe with you!

Created by

Brielle Thompson

Last updated on 2026-01-22T10:43:13.651Z

During one of my weekend baking sessions, I decided to experiment with adding seasonal fruits to my sourdough bread. I stumbled upon the perfect combination of tart lemons and juicy blueberries, which took my classic recipe to a whole new level. The first time I baked it, my family couldn’t get enough, and they raved about the delightful, fruity explosion in every bite.

This method works wonderfully because the sourdough fermentation enhances the flavors, making the bread not only delicious but also incredibly soft. Remember to use ripe blueberries for the best results, as they burst and infuse sweetness throughout the loaf!

Why You'll Love This Recipe
Bright lemon flavor harmonizes perfectly with the sweetness of blueberries.
The chewiness of sourdough adds a delightful texture.
Great as breakfast toast or a sweet snack!

The Role of Sourdough in Flavor Development

Sourdough starter is not just a leavening agent; it plays a crucial role in developing complex flavors in your Lemon Blueberry Sourdough Bread. The natural fermentation process introduces subtle tanginess and enhances the aromatic qualities of the bread. When combined with lemon zest, the two create a bright flavor profile that is refreshing yet comforting. This unique combination ensures that each slice is packed with flavor, making it a standout choice for breakfast or as a midday treat.

Moreover, the acidity from the sourdough helps balance the sweetness of the blueberries. As the bread bakes, the flavors meld beautifully, allowing the sweetness of the fruit to shine without becoming overly sugary. Using a ripe sourdough starter, ideally at its peak of activity, ensures optimal fermentation, giving your bread a delightful rise and a satisfying chew.

Perfecting Your Baking Technique

To achieve the ideal texture, pay careful attention to your dough during the resting and rising phases. The initial rest period of 30 minutes allows gluten to relax, which helps create a tender crumb. Be mindful of the environmental factors that can affect rise time; cooler kitchens may require longer fermentation. Look for the dough to double in size, which is a visual cue that fermentation is successful.

When shaping your loaf, gentle handling is key. Use lightly floured hands and a bench scraper if necessary to avoid tearing the dough. This maintains the integrity of air bubbles that contribute to the chewy texture. After shaping, allow the dough to proof until it feels puffy and springy, about 1-2 hours. An over-proofed dough can lead to a dense texture, so keep an eye on it!

Serving and Storage Tips

Once your Lemon Blueberry Sourdough Bread has baked and cooled, consider how you’d like to enjoy it. It’s spectacular on its own, but also pairs beautifully with a dollop of cream cheese or a smear of butter. For an extra special treat, try slicing it and toasting it lightly—this enhances the flavors while adding a pleasant crunch.

For storage, wrap the cooled loaf in parchment paper and then place it in a plastic bag at room temperature. This will keep it fresh for up to three days. If you anticipate not finishing the bread within that time, consider slicing it and freezing individual pieces. You can reheat frozen slices in a toaster or oven to enjoy that freshly baked experience anytime!

Ingredients

For the Dough

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

Toppings

1 tablespoon lemon juice
1 tablespoon sugar (for sprinkling on top)

Instructions

Steps

Prepare the Dough

In a large mixing bowl, combine the all-purpose flour, bread flour, sourdough starter, water, salt, sugar, and lemon zest. Mix until a shaggy dough forms. Allow it to rest for 30 minutes.

Incorporate Blueberries

Gently fold in the blueberries to the dough, being careful not to crush them. Shape the dough into a ball and place it in a lightly greased bowl to rise until doubled in size, about 3-4 hours.

Shape and Proof

Once risen, gently deflate the dough and shape it into a loaf. Place it into a greased loaf pan and let it proof for another 1-2 hours.

Preheat Oven

Preheat your oven to 425°F (220°C).

Bake the Bread

Before baking, brush the top of the dough with lemon juice and sprinkle sugar on top. Bake for 30 minutes or until golden brown. Let it cool before slicing.

Enjoy!

Pro Tips

For an extra tang, consider adding a bit more lemon zest according to your taste. Also, using frozen blueberries? Just throw them into the batter without thawing to avoid excess moisture.

Ingredient Substitutions

If you're looking to adjust this recipe for dietary needs, there are a few substitutions that work well. For a gluten-free option, consider using a gluten-free flour blend suitable for baking in place of all-purpose and bread flour. Just be sure to include a binding agent, such as xanthan gum, to help replicate the chewy texture of traditional sourdough.

Additionally, if fresh blueberries are not available, frozen blueberries work perfectly too. Just add them straight to the dough without thawing. This might cause some color bleeding, resulting in a marbled effect, which is both beautiful and delicious.

Troubleshooting Tips

If your dough isn't rising as expected, check the activity level of your sourdough starter. It should be bubbly and have doubled in size before you begin. If it’s sluggish, feed it and let it activate longer before using it in the recipe.

Another common issue is a dry loaf. This can occur if there's too much flour added during mixing or shaping. Always measure your flour accurately using the spoon-and-level method to avoid excess flour, which can lead to a dense bread.

Baking Variations

Feel free to experiment with different flavor combinations! For instance, swapping blueberries for raspberries or adding poppy seeds can create interesting variations. You might also consider infusing the dough with herbs like rosemary to complement the lemon flavor beautifully.

If you enjoy a slightly sweeter bread, you can add a touch more sugar to the dough or mix in a handful of white chocolate chips alongside the blueberries. This will create a delightful flavor contrast with the tartness of the lemon.

Questions About Recipes

→ Can I use whole wheat flour?

Yes, you can substitute part of the all-purpose flour with whole wheat flour, but ensure you maintain the hydration.

→ How do I store the bread?

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

→ Can I use dried blueberries instead of fresh?

Yes, but consider soaking them in hot water before adding them to the dough to rehydrate.

→ What can I serve with this bread?

This bread is delicious on its own or served with butter, cream cheese, or lemon curd.