Blueberry Lemon Sourdough Bread

Name: Blueberry Lemon Sourdough Bread
Prep time: 30 min
Cook time: 45 min
Total time: 12 h
Yield: 1 loaf
Ingredients: 500g bread flour; 350g water, at room temperature; 100g active sourdough starter; 10g salt; Zest of 1 lemon; 200g fresh blueberries

Highlighted under: Classic Collection

I absolutely love baking this Blueberry Lemon Sourdough Bread! The combination of tangy lemon and sweet blueberries creates a delightful balance that brightens my mornings. Each slice is perfectly moist and has a vibrant flavor that just bursts in your mouth. I appreciate how the natural tang of sourdough complements the sweetness of the berries, making every bite an indulgent experience. Whether enjoyed fresh out of the oven or toasted with a bit of butter, this bread has become a staple in my kitchen and an absolute crowd-pleaser for brunch gatherings.

Created by

Loretta Winslow

Last updated on 2026-02-01T17:57:35.706Z

During my quest to perfect sourdough bread, I stumbled upon the extraordinary combination of blueberries and lemon. I decided to give it a try, and it exceeded all my expectations! The tangy flavor from the sourdough, paired with the fresh burst of blueberries and zesty lemon, creates a loaf that is not only delicious but also attractive. I found that using a blend of fresh blueberries and a hint of lemon zest truly elevates this bread.

Initially, I was concerned about incorporating fruit into my sourdough without making it too wet. However, I learned that adding the blueberries just before the final stretch-and-fold helps evenly distribute them throughout the dough without compromising its structure. This method retains the sourdough's beautiful texture while delivering an amazing flavor.

        Why You'll Love This Recipe
        Bright lemon flavor enhances the sweetness of the blueberries.
The sourdough base provides a lovely chewy texture.
Perfect for breakfast or a refreshing snack.

      

The Role of Sourdough

The foundation of this Blueberry Lemon Sourdough Bread is the active sourdough starter, which not only adds a distinct tanginess but also improves the overall texture. A well-fed starter ensures that the bread rises adequately and develops those beautiful air pockets, giving it a chewy crust and moist crumb. If your starter isn't very active, consider feeding it with whole wheat flour for a few days prior to baking; this can boost its activity and add more flavor to your bread.

During the bulk fermentation stage, the dough needs to rise in a warm environment, typically around 75°F to 80°F (24°C to 27°C). This warmth activates the yeast, which works in tandem with the starter. If your kitchen is particularly cold, you can place the dough in a turned-off oven with the light on, creating a cozy micro-environment. Make sure to monitor the rise visually; look for a dough that has doubled in size and displays a bubbly surface.

Incorporating Blueberries

Adding blueberries to the dough not only enhances the flavor but also adds a burst of moisture that can change the texture. Incorporate the blueberries gently during the final stretch and fold, which prevents them from breaking apart and ensures even distribution. I recommend using fresh blueberries for optimal flavor and texture, but if they're out of season, you can substitute with frozen ones—just ensure to thaw and drain them first to prevent excess moisture in the dough.

Remember that blueberries will release juices during baking, contributing to a beautiful marbling effect within the bread. If you prefer a more intense blueberry flavor without compromising structure, consider mashing a portion before mixing them into the dough. Just be aware that this can slightly alter the final appearance and may make the bread heavier.

Serving and Storage Tips

Once your bread has cooled, it's perfect for slicing and serving warm with a pat of butter. This bread pairs wonderfully with a cup of tea or coffee. For a unique twist, try toasting the slices and adding cream cheese topped with a hint of lemon zest; it brings out the citrus notes beautifully. You could also use it for French toast or to make decadent breakfast sandwiches with fruit preserves and mascarpone cheese.

To keep your Blueberry Lemon Sourdough Bread fresh, store it at room temperature in a closed paper bag for up to three days. If you want to prolong its shelf life, consider slicing and freezing it. This way, you can toast slices directly from the freezer; just pop them into the toaster without thawing for a quick, delicious breakfast treat anytime!

Ingredients

Gather these ingredients to make your own Blueberry Lemon Sourdough Bread:

For the Dough

500g bread flour
350g water, at room temperature
100g active sourdough starter
10g salt
Zest of 1 lemon
200g fresh blueberries

Ensure you have everything ready before you start the process!

Instructions

Here are the steps to create your delicious Blueberry Lemon Sourdough Bread:

Mix the Dough

In a large bowl, combine the bread flour, water, and sourdough starter. Mix until there are no dry spots. Cover and let it rest for 30 minutes.

Add Salt and Lemon Zest

After the autolyse, sprinkle the salt and lemon zest over the dough. Use wet hands to knead the salt into the dough until fully incorporated.

Bulk Fermentation

Cover the dough and let it rise for 4 to 6 hours at room temperature. Every hour, perform a stretch and fold, incorporating the blueberries during the last stretch.

Pre-shape and Rest

Lightly flour the dough and pre-shape it into a round. Let it rest for 30 minutes, covered with a towel.

Final Shape

Shape the dough into a loaf and place it seam-side up into a floured banneton. Cover and let it proof for 2 to 4 hours at room temperature or overnight in the refrigerator.

Preheat and Bake

Preheat your oven to 450°F (230°C). Once ready, turn the dough out onto a parchment-lined baking sheet. Use a sharp knife to make a few slashes on top and bake for about 45 minutes until golden.

Cool and Enjoy

Remove the bread from the oven and let it cool on a wire rack for at least an hour before slicing.

Your Blueberry Lemon Sourdough Bread is ready to be enjoyed!

Pro Tips

For best results, use very ripe blueberries. Freshly zested lemon will enhance the aroma and flavor significantly. Experiment with the proofing time
you might find a longer cold fermentation enriches the flavor even more.

Troubleshooting Common Issues

If your dough does not rise as expected, it may be due to inadequate fermentation time or a weak starter. Always perform a float test on your starter before using it; a freshly fed starter should float in water. If it doesn't, consider adjusting the feeding schedule or using a smaller amount of starter to give it a better chance of rising.

Another common issue is over-proofing the dough, which can cause it to collapse during baking. An over-proofed dough might look very puffy and have a soft texture. To avoid this, monitor your dough closely and perform the poke test—gently poke the dough, and if it springs back slowly, it’s ready to be shaped.

Making Ahead and Variations

If you're planning for a special brunch or event, prepare the dough a day in advance. After the final shaping, you can place the dough in the refrigerator to slow down fermentation overnight. This not only enhances the flavor but also makes the baking process smoother on the day of serving, just remember to bring it back to room temperature before baking for the best results.

For a twist on flavor, experiment by adding in herbs like thyme or lemon balm, which can complement the blueberry and lemon pairing beautifully. You could also swap out some of the bread flour for whole wheat flour to create a heartier loaf, which still holds the vibrant flavors of the blueberries and lemon zest.

Questions About Recipes

→ Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries, but they may release more moisture, so adjust the water in your dough accordingly.

→ How do I store leftover sourdough bread?

Store the bread in a paper bag at room temperature for up to two days. For longer storage, wrap it tightly in plastic and freeze.

→ Can I add more lemon flavor?

Certainly! Increase the lemon zest or add a bit of lemon juice, but be careful not to add too much liquid to the dough.

→ What can I serve with Blueberry Lemon Sourdough Bread?

This bread pairs beautifully with cream cheese, butter, or your favorite jam. It also makes great French toast!