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: 3 cups all-purpose flour; 1 cup bread flour; 1 1/2 cups warm water; 1 cup active sourdough starter; 1/4 cup sugar; 1 teaspoon salt; Zest of 1 lemon; 1 cup fresh blueberries

Highlighted under: Golden Crust & Crumbs

I absolutely love baking with fresh fruit, and this Blueberry Lemon Sourdough Bread is one of my favorite recipes to whip up. The combination of zesty lemon and sweet blueberries creates a delightful balance that brightens up the traditional sourdough flavor. The process may seem a bit lengthy, but the incredible aroma that fills my kitchen and the first bite of this scrumptious bread make every moment worthwhile. It's perfect for breakfast or as a delightful afternoon snack with coffee, and I can't wait for you to try it!

Created by

Imogen Price

Last updated on 2026-01-24T08:37:16.354Z

When I first thought about incorporating blueberries into my sourdough, I was hesitant. However, after testing the recipe multiple times, it became clear that the burst of flavor they provide is unmatched. The tanginess of the lemon accentuates the natural sweetness of the blueberries, and I love how the color adds a beautiful touch to the bread.

One key tip I learned is to let the dough rest during fermentation for longer than usual so that it develops a unique texture and flavor profile. I've found that the longer fermentation not only enhances the sourdough taste but also allows the blueberries to integrate beautifully into the bread, resulting in a moist and flavorful loaf.

Why You'll Love This Recipe
Zesty lemon flavor paired with fresh blueberries
Soft and airy texture with a perfect crust
Great for breakfast, snacks, or dessert

Mastering the Sourdough Technique

Sourdough baking can be intimidating, but understanding the fermentation process is key. Your active sourdough starter is what gives this Blueberry Lemon Sourdough Bread its unique flavor and texture. Make sure your starter is bubbly and at its peak activity before using it—this ensures a good rise and a tangy flavor. If your starter has been dormant for a while, feed it a day or two before baking to awaken those beneficial bacteria and yeast.

The kneading process is essential for developing the gluten structure needed to achieve that soft and airy crumb. Instead of traditional kneading, you might consider the 'folding' technique used in sourdough baking. After mixing your ingredients, let the dough rest for 20-30 minutes, then stretch and fold the dough over itself every 30 minutes for the first two hours. This technique improves dough strength without the fatigue of continuous kneading.

Flavor Enhancements and Variations

To elevate the flavor of your Blueberry Lemon Sourdough Bread further, consider adding herbs or spices. A teaspoon of dried lavender pairs beautifully with the blueberries and lemon, contributing a fragrant note that complements the bread’s natural sweetness. Alternatively, you can infuse the water with a hint of vanilla extract for a subtle warmth that rounds out the fruit flavors.

If you're looking to modify the sweetness, you can reduce the sugar to 2 tablespoons if you prefer a less sweet bread. This adjustment allows the natural tang of the sourdough and the tartness of the blueberries to shine through. You could also experiment with different fruits; raspberries or chopped peaches work well and provide a delightful twist on the original recipe.

Ingredients

For the Bread

3 cups all-purpose flour
1 cup bread flour
1 1/2 cups warm water
1 cup active sourdough starter
1/4 cup sugar
1 teaspoon salt
Zest of 1 lemon
1 cup fresh blueberries

Instructions

Mix the Dough

In a large mixing bowl, combine the all-purpose flour, bread flour, sugar, and salt. In another bowl, mix the warm water and active sourdough starter until well combined. Gradually mix the wet ingredients into the dry ingredients and knead until a sticky dough forms.

Add Lemon Zest and Blueberries

Gently incorporate the lemon zest and blueberries into the dough, being careful not to crush the blueberries. Cover the bowl with a damp cloth and let it rest for about 1 hour.

First Rise

Allow the dough to rise in a warm place for about 4-6 hours until it has doubled in size.

Shape the Loaf

Lightly flour a work surface, then turn the dough out and shape it into a round loaf. Place it onto a parchment-lined baking sheet.

Second Rise

Cover the shaped loaf with a cloth and let it rise for another 2-3 hours.

Preheat the Oven

In the last 30 minutes of the second rise, preheat your oven to 450°F (230°C).

Bake the Bread

Bake the loaf in the preheated oven for 40-45 minutes, or until the crust is golden brown and it sounds hollow when tapped.

Cool and Serve

Allow the bread to cool on a wire rack before slicing. Enjoy your Blueberry Lemon Sourdough Bread fresh or toasted!

Pro Tips

For best results, use ripe blueberries and allow the dough to ferment longer. This will enhance the flavor and texture of your bread.

Storage Tips

Once cooled, your Blueberry Lemon Sourdough Bread should be stored in a paper bag at room temperature for up to three days. This allows the crust to remain crisp while preventing moisture buildup. If you prefer softer bread, you can wrap it in plastic wrap, but note that this might affect the crust's texture.

For longer storage, consider slicing the bread and freezing it. Place the slices in a zip-top freezer bag, ensuring to remove as much air as possible before sealing. This way, you can enjoy your delicious bread toasted directly from the freezer for up to three months, making it a convenient option for quick breakfasts or snacks!

Troubleshooting Common Issues

If your bread doesn't rise as expected, check the temperature of your environment. Ideally, dough should rise in a warm area (around 75-80°F or 24-27°C) to encourage fermentation. If your kitchen is cooler, consider placing the bowl in the oven with only the light on to create a warm environment, or place it near a heat source while monitoring it closely.

Another common issue is dense bread. If your loaf comes out too heavy, it might be due to over-kneading or not incorporating enough air during the folding stages. Remember to be gentle when adding the blueberries and lemon zest to avoid crushing the berries, as this impacts the final texture. Properly following rise times is crucial; don’t rush it—allow your dough to truly double in size.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but be sure to thaw and drain them first to avoid excess moisture in the dough.

→ How do I store the bread?

Store the bread at room temperature in a bread box or tightly wrapped in plastic. It will stay fresh for up to 3 days.

→ Can I substitute the all-purpose flour?

You can use whole wheat flour, but it may alter the texture and rise of the bread.

→ What should I do if my bread doesn't rise?

Make sure your sourdough starter is active and bubbly. If it's not, you'll need to feed it and wait for it to become vibrant again.