Blueberry Lemon Sourdough Bread Sliced

Name: Blueberry Lemon Sourdough Bread Sliced
Prep time: 20 min
Cook time: 40 min
Total time: 3 h
Yield: 1 loaf
Ingredients: 3 cups all-purpose flour; 1 cup sourdough starter, active; 1 cup warm water; 1/4 cup sugar; 1 teaspoon salt; 1 cup fresh blueberries; Zest of 1 lemon; 1 tablespoon lemon juice; Powdered sugar for dusting; Extra blueberries for garnish

Highlighted under: Golden Crust & Crumbs

I absolutely love baking, and this Blueberry Lemon Sourdough Bread has become one of my go-to recipes. The combination of tangy lemon and sweet blueberries creates a delightful treat that's perfect for breakfast or as a snack. With just the right balance of flavors and the unique texture of sourdough, this bread is not just delicious but also incredibly satisfying to make. Every time I slice into this bread and see the vibrant blue berries, I know I’m in for a treat that will brighten my day.

Created by

Imogen Price

Last updated on 2026-01-22T07:28:18.798Z

When I first decided to pair blueberries with a classic sourdough recipe, I was amazed at how well the flavors harmonized. The lemon not only enhances the sweetness of the blueberries but also adds a refreshing zing that elevates the entire loaf. I found that letting the dough rise longer really developed the flavor, giving it a rich, complex taste that you simply can't rush.

During one of my bakes, I experimented with adding lemon zest directly into the dough, which turned out to be a game changer! The fragrant oil from the zest penetrated the bread beautifully. A tip I’d recommend is to use fresh blueberries if possible, as they release their juices and create delightful pockets of sweetness throughout each slice.

Why You'll Love This Recipe
A perfect blend of sweet and tangy flavors
The chewy texture of sourdough with a fruity twist
Ideal for breakfast, brunch, or a delicious snack

Understanding the Ingredients

The heart of this blueberry lemon sourdough bread lies in the combination of its ingredients. Fresh blueberries are not only a source of natural sweetness but also provide moisture, which keeps the bread tender. When selecting blueberries, opt for plump, firm berries that are dark blue, as they're typically the sweetest. In addition to the blueberries, the lemon zest and juice infuse the bread with a vibrant flavor that cuts through the natural richness of the sourdough.

Using an active sourdough starter is crucial for achieving the right texture and flavor in this bread. An active starter should be bubbly and have a pleasant sour aroma. If your starter is not active, consider feeding it at least 8 hours before starting the recipe. This will ensure that your dough rises properly and develops the iconic chewy sourdough crust.

Kneading and Shaping Techniques

Kneading the dough is a vital step in developing gluten, which gives the bread its structure and chewiness. Aim for a smooth, elastic dough that springs back when poked. If the dough feels excessively sticky, sprinkle in small amounts of flour while kneading, but avoid adding too much as it can result in a dense loaf. When folding in the blueberries, be gentle to keep the berries intact, ensuring a burst of flavor with every slice.

Shaping the loaf properly will also affect its final appearance. After punching down the risen dough, shape it into a tight loaf by folding the dough onto itself and rolling it tightly. This technique helps create surface tension, which results in a beautifully risen loaf. Make sure to place the seam-side down in the greased pan to prevent it from unrolling during the second rise.

Ingredients

Gather the following ingredients to create a flavorful Blueberry Lemon Sourdough Bread:

Bread Ingredients

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

Optional Toppings

Powdered sugar for dusting
Extra blueberries for garnish

Ensure all ingredients are ready before you start baking!

Instructions

Follow these steps to make your delicious Blueberry Lemon Sourdough Bread:

Mixing the Dough

In a large bowl, combine the warm water and sugar. Stir until dissolved, then add the sourdough starter. Gradually mix in the flour and salt until a shaggy dough forms. Incorporate the lemon zest and juice into the mixture.

Kneading the Dough

Transfer the dough to a floured surface and knead for about 10 minutes until smooth. Gently fold in the blueberries, being cautious not to break them.

First Rising

Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise for 1 hour or until doubled in size.

Shaping

Once risen, punch down the dough and shape it into a loaf. Place it into a greased loaf pan.

Second Rising

Cover the loaf with a cloth and let it rise for another 30 minutes.

Baking

Preheat the oven to 375°F (190°C). Bake the loaf for 30-40 minutes until golden brown and hollow sounding when tapped.

Cooling

Remove from oven and let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Enjoy your freshly baked Blueberry Lemon Sourdough Bread!

Pro Tips

For added flavor, consider drizzling a lemon glaze on top once the bread has cooled. It adds a lovely sweetness that complements the tartness of the lemon and blueberries.

Serving Suggestions

This blueberry lemon sourdough bread is versatile and can be enjoyed in various ways. For breakfast, try toasting a slice and spreading a generous layer of butter to enhance its flavor and richness. Pairing it with a light cream cheese spread can also elevate your brunch experience. If you're feeling indulgent, consider serving it with lemon curd or a dollop of whipped cream for dessert.

For a delightful afternoon snack, slice the bread and serve it with a cup of tea or coffee. It also makes a great base for French toast; just soak the slices in an egg mixture and cook until golden. The tangy blueberries and zesty lemon will add a unique twist to this classic dish.

Storage and Freezing Tips

To maintain the freshness of your blueberry lemon sourdough bread, store it in an airtight container at room temperature for up to three days. If you notice any signs of staleness or hardening, you can refresh the bread by warming it briefly in the oven at 350°F (175°C) for about 5-10 minutes. This will help restore some of its original softness.

For longer storage, you can freeze the bread. Slice it first and wrap each piece tightly in plastic wrap, followed by aluminum foil. This double wrapping helps prevent freezer burn. You can freeze the slices for up to three months. When ready to enjoy, simply toast them straight from the freezer or let them thaw at room temperature for a few hours.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries, but be sure to add them directly from the freezer to avoid them turning mushy.

→ How do I know when the bread is done?

The bread should be golden brown and sound hollow when tapped on the bottom. An internal temperature of about 200°F (93°C) also indicates that it's cooked through.

→ How should I store the leftover bread?

Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

→ Can I add other fruits?

Absolutely! You can substitute or add other fruits like raspberries or cranberries for different flavors.