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; Juice of 1 lemon; 200g fresh blueberries

Highlighted under: Sweet Baking Inspiration

I love creating unique sourdough breads, and this Blueberry Lemon Sourdough Bread is a vibrant twist that never fails to impress. With the tangy freshness of lemons paired with sweet blueberries, this bread is perfect for brunch or as a snack. The crust is perfectly crisp while the inside remains delightfully soft. I can’t tell you how satisfying it is to see the colorful berries peeking through the crust, making it not just a treat for the taste buds, but for the eyes as well. Give it a try next time you’re in the mood to bake!

Created by

Victoria Hall

Last updated on 2026-02-01T21:03:35.872Z

Create this delightful Blueberry Lemon Sourdough Bread that holds a special place in my baking repertoire. I found that incorporating fresh lemon juice and zest really elevates the flavor profile and balances perfectly with the sweetness of the blueberries. The secret is to let the dough ferment overnight, which develops those beautiful sourdough flavors and ensures a perfect rise.

The first time I baked this bread, I was pleasantly surprised by the burst of freshness each slice provided. The aromatic citrus combined with the juicy blueberries makes every bite a refreshing delight. This is one recipe I always come back to for family gatherings and special occasions.

Why You'll Love This Recipe
Vibrant flavors of lemon and fresh blueberries come together perfectly.
Sourdough fermentation gives it a unique flavor profile and texture.
A stunning centerpiece for any brunch or gathering.

Understanding the Ingredients

The ingredients in this Blueberry Lemon Sourdough Bread work together to create a harmonious balance of flavors. Bread flour is chosen for its higher protein content, which contributes to the bread's structure and chewiness. The fresh blueberries not only add sweetness but also moisture, enhancing the bread's soft texture. The lemon zest and juice introduce a bright acidity that complements the sourdough's tang, ensuring that each bite is refreshing and flavorful.

For the best results, use fresh, high-quality blueberries, as their flavor and juiciness significantly impact the final loaf. Frozen blueberries can be used in a pinch but may release excess moisture, potentially altering the dough’s consistency. If you go this route, slightly reduce the water in the recipe to avoid ending up with a soggy dough.

Mastering the Fermentation Process

Fermentation plays a crucial role in developing the flavor and texture of sourdough bread. The long bulk fermentation of about 6 hours allows the wild yeast and bacteria in the sourdough starter to create complex flavors while developing gluten structure. It's important to be attentive during the first 2 hours; perform stretch and folds every 30 minutes to strengthen the dough. Look for visual cues—when the dough becomes more elastic and smooth, you know you're on the right track.

Temperature can also affect fermentation. Ideally, maintain a room temperature of around 75°F (24°C) for optimal dough activity. If your kitchen is cooler, consider extending the fermentation period by an hour or two. A warm spot, such as near an oven, can help if you find your dough isn't rising sufficiently within the recommended time frame.

Ingredients

For the Dough

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

Ensure all ingredients are room temperature before starting. If using frozen blueberries, thaw and drain excess moisture before adding them to the dough.

Instructions

Mixing the Dough

In a large mixing bowl, combine the bread flour and water, stirring until no dry flour remains. Let it rest for 30 minutes (autolyse) to allow the flour to hydrate.

Incorporating Ingredients

After the autolyse, add the sourdough starter, salt, lemon juice, and lemon zest. Mix until well combined. The dough will be sticky.

Bulk Fermentation

Cover the bowl with a damp cloth and let it ferment at room temperature for approximately 6 hours, performing stretch and folds every 30 minutes for the first 2 hours.

Adding Blueberries

Gently fold in the blueberries after the bulk fermentation is complete. Be careful not to crush them.

Pre-shaping and Shaping

Turn the dough out onto a lightly floured surface and pre-shape it into a round. Let it rest for 20 minutes, then shape it according to your preferred method.

Final Proof

Place the shaped dough into a proofing basket, seam side up. Cover and let it proof for about 2-3 hours or until doubled in size.

Baking

Preheat your oven to 475°F (245°C) with a Dutch oven inside. Once preheated, carefully transfer the dough into the hot Dutch oven and bake for 30 minutes covered, then 15 minutes uncovered until golden brown.

Cooling

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

Enjoy your homemade Blueberry Lemon Sourdough Bread as is, or try it with a spread of butter for a delightful treat!

Pro Tips

For best flavor, use fresh blueberries and let your sourdough starter be active before using it in the recipe.

Troubleshooting Common Issues

If your dough feels overly sticky and difficult to handle during shaping, don't worry! This is often due to the high hydration level, especially with the addition of blueberries. Lightly flour your work surface and your hands to make shaping easier without incorporating too much additional flour, which could alter the balance of wet and dry ingredients.

Another potential issue is uneven distribution of blueberries. To prevent them from sinking or being crushed during the mixing phase, gently fold them in with a light hand once the dough has completed its bulk fermentation. This minimizes the risk of bursting and ensures a more visually appealing loaf with scattered blueberries throughout.

Serving and Storing Your Bread

Once baked, allow your bread to cool completely on a wire rack for at least an hour. This step is crucial; slicing too early can result in a gummy texture due to trapped steam. Once cooled, the bread can be stored at room temperature for up to 3 days, wrapped in a cloth or placed in a paper bag to maintain crispness. For longer storage, consider slicing and freezing the bread in an airtight container, where it can last for about a month.

Enjoy this bread toasted with a pat of butter or as a base for a delectable French toast. The brightness of the lemon and sweetness of the blueberries make it perfect for pairing with yogurt or a fruit salad for a delightful breakfast or brunch dish. Don't hesitate to experiment by adding nuts or spices to the dough for a personalized twist!

Questions About Recipes

→ Can I use frozen blueberries?

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

→ How do I know if my dough has fermented enough?

The dough should have doubled in size and have a bubbly appearance.

→ Is it possible to add other fruits?

Definitely! Other berries like raspberries or blackberries can work well too.

→ How should I store the bread after baking?

Store the bread in a paper bag at room temperature or freeze it if you want to keep it longer.