Blueberry Lemon Sourdough Bread Sliced

Name: Blueberry Lemon Sourdough Bread Sliced
Prep time: 20 min
Cook time: 40 min
Total time: 12 h
Yield: 1 loaf
Ingredients: 3 cups all-purpose flour; 1 cup active sourdough starter; 1 cup water (room temperature); 1/2 teaspoon salt; 1/4 cup sugar; 1 lemon (zest and juice); 1 cup fresh blueberries

Highlighted under: Pastry Pleasures

I absolutely love the burst of flavors in this Blueberry Lemon Sourdough Bread. The combination of sweet blueberries and zesty lemon creates a delightful bread that’s perfect for breakfast or as a snack. Baking sourdough can feel intimidating at first, but I found that allowing the dough to ferment overnight truly enhances the flavor and texture. With this recipe, I'm excited to share the simple steps that led to a beautiful loaf, golden crust, and that fruity aroma that fills the kitchen.

Created by

Eliza Thornton

Last updated on 2026-01-22T10:07:15.085Z

When I first tried making sourdough bread, I never imagined that adding blueberries and lemon would transform the basic recipe into something so extraordinary. I experimented with my sourdough starter and played around with different ratios of flour and water. The key to this recipe is to ensure you don’t overmix when adding the berries, so they maintain their shape and flavor.

The tanginess of the lemon complements the sweetness of the blueberries beautifully, making each bite a delightful treat. I recommend allowing the bread to cool completely before slicing, as this helps achieve the perfect texture. Enjoying this bread fresh out of the oven with a little butter is simply heavenly!

You will love this recipe because:
The refreshing taste of lemon brightens the sweetness of blueberries
The chewy crust contrasts beautifully with the soft interior
It's a great way to use up your sourdough starter

Understanding Sourdough

Sourdough bread relies heavily on the fermentation process, which enhances not only the flavor but also the texture. The active sourdough starter provides natural yeast and bacteria, making the dough rise and develop complex flavors over time. It’s important to ensure your starter is bubbly and active before beginning this recipe, as this will significantly affect the rise and crumb structure of your bread.

In this recipe, the use of all-purpose flour helps achieve a balance between structure and tenderness. While you could experiment with whole wheat or bread flour for added nutrition, it may alter the moisture content and fermentation time. If substituting, consider adjusting the water based on the flour's absorption properties.

Incorporating Flavor

Lemon adds a refreshing zing that pairs wonderfully with the natural sweetness of blueberries. When zesting the lemon, be careful to only take the yellow part of the peel, as the white pith can impart a bitter taste. Fresh blueberries work best; frozen can release too much moisture, so if you use them, reduce the water slightly to maintain dough consistency.

To ensure an even distribution of flavors, gently fold the blueberries and lemon mixture into the dough just before shaping. This method prevents the berries from breaking apart and muddying the dough, keeping your final loaf beautifully marbled with fruit.

Troubleshooting and Storage

If your dough does not rise as expected during the first rise, check the temperature of your kitchen; cooler environments slow fermentation. Consider using an oven with just the light on or placing it near a warm spot to encourage bubbling. Also, ensure your starter is active, as a lack of vigor can lead to flat bread.

Once baked, let the bread cool completely before slicing to maintain its structure and moisture. Store the sourdough in a paper bag to allow it to breathe while preventing excess moisture buildup. For longer storage, wrap slices tightly and freeze them; they will keep for up to three months. Toast the slices for a quick snack or breakfast treat when ready to enjoy.

Ingredients

Gather the following ingredients to make your delicious Blueberry Lemon Sourdough Bread:

Ingredients

3 cups all-purpose flour
1 cup active sourdough starter
1 cup water (room temperature)
1/2 teaspoon salt
1/4 cup sugar
1 lemon (zest and juice)
1 cup fresh blueberries

Make sure to use high-quality ingredients for the best flavor.

Instructions

Follow these steps to create your Blueberry Lemon Sourdough Bread:

Mix the Dough

In a large bowl, combine the all-purpose flour, sourdough starter, water, salt, and sugar. Stir until a shaggy dough forms, then cover with a damp cloth.

First Rise

Allow the dough to rest at room temperature for about 8-10 hours, or until it has doubled in size.

Add Berries and Lemon

Gently fold in the lemon zest, lemon juice, and blueberries, being careful not to break the berries.

Shape the Dough

Transfer the dough to a floured surface and shape it into a round loaf. Place it seam-side down in a floured proofing basket.

Second Rise

Let the dough rise again for about 1-2 hours, until puffed.

Bake the Bread

Preheat your oven to 450°F (230°C). Carefully transfer the dough onto a baking sheet or preheated Dutch oven. Bake for 30-40 minutes or until golden brown.

Cool Down

Remove from oven and let the bread cool on a wire rack before slicing.

Enjoy slicing and sharing your delicious loaf!

Pro Tips

For an extra burst of flavor, consider adding a touch of vanilla extract to the dough or some candied lemon peel.

Making Ahead

This Blueberry Lemon Sourdough Bread is ideal for making ahead of time. You can prepare the dough the night before and let it rise overnight in the fridge. This slow fermentation adds deep flavors and allows you to slice the bread easily the next day.

If you have extra starter, consider feeding it the evening before you start to maintain its activity. This way, you ensure your starter is at its peak, which will translate into a higher rise and better texture in your finished loaf.

Variations

While this recipe highlights blueberries and lemon, feel free to experiment with other fruits, such as raspberries or cranberries, each offering a unique flavor profile. For a richer taste, add a handful of chopped nuts like walnuts or almonds to give additional crunch and healthy fats.

For a more decadent version, you could incorporate a cinnamon swirl or cream cheese filling. Just be careful not to overstuff the dough, as it could impact the structural integrity during rising and baking. Adjust sweetness and acidity accordingly, especially if using a fruit with more tartness than blueberries.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just add them directly to the dough without thawing.

→ How do I store the bread?

Store the bread in a paper bag at room temperature for up to three days. For longer storage, slice and freeze.

→ Can I make this recipe without sourdough starter?

Yes, you can use instant yeast instead. Mix 1/2 teaspoon of instant yeast into the dry ingredients and follow the same method.

→ How can I enhance the lemon flavor?

You can add more lemon zest or a splash of lemon extract to intensify the flavor.