Meet your new favorite twist on classic sourdough: Lemon Blueberry Sourdough Bread. Imagine tangy, chewy sourdough with bright lemon zing and pockets of juicy blueberries hiding in every slice—it’s like breakfast and dessert decided to team up. With just a few simple ingredients and your trusty sourdough starter, this loaf is easier to make than you’d think.

Sliced lemon blueberry sourdough bread showing an airy crumb filled with blueberries and hints of lemon zest.

Table of Contents

The Essential Ingredients for Lemon Blueberry Sourdough Bread

Key Ingredients You Need for the Recipe

To make this lemon blueberry sourdough bread, you’ll need a few essential ingredients:

Sourdough Starter: The backbone of the bread, giving it that characteristic tang. You can use a homemade starter or buy one from a local bakery.
Flour: A combination of all-purpose flour and whole wheat flour works best, as it provides structure and flavor.
Blueberries: Fresh blueberries are ideal for this recipe, but you can also use frozen ones. They should be ripe for the best flavor.
Lemon Zest: Fresh lemon zest adds a burst of citrus flavor, making this bread light and aromatic.
Water: To hydrate the dough and activate the sourdough starter.
Salt and Sugar: Essential for flavor and to control the fermentation process.
Optional Add-ins: A touch of honey or olive oil can add extra moisture to the dough and enhance the flavor.

Substitutes for Lemon Blueberry Sourdough Bread

If you have dietary preferences or restrictions, there are a few substitutions you can make:

Vegan or Dairy-Free: You can omit any dairy products and use plant-based substitutes like almond milk or coconut milk in place of regular milk. Vegan butter or olive oil can be used instead of butter.
Gluten-Free Options: If you are gluten-sensitive, substitute the all-purpose flour with a gluten-free flour blend, though it might require some adjustments to the hydration levels in the dough. Be sure to use a gluten-free sourdough starter.

For a fruity twist beyond bread, check out our Heartfelt Cupcake Harmony recipe, where berries and cream come together in perfect harmony.

Step-by-Step Guide to Making Lemon Blueberry Sourdough Bread

Preparing the Sourdough Starter

If you don’t already have a sourdough starter, you’ll need to prepare one ahead of time. Start by mixing equal parts flour and water and allowing the mixture to ferment for several days. Feed it with flour and water every 12 hours until it becomes bubbly and rises predictably.

If you already have an active starter, make sure it’s well-fed before using it for this recipe to ensure a strong rise and optimal flavor development.

Mixing the Dough

Once your starter is ready, it’s time to mix the dough. Here’s how:

In a large mixing bowl, combine the sourdough starter, water, and flour. Stir until the dough starts to come together. You may need to add a little extra water if the dough feels too dry.
Add the lemon zest and a pinch of salt to the mixture, and stir to combine.
Gently fold in the blueberries, being careful not to crush them. You can toss the blueberries in a bit of flour to prevent them from sinking during baking.
Once the dough is fully mixed, cover it with a damp cloth and let it rest for 30 minutes. This resting period allows the dough to hydrate fully, which is crucial for proper fermentation.

Shaping and Baking Lemon Blueberry Sourdough Bread

Shaping Your Dough

Once the dough has rested and has been properly hydrated, it’s time to shape it into a loaf. Follow these steps:

Turn the dough out onto a lightly floured surface: Gently punch down the dough to release any air bubbles. This will help create a more even texture in the bread.
Shape the dough into a round or oval loaf: Using your hands, gently fold the edges of the dough towards the center, creating a smooth top. Turn the dough over so the seam is on the bottom, and use your hands to tuck the edges under, forming a taut surface.
Use a proofing basket or a bowl: To help the dough maintain its shape while it rises, place the shaped dough into a proofing basket lined with a clean cloth or a bowl lined with parchment paper.
Cover and let it rise: Allow the dough to proof for about 4-6 hours at room temperature or refrigerate it overnight for a slower, more flavorful rise. The dough should double in size and feel soft and airy when gently pressed.

Baking Tips for a Perfect Rise

Baking sourdough can be a bit tricky, but with the right technique, you can achieve the perfect loaf. Here are some essential tips:

Preheat your oven with a Dutch oven or baking stone inside: The Dutch oven creates steam, which helps the bread rise and develop a crisp, golden crust.
Score the dough: Right before placing the dough into the oven, use a sharp knife or bread lame to score the top. This allows the bread to expand while baking and helps it rise evenly.
Bake at a high temperature: Set the oven to 475°F (245°C) and bake the bread with the lid on for the first 20 minutes. This traps steam and allows the dough to rise. After 20 minutes, remove the lid and lower the temperature to 450°F (230°C), baking for an additional 30-40 minutes until the loaf is golden brown and sounds hollow when tapped on the bottom.
Cool the bread: Once the bread is baked, remove it from the oven and allow it to cool on a wire rack. This helps preserve the texture and prevents the bread from becoming soggy.

Troubleshooting Common Problems in Sourdough Bread

Why is My Bread Too Dense?

If your bread turns out dense, there could be a few reasons. Here’s how to troubleshoot:

Starter Issues: If your sourdough starter wasn’t fully active or well-fed, the dough might not have risen properly. Make sure your starter is bubbly and has doubled in size before using it.
Underproofing: If the dough hasn’t risen enough before baking, it can result in a denser loaf. Be patient and give your dough enough time to rise. If necessary, extend the proofing time or use the refrigerator for an overnight rise.
Too Little Hydration: Sourdough dough should be slightly sticky. If your dough is too dry, it may not rise properly. Add more water, a little at a time, until the dough is soft and slightly tacky to the touch.

Why Did the Blueberries Burst in the Bread?

It’s common for blueberries to burst during baking, but you can prevent this by following these tips:

Toss the blueberries in flour: Before adding the blueberries to the dough, lightly dust them with flour. This helps prevent them from sinking to the bottom and bursting as they bake.
Use fresh blueberries: Fresh blueberries tend to hold their shape better than frozen ones. If using frozen, make sure to add them directly from the freezer to prevent excess moisture from being released during mixing.

Lemon Blueberry Sourdough Bread Recipe

Author: Angie
Total Time: Approximately 7-10 hours (including rise time)

Print Recipe

Description

Lemon Blueberry Sourdough Bread is a perfect blend of tangy lemon zest and juicy blueberries, combined with the chewy, airy texture of sourdough. The burst of fresh flavors in each bite makes it an ideal treat for breakfast, a light snack, or even as a dessert.

Ingredients

Scale

1 cup sourdough starter (active and bubbly)
1 cup warm water
3 cups all-purpose flour
1 cup whole wheat flour
1 tbsp sugar
1 tsp salt
Zest of 2 lemons
1 ½ cups fresh blueberries (or frozen, thawed)
1 tbsp olive oil (optional, for moisture)
1 tbsp honey (optional, for sweetness)

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Instructions

Prepare the dough: In a large bowl, combine the sourdough starter, warm water, and flour. Mix until the dough comes together. Add the sugar, salt, lemon zest, and olive oil (if using), and knead the dough for about 5-7 minutes, until smooth.
Rest and rise: Cover the dough with a damp cloth and let it rise for about 4-6 hours at room temperature or refrigerate overnight for a slower rise.
Add the blueberries: After the first rise, gently fold in the blueberries, ensuring not to crush them. Dust the blueberries with a little flour to prevent them from sinking.
Shape and proof: Shape the dough into a round or oval loaf. Place it in a proofing basket or bowl, cover it, and let it rise for 2-3 more hours until it has doubled in size.
Preheat the oven: Preheat your oven to 475°F (245°C). Place a Dutch oven inside to heat up, which will help create a crispy crust.
Bake the bread: Once the dough is fully proofed, carefully place it into the preheated Dutch oven or baking stone. Score the top of the dough with a sharp knife. Cover with a lid and bake for 20 minutes, then reduce the temperature to 450°F (230°C) and bake for an additional 30-40 minutes, until the bread is golden brown and sounds hollow when tapped.
Cool: Let the bread cool on a wire rack for at least 30 minutes before slicing.

Prep Time: 10 mins
Cook Time: 60 minus

Storing and Serving Lemon Blueberry Sourdough Bread

How to Store Leftovers

After baking, lemon blueberry sourdough bread should be stored properly to maintain its freshness:

Room Temperature: Keep the bread in a paper bag or a bread box for up to 2-3 days.
Freezing: If you have leftovers or want to make a batch ahead of time, slice the bread and freeze it. Wrap it tightly in plastic wrap or foil, and store it in an airtight bag for up to 3 months.

Serving Suggestions

Lemon blueberry sourdough bread is versatile and can be served in many ways:

Breakfast: Toast a slice and spread butter or cream cheese for a delightful breakfast treat.
Dessert: Serve it with a drizzle of honey or a dollop of whipped cream for a light dessert option.
Pairings: This bread pairs wonderfully with a cup of tea, coffee, or fresh fruit for a light, refreshing meal.

If you love the zesty brightness of lemon in your bread, you might also enjoy our Lemon Cream Snowball Cookies for a sweet, citrusy treat.

Frequently Asked Questions (FAQs)

How do I know when my sourdough bread is done?

Sourdough bread is done when it reaches an internal temperature of around 200°F (93°C). To check, insert a thermometer into the center of the loaf. Additionally, the bread should sound hollow when tapped on the bottom, and the crust should be golden brown.

Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries, but keep in mind that they may release more moisture during mixing and baking. To prevent them from sinking to the bottom, lightly toss them in flour before adding them to the dough.

How long does sourdough bread last?

When stored properly, sourdough bread can last 2-3 days at room temperature. For longer storage, freeze the bread, and it will stay fresh for up to 3 months.

Conclusion

Lemon blueberry sourdough bread is a delicious and unique take on traditional sourdough. With its tangy lemon zest, juicy blueberries, and chewy, airy texture, it’s perfect for breakfast, dessert, or a special treat. By following the steps in this article and using our troubleshooting tips, you can create a loaf that’s sure to impress.