Blueberry Lemon Sourdough Bread Recipe

If you love the tangy charm of sourdough with a fruity twist, then you’re in for a real treat with this Blueberry Lemon Sourdough Bread Recipe. It’s one of those recipes that I’ve come back to again and again because the combination of fresh blueberries and bright lemon zest creates a loaf that’s both refreshing and comforting. Trust me, once you try this, you’ll be excited to share it with friends and family—and maybe even treat yourself to an extra slice (or two!). Keep reading and I’ll walk you through every step to nail this beautiful loaf in your own kitchen.

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Ingredients You’ll Need

For this Blueberry Lemon Sourdough Bread Recipe, the ingredients are straightforward, allowing those fresh flavors to truly shine. Using active sourdough starter and bread flour is essential for that perfect rise and chewy crumb, while fresh blueberries and lemon zest bring brightness and bursts of sweetness. I always recommend picking ripe, firm blueberries and an unwaxed lemon for the best zest.

• Active sourdough starter: Make sure it’s bubbly and at its peak so your bread rises beautifully.
• Filtered water: Chlorine-free water prevents inhibiting your starter and dough development.
• Bread flour: Higher protein flour gives the dough strength to hold those blueberries without collapsing.
• Salt: Brings out the flavors and controls yeast activity.
• Fresh blueberries: Adds sweetness and juicy pops within the bread—frozen won’t yield the same texture.
• Lemon zest: Provides that refreshing citrus aroma that complements the fruit perfectly.
• Butter, honey, and a pinch of salt: For the whipped blueberry honey butter that’s unbelievably good on warm slices.

Variations

This Blueberry Lemon Sourdough Bread Recipe is really a canvas for you to play with. While I love it as is, it’s fun to tweak the fruit or citrus based on the season or your pantry. Don’t be shy to make it your own!

• Use frozen blueberries: I’ve done this when fresh berries aren’t available—just thaw and drain them well to prevent soggy dough.
• Orange zest swap: Sometimes I swap lemon zest for orange zest to add a sweeter citrus note.
• Gluten-free adaptation: I experimented with a gluten-free blend but recommend using a proven gluten-free sourdough starter for the best results.
• Add nuts: Toasted almonds or walnuts can add a lovely crunch and extra flavor if you like texture.

How to Make Blueberry Lemon Sourdough Bread Recipe

Step 1: Prep Your Active Starter and Mix the Dough

Start with 50 grams of your active sourdough starter—I love feeding mine about 4-6 hours before I begin so it’s nice and bubbly. Mix the starter with 350g filtered water until it looks like a milky liquid; this dilutes the starter evenly into the dough. Then, add 500g bread flour and 11g salt. Use a Danish Dough Whisk or your hands to combine everything well until no dry spots remain—the dough will feel shaggy and rough, which is exactly how it should look!

Step 2: Stretch & Fold to Build Dough Strength

Once your dough rests for about 30 minutes, it’s time for some gentle stretch and folds. Using wet hands, pull a section of the dough up and fold it over itself, rotating the bowl as you go until you’ve done a full circle. This step is crucial—it aligns the gluten, making your dough stronger to support the juicy blueberries. Repeat this process every 30-60 minutes, aiming for 4 sets total. You’ll notice the dough becoming smoother and more elastic, which is incredibly satisfying to see!

Step 3: Bulk Fermentation – Watch the Dough Rise

Bulk fermentation timing really depends on your kitchen temperature. My home hovers around 70°F, so mine takes about 6-9 hours to get perfectly fermented. Look for the dough increasing in size by roughly 50%, lightness in texture, and lots of little bubbles—these are signs the yeast is hard at work. And here’s a trick I love: gently jiggle the dough; it should feel airy and pull away cleanly from the sides of the bowl. Avoid rushing this step because it makes all the difference in your final loaf’s crumb.

Step 4: Pre-shape and Final Shaping with Blueberries and Lemon Zest

Gently release the dough onto your counter, letting gravity do some of the shaping. After a brief rest, perform stretch and folds again—this helps develop structure while being gentle to preserve those lovely bubbles. Now for the fun part: spread your lemon zest and fresh blueberries onto the dough in layers using the lamination technique (folding dough sections over each other, like folding a letter). Be gentle here—if you stretch the dough too thin, blueberries might burst and create holes. After rolling the dough into a log, form it into a tight ball, then place smooth side down into a floured proofing basket to cold proof in the fridge.

Step 5: Cold Proof and Bake

Cold proofing in the fridge for 8-72 hours slows the fermentation, deepens flavors, and fits in your schedule. About 30 minutes before baking, I pop the dough in the freezer—this makes scoring easier and prettier. Meanwhile, preheat your Dutch oven at 450°F for at least 30 minutes. Flip your dough onto parchment, score it with your favorite design (I adore a crescent moon shape for this loaf), and bake covered for 27 minutes. Then remove the lid and bake for another 10-15 minutes until that crust is beautifully golden. Cooling your bread for at least an hour before slicing is key—trust me on this one, it transforms the texture completely.

How to Serve Blueberry Lemon Sourdough Bread Recipe

Garnishes

Personally, I love adding a generous spread of the whipped blueberry honey butter that comes with this recipe—it’s creamy, fruity, and just a touch sweet. Fresh lemon zest sprinkled on top of the butter adds an extra zing that pairs so well. Sometimes I finish with a light dusting of powdered sugar when serving for brunch; it looks pretty and tastes like a little bakery indulgence.

Side Dishes

This bread works beautifully with breakfast or teatime spreads, so I often pair it with soft cheeses like ricotta or cream cheese, fresh berries, or honey drizzles. For savory lovers, it’s surprisingly good alongside smoked salmon or a light salad with lemon vinaigrette to complement its bright notes.

Creative Ways to Present

For brunch parties or special occasions, I slice the Blueberry Lemon Sourdough Bread Recipe and arrange it on a wooden board with bowls of whipped butter, fresh lemon slices, and blueberry jam. It makes a stunning centerpiece and invites guests to customize their perfect bite. Another idea I adore is to lightly toast slices and top with mascarpone, honey, and more fresh blueberries for a dessert-like treat.

Make Ahead and Storage

Storing Leftovers

I store leftover Blueberry Lemon Sourdough Bread wrapped loosely in a cotton towel inside an airtight container to keep the crust from getting too soft while protecting it from drying out. It usually stays fresh and flavorful for 3-4 days this way, though I rarely have leftovers that long!

Freezing

Freezing slices individually is my go-to for longer storage. Just wrap them tightly in plastic wrap and place them in a freezer bag. When you want a slice, thaw at room temperature or toast straight from frozen—it revives that crispy edge beautifully.

Reheating

To reheat slices, I use a toaster oven at moderate heat or pop them in a hot skillet with a little butter for a crisp crust and warm center. You can also warm leftover whole loaves in the oven at 300°F wrapped in foil to refresh the crumb without drying it out.

FAQs

Final Thoughts

This Blueberry Lemon Sourdough Bread Recipe has truly become one of my favorite ways to bring a little joy into my baking routine. It’s fresh, flavorful, and feels a little fancy without being intimidating. When I first tried it, I was amazed at how the simple addition of fruit and zest transformed a classic sourdough. I hope you enjoy baking—and eating—it as much as I do. Go ahead, slice off a warm piece and let the wholesome, fruity aroma fill your kitchen—you deserve it!

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