Blueberry Lemon Sourdough Bread

Name: Blueberry Lemon Sourdough Bread
Prep time: 20 min
Cook time: 40 min
Total time: 4 h
Yield: 1 loaf
Ingredients: 2 cups all-purpose flour; 1 cup bread flour; 1 cup sourdough starter (active); 1 teaspoon salt; 3/4 cup water (room temperature); 1 tablespoon honey; Zest of 1 lemon; 1 cup blueberries (fresh or frozen); 1 tablespoon milk or water

Highlighted under: Indulgent Oven Treats

I absolutely love the burst of flavors in this Blueberry Lemon Sourdough Bread! The combination of tart lemon and sweet blueberries creates an irresistible loaf that’s perfect for breakfast or an afternoon snack. I’ve spent time perfecting the balance of flavors, and the way the berries pop in every bite makes this bread incredibly special. With a crispy crust and a soft, chewy interior, it's a delightful project for any home baker. Trust me, you won’t want to miss out on this delicious recipe!

Created by

Freya Cooper

Last updated on 2026-01-24T08:52:12.923Z

When I first decided to combine blueberries and lemon in sourdough bread, I was curious about how the flavors would mingle. I was pleasantly surprised to find that the bright citrus notes perfectly complemented the sweet, juicy berries, creating an amazing flavor profile. I used fresh blueberries for their tartness and a splash of lemon juice for added zest, which really brightens the whole loaf.

One of my favorite tips when making this bread is to allow the dough to rise slowly in the fridge overnight. This enhances the fermentation, resulting in better flavor and texture. Plus, the berries tend to distribute more evenly, making each slice visually stunning as well as delicious!

Why You Will Love This Recipe
Bursting with fresh blueberry and zesty lemon flavors
Perfectly chewy texture with a crispy crust
Great as a breakfast treat or a cozy snack with tea

Understanding the Ingredients

The blend of all-purpose and bread flour in this recipe plays a crucial role in achieving the perfect texture. The all-purpose flour keeps the bread soft, while the bread flour adds strength and chewiness due to its higher protein content. This combination gives you that quintessential crusty exterior and a warm, airy interior. Make sure to measure your flour accurately; a kitchen scale is ideal for precision, particularly when baking sourdough.

Lemon zest is not just for flavor; it also contributes to the aroma and brightness of the bread. Freshly grated lemon peel releases essential oils that brighten up the overall taste profile. If you're out of lemon, lime zest can be a great alternative, though it will give the bread a different character. Aim to use organic lemons, as they are often untreated and yield more flavorful zest.

Techniques for Success

Kneading is more than just mixing ingredients; it's vital for developing gluten, which gives the bread its structure. Knead the dough until it's elastic and smooth, which usually takes about 10 minutes. If you notice that the dough sticks excessively, sprinkle just a bit of flour as needed. Too much flour can make the bread dense, so keep that in mind as you work.

The rising periods are essential for flavor and texture. During the first rise, the dough should double in size, taking about 2 hours at room temperature. You can speed up this process by placing it in a warm spot, but avoid excessive heat to prevent over-proofing. When shaping the loaf, gentle handling helps preserve the air bubbles created during fermentation, ensuring your bread remains light and airy.

Storage and Serving Suggestions

After cooling, this Blueberry Lemon Sourdough Bread can be stored at room temperature for up to three days in a paper bag, allowing for airflow while keeping the crust crusty. For longer storage, wrapping it tightly in plastic can help maintain moisture but may soften the crust. Sliced leftovers can also be frozen, and they toast beautifully for a quick breakfast treat later on.

Serve this delightful bread on its own, or consider pairing it with a dollop of cream cheese or a light drizzle of honey for an added flavor boost. It also makes an excellent base for French toast or a unique bread pudding. The fruity, lemony taste shines through in both sweet and savory pairings.

Ingredients

For the dough

2 cups all-purpose flour
1 cup bread flour
1 cup sourdough starter (active)
1 teaspoon salt
3/4 cup water (room temperature)
1 tablespoon honey
Zest of 1 lemon
1 cup blueberries (fresh or frozen)

For brushing (optional)

1 tablespoon milk or water

Steps

Mix the dough

In a large bowl, combine the all-purpose flour, bread flour, sourdough starter, salt, water, honey, and lemon zest. Mix until a shaggy dough forms.

Knead the dough

Transfer the dough onto a lightly floured surface and knead for about 10 minutes until it's smooth and elastic. If the dough is too sticky, sprinkle with a little more flour.

Incorporate the blueberries

Gently fold the blueberries into the dough, being careful not to crush them.

First rise

Place the dough in a greased bowl, cover it with a damp cloth, and let it rest at room temperature for about 2 hours or until doubled in size.

Shape the loaf

After the first rise, gently punch down the dough and shape it into a round loaf. Place it in a floured proofing basket or bowl to rise again.

Second rise

Cover the dough and let it rise in a warm place for another 1-2 hours, or until it has puffed up.

Preheat the oven

Preheat your oven to 450°F (230°C) and place a Dutch oven inside to heat up.

Bake the bread

Carefully transfer the risen dough onto parchment paper. Optionally, brush the top with milk or water for a nice crust. Use a razor or sharp knife to make a few slashes on the top. Carefully remove the hot Dutch oven, place the bread inside, cover it, and bake for 30 minutes. Remove the lid and bake for an additional 10 minutes or until golden brown.

Cool and serve

Once baked, remove the bread from the oven and let it cool on a wire rack for at least 30 minutes before slicing. Enjoy your delicious Blueberry Lemon Sourdough Bread!

Pro Tips

Ensure your sourdough starter is active before using it for best results. Also, consider using white whole wheat flour for extra nutrition without compromising flavor.

Troubleshooting Common Issues

If your bread fails to rise sufficiently during the second rise, it may be due to the dough being too cold or the yeast being inactive. Ensure your starter is healthy and bubbly before beginning the recipe. If needed, place the dough in a warm, draft-free area, like an oven with the light on, to encourage rising without overheating.

Should the crust get too hard, consider adjusting your baking process. Place a shallow pan with water on the lower rack of your oven while baking, creating steam that helps keep the crust softer in the early stages. This technique can yield a more tender crust while still achieving that golden brown finish.

Flavor Variations

While blueberries and lemon are a beautiful pair, you can experiment with other fruits such as raspberries or chopped strawberries for a different flavor profile. For a more tropical twist, consider adding shredded coconut to the batter. Just keep in mind that the moisture content may change, requiring slight adjustments in your flour amounts to maintain dough consistency.

You can also enhance the flavor by adding a pinch of cinnamon or nutmeg to the dough, which pairs nicely with the fruitiness and adds warmth. If you prefer a tangier bread, increase the amount of lemon juice slightly, but be cautious not to overdo it to avoid a too-wet dough.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, frozen blueberries work well; just be careful when folding them into the dough to avoid crushing them.

→ How do I store the bread?

Store the bread at room temperature in a bread bag for up to 3 days. For longer storage, slice and freeze.

→ Can I make this recipe gluten-free?

Yes, you can use a gluten-free flour blend, but the texture may differ from traditional sourdough.

→ What can I pair this bread with?

This bread pairs wonderfully with cream cheese, butter, or even a fruit jam for a delightful treat.