Blueberry Lemon Sourdough Bread Sliced

Name: Blueberry Lemon Sourdough Bread Sliced
Prep time: 30 min
Cook time: 45 min
Total time: 2 h 15 min
Yield: 1 loaf
Ingredients: 500g bread flour; 300g water; 100g sourdough starter; 10g salt; 150g fresh blueberries; Zest of 1 lemon; Juice of 1 lemon

Highlighted under: Pastry & Sweets

I absolutely love baking sourdough bread, especially when it has the vibrant flavors of blueberries and lemon. The combination creates a delightful harmony that is both refreshing and satisfying. When I discovered how these ingredients work together in the dough, I was thrilled by the depth of flavor it brought out. This recipe has become a staple in my kitchen, and I can't wait to share the process with you. Using a natural sourdough starter really elevates the taste and texture, making every slice a treat.

Created by

Maya Richardson

Last updated on 2026-01-22T08:07:09.601Z

I remember the first time I baked this Blueberry Lemon Sourdough Bread; the aroma filled my entire kitchen and put a smile on my face. The burst of blueberries paired with the zesty lemon makes this not just a bread but a flavorful experience. The method of incorporating the blueberries into the dough without crushing them is key to ensuring each bite is perfectly fruity.

After numerous attempts, I learned that using a high-hydration dough yields the best texture. Keeping an eye on your fermentation time helps achieve that perfect airy crumb; less is more when it comes to manipulation. Enjoying a slice of this bread warm, with butter melting over the top, is simply divine!

Why You'll Love This Recipe
The sweet-tart combination of blueberries and lemon creates a refreshing taste.
The crust is perfectly crispy while the inside remains soft and airy.
Perfect for breakfast, snacks, or as an accompaniment to your favorite dish.

Understanding the Ingredients

Each ingredient in this blueberry lemon sourdough bread plays a critical role in achieving its unique flavor and texture. The bread flour provides a strong gluten structure, which is essential for the dough’s rise. Be sure to use bread flour rather than all-purpose flour for the best results. Fresh blueberries give the bread a juicy, sweet burst while the lemon zest and juice add a refreshing acidity that balances the sweetness perfectly.

Sourdough starter is the star of this recipe; its natural fermentation process imparts complex flavors and aids in the bread's airy structure. When mixed with the wet ingredients, it activates the yeast, allowing for a natural leavening process. If you're adjusting the hydration level, consider that blueberries also introduce moisture, so reduce the water slightly if needed.

Perfecting Your Technique

Kneading the dough until it’s smooth is a crucial step; this process develops the gluten and ensures a good rise. Aim for a windowpane test—stretch a small piece of dough until thin without tearing. When you can see light through it, your gluten is well developed. If you find your dough is too sticky, lightly flour your hands and the working surface instead of adding too much flour directly into the dough.

The stretch and fold technique during bulk fermentation is not only about adding structure but also about evenly distributing the blueberries within the dough. Be gentle when incorporating them to prevent bursting, which could lead to a soggy loaf. Aim for about 3-5 folds, allowing the dough to expand slightly between each fold, and always check for a smooth surface afterward.

Ingredients

Dough Ingredients

500g bread flour
300g water
100g sourdough starter
10g salt
150g fresh blueberries
Zest of 1 lemon
Juice of 1 lemon

Make sure to handle the blueberries gently to prevent them from bursting. Enjoy your bread!

Instructions

Mix the Ingredients

In a large bowl, combine the bread flour and water. Mix until no dry flour remains. Then, add the sourdough starter, salt, lemon zest, and juice. Knead until a smooth dough forms.

Bulk Fermentation

Let the dough rest at room temperature for about 3 hours, performing stretch and folds every 30 minutes. After about 1.5 hours, gently fold in the blueberries.

Shape the Dough

Turn the dough onto a lightly floured surface and shape it into a round or oblong loaf. Place it in a proofing basket, seam side up.

Final Proofing

Cover the dough with a cloth and let it proof for 1 hour. Alternatively, you can refrigerate it overnight.

Bake

Preheat the oven to 450°F (232°C). Place a Dutch oven inside to heat up. Carefully transfer the dough into the hot Dutch oven, cover, and bake for 30 minutes. Remove the lid and bake for an additional 15 minutes until golden brown.

Let the bread cool on a wire rack before slicing to ensure a better crumb structure.

Pro Tips

For best results, use ripe and fresh blueberries. If you find your dough too sticky, use more flour when shaping, but avoid adding excessive flour during mixing.

Storage Tips

To keep your blueberry lemon sourdough bread at its best, store it in a paper bag at room temperature for up to two days. This approach allows the bread to breathe, preventing it from becoming too moist while maintaining that perfect crust. For longer storage, slice the bread and freeze it in an airtight bag; it will stay fresh for up to three months. Simply toast slices as needed for a quick, delicious treat.

If you notice your bread becoming dry after a day or two, consider warming the slices in a pan or oven covered with foil to revive some of that fresh-baked texture. This is especially nice when enjoying the bread with butter, enhancing its flavors even further.

Serving Suggestions

This sourdough bread makes a delightful breakfast option, especially when paired with cream cheese or ricotta and a drizzle of honey. The creamy texture complements the tartness of the lemon and the sweetness of the blueberries beautifully. You might also enjoy it as a snack—simply slice it and enjoy with a cup of tea or coffee.

For a more creative take, consider using this bread for French toast. The slight tang from the sourdough and the fruitiness from the blueberries will elevate the classic dish. Just soak slices in a custard mixture and cook in a hot skillet for a decadent breakfast treat that’s sure to impress!

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but add them directly to the dough without thawing to prevent excess moisture.

→ What can I substitute for sourdough starter?

You can use store-bought yeast; however, the taste will differ.

→ How do I store the bread?

Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

→ Can I use whole wheat flour?

Yes, you can substitute up to half of the all-purpose flour for whole wheat.