This Lemon Blueberry Sourdough Bread is a delightful fusion of tangy sourdough, juicy blueberries, and zesty lemon. With a golden crust and a soft, slightly chewy interior, this artisan-style bread is perfect for breakfast, a snack, or even dessert. The natural fermentation adds depth of flavor while keeping the loaf moist and delicious.

Why You’ll Love This Recipe

Naturally fermented – Uses a sourdough starter for great flavor and texture.
Bursting with fresh fruit – Juicy blueberries complement the tangy dough.
Bright and refreshing – Lemon zest adds a zesty citrus twist.
Perfect for any time of day – Enjoy it toasted with butter or as a sweet treat.
No commercial yeast required – A naturally leavened loaf with a beautiful rise.

Ingredients

Lemon Blueberry Sourdough Bread 10 This Lemon Blueberry Sourdough Bread is a delightful fusion of tangy sourdough, juicy blueberries, and zesty lemon. With a golden crust and a soft, slightly chewy interior, this artisan-style bread is perfect for breakfast, a snack, or even dessert. The natural fermentation adds depth of flavor while keeping the loaf moist and delicious.

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Sourdough starter (active and bubbly)
Bread flour (or all-purpose flour)
Water
Salt
Honey or sugar
Fresh blueberries
Lemon zest
Vanilla extract (optional)

Directions

Step 1: Prepare the Dough

In a large bowl, mix the sourdough starter, water, honey (or sugar), and flour until combined. Let rest for 30 minutes.
Add salt, lemon zest, and vanilla extract, then mix well.

Step 2: Bulk Fermentation

Cover the dough and let it rise at room temperature for 4-6 hours, stretching and folding it every 30 minutes.
Gently fold in the blueberries during the last stretch and fold to prevent bursting.

Step 3: Shape the Dough

Lightly flour a surface and shape the dough into a round loaf.
Place in a floured proofing basket or bowl, cover, and refrigerate overnight for cold fermentation.

Step 4: Bake the Bread

Preheat oven to 450°F (230°C) with a Dutch oven inside.
Transfer the dough onto parchment paper, score the top, and place it in the Dutch oven.
Bake covered for 20 minutes, then uncovered for 15-20 minutes until golden brown.
Cool before slicing and enjoy!

Servings and Timing

Servings: 1 loaf (about 10-12 slices)
Prep Time: 20 minutes
Bulk Fermentation: 4-6 hours
Cold Fermentation: Overnight (8-12 hours)
Bake Time: 35-40 minutes
Total Time: About 18 hours

Variations

Glazed Version: Drizzle with a lemon glaze after baking.
Nutty Addition: Add chopped walnuts or almonds for extra crunch.
Cinnamon Twist: Mix in 1 teaspoon of cinnamon for a warm spice flavor.
Whole Wheat: Replace 20% of the flour with whole wheat for a heartier loaf.

Storage/Reheating

Room Temperature: Store in an airtight container for up to 3 days.
Refrigeration: Not recommended, as it can dry out the bread.
Freezing: Slice and freeze for up to 3 months. Thaw at room temperature or toast before serving.
Reheating: Warm in a 300°F oven for 5-10 minutes or toast for a crispy texture.

FAQs

Can I use frozen blueberries?

Yes! Use frozen blueberries but do not thaw them before mixing into the dough.

Why is my dough sticky?

Blueberries release moisture, so dust them with flour before folding them in.

Can I speed up fermentation?

Let the dough rise in a warm spot, but avoid excessive heat to prevent over-proofing.

What’s the best way to fold in the blueberries?

Gently fold them in towards the end of bulk fermentation to prevent bursting.

Can I make this without a Dutch oven?

Yes! Bake on a preheated baking stone with a tray of water in the oven for steam.

Can I make this dough ahead of time?

Yes! The cold fermentation step allows you to bake the next day for better flavor.

How do I know when my bread is done?

Tap the bottom—it should sound hollow, or check for an internal temperature of 205°F (96°C).

What’s the best way to slice sourdough?

Let it cool completely before slicing with a serrated knife for clean cuts.

Can I add a lemon glaze?

Yes! Mix powdered sugar and lemon juice for a drizzle over the cooled loaf.

Can I use all-purpose flour instead of bread flour?

Yes, but bread flour gives better structure and chewiness.

Conclusion

This Lemon Blueberry Sourdough Bread is a fresh, fruity take on traditional sourdough. With its tangy base, bursts of juicy blueberries, and bright lemon zest, it’s a perfect treat for breakfast or an afternoon snack. Try this recipe today and enjoy a beautifully baked loaf full of flavor!