Blueberry Lemon Sourdough Bread

Name: Blueberry Lemon Sourdough Bread
Prep time: 30 min
Cook time: 40 min
Total time: 14 h 10 min
Yield: 1 loaf
Ingredients: 2 cups bread flour; 1 cup all-purpose flour; 1 cup active sourdough starter; 1 cup water; 2 teaspoons salt; 1 lemon (zested and juiced); 1 cup fresh blueberries; 1 tablespoon sugar

Highlighted under: Sweet Kitchen Classics

I absolutely adore baking sourdough bread, and this Blueberry Lemon Sourdough Bread is a delightful twist that I’m excited to share. The combination of tangy lemon and sweet blueberries creates a flavor profile that’s perfect for breakfast or a snack. The process requires patience, as we allow the dough to ferment and develop its natural flavors, but trust me, it’s worth it. You’ll be rewarded with a beautifully baked loaf that’s both fragrant and incredibly moist. Let’s get started on this culinary adventure!

Created by

Talia Preston

Last updated on 2026-01-24T10:01:23.652Z

When I first attempted blueberry lemon sourdough bread, I was unsure if the flavors would truly complement each other. After several trials, I discovered that the tanginess of the lemon brightens the berries beautifully, creating an aromatic loaf that's as pleasant to eat as it is to bake.

I found that using a combination of fresh lemons and quality blueberries made a significant difference in flavor. The key is to let it rise slowly to develop a depth that store-bought bread simply can't compete with. Before slicing, a quick cool-down allows for the perfect crust!

Why You'll Love This Recipe
Fresh, fruity flavor that invigorates your senses
Perfectly soft and chewy texture with a crispy crust
Easy to share and impress at gatherings

Understanding the Sourdough Fermentation Process

The fermentation process is crucial for developing the unique flavor and texture of sourdough bread. When you combine your starter with water and flour, you kickstart a complex interaction between yeast and lactic acid bacteria that takes time to develop. During the first rise, which should ideally last 8 hours or overnight, the dough will swell significantly, indicating that fermentation is occurring. Look for bubbles to form both on the surface and throughout the dough, demonstrating that the yeast is alive and actively producing gas.

While waiting for the first rise, remember that fermentation temperature plays a key role. If your kitchen is cooler than 70°F (21°C), you may want to extend the rising time, as the yeast will be less active. Conversely, if it’s significantly warmer, like 80°F (27°C), you should check on your dough sooner to prevent over-fermentation, which can lead to a sour taste and weak structure.

Incorporating Blueberries and Lemon Zest

Adding the blueberries and lemon zest is not just about flavor; it’s also about maintaining the integrity of the dough. When you fold in the blueberries, do so gently to prevent them from breaking apart and bleeding into the dough, which can turn your final loaf a less-than-desirable blue color. A light hand will ensure that the blueberries stay whole, providing delightful bursts of flavor in every slice.

Lemon zest is rich in essential oils that enhance the aroma and taste of your bread. Make sure to zest the lemon using a microplane or fine grater to achieve the finest piece, as larger pieces may not integrate well and can create unpleasant textural differences. The zest should be added with care; incorporating it too aggressively might deflate the dough's aeration from the first rise.

Tips for Getting the Perfect Crust

Achieving that perfect crispy crust on your sourdough bread requires a few key techniques, particularly when baking in a Dutch oven. Preheating your oven to 450°F (230°C) with the Dutch oven inside is essential. This mimics a professional steam oven, giving your bread that initial burst of heat needed for spring and crust development. If you don’t have a Dutch oven, you can create steam by adding a pan of water to the bottom of the oven while it preheats.

Monitor your loaf during the last 10 minutes of baking after removing the lid. This is when the crust will start to brown. If you prefer a darker crust, you can leave it for an additional 5 minutes, but keep a close eye to avoid burning. The bread is done when it’s deep golden brown and sounds hollow when tapped on the bottom. Letting it cool completely before slicing will enhance the texture, as this allows the crumb to set properly.

Ingredients

For the sourdough bread

2 cups bread flour
1 cup all-purpose flour
1 cup active sourdough starter
1 cup water
2 teaspoons salt
1 lemon (zested and juiced)
1 cup fresh blueberries
1 tablespoon sugar

Let the mixture sit at room temperature for fermentation.

Instructions

Mix the Dough

In a large bowl, combine the bread flour, all-purpose flour, and salt. In another bowl, mix the sourdough starter, water, lemon juice, and sugar. Gradually incorporate the wet mixture into the dry ingredients until it forms a shaggy dough.

First Rise

Cover the bowl with a damp cloth and let rise at room temperature for about 8 hours or overnight until doubled in size and bubbly.

Add Blueberries

Gently fold in the lemon zest and fresh blueberries, being careful not to mash them. Let the dough rest for 20 minutes.

Shape the Loaf

Turn the dough onto a lightly floured surface and shape it into a loaf. Place it in a proofing basket and cover with a cloth. Let rise for another 2 to 3 hours.

Preheat and Bake

Preheat your oven to 450°F (230°C) with a Dutch oven inside. Once hot, carefully place the dough into the pot, cover it, and bake for 30 minutes. Remove the lid and bake for an additional 10 minutes until golden brown.

Cool and Serve

Remove the bread from the Dutch oven and cool on a wire rack. Slice and enjoy your delicious Blueberry Lemon Sourdough Bread!

Store leftovers in an airtight container to maintain freshness.

Pro Tips

For best results, use ripe blueberries and ensure your sourdough starter is bubbly and active before beginning.

Storing and Serving Suggestions

Once your Blueberry Lemon Sourdough Bread has cooled completely, it’s best stored in a brown paper bag or wrapped in a clean kitchen towel to maintain its crust while preventing sogginess. For longer storage, you can slice the bread and freeze it in an airtight container, ensuring that it retains its freshness longer. Sourdough bread typically stays good for about 3-5 days at room temperature but can last even longer when frozen.

This bread pairs wonderfully with a variety of toppings. Consider spreading a little cream cheese or a fruity jam on a slice for breakfast or an afternoon snack. You could also serve it alongside a light salad or cheese platter at gatherings; its fruity notes will brighten the entire meal while being an impressive conversation starter.

Variations and Dietary Substitutions

Feel free to experiment with this recipe by substituting the blueberries for other fruits like raspberries or cherries, which also complement the lemon flavor beautifully. Additionally, if you’re looking for a gluten-free option, you could try using a gluten-free flour blend, but be sure to add a binder like xanthan gum to maintain the bread's structure.

For those watching their sugar intake, you can reduce or omit the tablespoon of sugar used in the dough recipe. The natural sweetness from the blueberries should adequately balance the tartness from the lemon. However, keep in mind that sugar does aid in fermentation, so ensure you allow extra time if eliminating it completely.

Troubleshooting Common Issues

If your dough doesn’t rise as expected during the first fermentation, check the activity level of your sourdough starter. It should be bubbly and have doubled in size before use. If it’s not, try feeding it and letting it sit at room temperature for a few hours before adding it to your dough mix to ensure it’s lively and capable of leavening effectively.

Another common issue is a dense and gummy crumb in your final loaf. This can happen if you’ve added too much flour during shaping or if your dough was not adequately hydrated. When shaping, use just enough flour to prevent sticking—too much flour can lead to a dry loaf. In addition, ensure that your sourdough has fully fermented and rested properly to achieve that light, airy texture.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but they may release more juice into the dough, so reduce the quantity slightly.

→ How do I store the bread?

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

→ What if my dough isn't rising?

Make sure your sourdough starter is active and bubbly, as an inactive starter can lead to poor results.

→ Can I add other fruits?

Absolutely! You can experiment with other berries or even dried fruits for different flavors.