Blueberry Lemon Sourdough Bread

Name: Blueberry Lemon Sourdough Bread
Prep time: 30 min
Cook time: 45 min
Total time: 15 h
Yield: 1 loaf
Ingredients: 500g bread flour; 350ml water; 100g sourdough starter; 10g salt; 150g fresh blueberries; Zest of 1 lemon; Juice of 1 lemon

Highlighted under: Sweet Kitchen Classics

I absolutely love baking, and there’s nothing quite like the combination of blueberries and lemons in a fresh loaf of sourdough bread. The moment I took my first slice, the sweet and tangy flavors burst forth, making every bite a delightful experience. This recipe has become a go-to for special breakfasts and gatherings, and the subtle hints of citrus perfectly balance the sweetness of the blueberries. If you’re a fan of both sourdough and fruit, this bread is a must-try for your next baking adventure!

Created by

Talia Preston

Last updated on 2026-02-01T19:49:36.434Z

When I first experimented with incorporating berries into my sourdough, I knew the flavors had to complement each other perfectly. I found that the natural tang of the sourdough really enhances the fresh blueberries while the lemon zest adds a fragrant brightness. It took a few tries to balance the moisture from the fruit without compromising the bread's texture, but it was definitely worth it!

As I perfected the recipe, I discovered that allowing the dough to rest longer during fermentation really brings out a richer taste. This bread is not only beautiful but makes the kitchen smell heavenly. I love sharing it with friends and family; the smiles on their faces say it all!

Why You'll Love This Recipe
Juicy blueberries burst with flavor in every slice
Zesty lemon adds a refreshing twist to traditional sourdough
The perfect accompaniment to morning coffee or evening tea

Understanding the Ingredients

The foundation of this Blueberry Lemon Sourdough Bread is the bread flour, which provides the necessary gluten structure for a chewy texture. I recommend using high-protein bread flour to achieve the perfect rise and texture. The sourdough starter adds a delightful tang and depth of flavor to the bread while also aiding in fermentation. If you don't have a starter ready, you can make one in advance, typically taking about 5 to 7 days, allowing you to develop a rich, complex taste in your bread.

Fresh blueberries bring bursts of juiciness to each slice, and their natural sweetness complements the tangy lemon. When selecting blueberries, opt for plump, firm fruit that’s free of blemishes. Alternatively, you can use frozen blueberries; just ensure to shake off any excess moisture after thawing to prevent them from making the dough too wet. Remember to handle them gently when folding into the dough to keep them intact for better flavor distribution.

Perfecting the Technique

When mixing the dough, it's essential to allow a good autolyse period—resting the flour and water for 30 minutes helps to hydrate the flour and reduces the effort needed for kneading later on. After that initial rest, mixing in the sourdough starter and salt should be done gently but thoroughly; aim for a cohesive dough that is smooth yet slightly sticky. This will develop the gluten without overworking the dough, ensuring a light crumb once baked.

During the fermentation phase, a warm environment around 75°F to 80°F (24°C to 27°C) promotes optimal yeast activity. After approximately 12 hours, your dough should have visibly expanded, doubling in size and possibly exhibiting bubbles on the surface. Keep an eye on it; if you notice it rising too quickly, you may need to reduce the fermentation time slightly. This visual cue is crucial to prevent over-fermentation, which could lead to a dense loaf.

Ingredients

For the Bread

500g bread flour
350ml water
100g sourdough starter
10g salt
150g fresh blueberries
Zest of 1 lemon
Juice of 1 lemon

Instructions

Mixing the Dough

In a large mixing bowl, combine the bread flour and water. Mix until a rough dough forms, then let it rest for 30 minutes. Add the sourdough starter and salt and knead until smooth.

Incorporating Flavors

Gently fold in the blueberries, lemon zest, and lemon juice into the dough, being careful not to crush the berries.

Fermentation

Cover the bowl and let the dough ferment at room temperature for about 12 hours, or until it has doubled in size.

Shaping the Loaf

Turn the dough out onto a floured surface and shape it into a round loaf. Place it into a proofing basket and allow it to rise for about 1 hour.

Baking

Preheat your oven to 450°F (230°C). Carefully transfer the loaf to a baking stone or sheet, and bake for about 45 minutes or until golden brown.

Pro Tips

For added flavor, sprinkle some coarse sea salt on top of the loaf just before baking.

Storage and Serving

To maintain the freshness of your Blueberry Lemon Sourdough Bread, store it in a paper bag at room temperature for up to three days. If you're looking to keep it longer, slice the loaf, wrap the pieces in plastic, and freeze them for up to three months. When you're ready to enjoy, simply toast the slices straight from the freezer for a delightfully warm breakfast treat, or let them thaw and then toast for a crusty texture.

This bread pairs exceptionally well with creamy spreads like mascarpone or a dollop of whipped cream, making it an elegant choice for brunch. You can also serve it as a base for French toast; soak the slices in an egg mixture and pan-fry them until golden brown for a delightful twist. Alternatively, consider serving warm slices with a drizzle of honey or maple syrup, enhancing the natural sweetness of the blueberries.

Variations and Customizations

While this recipe highlights blueberries and lemons, feel free to experiment with other seasonal fruits. Raspberries, blackberries, or even chopped peaches can create a different flavor profile while maintaining a similar baking technique. For additional flavor complexity, consider adding chopped rosemary or thyme to the dough for a fragrant herbal note that complements the brightness of the citrus and sweetness of the berries.

You can also adjust the level of sweetness by adding a tablespoon or two of sugar or honey if you prefer a sweeter bread. Just be cautious, as adding too much sugar can affect the dough's rise and texture. If you're looking for a gluten-free version, substitute the bread flour with a gluten-free flour blend, ensuring to include a binding agent like xanthan gum to support the dough's structure.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but be sure to thaw and drain them before adding to the dough to avoid excess moisture.

→ How do I store leftover bread?

Wrap the bread in plastic wrap and store it at room temperature for up to 3 days, or freeze it for longer storage.

→ What can I substitute for the lemon?

You can use orange zest and juice instead to create a different, yet still delicious, fruity flavor.

→ How can I tell when the bread is done baking?

The bread should be golden brown and sound hollow when tapped on the bottom. An internal temperature of 200°F (93°C) is also a good indicator.