Blueberry Lemon Sourdough Bread Loaf

Name: Blueberry Lemon Sourdough Bread Loaf
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 1 loaf
Ingredients: 3 cups all-purpose flour; 1 cup active sourdough starter; 1 cup warm water; 1/4 cup sugar; 1 teaspoon salt; Zest of 1 lemon; 1/4 cup fresh lemon juice; 1 cup fresh blueberries

Highlighted under: The Baking Corner

I love baking, and this Blueberry Lemon Sourdough Bread Loaf has quickly become one of my favorite recipes. The tangy lemon zest perfectly complements the burst of sweet blueberries, creating a flavor explosion in each slice. The use of sourdough gives this loaf a beautiful crust and soft, airy interior. Whether enjoyed fresh out of the oven or toasted the next day, this loaf is a delightful treat that showcases seasonal ingredients beautifully. It's an ideal companion for breakfast or a lovely afternoon snack with a cup of tea.

Created by

Sophia Lane

Last updated on 2026-01-22T09:46:19.618Z

When I first attempted to combine blueberries and lemon in a sourdough bread, I was unsure how it would turn out. The addition of the blueberries not only adds a beautiful color but also a moistness that complements the traditional sourdough flavor. I've learned that allowing the bread to rest overnight enhances the depth of flavor and texture.

To ensure the perfect rise, I’ve found that using active sourdough starter at the right temperature is crucial. This not only promotes a beautiful crust but also allows the natural fermentation process to bring out complex flavors in the bread that you won't want to miss!

Why You Will Love This Recipe
Bright and zesty notes from fresh lemon juice and zest
Bursting with sweet and juicy blueberries
Perfectly crusty on the outside and soft on the inside

The Magic of Sourdough

Sourdough is not just a leavening agent; it adds a unique depth of flavor and improved texture to baked goods. The natural fermentation process helps strengthen gluten, yielding a loaf with a wonderfully chewy interior. This also aids in achieving that desirable crust texture, which is crucial when paired with the soft sweetness of blueberries.

In this recipe, your active sourdough starter plays a vital role. Ensure it's bubbly and at its peak for best results. If you've fed your starter recently, wait a few hours to let it rise before using. This will enhance the flavor and lift of your loaf considerably.

Working with Blueberries

When incorporating fresh blueberries, handle them gently to prevent them from bursting and turning your dough purple. Mixing them in last during the kneading stage ensures they’re evenly distributed without causing too much disruption to the dough structure. If you prefer, you can also try using frozen blueberries—just toss them in flour before adding to prevent them from sinking.

For a more pronounced blueberry flavor, you can macerate the berries with a tablespoon of sugar for about 30 minutes before folding them into the dough. This process enhances their sweetness and juiciness, adding another layer of complexity to the bread.

Ingredients

Gather all your ingredients to ensure a smooth baking experience.

For the Sourdough Bread

3 cups all-purpose flour
1 cup active sourdough starter
1 cup warm water
1/4 cup sugar
1 teaspoon salt
Zest of 1 lemon
1/4 cup fresh lemon juice
1 cup fresh blueberries

Mix all the ingredients thoroughly and prepare for the next step.

Instructions

Follow these steps to create a delicious loaf of blueberry lemon sourdough bread.

Mix the Dough

In a large bowl, combine the flour, sourdough starter, warm water, sugar, salt, lemon zest, and lemon juice. Stir until a shaggy dough forms.

Knead and Incorporate Blueberries

Transfer the dough onto a floured surface and knead for about 10 minutes. Gently fold in the fresh blueberries.

First Rise

Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm spot for 3-4 hours or until doubled in size.

Shape the Loaf

Once risen, punch the dough down gently, shape it into a loaf, and place it in a greased loaf pan.

Second Rise

Cover the loaf loosely with plastic wrap and let it rise for another 2 hours.

Preheat Oven and Bake

Preheat your oven to 375°F (190°C). Bake the loaf for 40-45 minutes until golden brown and sounds hollow when tapped.

Cool and Serve

Remove the loaf from the pan and let it cool on a wire rack before slicing.

Once cooled, enjoy your freshly baked blueberry lemon sourdough bread!

Pro Tips

To enhance the blueberry flavor, consider adding a tablespoon of blueberry jam to the dough during mixing.

Storage and Freshness

Once your Blueberry Lemon Sourdough Bread is cooled, store it in an airtight container at room temperature for up to three days. If you want to keep it for longer, wrap it in plastic wrap and place it in the freezer where it can last for up to three months. When you're ready to enjoy it again, simply thaw at room temperature and toast slices for a delightful crispy texture.

To maintain the loaf’s freshness, consider slicing only what you need for each day. This helps prevent drying out the rest of the loaf. If you notice any staling, a light sprinkle of water and a quick reheat in the oven can revive its texture.

Serve it Right

This loaf is incredibly versatile; it can be enjoyed plain or layered with a spread of your choice. A honey butter or cream cheese spread complements the tangy lemon flavor beautifully. For a fun twist, top each slice with a little whipped cream and additional fresh blueberries for a breakfast treat that feels indulgent.

Pairing your slice with a cup of herbal tea or a refreshing iced drink elevates the entire experience. The bright flavors of lemon and blueberry make it a perfect accompaniment to midday breaks or brunch gatherings, appealing to both the eyes and palate.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, frozen blueberries can be used. Make sure to thaw and drain them before adding to the dough.

→ How should I store the bread?

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

→ Can I use whole wheat flour instead?

Yes, you can replace up to half of the all-purpose flour with whole wheat flour for a heartier flavor.

→ Is this recipe suitable for beginners?

While it’s recommended to have some sourdough experience, the recipe can be followed with care and patience by a beginner.