A Flavorful Twist on Traditional Sourdough
If you love the tangy, chewy goodness of sourdough and the bright, fresh flavors of lemon and blueberries, then you’re in for a treat. This lemon blueberry sourdough bread is a delightful fusion of sweet and tart, with a beautifully golden crust and a soft, airy interior. Whether you’re a seasoned sourdough baker or just starting out, this recipe will guide you step by step to ensure your loaf turns out perfect every time.
Beyond the recipe, you’ll learn expert techniques for handling high-hydration dough, balancing flavors, and troubleshooting common baking challenges. By the time you finish reading, you’ll feel confident in crafting a bakery-quality loaf right in your own kitchen.
For more ideas, check out these creative ways to eat sourdough for breakfast.
Why You’ll Love This Recipe
✅ Bursting with Flavor
The combination of zesty lemon and juicy blueberries gives this sourdough bread a refreshing twist on the classic recipe.
✅ Naturally Leavened
No commercial yeast—just the power of fermentation, giving you a healthier, gut-friendly loaf.
✅ Perfect for Any Occasion
Enjoy it toasted with butter, as a breakfast delight, or even as a dessert with a drizzle of honey.
✅ A Fun Challenge for Bakers
If you’re looking to level up your sourdough skills, this recipe will introduce you to techniques like stretch-and-fold, hydration control, and cold proofing.
Ingredients & Tools You’ll Need
Before we dive into the process, gather these essential ingredients and tools.
Essential Ingredients
| Ingredient | Quantity |
|---|---|
| Active sourdough starter | 100g (½ cup) |
| Bread flour | 400g (3 ¼ cups) |
| Water (lukewarm) | 250g (1 cup) |
| Salt | 8g (1 ½ tsp) |
| Fresh blueberries | 150g (1 cup) |
| Lemon zest | 1 tbsp (from 1 lemon) |
| Lemon juice | 1 tbsp |
| Honey or sugar | 1 tbsp |
Tools You’ll Need
- Large mixing bowl
- Digital scale (for accuracy)
- Dough scraper
- Proofing basket (banneton)
- Sharp scoring blade (lame)
- Dutch oven (for best baking results)
Step-by-Step Instructions for Lemon Blueberry Sourdough Bread
1. Preparing the Dough
- In a large mixing bowl, mix the sourdough starter, water, and honey until combined.
- Add the flour and mix until no dry spots remain. Cover and let rest for 30 minutes (autolyse).
2. Adding Salt, Lemon, and Blueberries
- Sprinkle the salt and lemon zest over the dough.
- Gently mix until incorporated.
- Carefully fold in the blueberries to prevent them from bursting.
3. Bulk Fermentation & Stretch and Folds
- Let the dough rest at room temperature for 4-6 hours, performing stretch-and-folds every 30 minutes to develop gluten structure.
- Ensure the blueberries are evenly distributed.
4. Shaping the Dough
- Lightly flour a surface and shape the dough into a round or oval.
- Place it in a floured proofing basket, seam side up.
5. Final Proofing
- Room temperature proofing: 2-4 hours
- Cold proofing in the fridge: 8-12 hours (for better flavor & texture)
6. Baking the Bread
- Preheat your oven to 450°F (230°C) with a Dutch oven inside.
- Carefully transfer the dough to parchment paper, then into the Dutch oven.
- Score the dough with a sharp blade.
- Bake covered for 20 minutes, then uncovered for another 20-25 minutes until golden brown.
- Let the bread cool completely before slicing.
Expert Tips for the Perfect Lemon Blueberry Sourdough Bread
1. Handling High Hydration Dough
- If the dough feels sticky, don’t add extra flour—use wet hands instead.
- Develop strength through stretch-and-folds rather than kneading.
2. Choosing the Right Blueberries
- Fresh blueberries work best, as frozen ones can release too much moisture.
- If using frozen, keep them frozen until adding to the dough.
3. Controlling Fermentation
- Warmer kitchens will speed up the process; colder environments will slow it down.
- A longer cold proof (12+ hours) will enhance flavor.
4. Enhancing the Lemon Flavor
- For an extra citrusy kick, add a few drops of lemon extract or a teaspoon of poppy seeds.
Variations & Serving Suggestions
Variations to Try
- Cinnamon Lemon Blueberry Sourdough – Add 1 tsp of cinnamon for a spiced twist.
- Nutty Crunch – Mix in chopped almonds or walnuts for extra texture.
- Whole Wheat Version – Substitute 25% of the flour with whole wheat for a heartier loaf.
Best Ways to Serve
- Toasted with butter & honey for a morning treat.
- As French toast with a dusting of powdered sugar.
- Paired with cream cheese & lemon curd for a gourmet breakfast.
For those interested in the health benefits of sourdough, check out is sourdough discard good for the gut to learn more about its probiotic qualities.
Frequently Asked Questions (FAQs)
1. Can I use all-purpose flour instead of bread flour?
Yes, but the bread will have a softer texture. Bread flour provides a chewier crumb.
2. Why is my sourdough bread dense?
It could be due to underproofing or a weak starter. Ensure proper fermentation time.
3. Can I freeze lemon blueberry sourdough bread?
Yes! Wrap it tightly and freeze for up to 3 months.
4. Can I make this bread gluten-free?
Traditional sourdough relies on gluten, but you can try a gluten-free sourdough starter with a mix of GF flours.
5. How do I store the bread?
Store at room temperature for up to 4 days or refrigerate for a week.
Bake Your Own Artisan-Quality Lemon Blueberry Sourdough
Now that you have everything you need, it’s time to roll up your sleeves and start baking! This lemon blueberry sourdough bread isn’t just a recipe—it’s an experience. The combination of flavors, the joy of working with natural fermentation, and the satisfaction of slicing into a beautifully baked loaf make it all worth it.
So, what are you waiting for? Try this recipe, share your results, and let us know how it turns out!
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Lemon Blueberry Sourdough Bread: The Ultimate Recipe & Expert Tips
- Total Time: 5 hours
- Yield: 1 loaf 1x
Description
This lemon blueberry sourdough bread is a delicious blend of tangy lemon zest, juicy blueberries, and naturally fermented sourdough. Perfect for breakfast, a light snack, or as a sweet treat, this bread is soft, airy, and packed with flavor. The natural fermentation enhances the texture and brings out the best in each ingredient.
Ingredients
100g (½ cup) Active sourdough starter
400g (3 ¼ cups) Bread flour
250g (1 cup) Water (lukewarm)
8g (1 ½ tsp) Salt
150g (1 cup) Fresh blueberries
1 tbsp Lemon zest (from 1 lemon)
1 tbsp Lemon juice
1 tbsp Honey or sugar
Instructions
Mix 100g (½ cup) sourdough starter, 250g (1 cup) lukewarm water, and 1 tbsp honey or sugar in a large bowl until fully combined. Add 400g (3 ¼ cups) bread flour and mix until no dry spots remain. Cover and let rest for 30 minutes.
Incorporate 8g (1 ½ tsp) salt and 1 tbsp lemon zest, mixing well. Gently fold in 150g (1 cup) blueberries to distribute them evenly without crushing.
Bulk ferment at room temperature for 4-6 hours, performing stretch-and-folds every 30 minutes to build gluten structure.
Shape the dough into a round and place it in a floured proofing basket. Cover and proof for 2-4 hours at room temperature or overnight in the refrigerator for enhanced flavor.
Preheat the oven to 450°F (230°C) with a Dutch oven inside. Carefully transfer the dough into the Dutch oven, score the top, and bake covered for 20 minutes. Remove the lid and bake uncovered for another 20-25 minutes until golden brown.
Cool the bread completely on a wire rack before slicing and serving.
Notes
Use 150g (1 cup) fresh blueberries to prevent excess moisture in the dough. If using frozen, add them straight from the freezer to avoid bleeding.
Cold-proof the dough overnight for a deeper flavor and improved texture.
Drizzle a lemon glaze over the cooled bread for a sweeter version.
Store the bread in an airtight bag at room temperature for up to 4 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: Artisan
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 3g
- Sodium: 250mg
- Fat: 1.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Lemon blueberry sourdough bread, blueberry sourdough, artisan sourdough, homemade sourdough bread, fruit sourdough recipe