Fresh, zesty, and bursting with juicy blueberries, this lemon blueberry sourdough bread is everything your breakfast or brunch table needs. The perfect harmony of tangy citrus and sweet berries elevates traditional sourdough to a whole new level. Whether you’re a seasoned baker or sourdough beginner, this loaf promises golden crusts, pillowy interiors, and that addictive sourdough flavor—all naturally leavened. If you’ve been searching for a way to upgrade your homemade loaves, this recipe is the one.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Naturally leavened goodness – No commercial yeast needed
- Juicy bursts of blueberry in every bite
- Bright lemon zest cuts through the richness for perfect balance
- Cold-proofed overnight for deep, developed flavor
- Beginner-friendly with step-by-step instructions
- Perfect as a gift, brunch centerpiece, or freezer-friendly treat
This isn’t just another sourdough loaf. It’s a vibrant twist on a classic. The blueberry-lemon combo turns this into a showstopper, ideal for impressing guests or just treating yourself.
Ingredients Needed
For the Dough Base:
- 3 cups bread flour
- 1⅓ cups lukewarm water (around 80°F/27°C)
- ¾ cup active sourdough starter (fed, bubbly, and at peak)
- 3 tablespoons white sugar (adds slight sweetness to balance tartness)
Add-Ins:
- 1 teaspoon fine sea salt
- 1¼ cups fresh blueberries (avoid frozen if possible; they bleed)
- 1 tablespoon fresh lemon zest (from about 1 large lemon)
Pro Tip: Always zest your lemon before juicing it. Zest provides intense flavor and integrates well into dough.
How to Make Lemon Blueberry Sourdough Bread
1. Mix the Dough
In a large bowl, combine bread flour, lukewarm water, sugar, and your active sourdough starter. Use your hands or a dough spatula to mix until a rough, shaggy dough forms. It may feel slightly sticky, which is normal.
Why this matters: This step evenly distributes hydration and activates gluten formation from the start.
2. Rest (Autolyse Phase)
Cover the bowl with a damp tea towel and let the dough sit for 30 minutes at room temperature. This resting phase helps the flour fully absorb the water, improving elasticity without kneading.
3. Add Salt, Blueberries & Lemon Zest
After autolyse, sprinkle salt evenly over the dough. Then gently fold in the blueberries and lemon zest using a stretch-and-fold method. Work gently to avoid crushing the berries.
Tip: Crushed berries can turn your dough purple and make it harder to shape. Keep them whole for the best presentation and texture.
4. Gentle Knead
Knead briefly—about 1 to 2 minutes—just until the salt and fruit are fully distributed. Be careful with pressure. Focus on folding and turning the dough rather than intense kneading.
5. Bulk Fermentation + Stretch & Folds
Let the dough rise, covered, in a warm spot for 3 hours. During this period, perform 3–4 stretch and folds (once per hour):
- Grab one side of the dough, stretch it upward, and fold it over.
- Rotate the bowl and repeat on all four sides.
Why? This builds gluten strength and improves structure for a taller, more airy loaf.
6. Shape and Cold Proof Overnight
Lightly dust a banneton or a medium bowl lined with a towel using rice flour (prevents sticking). Shape your dough into a tight round and place it seam-side up into the prepared banneton.
Cover with plastic wrap or a damp towel and refrigerate 8–12 hours.
Why this works: Cold fermentation slows yeast activity, creating rich, complex sourdough flavor.
7. Preheat the Oven + Prepare for Baking
The next morning, preheat your oven to 450°F (232°C). Place your Dutch oven (with lid) inside to preheat.
Remove the dough from the fridge and gently invert it onto a piece of parchment paper. Score the top using a bread lame or sharp knife.
8. Bake
- Bake covered (in the Dutch oven) for 25 minutes.
- Then uncover and bake for another 25 minutes, until the crust turns deep golden brown.
- For a crispier crust, remove the loaf from the Dutch oven and bake directly on the rack for the final 5 minutes.
Done when: Internal temp hits 200°F–210°F (93°C–99°C).
9. Cool Completely
Transfer your loaf to a wire rack and let it cool for 3–4 hours before slicing.
Important: Cutting too early can ruin the crumb structure. Be patient—your bread will thank you!
Serving and Storage Tips
- Serve warm with butter, mascarpone, or lemon curd
- Perfect with tea or coffee for breakfast or snack
- To store, wrap in a tea towel or bread bag at room temperature for 2–3 days
- Freeze for up to 2 months (slice first for easy reheating)
- Reheat slices in a toaster or oven for best texture
Helpful Notes
- Use fresh blueberries for best texture and color. Frozen may bleed into the dough.
- Avoid over-proofing: If the dough is too bubbly before shaping, it may collapse.
- Flour variations: You can substitute 20–30% whole wheat flour for added flavor.
- No Dutch oven? Use a baking sheet + inverted roasting pan to trap steam.
Conclusion
This lemon blueberry sourdough bread combines the rustic charm of artisan baking with the sunny brightness of fresh fruit. It’s tangy, sweet, crusty, and soft—all in one irresistible loaf. Whether you’re baking it for brunch, gifting it to a friend, or savoring a quiet moment with coffee, this loaf always delivers.
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Frequently Asked Questions (FAQ)
Can I use frozen blueberries?
Yes, but use them straight from the freezer. Thawing releases excess moisture, which can affect your dough texture and color.
How do I make this gluten-free?
This recipe relies heavily on gluten development. You would need a special gluten-free sourdough starter and blend. Results will vary.
Is this bread freezer-friendly?
Absolutely. Slice the loaf, wrap tightly, and freeze for up to 2 months. Toast from frozen or thaw at room temperature.
Why did my blueberries burst?
That’s normal if you knead too roughly. Be extra gentle during folding and shaping to preserve the berries’ integrity.
Lemon Blueberry Sourdough Bread
Ingredients
Method
- In a large bowl, mix bread flour, lukewarm water, sugar, and active sourdough starter until a rough, shaggy dough forms.
- Cover the bowl and let the dough rest for 30 minutes at room temperature to allow the flour to fully hydrate.
- Sprinkle the salt over the dough, then gently fold in the blueberries and lemon zest using a stretch-and-fold motion.
- Knead gently for 1–2 minutes, just until the salt and add-ins are evenly distributed.
- Cover and let the dough bulk ferment for about 3 hours, performing 3–4 stretch and folds during this time.
- Shape the dough into a tight round and place seam-side up into a floured banneton. Cover and refrigerate for 8–12 hours.
- Preheat the oven to 450°F (232°C) with a Dutch oven inside. Invert the dough onto parchment and score the top.
- Bake covered for 25 minutes, then uncover and bake another 25 minutes until deep golden brown.
- Cool the loaf completely on a wire rack for 3–4 hours before slicing.