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Lemon Blueberry Sourdough Bread
marie

Lemon Blueberry Sourdough Bread

Fresh, zesty, and bursting with juicy blueberries, this lemon blueberry sourdough bread is a vibrant twist on a classic artisan loaf. Naturally leavened and cold-proofed overnight, it delivers a golden crust, soft pillowy crumb, and the perfect balance of tangy citrus and gentle sweetness—ideal for breakfast, brunch, or gifting.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Breakfast, Brunch
Cuisine: American
Ingredients Method Notes

Ingredients
  

Dough Base
  • 3 cups bread flour
  • 1 ⅓ cups lukewarm water about 27°C / 80°F
  • ¾ cup active sourdough starter fed and bubbly
  • 3 tablespoons white sugar
Add-Ins
  • 1 teaspoon fine sea salt
  • 1 ¼ cups fresh blueberries avoid frozen if possible
  • 1 tablespoon lemon zest from about 1 large lemon

Method
 

  1. In a large bowl, mix bread flour, lukewarm water, sugar, and active sourdough starter until a rough, shaggy dough forms.
  2. Cover the bowl and let the dough rest for 30 minutes at room temperature to allow the flour to fully hydrate.
  3. Sprinkle the salt over the dough, then gently fold in the blueberries and lemon zest using a stretch-and-fold motion.
  4. Knead gently for 1–2 minutes, just until the salt and add-ins are evenly distributed.
  5. Cover and let the dough bulk ferment for about 3 hours, performing 3–4 stretch and folds during this time.
  6. Shape the dough into a tight round and place seam-side up into a floured banneton. Cover and refrigerate for 8–12 hours.
  7. Preheat the oven to 450°F (232°C) with a Dutch oven inside. Invert the dough onto parchment and score the top.
  8. Bake covered for 25 minutes, then uncover and bake another 25 minutes until deep golden brown.
  9. Cool the loaf completely on a wire rack for 3–4 hours before slicing.

Notes

Use fresh blueberries for best results, as frozen berries can bleed into the dough. For added depth, substitute up to 30% of the flour with whole wheat. If you don’t have a Dutch oven, bake on a sheet pan with an inverted roasting pan to trap steam.