Blueberry Lemon Sourdough Bread From Scratch

Name: Blueberry Lemon Sourdough Bread From Scratch
Prep time: 30 min
Cook time: 45 min
Total time: 12 h
Yield: 1 loaf
Ingredients: 1 cup sourdough starter, active and bubbly; 2 cups bread flour; 1 cup water, lukewarm; 1 tablespoon sugar; 1 teaspoon salt; Zest of 1 lemon; 1 cup fresh blueberries

Highlighted under: Artisan Bakes

When I first decided to make Blueberry Lemon Sourdough Bread from scratch, I wasn't sure how well the flavors would meld. However, as I watched the dough rise and the blueberries release their sweet juices, I knew I was onto something special. The tartness of the lemon complements the natural sweetness of the blueberries in a way that's simply delightful. This bread has become a family favorite, perfect for breakfast or a snack any time of day, and I can't wait to share this recipe with you!

Created by

Lucy Price

Last updated on 2026-01-24T09:04:03.500Z

During my baking adventures, I realized how important it is to balance flavors. The day I made this Blueberry Lemon Sourdough Bread, I experimented with adding lemon zest, and it transformed the dough into something extraordinary. I also discovered that letting the dough rest overnight allows for deeper flavors to develop.

As I sliced into the first loaf, the smell wafted through my kitchen, filling the air with a citrusy sweetness that was impossible to resist. This bread not only tastes amazing but looks beautiful too, thanks to the vibrant blueberries peeking through the crust.

Why You'll Love This Recipe
The delightful blend of tart lemon and sweet blueberries
A crusty exterior with a soft, fluffy interior
A perfect balance of flavors that works for any occasion

Understanding Sourdough Starter

A strong sourdough starter is the backbone of this Blueberry Lemon Sourdough Bread. The wild yeast and bacteria in the starter not only leaven the bread but also impart a depth of flavor that commercial yeast cannot replicate. Ensure your starter is active and bubbly before beginning this recipe. If you haven't fed it in a while, do so at least 4-8 hours in advance to awaken the yeast. A healthy starter should double in size and have a pleasant tangy aroma.

If you're in a pinch and can't use a traditional sourdough starter, you can try substituting it with a combination of plain yogurt (to add tang) and a small amount of baking soda. However, this won't give you the same complex flavor or texture, so it's best used as a last resort.

The Role of Fresh Blueberries

Incorporating fresh blueberries not only adds sweetness but also contributes moisture, enhancing the bread's overall texture. When folding the blueberries into the dough, aim to do this gently to prevent them from bursting, which can lead to a soggy loaf. The ideal time to add blueberries is after the first rise when the dough is still pliable but not too sticky. This ensures they are evenly distributed without compromising the structure of the dough.

If fresh blueberries aren't available, you can use frozen ones, but be aware that they may release more moisture during baking. To minimize this, try sprinkling a tablespoon of flour over the frozen berries before incorporating them into the dough. This will help absorb excess juices and keep your bread from becoming too dense.

Perfecting Your Baking Technique

Achieving that perfect crusty exterior requires the use of a preheated Dutch oven. The enclosed environment mimics a professional steam oven, trapping moisture and creating a beautiful crust. Preheating your Dutch oven for at least 30 minutes before baking is crucial; this will help the dough spring up as it starts to bake, resulting in a lovely rise and crisp crust. Carefully lifting the dough into the hot pot can be tricky, so I often use parchment paper to transfer it easily.

Keep an eye on your bread toward the end of the baking time; if it starts to brown too quickly, you can lightly cover the top with aluminum foil. Don’t skip cooling your bread on a wire rack afterward; this step prevents a soggy bottom and allows for the necessary setting of the crumb structure, giving you perfect slices.

Ingredients

Gather these ingredients for the best results:

For the Dough

1 cup sourdough starter, active and bubbly
2 cups bread flour
1 cup water, lukewarm
1 tablespoon sugar
1 teaspoon salt
Zest of 1 lemon
1 cup fresh blueberries

Make sure to measure accurately for consistent results!

Instructions

Follow these steps carefully to create your sourdough bread:

Prepare the Dough

In a large mixing bowl, combine the active sourdough starter with lukewarm water. Gradually mix in the bread flour, lemon zest, sugar, and salt until a shaggy dough forms.

Kneading and First Rise

Turn the dough onto a floured surface and knead for about 10 minutes until smooth. Place it in a greased bowl, cover it, and let it rise for 4-6 hours at room temperature or overnight in the fridge.

Incorporate Blueberries

Gently flatten the dough, sprinkle the blueberries on top, and fold the dough over them. Shape the dough into a ball and let it rest for 30 minutes.

Final Rise

Place the dough seam-side down in a proofing basket. Cover with a cloth and let it rise for another 2 hours.

Preheat the Oven

About 30 minutes before baking, preheat your oven to 450°F (232°C) with a Dutch oven inside.

Bake the Bread

Carefully remove the Dutch oven, place the dough inside, cover it, and bake for 30 minutes. Uncover and bake for an additional 15 minutes until golden brown.

Cool and Serve

Allow the bread to cool on a wire rack before slicing. Enjoy fresh or toasted!

Enjoy the fruits of your labor!

Pro Tips

For a more pronounced lemon flavor, try adding a tablespoon of lemon juice to the dough. Ensure your sourdough starter is very active for the best rise.

Storage Tips

After enjoying your Blueberry Lemon Sourdough Bread, store any leftovers in a paper bag at room temperature for up to three days. This helps to maintain the crust’s integrity while keeping the interior moist. Avoid plastic bags, as they can create steam and make the crust soft.

If you want to keep your bread longer, consider slicing it and freezing it. Wrap slices tightly in plastic wrap and then in aluminum foil, or place them in a freezer-safe bag. When you’re ready to enjoy, simply toast the slices directly from frozen for a delicious, fresh-baked experience.

Serving Suggestions

This Blueberry Lemon Sourdough Bread is perfect on its own, but you can elevate it further with culinary pairings. Try spreading some cream cheese or mascarpone on warm slices for a luxurious snack, or serve it alongside a fresh fruit salad for a vibrant breakfast.

For a unique twist, consider making a French toast with this bread. Soak slices in a mixture of eggs, milk, and a dash of vanilla before pan-frying them until golden brown. Top with maple syrup or a dusting of powdered sugar for a delightful weekend brunch option.

Adapting the Recipe

If you want to experiment with flavors, this recipe can be easily adapted. Swap out the blueberries for other fruits like raspberries, blackberries, or even diced peaches. Just be mindful of the moisture content; certain fruits may require slight adjustments in the quantity of added flour.

For added nutritional benefits, consider throwing in a handful of nuts like walnuts or pecans. They provide a delightful crunch and complement the fruit’s sweetness, creating a well-rounded flavor profile that is both delicious and satisfying.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but do not thaw them before adding to the dough to prevent excessive moisture.

→ How do I know when the bread is done baking?

The bread should be golden brown, and you can check its internal temperature; it should reach at least 190°F (88°C).

→ What if my dough doesn't rise?

Ensure that your sourdough starter is active. You may need to let it rise longer or in a warmer environment.

→ Can I make this bread without sourdough starter?

Not traditionally, as the sourdough starter is key for the flavor and texture. Consider using a commercial yeast if necessary.