Blueberry Lemon Sourdough Bread From Scratch

Name: Blueberry Lemon Sourdough Bread From Scratch
Prep time: 30 min
Cook time: 45 min
Total time: 24 h
Yield: 1 loaf
Ingredients: 100g sourdough starter, active; 100g all-purpose flour; 100g water; 400g all-purpose flour; 250g water; 10g salt; Zest of 1 lemon; 150g fresh blueberries

Highlighted under: Traditional Baking

I love experimenting with sourdough bread, and today I'm excited to share my recipe for Blueberry Lemon Sourdough Bread. Combining the tangy flavor of sourdough with fresh blueberries and a hint of lemon zest creates a delightful loaf that’s perfect for breakfast or an afternoon snack. The vibrant colors and aromatic citrus notes make this bread not just delicious but visually appealing too. I never thought sourdough could be this fruity until I tried adding berries, and now I can’t imagine my baking repertoire without it!

Created by

Chloe Bennett

Last updated on 2026-01-24T09:10:18.465Z

Every time I bake this Blueberry Lemon Sourdough Bread, I’m reminded of warm summer days. The sweet and tangy combination of blueberries and lemon zest truly elevates the classic sourdough flavor. The method I use lets the dough ferment overnight, giving it that incredible depth of flavor and the chewy texture I adore. The secret is incorporating the berries gently to keep them whole, ensuring they burst with flavor in every slice.

One tip I discovered while making this bread is to let the loaf cool completely before slicing. It’s tempting to cut into it right away, but this allows the crumb to set perfectly and creates a more satisfying texture. Enjoy it fresh, or toast it for a delicious breakfast treat that smells like heaven!

Why You'll Love This Recipe
The perfect blend of citrusy lemon and sweet blueberries.
Captivating aroma that fills your kitchen as it bakes.
A unique twist on traditional sourdough that impresses guests.

Understanding Sour Dough Fermentation

Fermentation is a crucial step in making this Blueberry Lemon Sourdough Bread, as it develops unique flavors and improves the bread's texture. During the bulk fermentation phase, which lasts about 4 hours, your dough should develop a puffy appearance and double in size. Regularly performing the stretch and fold technique every 30 minutes not only strengthens the dough but also incorporates air, resulting in a lighter, more airy loaf. Keep an eye on its elasticity; the dough should become smooth and extensible.

Temperature plays a significant role in fermentation. If your environment is cooler, consider extending the bulk fermentation time to achieve the same airy result. Alternatively, a warmer space can speed up fermentation. Aim for a room temperature around 75°F (24°C) to maintain optimal activity in your sourdough starter, harnessing its natural yeasts for a well-risen loaf.

Incorporating Fresh Fruit

When adding blueberries to your dough, take care to gently fold them in during the final mix. This ensures even distribution without crushing the berries, which can lead to excess moisture and a denser texture. Additionally, using fresh blueberries provides vibrant color and a juicy burst, but if they’re out of season, consider substituting with frozen blueberries. Thaw them slightly and drain excess moisture before folding them into your dough for a lovely fruity twist.

Enhancing the flavor further, you can experiment with adding a touch of honey or maple syrup during the mixing stage. This addition not only complements the sweetness of the blueberries but also caramelizes during baking, giving your crust a beautiful golden hue. Just be cautious with the overall hydration of your dough, as added liquid will affect the final texture.

Ingredients

Gather the following ingredients to get started with your Blueberry Lemon Sourdough Bread:

For the Starter

100g sourdough starter, active
100g all-purpose flour
100g water

For the Dough

400g all-purpose flour
250g water
10g salt
Zest of 1 lemon
150g fresh blueberries

With these ingredients ready, let's dive into the steps for making this delightful bread!

Instructions

Follow these steps to create your homemade Blueberry Lemon Sourdough Bread:

Prepare the Starter

In a mixing bowl, combine the active sourdough starter, 100g of all-purpose flour, and 100g of water. Mix until smooth and let it sit at room temperature for about 12 hours, or overnight, until it bubbles and doubles in size.

Mix the Dough

In a large bowl, mix together 400g of all-purpose flour and 250g of water until just combined. Add the bubbly starter to the mixture. Let it rest for 30 minutes.

Add Salt and Lemon Zest

Sprinkle 10g of salt and the lemon zest over the dough. Using your hands, mix the dough until the salt is fully incorporated.

Bulk Fermentation

Let the dough rise at room temperature for about 4 hours, performing fold and stretch motions every 30 minutes to strengthen the dough.

Incorporate Blueberries

Gently fold in the fresh blueberries, being careful not to crush them.

Shape the Dough

Transfer the dough to a floured surface and shape it into a round loaf. Place it in a proofing basket, seam side up. Cover and let it rise for another 2 hours.

Preheat the Oven

Preheat your oven to 450°F (230°C) and place a Dutch oven inside to heat.

Bake the Bread

Carefully remove the hot Dutch oven and place the loaf inside. Cover it and bake for 30 minutes. Then, remove the lid and bake for an additional 15 minutes until golden brown.

Cool and Slice

Remove the bread from the oven and let it cool on a wire rack completely before slicing.

Now that your Blueberry Lemon Sourdough Bread is ready, enjoy it fresh or toasted!

Pro Tips

For best results, use high-quality flour and make sure your sourdough starter is active. Adjust the baking time slightly if your loaf is smaller or larger than indicated.

Make-Ahead Tips

If you're keen on prepping ahead, consider making the sourdough starter the day before. Allow it to ferment overnight, then continue with the dough process. For maximum flavor development, you can also let the shaped loaf cold-proof in the refrigerator for up to 12 hours. Just remember to allow it to come back to room temperature before baking to ensure a good oven spring.

Once baked, your Blueberry Lemon Sourdough Bread can be stored at room temperature in a bread bag for up to three days. For longer storage, wrap it tightly and freeze the loaf. To enjoy, simply thaw and reheat in an oven preheated to 350°F (175°C) for about 10-15 minutes to restore its crusty exterior.

Troubleshooting Common Issues

If your bread doesn't rise as expected, there may be a couple of factors to consider. First, check the activity level of your sourdough starter; it needs to be bubbly and double in size after feeding. If the starter is weak, the rise will be inadequate. Additionally, room temperature during the bulk fermentation can hinder yeast activity; achieving the right environment is key for a successful loaf.

On the other hand, if your bread appears too sticky and hard to handle, you might have added too much water or not mixed it enough. A well-mixed dough should form a soft ball that isn’t overly sticky. In cases of excessive stickiness, introducing a little extra flour can help, but be careful not to overdo it, as this will affect the bread's moisture and texture.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, frozen blueberries can be used; just make sure to thaw and drain them before incorporating into the dough to prevent excess moisture.

→ How do I know if my bread is done?

The bread is done when it sounds hollow when tapped on the bottom and has a golden crust.

→ What if my sourdough starter is not bubbling?

If your starter isn’t bubbling, it may need more time to ferment or may need to be fed more frequently.

→ How should I store the bread?

Store the bread in a paper bag at room temperature or wrap it in plastic wrap for longer storage.