Blueberry Lemon Sourdough Bread Sliced

Name: Blueberry Lemon Sourdough Bread Sliced
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 1 loaf
Ingredients: 500g bread flour; 100g sourdough starter, active and bubbly; 350ml water, lukewarm; 10g salt; 150g fresh blueberries; Zest of 1 lemon; Juice of 1 lemon

Highlighted under: Simply Sweet Bakes

When I first decided to make Blueberry Lemon Sourdough Bread, I was eager to experiment with flavors that I love. The combination of tangy lemon and sweet blueberries creates a deliciously vibrant loaf that is perfect for breakfast or as an afternoon treat. Each slice dances with the freshness of the berries, and the slight tartness adds a unique twist to the traditional sourdough. I couldn't believe how simple it was to craft a loaf that not only looks stunning but tastes incredible too—you're going to love this!

Created by

Marley Quinn

Last updated on 2026-01-22T09:13:14.821Z

When I first tried baking sourdough bread, I fell in love with the whole process—from the dough fermentation to the beautiful crust that forms in the oven. This Blueberry Lemon Sourdough Bread was a delightful venture into combining a classic with a burst of fruity flavor. The zesty lemon peel enhances the sourdough's tanginess, while the blueberries add bursts of sweetness throughout.

I learned that using a bit of lemon juice not only enhances the flavor but also adds moisture to the bread, creating a lovely texture. Each bite is an explosion of flavor that keeps you coming back for more. Trust me; this is a recipe you'll want to make again and again.

Why You'll Love This Recipe
Sweet bursts of blueberry in every slice
Tangy lemon flavor that brightens the loaf
Perfectly crusty exterior with a soft, chewy interior

Understanding the Role of Ingredients

Each ingredient in this Blueberry Lemon Sourdough Bread plays a vital role. Bread flour, with its high protein content, contributes to the loaf's structure and chewiness. Using an active sourdough starter is essential; it not only leavens the bread but also adds depth of flavor. The blueberries, while sweet, introduce moisture, so it’s important to be gentle when folding them into the dough to prevent breaking and creating a soggy texture.

Lemon zest and juice brighten the flavors significantly, cutting through the richness of the sourdough. The acid from the lemon also interacts with the gluten structure, helping to create a more tender crumb. Always use fresh lemons for the best flavor; bottled juice lacks the vibrant essence that complements the blueberries beautifully. If you prefer a little more zing, you could adjust the lemon amounts to taste.

Perfecting Your Technique

During the autolyse phase, allow the flour and water to sit undisturbed. This process hydrates the flour and begins gluten development without the salt and starter, leading to better dough elasticity. If you notice the dough feels too sticky during handling, a light dusting of flour can help. However, avoid over-flouring, which can interfere with the dough's ability to rise properly.

Folding the dough every 30 minutes during bulk fermentation not only strengthens the gluten but also redistributes the yeast, ensuring an even rise and preventing tearing. Look for the dough to become smoother and slightly more elastic over time. If you miss a fold, it’s okay; the dough will still develop but may have a slightly denser crumb.

Ingredients

Gather your ingredients before starting to ensure a smooth baking experience.

Main Ingredients

500g bread flour
100g sourdough starter, active and bubbly
350ml water, lukewarm
10g salt
150g fresh blueberries
Zest of 1 lemon
Juice of 1 lemon

Make sure all your ingredients are at room temperature before starting!

Instructions

Follow these steps for a successful baking experience!

Mix the Dough

In a large mixing bowl, combine the bread flour and water, mixing until no dry flour remains. Let it rest for 30 minutes to autolyse.

Add Starter and Salt

After the autolyse, add the active sourdough starter, salt, lemon zest, and lemon juice. Mix well until fully incorporated.

Incorporate Blueberries

Gently fold in the fresh blueberries, taking care not to break them.

Bulk Fermentation

Cover the bowl and let the dough rise at room temperature for about 4 hours, folding the dough every 30 minutes.

Shape the Loaf

Once the bulk fermentation is complete, turn the dough onto a lightly floured surface and shape it into a round loaf.

Second Rise

Place the shaped dough into a well-floured proofing basket and let it rise for an additional 2 hours.

Preheat and Bake

Preheat your oven to 220°C (425°F). Once ready, gently transfer the dough onto a baking stone or a baking sheet. Bake for about 40 minutes, until golden brown.

Let the bread cool completely before slicing for the best texture.

Pro Tips

For extra flavor, you can sprinkle some oats or seeds on the crust before baking.

Serving and Enjoying Your Bread

Once baked, let the bread cool completely on a wire rack before slicing. This allows the internal steam to finish cooking the bread, further enhancing its texture. When ready to enjoy, serve it plain, or add a spread of softened butter or cream cheese to complement the blueberries. A drizzle of honey can elevate the sweetness and round out the flavors fabulously, especially during breakfast.

This bread also makes a delightful base for French toast. Simply soak slices in a mixture of eggs, milk, and cinnamon before pan-frying. The blueberries will burst during cooking, creating a lovely syrupy texture that pairs beautifully with maple syrup.

Storing and Making Ahead

To store your Blueberry Lemon Sourdough Bread, place it in a paper bag at room temperature for up to three days. For longer-lasting freshness, you can slice and freeze the bread. Wrap slices tightly in plastic wrap, then place them in a resealable freezer bag for up to three months. When you’re ready to eat, simply toast the slices directly from the freezer.

If you want to make the dough ahead of time, consider a cold fermentation method. After shaping the loaf, cover it lightly and place it in the refrigerator for up to 12 hours. This slow fermentation enhances the flavor immensely and allows for flexibility in baking times. Just be sure to bring the dough back to room temperature before baking to achieve the best rise.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, frozen blueberries can be used; just fold them in gently without thawing to prevent them from bleeding into the dough.

→ How do I store leftover bread?

Store the bread in an airtight container at room temperature for up to 3 days, or freeze it for longer storage.

→ Can I substitute whole wheat flour?

You can replace up to 50% of the bread flour with whole wheat flour for a more nutritious loaf.

→ What can I serve with this bread?

This bread pairs wonderfully with butter, cream cheese, or lemon curd for a delicious breakfast treat.