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Blueberry Lemon Sourdough Bread Recipe

Avatar photoByAnna
Jump to Recipe· 4.6 from 101 reviews

If you’re on the lookout for a truly special loaf, then you’re going to love this Blueberry Lemon Sourdough Bread Recipe. I absolutely love how the tangy sourdough combines with bursts of juicy blueberries and the bright zing of lemon zest—it’s a game-changer in the world of bread baking. Trust me, whether you’re a seasoned sourdough baker or just diving in, this recipe hits all the right notes and the results are fan-freaking-tastic. Stick around because I’m sharing all my best tips for making it a success in your kitchen.

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Why You’ll Love This Recipe

  • Bursting Flavor: Juicy blueberries and zesty lemon brighten the tangy depth of sourdough for an irresistible taste.
  • Flexible Process: The bulk ferment and cold proof stages can be adjusted to your schedule without sacrificing quality.
  • Beautiful Rustic Loaf: The technique helps create a gorgeous, artisanal crust with an inviting crumb full of berries.
  • Perfect for Sharing: Whether it’s breakfast, brunch, or afternoon snacks, this bread is a crowd-pleaser every time.
A single thick slice of light brown bread with visible blueberries baked inside lies flat on a white plate. A thick, creamy layer of pale purple spread with small dark berry bits covers the top of the bread slice. Three whole blueberries are placed on the plate around the bread. Above the plate, part of a loaf torn open, showing the same bread with embedded blueberries, rests on a blue cloth. Two thin yellow lemon slices sit in the background on a white marbled surface. A silver fork holds a bit of the purple spread near the bottom edge of the plate. Photo taken with an iphone --ar 2:3 --v 7 - Blueberry Lemon Sourdough Bread, blueberry sourdough bread, lemon sourdough bread, colorful sourdough loaf, citrus blueberry bread this …

Ingredients You’ll Need

The magic behind this Blueberry Lemon Sourdough Bread Recipe starts with a simple list of staple sourdough ingredients enhanced by fresh blueberries and bright lemon zest—ingredients that complement each other beautifully and elevate a basic bread to something truly special.

Flat lay of a small white ceramic bowl of active sourdough starter with a milky texture, a large simple white ceramic bowl filled with water, a mound of fresh white bread flour on a white ceramic plate, a small white ceramic bowl holding fine salt crystals, a handful of plump fresh blueberries scattered on a white ceramic dish, a whole bright yellow lemon with a small heap of freshly grated lemon zest on a white ceramic plate, a small white ceramic bowl of room temperature pale yellow butter, a small white ceramic bowl of mashed fresh blueberries, and a small white ceramic bowl of golden honey, and two whole uncracked brown eggs, all arranged symmetrically and proportionately, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Blueberry Lemon Sourdough Bread, blueberry sourdough bread, lemon sourdough bread, colorful sourdough loaf, citrus blueberry bread
  • Active sourdough starter: Make sure your starter is bubbly and active for a lively rise and tangy flavor.
  • Filtered water: Helps keep the dough clean tasting and your starter happy.
  • Bread flour: Gives good structure and chewiness, perfect for sourdough’s open crumb.
  • Salt: Balances flavor and strengthens the gluten network.
  • Fresh blueberries: Adds bursts of sweetness and moisture—fresh really works best for texture and flavor.
  • Lemon zest: Brings a bright, citrus aroma that pairs perfectly with the berries.
  • Butter (for whipped blueberry butter): Room temperature for easy whipping and creamy texture.
  • Honey: Adds natural sweetness to the butter and helps the flavors meld beautifully.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this Blueberry Lemon Sourdough Bread Recipe is how customizable it is. Over time, I’ve tried a few variations that add personality to the loaf without losing what makes it so special. Feel free to make this recipe your own!

  • Nutty Add-ins: I sometimes toss in chopped walnuts or pecans for extra crunch, and my family goes crazy for the texture contrast.
  • Seasonal Berries: In the summer, swapping blueberries for fresh raspberries or blackberries gives a fun twist while keeping the fruity vibe.
  • Herbal Notes: Adding a teaspoon of fresh thyme or rosemary with the lemon zest creates a savory-herbal balance that’s surprisingly delightful.
  • Dairy-Free Version: You can skip the whipped blueberry butter or substitute with coconut oil-based spreads to keep it vegan-friendly.

How to Make Blueberry Lemon Sourdough Bread Recipe

Step 1: Feed and Prepare Your Sourdough Starter

This part is key—make sure your sourdough starter is active and bubbly before you dive in. I like to feed mine about 4-6 hours before starting, though depending on your room temperature it might take 4 to 12 hours to peak. Peek inside: your starter is ready when it’s doubled in size, bubbly on top, and smells tangy but pleasant. This gives your bread that beautiful rise and flavor.

Step 2: Mix the Dough and Start the Bulk Fermentation

Combine your starter and water first, mixing until it’s milky and smooth—that’s the magic base for your sourdough. Then add bread flour and salt, mixing until it’s just combined and shaggy. I love using a Danish dough whisk here, but your hands work fine too. Don’t worry if the dough looks rough; it will smooth out with the stretch and folds to come.

Now comes the stretch & fold dance: every 30 to 60 minutes, stretch the edges over the top and fold the dough four times around the bowl. You’ll notice how the dough starts to transform from shaggy to smooth, strengthening the gluten without kneading. This stage is flexible, but aim for about four sets over your bulk ferment, which usually takes around 6 to 9 hours at room temp. Look for the dough to bounce back, feel airy, and show bubbles.

Step 3: Pre-Shape and Rest

After the bulk ferment is done, gently remove the dough from the bowl with wet fingers—try not to pop those precious bubbles! Let gravity help as you tilt the dough onto your floured countertop. Do a light round of stretch and folds around the perimeter, then flip the dough seam-side down onto the counter. Cover with a bowl and let it rest for 30 minutes. This rest encourages relaxation before the final shaping.

Step 4: The Final Shape with Blueberries and Lemon Zest

This is where the magic happens—you’ll laminate the dough with fresh blueberries and lemon zest to spread them evenly without crushing too many berries. Carefully stretch your dough into a rectangle, then sprinkle half the blueberries and zest on top. Fold the left side to the middle, add more berries and zest. Repeat with the right side, then roll the dough gently into a log. Cup your hands and rotate the dough ball, tightening it without tearing. Some berries may peek through—and that’s part of the charm!

Place the seam side up into your floured proofing basket or banneton, cover tightly with plastic, and chill in the fridge for anywhere between 8 and 72 hours for the cold proof. This step actually deepens the flavor immensely and gives you some meal prep freedom.

Step 5: Score and Bake for a Beautiful Crust

About 30 minutes before baking, pop your dough in the freezer to firm it up—it helps get those crisp scoring cuts. Meanwhile, preheat your Dutch oven inside your oven at 450°F for at least 30 minutes. When the time comes, turn your dough out onto parchment paper, score your design (I love a crescent moon), then carefully transfer the dough with parchment into the hot Dutch oven. Bake covered for 27 minutes, then uncover and bake for another 10–15 minutes until the crust is golden and crunchy.

Once out of the oven, place the bread on a wire rack and let it cool for at least an hour. I know—the hardest part! But cutting too early will give you gummy slices. While you wait, you might even hear the bread “sing” as it cools—a little reward for your patience.

Step 6: Whip Up the Blueberry Honey Butter

Don’t miss this final flourished touch: whip room temperature butter with mashed fresh blueberries, honey, and a pinch of salt until smooth and fluffy. This blueberry honey butter is pure heaven slathered onto your warm slices—trust me, it makes the experience next-level.

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Pro Tips for Making Blueberry Lemon Sourdough Bread Recipe

  • Keep Your Blueberries Dry: Pat fresh blueberries dry before adding to avoid excess moisture that can weigh down the dough.
  • Use a Sharp Blade to Score: A clean, swift cut helps the dough expand beautifully—don’t press too hard or the dough may deflate.
  • Cold Proof for Flavor: I learned the hard way that skipping the fridge proofing results in less complex flavors—patience pays off big time!
  • Rest Before Cutting: Waiting the full hour for cooling keeps the crumb light and prevents gummy slices—your patience will be rewarded.

How to Serve Blueberry Lemon Sourdough Bread Recipe

The image shows two slices of bread with a golden-brown crust and a soft inside filled with layers of purple-blue blueberries swirling through the dough. The bread has a light beige color with small air holes throughout. The blueberries create a vivid purple pattern that contrasts with the bread. The slices are placed on a crinkled white paper with a few loose blueberries scattered around. There are two lemon halves and two lemon slices nearby, adding a bright yellow color to the scene. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Blueberry Lemon Sourdough Bread, blueberry sourdough bread, lemon sourdough bread, colorful sourdough loaf, citrus blueberry bread

Garnishes

For me, a dollop of the whipped blueberry honey butter is absolutely essential when serving. Sometimes I like to sprinkle a little extra lemon zest or a few whole blueberries on top to make it look as gorgeous as it tastes—plus, it’s a fun surprise when you spot them while eating!

Side Dishes

This bread pairs wonderfully with fresh fruit salads, Greek yogurt drizzled with honey, or even a sharp cheese like cream cheese or goat cheese for a contrasting tang. I often serve it alongside eggs for a brunch spread that my friends rave about.

Creative Ways to Present

I once brought this loaf sliced and toasted alongside a platter of berry compotes and citrus marmalade for a holiday brunch, and it was a showstopper. You can also turn it into French toast—the blueberry and lemon notes add a fresh twist to this classic. Wrapped in parchment and tied with twine, it makes a lovely homemade gift, too!

Make Ahead and Storage

Storing Leftovers

I store leftover slices in an airtight container at room temperature for up to 2 days. If it starts to lose its crust crunch, a quick toast brings it back to life nicely. Keep the blueberry butter in the fridge separately and spread just before serving.

Freezing

Freezing works great with this bread! I slice the loaf first and freeze the slices individually wrapped in parchment and foil. This lets me pop out a slice or two whenever the craving hits without thawing the entire loaf.

Reheating

To reheat, I usually toast frozen slices directly or warm them wrapped in foil inside a 350°F oven for 10 minutes to restore softness while keeping the crust crisp. Avoid microwaving—it makes the crust soggy and rubbery.

FAQs

  1. Can I use frozen blueberries in this Blueberry Lemon Sourdough Bread Recipe?

    Frozen blueberries can work, but they’ll add extra moisture which might affect dough consistency. If using frozen, thaw and drain them well before adding to prevent sogginess. I still prefer fresh for the best texture and flavor.

  2. How do I know when my sourdough starter is ready for this recipe?

    Your starter is ready when it has doubled in size, is bubbly on top, and passes the float test (a spoonful floats in water). It should smell tangy but not offensive. Starting with a healthy starter makes all the difference!

  3. Why should I cold proof the dough in the fridge?

    Cold proofing slows down fermentation, allowing complex flavors to develop and giving you flexibility in your schedule. It also helps improve dough structure for a better rise and crust. Just be careful not to leave it too long to avoid over-proofing.

  4. What if my dough tears when shaping?

    That usually means you stretched it too thin or your dough needs a bit more rest. Let it rest 10-15 minutes to relax the gluten before trying again. Also, be gentle when folding over the berries—they can cause weak spots.

Final Thoughts

Making this Blueberry Lemon Sourdough Bread Recipe has been such a rewarding journey for me—seeing the dough rise, smelling that fresh lemon and berry aroma filling the kitchen, and then biting into a perfectly crusty yet tender slice is pure joy. I hope you’ll give this recipe a try and enjoy the warming, uplifting vibes it brings. It’s definitely a crowd-pleaser and a beautiful way to put a little sunshine into your baking routine. Happy baking, friend!

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Blueberry Lemon Sourdough Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 101 reviews
  • Author: Anna
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 13 hours 15 minutes
  • Yield: 1 loaf
  • Category: Bread
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

This Lemon Blueberry Sourdough Bread combines tangy sourdough with fresh blueberries and bright lemon zest for a flavorful, artisan loaf. Naturally leavened and slow-fermented, this bread boasts a tender crumb studded with juicy blueberries and a subtle citrus aroma. Paired perfectly with a whipped blueberry honey butter, it’s the ideal treat for breakfast or any time you crave a sweet-savory artisan bread.

Ingredients

Lemon Blueberry Sourdough Bread

  • 50g active sourdough starter
  • 350g water (filtered)
  • 500g bread flour
  • 11g salt
  • 150g fresh blueberries
  • Zest of 1 lemon

Whipped Blueberry Honey Butter

  • 8 Tablespoons (113g) butter, room temperature
  • 1/2 cup (75g) fresh blueberries, mashed
  • 2 Tablespoons (45g) honey
  • A pinch of salt

Instructions

  1. Feed Your Sourdough Starter: Ensure your starter is active and bubbly. It typically takes 4-12 hours to peak. Adjust timing according to your environment.
  2. Make the Dough: In a large bowl, mix 50g active starter with 350g filtered water until milky. Add 500g bread flour and 11g salt. Stir until all flour is incorporated creating a shaggy dough. Rest for at least 30 minutes.
  3. Stretch and Folds: Scrape dough from bowl. With wet hands, stretch a section of dough above the bowl and fold it over. Rotate bowl a quarter turn and repeat until full circle. Dough will look smoother. Rest 30 minutes.
  4. Repeat Stretch and Folds: Perform three more rounds of stretch and folds every 30 to 60 minutes with rests in between to develop gluten.
  5. Bulk Fermentation: Allow dough to bulk ferment at 68-70°F for 6-9 hours until dough increases in size by 50%, jiggles when shaken, pulls away easily, shows bubbles, and passes a windowpane test.
  6. Pre-Shape: Gently release dough from bowl with wet fingers, preserving bubbles. Tilt bowl to move dough onto counter. Perform a round of stretch and folds. Turn dough seam-side down, cover, and rest for 30 minutes.
  7. Prepare Proofing Basket: Dust banneton or bowl lined with tea towel with flour to prevent sticking. Set aside 150g fresh blueberries and lemon zest for later use.
  8. Final Shape: Flip dough seam-side up. Gently stretch dough into a large rectangle without thin spots. Spread half the blueberries and lemon zest on top. Fold left side toward middle, spread half remaining blueberries and zest. Fold right side over the middle like a tri-fold, sprinkle remaining blueberries and zest, and roll dough tightly from the edge closest to you.
  9. Shape Dough Ball: Cup hands around dough ball, turn clockwise quarter turns, gently pulling towards you to tighten. Stop if dough tears. Place seam side down into floured proofing basket and cover with plastic.
  10. Cold Proof: Refrigerate dough for 8-72 hours to deepen flavor and allow flexible baking timing. Avoid over-fermentation by not exceeding 72 hours.
  11. Score and Bake Preparation: 30 minutes before baking, place dough in freezer and preheat Dutch oven in oven to 450°F for at least 30 minutes.
  12. Score Dough: Turn dough upside down onto parchment paper dusted with flour. Score a crescent moon or preferred design with a sharp blade to allow expansion.
  13. Bake Bread: Place dough with parchment into preheated Dutch oven, cover, and bake 27 minutes. Remove lid and bake 10-15 minutes more until golden brown.
  14. Cool Bread: Remove bread using parchment paper onto a wire rack. Cool at least 1 hour before slicing to avoid gummy texture.
  15. Make Whipped Blueberry Honey Butter: In a mixer with whisk attachment, beat 113g room temperature butter, 75g mashed blueberries, 45g honey and a pinch of salt on high for 2-3 minutes until fluffy.
  16. Serve: Slice bread and spread with whipped blueberry honey butter. Enjoy your fresh artisan lemon blueberry sourdough!

Notes

  • Use room temperature water to help fermentation.
  • The bulk fermentation time varies greatly depending on room temperature; watch dough signs over clock time.
  • Blueberries may break through the dough during shaping; this is normal and adds character.
  • Cold proofing enhances flavor but avoid exceeding 72 hours to prevent over-fermentation.
  • Allow bread to cool fully before slicing to preserve crumb structure.
  • You can substitute rice flour for dusting the proofing basket if preferred.
  • Using a Dutch oven creates a steamy environment necessary for good crust development.
  • If you don’t have a banneton, a well-floured bowl lined with a tea towel works well for proofing.

Nutrition

  • Serving Size: 1 slice (approx. 1/12th loaf)
  • Calories: 180
  • Sugar: 3g
  • Sodium: 200mg
  • Fat: 4g
  • Saturated Fat: 2.5g
  • Unsaturated Fat: 1.5g
  • Trans Fat: 0g
  • Carbohydrates: 33g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 15mg
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Hi, I’m Anna Voloshyna! 🍴 I share the latest viral recipes and kitchen hacks—easy, delicious dishes you’ll actually want to cook. Let’s make your next meal trend-worthy!

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