Blueberry Lemon Sourdough Bread Recipe

If you’re anything like me and love that perfect balance of tangy and sweet, you are going to absolutely adore this Blueberry Lemon Sourdough Bread Recipe. It’s one of those recipes that feels right at home in any season, thanks to the bright lemon zest and juicy blueberries swirling through the sourdough. I’ve made it countless times now, and every loaf comes out with that magical crust, fluffy crumb, and a lovely fruity tang that keeps everyone coming back for more. Stick around—I’m sharing everything you need to know to nail this recipe in your own kitchen!

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Ingredients You’ll Need

Getting the ingredients right is key here—you want fresh, juicy blueberries and a lively sourdough starter to make sure your bread rises beautifully and tastes amazing. I usually grab organic lemons when they’re in season to get that fresh zest that really shines through.

• Active sourdough starter: Make sure it’s bubbly and smells pleasantly sour to ensure a good rise.
• Water: Filtered water works best to avoid any off-flavors and helps your starter stay happy.
• Bread flour: The higher protein content gives you great gluten development for that chewy texture.
• Salt: Balances the flavor and controls fermentation—don’t skip it!
• Fresh blueberries: Use fresh for best texture and flavor. Frozen can work but may add extra moisture.
• Lemon zest: Adds brightness and a fresh citrus pop; avoid zesting the white pith, which can be bitter.
• Butter (for whipped blueberry honey butter): Use unsalted to control salt levels and get that creamy spread.
• Honey: Adds a natural sweetness that pairs wonderfully with blueberries and lemon.
• Salt (for whipped butter): Just a pinch enhances the flavors without overpowering.

Variations

I’m all about tweaking this recipe based on what’s in my fridge or what mood strikes me. Whether it’s swapping berries, adjusting sweetness, or adding a twist, this bread is incredibly forgiving and adaptable.

• Variation: Sometimes I swap the blueberries for fresh raspberries or blackberries, which offers a slightly tangier kick that my family really enjoys.
• Vegan adaptation: You can skip the whipped butter or use a plant-based spread for a dairy-free option.
• Extra zest: Adding a tablespoon of fresh lemon juice to the dough adds more citrus zing, just be careful the dough doesn’t get too wet.
• Seed topping: Before baking, sprinkle poppy or chia seeds on top for extra texture and a little crunch.

How to Make Blueberry Lemon Sourdough Bread Recipe

Step 1: Mix Your Starter and Water

Start by stirring your active sourdough starter into the water using a dough whisk or your hand until it looks like milky liquid. I love this part because it feels so simple, yet it’s the foundation that gives your bread life. Make sure your starter is bubbly and at its peak—this ensures a good fermentation.

Step 2: Incorporate Flour and Salt

Add the bread flour and salt next, mixing thoroughly until no dry flour remains. Trust me, it’s not going to look like traditional dough yet—it’s a shaggy mess, and that’s completely normal! Just make sure every bit of flour is hydrated.

Step 3: Rest and Stretch & Fold

Let the dough rest for 30 minutes to hydrate properly. Then, with wet hands, stretch and fold your dough in the bowl four times at 30 to 60-minute intervals. This is where the magic begins—your dough gets smoother and stronger each time, and you’ll start to feel that satisfying elasticity building.

Step 4: Master Bulk Fermentation

This is the most delicate phase. Depending on your kitchen’s temperature, fermentation can take anywhere from 6 to 9 hours. Watch for the dough to increase in size by at least 50%, become light and jiggly, show lots of bubbles, and pass a gentle windowpane test without tearing. This tells you the gluten’s developed just right. It takes patience, but it’s so worth it.

Step 5: Pre-shape and Prepare Proofing Basket

Using wet fingers, gently coax your dough out of the bowl without deflating those precious bubbles. Let gravity help it slide onto your counter. Pre-shape it with gentle stretch and folds, then flip it seam side down and rest for 30 minutes. Meanwhile, dust your proofing basket generously with flour to prevent sticking—I’ve used regular flour with great success, but rice flour is a classic choice for grip and release.

Step 6: Final Shape With Blueberries and Lemon Zest

This part is so rewarding! Flip the dough seam side up and gently stretch it into a rectangle—it’s the lamination step. Carefully layer blueberries and lemon zest as you fold the dough like a letter (tri-fold), spreading more blueberries and zest between folds. Then roll the dough into a log and shape it into a tight ball by cupping and turning, pulling gently towards you. Some blueberries might peek through—that’s part of the charm!

Step 7: Cold Proofing

Pop your dough ball into the floured proofing basket, cover it with plastic, and place it in the fridge to cold proof for 8 to 72 hours. This slow ferment enhances flavor depth and lets you bake when ready. Just don’t let it overproof, or it won’t rise properly.

Step 8: Score and Bake

Thirty minutes before baking, freeze the dough to firm it up for clean scoring. Preheat your Dutch oven to 450°F (230°C). Flip your dough out onto parchment with the floured side up, score your favorite crescent or moon shape, then carefully lower the dough on parchment into the Dutch oven. Bake covered for 27 minutes, then uncover and bake another 10 to 15 minutes until golden brown.

Step 9: Cool and Enjoy

This is the hardest part—you really must wait at least an hour for the bread to cool. Cutting too soon will give you gummy bread, and that would be tragic! I usually take this time to prepare the whipped blueberry honey butter, which is the perfect partner for this loaf. Plus, you get to listen to your bread “sing” as it cools—there’s nothing like it.

How to Serve Blueberry Lemon Sourdough Bread Recipe

Garnishes

I usually like to keep it simple with a sprinkle of flaky sea salt on top of a warm slice to bring out the sweetness and zestiness. When serving with the whipped blueberry honey butter, a few fresh blueberries scattered alongside on the serving board make for a lovely visual and flavor cue.

Side Dishes

This bread shines at brunch paired with fresh ricotta spread, a drizzle of honey, and a poached egg. It’s also fantastic alongside a berry smoothie or a cup of Earl Grey tea for an indulgent breakfast or snack.

Creative Ways to Present

I’ve served this bread as part of a stylish picnic with slices stacked neatly and skewered with fresh mint leaves. Another fun idea is to cut thick slices and toast them lightly, then top with whipped butter and edible flowers for special occasions.

Make Ahead and Storage

Storing Leftovers

I wrap leftover bread tightly in a kitchen towel, then place it inside a paper bag to keep the crust crispy while preventing drying out. It usually stays delicious for 2 to 3 days this way, but honestly, my family can’t resist finishing it sooner!

Freezing

If I want to save the loaf longer, I slice it first, lay the slices out on a baking sheet to freeze individually, then transfer them to an airtight bag. This way, you can toast only what you need, and the bread stays fresh for up to 3 months.

Reheating

To bring back the crust’s crunch and the bread’s softness, I like to revive leftover slices in a toaster oven or under the broiler for just a few minutes. If you’re reheating a whole loaf, popping it in a 350°F oven wrapped loosely in foil for 10-15 minutes works wonders.

FAQs

Final Thoughts

Honestly, this Blueberry Lemon Sourdough Bread Recipe has become one of my favorite baking adventures. From the first time I tried it, I was hooked by how the blueberry bursts and lemon zest brighten that classic sourdough tang. It feels like a little celebration in every slice, perfect for sharing with friends or treating yourself on a slow Sunday morning. If you bake one loaf this weekend, let it be this one—I promise it’ll fill your kitchen with a warmth and joy that only homemade bread can bring.

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