Blueberry Lemon Sourdough Bread
Thereโs something really special about mixing sweet blueberries with tangy lemon, especially when itโs all baked into a crusty sourdough loaf. Whether youโre having it for breakfast, turning it into French toast, or enjoying a warm piece with butter, this blueberry lemon sourdough bread is just the perfect recipe. The slow-rising time brings out the sourdoughโs rich, tangy taste, and the fresh blueberries and lemon zest add a lovely, fruity flavor. Remember, donโt stress if youโre new to making sourdough bread โ follow the steps, and youโll end up with a gorgeous loaf!

Blueberry Lemon Sourdough Bread
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Clean tea towel or plastic wrap
- Dutch oven with a lid
- Bread lame or sharp knife
- Wire cooling rack
Ingredients
- 3 cups bread flour 450 grams/ 15.85 ounces
- 1โ cups lukewarm water 300 grams/ 10.6 ounces
- ยพ cup sourdough starter bubbly (and well fed)
- 3 tablespoons white sugar
- 1 teaspoon salt
- 1ยผ cup blueberries (fresh is easiest)
- 1 tablespoon lemon zest
Want To Save This For Later?
You'll join my email list which you will love. And if you don't, unsubscribe in one click. โค๏ธ
Instructions
- Mix and autolyze.ย ย Combine the bread flour, water, sugar, and bubbly sourdough starter in a large bowl. Stir the mixture until a rough dough forms, using your hands to incorporate any dry bits of flour. The dough will be slightly sticky but should come together. Then, cover with a clean, damp tea towel and let the dough rest at room temperature for 30 minutes. This resting period helps hydrate the flour and starts the gluten development process.
- Add the salt and fruit.ย ย After the 30-minute rest, sprinkle the salt evenly over the dough. Then, gently fold in the blueberries and lemon zest, careful not to burst the blueberries. Knead for 1โ2 minutes until the salt and fruit are evenly distributed. The dough will feel slightly sticky, but thatโs normalโfocus on gentle handling to prevent the blueberries from breaking.
- First rise (bulk fermentation).ย ย Cover the dough with the damp towel again and let it rise in a warm place for about 3 hours. During this rise, reshape the dough into a ball once every hour (a process known as folding or stretching). This folding helps strengthen the dough and build a structure for the final loaf.
- Second rise (proofing).ย ย Generously dust a banneton or a bowl lined with a clean towel with rice flour to prevent sticking. After the 3-hour rise, shape the dough into a tight ball and place it seam-side up into the prepared banneton. Then, cover it with plastic wrap or a damp towel and let it proof overnight in the refrigerator for 8โ12 hours. This slow, cold fermentation deepens the flavor of the bread.
- Prep for baking.ย ย Preheat your oven to 450ยฐF (232ยฐC) the next morning with the Dutch oven placed inside to heat up. Then, remove the dough from the fridge and carefully turn it onto a piece of parchment paper, aiming for it to land in the center. If needed, gently reshape it into a round loaf. Using a sharp knife or bread lame, score the top of the dough with a few deep slashes to allow for expansion during baking.
- Bake.ย ย Once the oven is preheated, carefully remove the hot Dutch oven and transfer the parchment paper with the dough into it. Cover with the lid and bake for 25 minutes. Then, remove the lid and continue baking uncovered for another 25 minutes.
- Finish and cool.ย ย For an extra crispy crust, remove the loaf from the Dutch oven and bake it directly on the oven rack for an additional 5 minutes. The bread is done when it reaches an internal temperature of 200ยฐFโ210ยฐF (93ยฐCโ99ยฐC) and the crust is a deep golden brown. Then, carefully remove the bread from the oven and allow it to cool on a wire rack for at least 3โ4 hours before slicing. This cooling time helps set the crumb structure inside the loaf.
Video
Notes
There’s just something special about mixing sour blueberries with fresh lemon zest in my sourdough bread that I find irresistible. This recipe is perfect for when Iโm in the mood for a relaxing baking project that makes my house smell amazing or when I have a well-fed sourdough starter and feel like trying new flavors beyond the usual loaf. The best part is that I follow a few easy steps and end up with a loaf that could easily come from a bakery!
If youโre looking for versatile bread with a softer texture, you might also enjoy baking thisย sourdough egg bread, perfect for sandwiches or French toast.

I hope it becomes a favorite for you, too.
Key Ingredients and Tools
Hereโs everything you need for this recipe and some alternatives in case you need them:

- Sourdough Starter: This crucial ingredient gives your bread a tangy taste and helps it rise. You can either prepare it at home or get it from a bakery or online.
- Banneton: This proofing basket helps your dough maintain shape before the final rise. If you donโt have one, a bowl with a floured towel works, though a banneton adds a nice pattern to your bread.
- Rice Flour: Sprinkle this on the banneton to keep the dough from sticking. Itโs better than regular flour because it doesnโt soak up water as much.
- Dutch Oven: This pot with a lid creates a steamy environment for baking your bread, leading to a crispy crust. If you donโt have one, any lidded oven-safe pot will do.
- Lemon Zest: The zest from fresh lemons adds a fresh flavor to your bread. Use a microplane or fine grater to get the best zestโdried zest isnโt the same.
- Blueberries: Fresh blueberries are preferred to prevent too much moisture in the dough. If using frozen, just be a bit more careful. Donโt thaw them to avoid extra juice, but be aware that the dough might get wetter. If you love baking with blueberries, check out this collection of delicious blueberry recipes for more inspiration.
- Bread Flour: This high-protein flour helps your dough become stretchy for a better rise and texture. Itโs available in most stores or online. If unavailable, use all-purpose flour., but your bread might not be as chewy or hold its shape.
- White Sugar: This common ingredient helps with the doughโs fermentation and adds a slight sweetness to counter the sourdoughโs tang. You can also replace white sugar with honey or maple syrup. But they will change the taste and make the dough a little moister.
- Parchment Paper: Use this for an easier transfer of dough into the hot Dutch oven and to prevent sticking. Donโt use wax paper, as it can burn.
These items will help make baking easier and make sure your bread looks and tastes great. It’s all about having the right stuff ready to go!
Troubleshooting and Help
Your starter should be bubbly and active before you use it. If it doubles in size within 4-6 hours of feeding, itโs ready to go! If not, give it another feed and wait a little longer.
No worries! You can use any oven-safe pot with a lid that can handle high heat. The key is trapping steam inside to get that perfect crust, so make sure the lid fits tightly.
Thatโs pretty normal with sourdough, but if it feels unmanageable, sprinkle a little extra flour on your hands and the dough as you shape it. Just try not to add too much, or it could affect the texture.
It might be over-proofed if your dough feels very loose, doesnโt hold its shape well, or doesnโt rise much during baking. Itโs best to keep an eye on it and bake sooner if you notice it getting too puffy during the second rise.
You can, but the long cold rise helps develop that deep sourdough flavor. If youโre short on time, you could let it proof at room temperature for a few more hours, but the taste and texture will be slightly different. If youโre short on time but still want that delicious blueberry-sourdough combo, try this Sourdough Blueberry Quick Bread for a faster alternative.
Yes, itโs tough to wait, but itโs worth it! Slicing too early can make the bread gummy inside. Let it cool so the crumb can setโyouโll get cleaner slices and a better texture.
This could be due to a few things. Check that your sourdough starter is active and bubbly, and make sure you give the dough enough time to rise in a warm spot. Cold temperatures can slow things down, so you might need to extend the rising time.
I love making this bread because itโs a fantastic way to add fresh and bright flavors to a homemade loaf. Itโs perfect for breakfast, French toast, or just as a snack, offering a beautiful blend of tangy and sweet tastes. With patience, you can bake a stunning loaf, too! Once you get the hang of it, youโll want to repeatedly make this simple yet delicious recipe because of its wonderful taste, so try it now.


By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.