Blueberry Lemon Sourdough Bread

Thereโ€™s something really special about mixing sweet blueberries with tangy lemon, especially when itโ€™s all baked into a crusty sourdough loaf. Whether youโ€™re 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 sourdoughโ€™s rich, tangy taste, and the fresh blueberries and lemon zest add a lovely, fruity flavor. Remember, donโ€™t stress if youโ€™re new to making sourdough bread โ€“ follow the steps, and youโ€™ll end up with a gorgeous loaf!

sliced loaf of sourdough bread with blueberries added

Blueberry Lemon Sourdough Bread

Tart blueberries and lemon zest are the perfect match for tangy sourdough bread. Perfect for French toast or simply toasted with butter.
Prep Time 1 hour
Cook Time 1 hour
rising time 20 hours
Total Time 22 hours
Serving Size 12 slices

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

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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.
    bowl of sourdough bread dough
  • 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 1โ€“2 minutes until the salt and fruit are evenly distributed. The dough will feel slightly sticky, but thatโ€™s normalโ€”focus 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.
    stretching and folding bread dough
  • 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 8โ€“12 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.
    dough being slashed before 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 200ยฐFโ€“210ยฐF (93ยฐCโ€“99ยฐC) 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 3โ€“4 hours before slicing. This cooling time helps set the crumb structure inside the loaf.

Video

Notes

Before baking, check that your sourdough starter is active and full of bubbles.ย  Your bread might not rise properly if it looks inactive or you havenโ€™t fed it.ย  Feeding your starter the evening before and leaving it out for 4-6 hours can help.
Using rice flour to coat your banneton is an excellent trick to keep the dough from sticking.ย  Since rice flour doesnโ€™t have much gluten, it doesnโ€™t soak up water quickly, which means your dough should come out more smoothly.
Although cutting into your bread right after baking is tempting, letting it cool down for 3-4 hours is important.ย  This cooling period helps the breadโ€™s texture to settle, making it easier to slice.
For slicing, a serrated knife works best.ย  It cuts through the crust without squashing the soft inside of the bread.ย  A regular knife might mash the bread, especially if itโ€™s filled with soft blueberries.
If youโ€™re a fan of a strong lemon taste, feel free to add more zest.ย  Just be cautious not to add too much; a lot of zest can overwhelm the sourdoughโ€™s natural flavors.
Baking sourdough is a slow process, and each bread you bake is a chance to learn.ย  If your bread doesnโ€™t come out perfect, itโ€™s okay.ย  Take notes on what happened and try it.ย  Baking is all the journey!
Calories: 148kcal | Carbohydrates: 31g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 195mg | Potassium: 44mg | Fiber: 1g | Sugar: 5g | Vitamin A: 9IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 1mg

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 Iโ€™m 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 youโ€™re looking for versatile bread with a softer texture, you might also enjoy baking thisย sourdough egg bread, perfect for sandwiches or French toast.

loaf of blueberry lemon sourdough on cooling rack

I hope it becomes a favorite for you, too.

Tips for the Best Blueberry Lemon Sourdough Bread

  • When adding blueberries to the dough, try not to smash them. Smashed blueberries can leak much juice, making your dough too wet and hard to work with. Fresh blueberries are usually better at staying whole, but if youโ€™re using frozen ones, add them directly from the freezer to keep things less messy.
  • Sourdough dough reacts to how warm or cold your kitchen is. If itโ€™s cool, the dough might take longer to rise. You can help it rise by putting it near (but not on) a warm oven or inside an oven thatโ€™s off but has the light on for a bit of warmth.
  • If you live at a high altitude, you may need to adjust your baking times or ingredients to get the perfect rise. For specific tips on how to adapt your recipe, check out these great high-altitude baking resources from King Arthur Baking.
  • The amount of water your dough needs can change based on humidity, the brand of flour, and where you are. If the dough is too sticky, dust more flour on your hands and the counter. If itโ€™s too dry, mix a teaspoon in a little water. The dough should be slightly sticky but not wet.
  • Heat your Dutch oven well before you bake. A hot Dutch oven creates steam, which is key for a crispy crust and a nicely risen loaf. Let it heat up for about 30 minutes, so it’s evenly hot.
  • You can tap the bottom to check if your bread is fully baked. If it sounds hollow, itโ€™s done. Also, the inside temperature should be between 200ยฐF and 210ยฐF.
  • Cutting the dough helps it expand right in the oven. Use a sharp knife or a bread lame for a clean cut, which helps the bread puff up nicely. A dull knife might pull the dough, causing it to rise unevenly.

Key Ingredients and Tools

Hereโ€™s 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 donโ€™t 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. Itโ€™s better than regular flour because it doesnโ€™t 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 donโ€™t 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 zestโ€”dried zest isnโ€™t the same.
  • Blueberries: Fresh blueberries are preferred to prevent too much moisture in the dough. If using frozen, just be a bit more careful. Donโ€™t 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. Itโ€™s 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 doughโ€™s fermentation and adds a slight sweetness to counter the sourdoughโ€™s 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. Donโ€™t 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!

Serving Suggestions

Serve this bread with whipped honey butter, lemon curd, cream cheese spread, fresh fruit salad, or Greek yogurt with honey and granola.

Troubleshooting and Help

How do I know if my sourdough starter is ready?

Your starter should be bubbly and active before you use it. If it doubles in size within 4-6 hours of feeding, itโ€™s ready to go! If not, give it another feed and wait a little longer.

What if I donโ€™t have a Dutch oven?

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.

My dough feels really stickyโ€”what should I do?

Thatโ€™s 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.

How can I tell if the dough is over-proofed?

It might be over-proofed if your dough feels very loose, doesnโ€™t hold its shape well, or doesnโ€™t rise much during baking. Itโ€™s best to keep an eye on it and bake sooner if you notice it getting too puffy during the second rise.

Can I skip the overnight proof in the fridge?

You can, but the long cold rise helps develop that deep sourdough flavor. If youโ€™re 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 youโ€™re short on time but still want that delicious blueberry-sourdough combo, try this Sourdough Blueberry Quick Bread for a faster alternative.

Do I really need to wait 3-4 hours before slicing the bread?

Yes, itโ€™s tough to wait, but itโ€™s worth it! Slicing too early can make the bread gummy inside. Let it cool so the crumb can setโ€”youโ€™ll get cleaner slices and a better texture.

My bread didnโ€™t rise muchโ€”what went wrong?

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.

Storage Instructions

Once the bread is completely cooled, wrap it tightly in plastic wrap or store it in an airtight container. It will stay fresh at room temperature for about 1 day.

If you want to store it for longer, it freezes well. After the bread has cooled completely, slice it (this makes it easier to grab individual pieces later). Wrap the whole loaf or individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. It will keep in the freezer for up to 1 month.

To enjoy from frozen, you can toast the slices straight from the freezer or let them thaw at room temperature before warming them in the oven or toaster.

I love making this bread because itโ€™s a fantastic way to add fresh and bright flavors to a homemade loaf. Itโ€™s 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, youโ€™ll want to repeatedly make this simple yet delicious recipe because of its wonderful taste, so try it now.

Sliced blueberry lemon sourdough bread on a wooden cutting board.
picture of smiling female

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.

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Recipe Rating




43 Comments

    1. Hey Dee,
      Iโ€™m so glad this recipe is a favorite for you! As for the longer proof, yes, you can absolutely leave it in the fridge for over 12 hours. A longer cold proof can actually deepen the flavor, so it might turn out even better! Just make sure your dough is covered well to prevent it from drying out, and keep an eye on how much it rises during the proofโ€”it might be ready a little sooner or later depending on your fridge temperature. Let me know how it goes if you try it!:)

  1. 5 stars
    I made this bread and it is so delicious. Now my family members are requesting it.
    It is very well explained. Thank you for this great recipe.

    1. Hey Gloria,
      thank you so much for the kind words! I’m happy that you and your family are loving the breadโ€”itโ€™s one of my favorites too! It makes me so happy to know the instructions were helpful. Wishing you many more delicious loaves to share!:)