Blueberry Lemon Sourdough Bread
There’s something really special about mixing sweet blueberries with tangy lemon, especially when it’s all baked into a crusty sourdough loaf. Whether you’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 sourdough’s rich, tangy taste, and the fresh blueberries and lemon zest add a lovely, fruity flavor. Remember, don’t stress if you’re new to making sourdough bread – follow the steps, and you’ll 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
- 1⅓ cups lukewarm water 300 grams/ 10.6 ounces
- ¾ cup sourdough starter bubbly (and well fed)
- 3 tablespoons white sugar
- 1 teaspoon salt
- 1¼ cup blueberries (fresh is easiest)
- 1 tablespoon lemon zest
Want To Save This For Later?
I’m email you a link so you can find it when you need it.
You'll join my email list which you will love. And if you don't, unsubscribe in one click. ❤️
Instructions
- Mix and autolyze. 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. 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 1–2 minutes until the salt and fruit are evenly distributed. The dough will feel slightly sticky, but that’s normal—focus on gentle handling to prevent the blueberries from breaking.
- First rise (bulk fermentation). 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). 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 8–12 hours. This slow, cold fermentation deepens the flavor of the bread.
- Prep for baking. Preheat your oven to 450°F (232°C) 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. 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. 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 200°F–210°F (93°C–99°C) 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 3–4 hours before slicing. This cooling time helps set the crumb structure inside the loaf.
Video
Notes
Nutrition
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 I’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 you’re looking for versatile bread with a softer texture, you might also enjoy baking this sourdough egg bread, perfect for sandwiches or French toast.
I hope it becomes a favorite for you, too.
Key Ingredients and Tools
Here’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 don’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. It’s better than regular flour because it doesn’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 don’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 zest—dried zest isn’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. Don’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. It’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 dough’s fermentation and adds a slight sweetness to counter the sourdough’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. Don’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!
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, it’s 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.
That’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.
It might be over-proofed if your dough feels very loose, doesn’t hold its shape well, or doesn’t rise much during baking. It’s 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 you’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 you’re short on time but still want that delicious blueberry-sourdough combo, try this Sourdough Blueberry Quick Bread for a faster alternative.
Yes, it’s tough to wait, but it’s worth it! Slicing too early can make the bread gummy inside. Let it cool so the crumb can set—you’ll 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 it’s a fantastic way to add fresh and bright flavors to a homemade loaf. It’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, you’ll want to repeatedly make this simple yet delicious recipe because of its wonderful taste, so try it now.
By Katie Shaw
Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.
This recipe does not work. The dough is too wet and it does not turn out of the banneton. A day wasted on a bread that didn’t turn out for a party.
I am sorry it did not work for you, but it does work.
My bread turned out to be more on the wet side and after adding inclusions, total fail, bread did not rise and now I’m going to make a French toast bake out of it.
Amazing! I even made it GF and it has been my favorite loaf I’ve made so far!
How do you recommend storing it?
there are storage notes at the bottom of the recipe in the notes section
WOW!! This is the first recipe I have tried adding in fruit. This bread blew me away and is our favorite!!!
Delicious!! Top with lemon curd to have the tastiest treat ever ❤️
I don’t understand why all the ingredients are in grams except the starter. I converted on Google the cup to g conversion but it would be helpful if you changed the recipe to include the gram for the starter. The conversion is more then I typically do for bread, and didn’t rise or taste as expected.
I’m disappointed because when I changed the starter measurement to grams, it seemed like way too much.i went with it anyways. My dough is a sticky , wet mess. Hoping it still turns out. 🥲
Is a long final proof required?
hi diane, yes, it’s in step 4 🙂 you could also do a 4 hour room temp proof
When do you incorporate the sugar ??
hey lily, it’s in step 1 🙂
I didn’t see it mentioned in step one? I read it several times. I just added it when I folded in the lemon and blueberries.
sara i promise you it’s there… right after it says “mix and autolyze” in bold, it’s listed 🙂
I was worried about this bread as it was very sticky when putting it together but honestly it was amazing. I stayed at 450 with 25 covered and 20 uncovered. It was perfect! Great recipe, thanks for sharing.
hi heather so glad it was a success! thanks for letting me know 🙂
I made a traditional sourdough loaf today and had extra active starter and a container of tart blueberries so I made a loaf, came out delicious. Got a little too dark at 450° for last 20 minutes but the inside was perfect. I think the next time I will lower the temp to 425° for the last 20 minutes.
Great recipe!Thx
Thanks Lynda! you’re right about the dark crust i think it’s from all the sugar! 🙂
What if you don’t have a banneton?
use a bowl lined with a flour-dusted tea towel
I was looking for something different to make with my active starter. I had blueberries so decided to try this recipe. I was a little nervous as the dough was really wet, but it came out perfectly. Delicious toasted with butter or cream cheese.
Awesome Heather! Thank you! I’ve actually never tried with cream cheese but sounds perfect!
I baked this recipe. The recipe did not say to lower oven temp when you remove lid, and the top almost burnt completely .. I recommend 420 F.
SIDE NOTE: We like to make smaller loaves and the recipe does not change the GRAM measurement when you downsize the loaf size. I’m new to baking and need all of the help I can get.
Hey Colleen, yep manually put in the grams so the recipe can’t do the math. i should note that somewhere. i typically do not lower my oven temp when i remove the lid.
Uhm this may be the best loaf I’ve ever made! I used AP flour and just used a little bit less water and it turned out amazing!
Perfect! thank you so much for letting me know, Jessie! ❤️
This is the most amazing bread EVER! So soft and fresh tasting with bursts of sweetness w the blueberries.
Would dried blueberries work in this recipe?
I haven’t made the bread yet but I was wondering if the Dutch Oven is mandatory my family doesn’t have one and I wondering if it could be made without one.
Yes! While you’re preheating the oven, place an extra rimmed METAL baking sheet on a lower rack. When you put the loaf in the oven on the middle rack, pour a cup of water on the hot spare baking sheet at the same time. You’ll get steam, which mimics what the dutch oven does. 🙂
I used both frozen blueberries and dried blueberries. It turned out beautiful. The dough was wet but it didn’t affect the final bake.
Thank you for letting me know that! I make this with frozen blueberries sometimes with no trouble too.
I won’t be using frozen blueberries next time. This made the dough very wet & sticky. Ok in the end😃
Hi Jude! I’m going ta add a note not to use frozen! Thank you for letting me know that. 🙂
Love to try this. How much is 3/4c started in grams?
No ingredient list is shown when I “skip to recipe” or when I “print recipe.” Did you know this?
I did not! I’m so sorry, I’ll add it now!