Life-Changing Blueberry Lemon Sourdough Bread

Life-changing? Yes. Because it will replace all those silly and expensive prepared breakfast foods you buy, and your kids will love it too. It’s bright, slightly sweet, and makes the whole kitchen smell delicious while it bakes. The base dough is forgiving and reliable, perfect for anyone who’s struggled with artisan sourdough in the past. This is a loaf that never disappoints.

If you’re kind of tired of just regular sourdough, this is a great twist. I also have a recipe for jalapeno cheddar sourdough bread that uses a similar process.

Ingredients and Tools You’ll Need

If you don’t have a starter, you can make your own starter. But it takes a week, so plan ahead! Use fresh blueberries, not frozen. Rice flour will help the dough not stick to the banneton.

Heart’s Content Farmhouse is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This means that when you click on certain links on this site and make a purchase, I may earn a small commission at no additional cost to you. I only recommend products I genuinely believe in and would use in my own kitchen. As an Amazon Associate, I earn from qualifying purchases.

If you’d like to double or triple this recipe, or use metric measurements, you can make adjustments in the recipe card at the bottom of this post.

Equipment

• Large mixing bowl
• Clean tea towel or plastic wrap
• banneton (helps your dough maintain shape before the final rise; if you don’t have one, a bowl with a floured towel works)
• Dutch oven with a lid
• Parchment paper
• Bread lame or sharp knife
• Wire cooling rack

Ingredients

• 3 cups bread flour
• 1⅓ cups lukewarm water
• ¾ cup sourdough starter (active, bubbly, and well fed)
• 3 tablespoons white sugar
• 1 teaspoon salt
• 1¼ cup blueberries (fresh is easiest)
• 1 tablespoon lemon zest

How to Make Blueberry Lemon Sourdough Bread

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.

Step One: Mix

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.

Step Two: Rest (Autolyze)

Cover with a clean, damp tea towel and let the dough rest at room temperature for 30 minutes.

Step Three: 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.

Step Four: Knead

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.

Step Five: First Rise + Stretch And Folds

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 using stretch and folds. Lift a side of the dough up to stretch it, and then fold it back down over towards the center. This folding helps strengthen the dough and build a structure for the final loaf.

Step Six: 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.

Step Seven: 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.

Step Eight: 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.

Step Nine: 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.

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.

What to Serve with Blueberry Lemon Sourdough Bread

This bread is great for breakfast.

• Spread some butter, cream cheese, or blueberry preserves over a toasted slice.
• Enjoy with Greek yogurt.
• Use it to make French toast.

More Sourdough Bread Recipes

Active, discard, simple, or fun – I’ve got you covered.

• If you’re short on time but still want that delicious blueberry-sourdough combo, try this sourdough blueberry quick bread for a faster alternative.
• 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.
• For a daily sandwich bread that’s soft and sturdy, try this honey wheat sourdough sandwich bread.
• Sourdough bread with gruyere and caramelized onions is my new favorite combination!

Questions and Troubleshooting

Printable Recipe