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sliced loaf of sourdough bread with blueberries added
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5 from 1 vote

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 Time1 hr
Cook Time1 hr
rising time20 hrs
Total Time22 hrs
Course: bread
Cuisine: American
Keyword: blueberry lemon sourdough bread, sourdough bread with fruit
Servings: 12 slices
Calories: 148kcal
Author: Katie Shaw


  • 3 cups bread flour 450 grams/ 15.85 ounces
  • 1 1/3 cups lukewarm water 300 grams/ 10.6 ounces
  • ¾ cup sourdough starter bubbly and well fed
  • 3 tablespoons white sugar
  • 1 teaspoon salt
  • cup blueberries fresh is easiest (see note)
  • 1 tablespoon lemon zest


  • Combine the flour, water, sugar, and starter in a large bowl and stir.  Use your hands to incorporate any dry bits.  Cover with a clean, damp tea towel and allow to rest at room temperature for 3o minutes.
  • After the rest period, add the salt, blueberries, and lemon zest and knead for a minute or two until everything is thoroughly mixed in.  Cover with damp towel and allow to rise in a warm place for three hours, reshaping the dough into a ball once per hour.
  • Heavily dust a banneton with rice flour.  When it is time to shape the dough the third time, place the loaf into the banneton and cover with plastic wrap.  Allow to proof overnight in the fridge.
  • In morning, preheat oven to 450 with rack in the center with the Dutch Oven inside. Remove dough from fridge and turn it out onto a sheet or parchment paper, trying to have it land in the center.  Slash the top with a lame or very sharp knife.  Carefully remove the hot Dutch Oven and place the parchment and bread inside. Place the lid back on.
  • Bake for a total of 55 minutes: 25 minutes covered, 25 minutes uncovered, and then remove from the Dutch Oven and bake directly on the rack for 5 minutes to brown the crust.  Bread should be 200-210 internally when it is done.
  • Remove from Dutch Oven and remove parchment paper.  Allow to cool on a wire rack 3 to 4 hours before slicing.  Will keep at room temperature, tightly wrapped, for a few days.  



Some readers have reported frozen berries causing their dough to become wet and streaked with blue.  The finished loaf still turns out well, but using fresh berries helps to avoid this problem.
The shelf life of this bread is shortened due to the moisture in the fresh blueberries. To avoid any risk of molding, store at room temperate for one day and freeze after that.  Try slicing the whole loaf so you can toast individual pieces from the freezer.
To freeze, allow to cool completely, wrap well, and freeze up to 1 month.
Be sure to try blueberry muffins made with sourdough discard.


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