Blueberry Lemon Sourdough Bread

Name: Blueberry Lemon Sourdough Bread
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 1 loaf
Ingredients: 1 cup active sourdough starter; 1 cup warm water; 3 cups bread flour; 1/4 cup sugar; 1 teaspoon salt; 1 cup fresh blueberries; Zest of 1 lemon; 2 tablespoons lemon juice

Highlighted under: Oven Ideas

I absolutely love making this Blueberry Lemon Sourdough Bread. The combination of tangy blueberries and zesty lemon creates an incredibly refreshing flavor that brightens my mornings. I have experimented with adding fresh lemon zest and juice to the sourdough, and the results have been delightful. The chewy texture and slightly crispy crust are just perfect, and the best part is how the sourdough starter adds a unique depth to the bread. It’s a treat that pairs wonderfully with a cup of tea or coffee.

Created by

Lorna Whitcombe

Last updated on 2026-02-01T16:25:35.741Z

Creating this Blueberry Lemon Sourdough Bread was a delightful journey for me. I initially wanted to experiment with adding fruit to sourdough, and the vibrant blueberries caught my eye. Each slice has just the right amount of sweetness from the berries, balanced perfectly by the tartness of the lemon.

During the process, I learned that incorporating lemon juice not only enhances the flavor but also helps in achieving a soft, moist crumb. Using a bit more water in the dough ensures that the blueberries remain juicy while baking, so it’s a tip worth remembering!

Why You Will Love This Recipe
Tangy blueberries contrast beautifully with zesty lemon.
The texture is chewy yet perfectly soft inside.
Great as a breakfast treat or afternoon snack.

The Importance of a Strong Starter

The quality of your sourdough starter plays a crucial role in the success of this Blueberry Lemon Sourdough Bread. A bubbly, active starter will impart essential flavor and lift to your bread. If your starter hasn't been fed recently, it's best to refresh it a few hours prior to baking to ensure it's at its peak activity. Aim for it to double within 4-6 hours after feeding for the best results.

If you don’t have a strong starter, or if you're short on time, consider using a store-bought sourdough starter. While it's not quite the same as nurturing your own, some brands provide excellent flavor and fermentation power. Just make sure to check the moisture content of your starter, as it may differ from homemade versions, which can affect your ingredient measurements slightly.

Texture and Crust: Achieving the Perfect Bake

To achieve the ideal chewy texture and a crispy crust on your bread, bake in a preheated oven and consider placing a shallow pan filled with water on the lower rack. This steam helps create a crackly crust by keeping moisture around the loaf during the first few minutes of baking. Remember to monitor closely; if your bread browns too quickly, you can tent it lightly with foil after about 25 minutes.

Visual cues are essential for judging doneness. Look for a deep golden-brown crust and tap the bottom of the loaf; it should sound hollow. If you have a digital thermometer, the interior should register around 200°F (93°C) for a perfectly baked loaf. Allowing it to cool completely on a wire rack is vital, as this prevents the bottom from becoming soggy and preserves that delightful crust.

Ingredients

For the Bread

1 cup active sourdough starter
1 cup warm water
3 cups bread flour
1/4 cup sugar
1 teaspoon salt
1 cup fresh blueberries
Zest of 1 lemon
2 tablespoons lemon juice

Make sure to use fresh blueberries for the best flavor.

Instructions

Steps to Prepare

Mix the Dough

In a large bowl, combine the sourdough starter, warm water, and sugar. Gradually add in the bread flour and salt, mixing until a cohesive dough forms.

Incorporate Blueberries and Lemon

Gently fold in the blueberries, lemon juice, and lemon zest, being careful not to crush the berries.

First Rise

Cover the bowl with a damp cloth and let it rise for about 4 hours or until doubled in size.

Shape the Loaf

Turn the dough onto a floured surface, shape it into a loaf, and place it in a greased loaf pan.

Second Rise

Cover and let it rise again for about 1 hour.

Bake

Preheat your oven to 375°F (190°C) and bake the bread for 45 minutes, or until golden brown.

Cool and Serve

Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Enjoy your bread fresh or toasted!

Pro Tips

For a sweeter loaf, you can add more sugar to the dough, or try glazing the bread with a lemon syrup after baking for an extra zing.

Storage and Serving Suggestions

Once cooled, this Blueberry Lemon Sourdough Bread can be stored in an airtight container at room temperature for up to three days. For longer storage, slice the bread and freeze individual pieces wrapped in plastic wrap and then in foil. This way, you can easily toast a slice whenever you crave a light and fruity snack with minimal fuss.

For serving, I highly recommend pairing this bread with a dollop of cream cheese or a little butter to complement the tangy berries and bright lemon flavor. It also makes for a tasty foundation for French toast; just dip slices in an egg mixture and cook them until golden. You can even sprinkle a little powdered sugar on top for a delightful brunch treat.

Variations to Explore

While the combination of blueberries and lemon is a classic, you can experiment with other fruit as well. Substituting raspberries or blackberries for the blueberries will create a different flavor profile while still remaining refreshingly fruity. You might also consider adding nuts, such as walnuts or pecans, for added texture and depth.

If you're looking for a different flavor twist, try incorporating herbs like fresh basil or mint along with the lemon. The aromatic herbs can elevate the bread's taste and make it a perfect accompaniment to summer dishes or salads. Remember to chop herbs finely to ensure they disperse evenly throughout the dough for even flavor distribution.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but make sure to thaw and drain them before adding to the dough to prevent excess moisture.

→ How long can I store the bread?

The bread can be stored at room temperature for up to 3 days. For longer storage, slice and freeze it.

→ Can I make this bread without a sourdough starter?

You could substitute it with commercial yeast, using about 2 teaspoons, but the flavor and texture will differ.

→ What should I do if my dough isn't rising?

Ensure your starter is active and bubbly. If it's new, it might take longer to rise, so be patient.