Blueberry Lemon Sourdough Bread

Name: Blueberry Lemon Sourdough Bread
Prep time: 20 min
Cook time: 40 min
Total time: 3 h
Yield: 1 loaf
Ingredients: 500g all-purpose flour; 300ml water; 100g sourdough starter; 10g salt; 200g fresh blueberries; Zest of 1 lemon; Juice of 1 lemon; 1 tbsp honey (optional)

Highlighted under: Baked Food

I’ve fallen in love with the vibrant combination of blueberries and citrus in this sourdough bread. The sweet-tartness of fresh blueberries, combined with the bright zing of lemon, creates a refreshing twist that elevates the classic sourdough loaf. I often find bread baking to be a therapeutic experience, and adding these flavors not only makes the process enjoyable but also results in a visually stunning and delicious treat to share with friends and family. If you enjoy unique bread recipes, this one is sure to impress!

Created by

Philippa Grantley

Last updated on 2026-02-01T23:25:36.065Z

Every time I bake this Blueberry Lemon Sourdough Bread, I'm reminded of the joy of experimentation. I love watching as the bread rises, the blueberries bursting open, creating a beautiful marbling throughout. The key is to use ripe, fresh blueberries and the zest of a vibrant lemon – this adds a depth of flavor that truly makes this bread special.

During my baking adventures, I discovered that incorporating the blueberries directly into the dough, rather than as a topping, enhances the flavor in every slice. Plus, it makes for a show-stopping presentation when sliced. This bread pairs perfectly with a dollop of butter or a refreshing cup of tea!

Why You'll Love This Recipe
A delightful balance of sweet blueberries and zesty lemon.
Perfectly soft and chewy texture with a crispy crust.
Great for breakfast, snacks, or to impress guests at brunch.

Mastering the Dough

The foundation of successful sourdough bread lies in the dough's texture. When kneading, ensure the dough becomes smooth and elastic, which generally takes about 10 minutes of vigorous work. This involves pushing, folding, and turning the dough. Incorporating the blueberries should be done gently to avoid breaking them. If the dough feels too sticky, lightly dust your work surface with flour to help with the process without adding too much flour, which can stiffen the bread.

Temperature plays a crucial role during the first rise. Room temperature around 75°F (24°C) is ideal for fermentation. If your kitchen is cool, consider placing the bowl in a slightly warmer area, or even an oven with just the light on. This encourages yeast activity, leading to that desired double-volume rise. If you find the dough hasn’t risen enough after the given time, allow it to rest longer, checking every 15 minutes.

Flavor and Texture Enhancements

The addition of lemon zest and juice not only brightens the flavor profile but also interacts well with the natural acidity of the sourdough. This combination can amplify the tangy notes of the bread. For a stronger lemon flavor, consider adding more zest or a tad more juice, but be cautious about altering the hydration of your dough too significantly. Always keep a balance to maintain the dough’s integrity.

For those who prefer a hint of sweetness, the optional honey can enhance the overall taste experience. The honey acts as a natural enhancer for the blueberries, highlighting their flavor. If you want to make this bread more on the savory side, consider omitting the honey. Alternatively, you could add a sprinkle of sea salt on top before baking to offer a delightful contrast to the sweetness of the blueberries.

Ingredients

Gather these fresh ingredients for a perfect blend of flavors!

Ingredients

500g all-purpose flour
300ml water
100g sourdough starter
10g salt
200g fresh blueberries
Zest of 1 lemon
Juice of 1 lemon
1 tbsp honey (optional)

Mix thoroughly for the best results!

Instructions

Follow these steps for a successful bake!

Mix Ingredients

In a large bowl, combine the flour, sourdough starter, water, salt, lemon zest, lemon juice, and honey (if using). Stir until a rough dough forms.

Knead the Dough

Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic. Gradually incorporate the blueberries, being careful not to crush them.

First Rise

Place the kneaded dough in a lightly greased bowl and cover with a damp cloth. Let it rise at room temperature for about 2 hours, or until doubled in size.

Shape the Loaf

Once risen, gently deflate the dough and shape it into a round loaf. Place it on a parchment-lined baking sheet.

Second Rise

Cover the loaf with a damp cloth and let it rest for another 30-60 minutes, until puffy.

Preheat Oven

Preheat your oven to 450°F (230°C). Place a baking stone or an oven-safe dish filled with water on the bottom rack for steam.

Bake

Score the top of the loaf with a sharp knife and bake for 30-40 minutes, until golden brown and hollow sounding when tapped on the bottom.

Cool

Remove the bread from the oven and let it cool on a wire rack for at least 30 minutes before slicing.

Enjoy your delicious freshly baked bread!

Pro Tips

Ensure that your sourdough starter is active and bubbly for the best rise. Experiment with adjusting the lemon juice for a more or less pronounced citrus flavor.

Serving Suggestions

This blueberry lemon sourdough bread is versatile in its serving options. Slices can be toasted for breakfast and spread with butter or cream cheese, which adds a lovely rich note to the tangy bread. For a delightful snack, consider pairing it with a dollop of yogurt and a drizzle of honey. It's also a standout at brunch when served alongside fresh fruit or a fruit compote.

For a more decadent treat, slice the bread and layer it with layers of whipped cream and fresh blueberries for a simple yet elegant dessert. You could also toast the slices and serve them with vanilla ice cream, allowing the bread's textures to create a lovely contrast with the creaminess of the ice cream.

Storage and Freezing Tips

To keep your blueberry lemon sourdough fresh, store it in a paper bag at room temperature for up to three days. Avoid plastic bags, as they trap moisture and can make the crust soft instead of crispy. If you want to extend its shelf life, freezing is a great option. Pre-slice the bread, then wrap each slice in plastic wrap and place them in a freezer bag. This way, you can toast slices directly from the freezer whenever you crave a piece.

When ready to enjoy your frozen bread, simply pull out the desired number of slices and toast them straight from the freezer. They will retain their delicious flavor and texture. If the loaf is whole and not sliced, let it thaw in the fridge overnight before slicing and toasting, ensuring that both the outside and the inside regain their perfect textures.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but be sure to thaw and drain them first to avoid excess moisture in the dough.

→ How do I store leftovers?

Store in an airtight container at room temperature for up to 3 days, or freeze for longer shelf life.

→ Can I use whole wheat flour?

Yes, feel free to substitute up to half of the all-purpose flour with whole wheat flour for added flavor and nutrition.

→ What is the best way to reheat the bread?

Slice the bread and toast it lightly or warm it in a preheated oven at 350°F (175°C) for about 10 minutes.