Lemon Blueberry Sourdough Bread Recipe

Lemon Blueberry Sourdough Bread is the kind of recipe that brings together the comforting earthiness of freshly baked sourdough and the dazzling flavors of zesty lemon and juicy blueberries. The result is a vibrant loaf that’s golden and crackly on the outside, soft and airy inside, and every bite bursts with a balance of sweet, tart, and tangy notes. Whether you’re looking for a showstopping breakfast centerpiece, a treat to brighten up your afternoon snack, or just a new adventure for your baking repertoire, this bread is pure joy from start to finish.

Ingredients You’ll Need

You truly don’t need an overwhelming list for Lemon Blueberry Sourdough Bread. Every ingredient plays a special part, from the nutty bread flour that gives structure to the blueberries that soak the crumb with bursts of color and flavor—the simple lineup is what makes this loaf sing.

• Water (330 grams): The essential moisture for activating gluten and hydrating all your ingredients—use filtered for best flavor.
• Lemon Juice (20 grams): Adds bright acidity that enhances the blueberries and the sourdough’s tangy notes.
• Sourdough Starter (50 grams): This provides natural leavening and the signature tang essential to sourdough breads.
• Bread Flour (500 grams): For a chewy, bakery-style crumb—choose bread flour for better gluten development.
• Salt (10 grams): Just enough to balance sweetness and deepen flavor; don’t skip it!
• Sugar (50 grams): Sweetens the loaf and, when rubbed with zest, perfumes the entire crumb with citrus.
• Lemon Zest (1 Tablespoon): The real flavor booster, lending aromatic oils and a punch of color.
• Blueberries (200 grams): Fresh or frozen, they create pockets of jammy, jewel-toned goodness in every slice.

How to Make Lemon Blueberry Sourdough Bread

Step 1: Mix the Liquids

Begin by combining water and fresh lemon juice in a large mixing bowl. This quick step gives the bread a citrusy foundation, and by starting with liquids, your dough will hydrate more evenly from the very first mix.

Step 2: Incorporate the Sourdough Starter

Add your bubbly, active sourdough starter right into the lemon water and gently whisk or stir until it’s somewhat dispersed. This helps kickstart fermentation and ensures your Lemon Blueberry Sourdough Bread will rise beautifully later.

Step 3: Infuse Sugar with Lemon Zest

In a separate bowl, use your fingertips to rub the sugar and lemon zest together. You’ll immediately notice the fragrant oils releasing—this simple trick intensifies every bit of citrus flavor throughout the loaf.

Step 4: Bring Together the Dough

To your bowl of liquids, add bread flour, salt, and the lemon-sugar mixture. Stir with a sturdy spoon or your hands until no dry flour remains. The dough will be a little shaggy but starting to come together.

Step 5: First Stretch and Fold

After letting the dough rest for 30 minutes (called the “autolyse,” it allows the flour to hydrate), get your hand damp and gently perform a set of stretch and folds. This technique builds gluten strength without kneading. Cover the bowl and let it rest.

Step 6: Add the Blueberries and Second Stretch and Fold

About 30 to 60 minutes later, it’s blueberry time! Gently add the blueberries, then stretch and fold again to distribute them evenly. Be gentle, especially if the berries are very ripe, to avoid bursting them all. Let the dough sit at room temperature, covered.

Step 7: Bulk Fermentation and Shaping

You’ll know the dough is ready to shape when it’s risen about 75 percent, with a domed top and bubbles along the sides—this often takes 10 to 14 hours. Tip the dough onto an unfloured surface, shape it into a rectangle, and fold it like a letter to build surface tension. Form into a tight round by cupping and rotating on the counter, then nestle it seam-side up in a floured banneton or lined bowl.

Step 8: Cold Proof

To develop flavor and make scoring easier, cover the dough and refrigerate for at least 8 hours, or up to 2 days. This overnight rest is key to the sourdough’s character and gives you flexibility in your baking schedule.

Step 9: Preheat and Prepare for Baking

Heat your Dutch oven inside your oven at 450°F. Preheating ensures an instant, glorious oven spring when your Lemon Blueberry Sourdough Bread finally goes in.

Step 10: Score the Dough

Carefully flip the cold dough onto a piece of parchment. With a sharp blade or bread lame, score the top—go artistic and give your bread a gorgeous signature look! Scoring helps the loaf expand without tearing.

Step 11: Bake to Perfection

Bake your loaf in the hot Dutch oven with the lid on for 25 minutes. Then, remove the lid and bake another 10 to 15 minutes, depending on your preferred crust color. The bread should sound hollow when tapped underneath and register 205°F inside.

Step 12: Cool and Enjoy

Place the freshly baked bread on a rack. For best results (and a perfect crumb), let it cool for at least 2 hours—though if you can’t resist, slice it warm and give yourself a well-deserved treat. The aroma of lemon and blueberries will be irresistible!

How to Serve Lemon Blueberry Sourdough Bread

Garnishes

Dress up your slices with a thick layer of softened butter, a dusting of powdered sugar, or a drizzle of honey. For brunch guests, try a little dollop of tangy lemon curd or a few extra fresh blueberries on top for eye-catching color and extra citrus zing.

Side Dishes

Pair Lemon Blueberry Sourdough Bread with creamy Greek yogurt, scrambled eggs, crispy bacon, or a vibrant fruit salad for a breakfast spread that feels both hearty and fresh. In the afternoon, it makes a charming friend for tea or lemonade, and even a simple green salad can round out the flavors for a light lunch.

Creative Ways to Present

For a special brunch or baby shower, arrange slices on a rustic wooden board alongside other homemade breads and whipped honey butter. Or, toast thick slices and use them as a base for mascarpone and berries—superb for a dessert-inspired snack. Give gift loaves wrapped in parchment and twine to show off your new sourdough skills!

Make Ahead and Storage

Storing Leftovers

Keep leftover Lemon Blueberry Sourdough Bread wrapped tightly in a clean tea towel or inside a bread bag at room temperature for up to three days. Avoid airtight plastic, as it can soften the crust too quickly, but if you must, use a partially open bag.

Freezing

For longer storage, slice your bread and freeze the pieces in a single layer before transferring to a freezer bag. This way, you can pull out just what you need without thawing the whole loaf. It’ll stay fresh and flavorful in the freezer for up to three months.

Reheating

To revive that just-baked magic, toast your frozen or day-old slices straight from the freezer or, if reheating a whole loaf, place it in a warm oven (325°F) for about 10 minutes. The texture and flavor will come roaring back, and the crust will crisp up beautifully.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! You can use either fresh or frozen blueberries in this recipe with great results. If using frozen, don’t thaw them first—just toss them in straight from the freezer to prevent excess bleeding and keep the crumb beautifully marbled.

What’s the best way to tell if my dough is fermented enough?

The surest sign is visual: your dough should rise noticeably (about 75 percent), look puffed and domed at the top, and show bubbles along the sides. Gently poking the dough should leave a slight indentation that slowly bounces back—a good indicator of readiness for shaping.

Do I need any special equipment to bake this bread?

A Dutch oven is your secret weapon here—it traps steam for a crackly crust and tall loaf. If you don’t have one, try a heavy-lidded pot or even preheat a pizza stone and use a metal bowl as a steam cover. A bread lame or very sharp knife is helpful for scoring.

Why does my sourdough bread sometimes come out dense?

Usually, density means the sourdough didn’t ferment long enough or your starter wasn’t strong and bubbly. Make sure your starter is active and double-check proofing times—patience is important for that light, airy texture Lemon Blueberry Sourdough Bread is known for.

What’s the best way to keep the blueberries from sinking?

Gently incorporate the blueberries during the stretch-and-fold stage rather than kneading them in. This helps distribute them throughout the dough without crushing, and the thicker dough at this stage will better support the fruit, keeping them from all gathering at the bottom.

Final Thoughts

There’s something truly special about sharing a loaf of Lemon Blueberry Sourdough Bread that’s bursting with color and flavor in every slice. If you love the idea of fresh, tangy, and sweet home-baked bread, give this recipe a try—don’t be surprised if it quickly becomes a new favorite for you and everyone who tastes it!

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