Hey there, my friend. If you love sourdough, blueberries, and a little citrusy kick, you are going to love this lemon blueberry sourdough bread. It’s soft, tangy, and bursting with juicy blueberries in every bite.
And guess what? You don’t need any fancy bakery skills to make it. With my simple steps, you’ll get a perfectly golden, fluffy loaf that’s great for breakfast, snacks, or even dessert.
Let’s get started.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe.
- Large mixing bowl
- Measuring cups and spoons
- Dough scraper
- Stand mixer (optional)
- Bench flour shaker (for dusting)
- Loaf pan or Dutch oven
- Parchment paper
- Cooling rack
Important Info
- Servings: 1 loaf (about 10 slices)
- Estimated Cost: About $5 to make this recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: About 14 hours (includes rise time)
- Additional Time: 12-14 hours for fermentation
- Calories per Serving: 180 calories per slice
- Cook Method: Baking
- Season: Best in Spring and Summer
- Courses: Breakfast, Snack, Dessert
- Cuisine: International
- Diets: Vegetarian
How to Make Lemon Blueberry Sourdough Bread
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 3 cups bread flour
- 1 cup active sourdough starter
- ¾ cup water
- 1 teaspoon salt
- 2 tablespoons honey
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 cup fresh blueberries
- ½ teaspoon cinnamon (optional)
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Bread flour | All-purpose flour (may need extra kneading) |
| Honey | Maple syrup or sugar |
| Fresh blueberries | Frozen blueberries (do not thaw) |
| Lemon juice | White vinegar (for acidity) |
| Cinnamon | Nutmeg or cardamom |
Instructions
- Mix the dough – In a large bowl, combine the sourdough starter, water, honey, lemon zest, and lemon juice. Stir until combined.
- Add dry ingredients – Gradually mix in the flour, salt, and cinnamon. Stir until a rough dough forms.
- Rest the dough – Cover the bowl and let it sit for 30 minutes to allow the flour to absorb the liquid.
- Stretch and fold – Every 30 minutes for the next 2 hours, gently stretch and fold the dough to build structure.
- Add blueberries – On the last fold, gently knead in the blueberries without squishing them.
- Bulk fermentation – Cover the bowl and let the dough rise for 8-12 hours at room temperature until it doubles in size.
- Shape the dough – Lightly flour your surface, shape the dough into a round or oval, and place it in a lined loaf pan or proofing basket.
- Final rise – Let the dough rise for another 2-4 hours until slightly puffy.
- Preheat the oven – Set your oven to 450°F (232°C). If using a Dutch oven, place it inside to preheat.
- Bake – Transfer the dough to a lined Dutch oven or baking tray, and bake for 30-40 minutes until golden brown.
- Cool – Let the bread cool completely on a wire rack before slicing.
Helpful Tips
- Use an active sourdough starter for the best rise. If it floats in water, it’s ready.
- If your dough is too sticky, dust your hands with flour while handling it.
- Let the bread cool completely before slicing to keep it from becoming gummy.
- If using frozen blueberries, mix them in while still frozen to prevent bleeding.
- Store your bread wrapped in a clean kitchen towel to keep the crust from drying out.
What to Serve with Lemon Blueberry Sourdough Bread
This bread is delicious on its own, but you can also enjoy it with:
- Butter and honey for a simple, sweet touch
- Cream cheese for a creamy spread
- Greek yogurt and fresh fruit for a healthy snack
- Warmed up with a scoop of vanilla ice cream for dessert
How Do You Serve the Recipe?
A good serrated knife will help you get clean slices. If serving warm, toast a slice and spread some butter or jam.
Where Do You Serve This Recipe the Most?
This bread is perfect for breakfast, brunch, or afternoon snacks. It’s also great for picnics because it holds up well at room temperature. You can serve it at holiday brunches, baby showers, or summer garden parties.
Storage
Short-Term Storage (Room Temperature)
- Wrap the loaf in a clean kitchen towel and store it in a cool, dry place for up to 3 days.
- Keep it away from direct sunlight and heat to prevent drying out.
Refrigeration
- Store sliced bread in an airtight container in the fridge for up to 7 days.
- Warm up slices in a toaster or oven before serving for the best texture.
Freezing
- Slice the bread and place parchment paper between slices.
- Store in a freezer-safe bag for up to 3 months.
- Thaw at room temperature or toast slices straight from frozen.
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour?
Yes, but your bread may have a slightly softer texture. If using all-purpose flour, knead it a bit longer to develop gluten.
What if I don’t have a sourdough starter?
You can make a quick version using commercial yeast, but it won’t have the same tangy flavor. Mix 1 teaspoon yeast with the flour and reduce the water slightly.
Why is my dough so sticky?
This dough is naturally sticky because of the hydration level. Use lightly floured hands to handle it, but avoid adding too much flour, or your bread will be dense.
Can I add more blueberries?
I wouldn’t recommend adding too many, or they might release too much moisture and affect the texture of the bread. Stick to about 1 cup.
How do I know when my bread is done baking?
Tap the bottom of the loaf—it should sound hollow. If you’re unsure, use a thermometer. The internal temperature should be around 200°F (93°C).
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