Blueberry Lemon Sourdough Bread From Scratch

Name: Blueberry Lemon Sourdough Bread From Scratch
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 1 loaf
Ingredients: 100g all-purpose flour; 100g water; 50g active sourdough starter; 500g all-purpose flour; 300g water; 100g sourdough starter; 10g salt; Zest of 1 lemon; 150g blueberries

Highlighted under: Heavenly Bakes

I absolutely love baking, and there's something incredibly satisfying about creating a delicious loaf of blueberry lemon sourdough bread from scratch. Combining the tangy flavor of sourdough with sweet blueberries and zesty lemon creates a combination that is simply irresistible. The aroma that fills the kitchen while it bakes is heavenly! Trust me, your family and friends will be amazed by the flavors and textures of this bread. Every bite is a delightful mix of sweetness and tang, making it perfect for breakfast or as a snack.

Created by

Harriet Collins

Last updated on 2026-01-24T08:34:21.065Z

When I first attempted to make sourdough bread, I was a bit intimidated by the process. However, after several tries, I discovered the beauty of combining fresh ingredients like blueberries and lemons into the dough. The result is nothing short of magical! During my experiments, I learned that letting the dough rest properly enhances the flavor and makes the bread moist and airy.

One of my favorite tips is to fold the blueberries into the dough gently to prevent them from bursting, which can create a lovely swirl effect in the finished loaf. This bread really brought a fresh twist to our breakfast table, leaving everyone coming back for seconds!

        Why You'll Love This Recipe
        Tangy lemon zest enhances the sweetness of blueberries
Unique texture from the sourdough creates a delightful chew
Homemade bread aroma fills your kitchen with warmth and comfort

      

The Role of Sourdough Starter

The sourdough starter is the backbone of this bread, providing depth of flavor and a unique texture. By using an active starter, you're infusing the loaf with beneficial wild yeast and bacteria, which contribute to the tangy profile. If your starter hasn’t been fed recently, make sure to refresh it at least 4-6 hours before starting this recipe to ensure it’s lively and ready to work its magic!

When preparing your sourdough starter, aim for a consistency similar to thick pancake batter. This hydration balance is essential as it allows the starter to ferment properly. If you find your dough too wet, you can adjust the hydration by adding a bit more flour during the kneading phase.

Incorporating Blueberries

When adding blueberries, fresh fruit is generally preferred, but you can use frozen blueberries in a pinch. If you go this route, make sure to fold them in gently at the end of the mixing phase to prevent them from bursting too much. To avoid excess moisture, you may want to reduce the water slightly, particularly if you’re using frozen berries that have been thawed.

I also recommend tossing the blueberries in a little flour before incorporating them into the dough. This step helps to absorb any extra moisture they may release, thereby maintaining the integrity of the dough and achieving a delightful balance of flavors without overwhelming the structure.

Proofing for Flavor

The proofing stage plays a critical role in developing the flavor and texture of your sourdough bread. For a more complex flavor profile, consider the cold fermentation option by refrigerating the dough overnight after the initial bulk ferment. This slower rising process deepens the taste as the bacteria and yeast continue to develop flavor in the cooler environment.

Keep an eye on the dough during the proofing stages. You’ll want it to double in size, and you can test it by gently poking with a finger; if the indentation slowly springs back, it's ready to bake. If it springs back too quickly, give it more time. On the other hand, if it collapses, your dough may have over-proofed, affecting the final structure of the loaf.

Ingredients

Gather these ingredients to make your blueberry lemon sourdough bread:

For the sourdough starter:

100g all-purpose flour
100g water
50g active sourdough starter

For the bread dough:

500g all-purpose flour
300g water
100g sourdough starter
10g salt
Zest of 1 lemon
150g blueberries

Note: Using fresh blueberries will yield the best results, but frozen will work in a pinch.

Instructions

Follow these steps to bake your sourdough bread:

Prepare the sourdough starter

In a bowl, combine 100g of flour with 100g of water and 50g of your active sourdough starter. Mix well and let it sit at room temperature for about 8-12 hours until bubbly and active.

Mix the dough

In a large mixing bowl, combine 500g of flour, 300g of water, and 100g of your fermented sourdough starter. Mix until no dry flour remains, cover, and let it autolyse for 30 minutes.

Add salt and lemon zest

Sprinkle the salt and lemon zest over the dough. Wet your hands and knead the salt and zest into the dough until fully incorporated.

Incorporate blueberries

Gently fold in the blueberries, taking care not to burst them. Shape the dough into a ball and place it in a lightly greased bowl.

Bulk ferment

Cover the bowl with a damp towel and let it rest for 4-6 hours at room temperature, performing a series of stretch and folds every 30 minutes for the first two hours.

Shape the loaf

After bulk fermentation, turn the dough onto a lightly floured surface. Shape it into a round or oval loaf, then place it seam-side up into a floured proofing basket.

Final proof

Cover with a kitchen towel and let the dough proof for another 1-2 hours, or refrigerate overnight for a more developed flavor.

Preheat the oven

Preheat your oven to 450°F (232°C) about 30 minutes before baking. Place a Dutch oven inside to heat up.

Bake the bread

Carefully transfer the dough onto parchment paper, score the top, and place it inside the hot Dutch oven. Cover and bake for 30 minutes. Remove the lid and bake for an additional 15 minutes until golden brown.

Cool and enjoy

Remove the bread and let it cool on a wire rack for at least 30 minutes before slicing. Enjoy this delightful loaf warm with butter or your favorite jam!

Remember, patience is key to a great sourdough bread. The longer fermentation will enhance the flavors!

Pro Tips

For best results, use fresh, plump blueberries and do not skip the rest periods to allow the dough to develop its characteristic rise and flavor.

Serving Suggestions

This blueberry lemon sourdough bread is incredibly versatile. For a delightful breakfast, serve warm slices with a smear of rich butter and a dusting of powdered sugar. Alternatively, pair it with a selection of homemade jams or a fluffy cream cheese spread for a tasty brunch option.

You can also transform this bread into an elegant French toast by soaking thick slices in a mixture of eggs, milk, and vanilla before frying them until golden brown. Top with fresh berries and a drizzle of maple syrup for a weekend treat that shines.

Storage and Reheating

To store your sourdough bread, allow it to cool completely before placing it in a paper bag or wrapping it in a clean kitchen towel. This will help maintain the crust's lovely texture. For longer storage, consider slicing the bread and placing it in an airtight container or freezer bag to keep it fresh for up to three months. Be sure to label the container with the date for easy reference.

When you’re ready to enjoy some frozen slices, simply toast them straight from the freezer or let them thaw at room temperature for about 1-2 hours. If you're reheating a whole loaf, wrap it in foil and place it in a 350°F (175°C) oven for about 15-20 minutes to refresh the crust and warmth without drying out the bread.

Adjusting Recipe for Dietary Needs

If you're looking to make this bread gluten-free, substitute the all-purpose flour with a high-quality gluten-free flour blend that includes xanthan gum to ensure a proper structure. Keep in mind that gluten-free flours may require a slight adjustment in hydration, so start with less water and adjust as needed during the mixing phase.

For a lower sugar option, you can reduce the amount of blueberries added to the dough or replace them with unsweetened dried fruit, like cranberries or raisins, which offer a different flavor yet still provide a touch of natural sweetness without overpowering the loaf.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries, but they may bleed into the dough and affect the color.

→ How can I tell if my sourdough starter is ready?

Your sourdough starter is ready when it has doubled in size within 4-6 hours and has a pleasantly fruity smell.

→ Can I make this bread without a Dutch oven?

Yes! You can bake it on a baking stone or a baking sheet, but the crust may not be as crispy.

→ How should I store the bread?

Store the bread in a paper bag at room temperature for up to 3 days or freeze it for longer storage.