Lemon Blueberry Sourdough Bread Easy Method

Name: Lemon Blueberry Sourdough Bread Easy Method
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 1 loaf
Ingredients: 1 cup sourdough starter, active and bubbly; 1 cup warm water; 3 cups all-purpose flour; 1 tablespoon sugar; 1 teaspoon salt; Zest of 1 lemon; 1 cup fresh blueberries

Highlighted under: Fast Flavor Fix

I love baking bread, and making Lemon Blueberry Sourdough Bread has become one of my favorite weekend projects. The combination of tangy lemon and sweet blueberries creates a unique flavor profile that is perfect for breakfast or a delicious snack. This easy method makes it accessible for anyone, regardless of baking skill. The aroma that fills my kitchen as it bakes is simply irresistible, and I can't wait to share this experience with you.

Created by

Camilla Rhodes

Last updated on 2026-01-22T09:07:16.341Z

Baking this Lemon Blueberry Sourdough Bread was a delightful experiment that quickly became a new favorite in my household. I initially had doubts about how the flavors would meld together, but the result was a beautiful balance of citrus and sweetness. The key was using fresh blueberries and a good quality sourdough starter, which added depth to the flavor.

Throughout the baking process, I learned that allowing the dough to rise slowly enhances its texture and flavor. The effort of folding the dough rather than kneading it made a significant difference in achieving that perfect crust. Trust me, this bread is worth every minute!

        Why You Will Love This Recipe
        A perfect blend of tart lemon and sweet blueberries
Soft, airy texture with a crispy crust
Easy to follow method suitable for all skill levels

      

Sourdough Starter: The Heart of the Bread

The quality of your sourdough starter significantly impacts the flavor and texture of your Lemon Blueberry Sourdough Bread. Ensuring that your starter is active and bubbly before using it will provide the necessary leavening power. Feed your starter several hours before you plan to bake, so it’s at its peak. If it’s been stored in the fridge, give it a few feeding cycles to revive its potency, which should help develop a richer flavor profile in the final loaf.

If you don’t have a sourdough starter on hand, you can create a simple one from scratch by mixing equal parts flour and water and letting it ferment at room temperature for several days. However, this process requires patience and planning as it can take about 5-7 days for it to become strong enough for baking. Alternatively, you can look for dry sourdough starter packets available in stores or online for a quicker start.

Handling Blueberries in Sourdough

Gently folding fresh blueberries into the dough after kneading is crucial to preserving their shape and preventing them from bursting too early in the process. If you want to avoid streaks of color throughout the dough, consider tossing the berries in a little flour before adding them. This not only helps keep them intact but also reduces the chance of excess moisture affecting the dough's structure. Fresh blueberries are the best choice, but if they are unavailable, you can also substitute with frozen ones, adjusting the amount slightly since they’re often sweeter.

Incorporating lemon zest enhances the overall flavor by offering a bright, aromatic contrast to the sweetness of the blueberries. Make sure to use only the yellow part of the lemon peel, as the white pith can introduce bitterness. A microplane grater works wonders to achieve a fine zest that blends seamlessly into the dough.

Perfecting the Baking Process

Baking at a high temperature, around 450°F (230°C), facilitates proper oven spring, helping the bread achieve that beautiful rise and crispy crust we all desire. For best results, preheat your baking stone or Dutch oven at the beginning of your rise period to ensure an even heat distribution. When placing the loaf in the oven, you can introduce steam by adding a pan filled with hot water on the bottom rack. This steam traps moisture during the initial baking stage, leading to a superior crust texture.

When the bread is golden brown, check for doneness by tapping the bottom of the loaf; it should sound hollow. If the bread is browning too quickly, you can cover it with foil during the last few minutes of baking. Allowing the loaf to cool for at least 30 minutes before slicing is essential, as it allows the crumb to set properly, enhancing the overall texture and preventing a gummy interior.

Ingredients

Ingredients for Lemon Blueberry Sourdough Bread

Bread Ingredients

1 cup sourdough starter, active and bubbly
1 cup warm water
3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
Zest of 1 lemon
1 cup fresh blueberries

Mix all ingredients well and ensure blueberries are evenly distributed.

Instructions

Step-by-Step Instructions

Combine Ingredients

In a large bowl, mix the sourdough starter, warm water, and sugar until well blended. Gradually add the flour, salt, and lemon zest. Stir until a shaggy dough forms.

Knead the Dough

Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth. Fold in the fresh blueberries gently.

First Rise

Place the dough in an oiled bowl, cover it with a damp towel, and allow it to rise for about 2 hours or until doubled in size.

Shape the Loaf

Once risen, gently deflate the dough and shape it into a loaf. Place it into a well-floured proofing basket and cover it with a towel again. Let it rise for an additional hour.

Bake

Preheat the oven to 450°F (230°C). Once preheated, carefully transfer the loaf onto a baking stone or parchment-lined baking sheet. Bake for 30-45 minutes, until golden brown.

Cool and Serve

Allow the bread to cool on a wire rack for at least 30 minutes before slicing. Enjoy it fresh or toasted!

Slice, serve, and enjoy your delicious Lemon Blueberry Sourdough Bread!

Pro Tips

For the best results, use room temperature ingredients and ensure your sourdough starter is active. You can adjust the amount of blueberries according to your preference.

Storage Tips

To maintain freshness, store your cooled Lemon Blueberry Sourdough Bread in a paper bag at room temperature for up to three days. Avoid plastic bags, as they trap moisture, promoting mold. If you have leftover bread, consider wrapping it tightly and freezing it for up to three months. When you're ready to enjoy, simply thaw at room temperature or toast slices directly from the freezer for a delightfully warm treat.

For those who love variety, slices of this bread can be transformed into delicious French toast. Just dip the slices in a mixture of eggs, milk, and a dash of cinnamon, then cook on a griddle until golden brown. Topping with fresh fruit, syrup, or whipped cream can elevate your breakfast experience significantly.

Making Ahead

For a quicker baking day, you can prepare the dough the night before. After the first rise, shape the loaf and place it in the proofing basket in the fridge overnight. This slow fermentation develops deeper flavors. The next day, allow the dough to come to room temperature for about an hour before baking. This technique enhances the bread’s texture and flavor while fitting into a busy schedule.

You can also try experimenting with different fillings or flavorings. Adding nuts, chia seeds, or a spoonful of poppy seeds can offer unique texture and taste combinations. You might also consider swapping out the blueberries for raspberries, strawberries, or even chocolate chips for a delightful variation that keeps this recipe exciting.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but do not thaw them as they might bleed into the dough.

→ How do I store leftover bread?

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

→ What can I substitute for sourdough starter?

If you don’t have a starter, you can use a pre-ferment or a store-bought sourdough loaf.

→ Can I add other fruits?

Absolutely! Raspberries or diced apples would also work beautifully in this recipe.