Blueberry Lemon Sourdough Bread Sliced

Name: Blueberry Lemon Sourdough Bread Sliced
Prep time: 30 min
Cook time: 45 min
Total time: 3 h
Yield: 1 loaf
Ingredients: 2 cups all-purpose flour; 1 cup whole wheat flour; 1 cup sourdough starter, fed; 3/4 cup warm water; 1/4 cup sugar; 1 teaspoon salt; 1 tablespoon lemon zest; 1 cup fresh blueberries; 2 tablespoons coarse sugar; 1 teaspoon lemon zest

Highlighted under: Cakes, Cookies & More

I’m thrilled to share my Blueberry Lemon Sourdough Bread recipe with you! Combining the tang of sourdough with the bright flavor of fresh blueberries and zesty lemon creates a delightful experience. Every bite is a balance of sweetness and tartness, making it perfect for breakfast or a sweet snack. I love seeing the vibrant blueberries peeking through the golden crust as it bakes. This recipe is not just delicious; it’s also a wonderful way to use up extra sourdough starter. I can’t wait for you to try it!

Created by

Lucy Bennett

Last updated on 2026-01-22T07:28:10.190Z

When I first experimented with blueberry lemon sourdough bread, I was amazed at how the flavors intertwined. The tartness of the lemon perfectly complements the natural sweetness of the blueberries, elevating the bread from ordinary to extraordinary. I found that using fresh blueberries not only enhances the flavor but also adds a pop of color and moisture, making the bread incredibly tender.

Baking this sourdough bread with a starter gives it a unique depth that can’t be achieved with commercial yeast. I suggest allowing plenty of time for fermentation; this results in a more complex flavor profile. The smell in the kitchen while it’s baking is simply irresistible, and I can’t help but slice into it as soon as it cools!

You'll Love This Bread Because...
The sweet-tart combination of blueberries and lemon creates a refreshing flavor
The crust is crispy, and the inside is soft and fluffy
It's a unique twist on traditional sourdough that will impress your friends and family

Understanding the Ingredients

The foundation of this Blueberry Lemon Sourdough Bread lies in the combination of all-purpose and whole wheat flours. The all-purpose flour provides a light texture, while the whole wheat flour adds a nutty flavor and extra nutrients. It's essential to use a fed sourdough starter for the best results. A healthy starter that's bubbly and active will ensure a great rise and complex flavor. If you don’t have whole wheat flour, you can substitute with additional all-purpose flour, but you might lose some of the depth of flavor.

Lemon zest is vital in this recipe, as it brightens up the taste and enhances the overall flavor profile of the bread. When zesting, be sure to avoid the bitter white pith underneath the peel. The fresh blueberries should be ripe and plump; they bring natural sweetness and vibrant color. If fresh blueberries aren't available, you can use frozen ones—just make sure not to thaw them beforehand, as this will help prevent them from bursting in the dough.

Kneading and Fermenting Tips

Kneading is a crucial step to develop the gluten structure that gives bread its texture. When kneading the dough, you should aim for a smooth, elastic finish. If the dough is too sticky, sprinkle a small amount of flour onto your work surface. However, add flour sparingly to prevent the dough from becoming too dry. You can check for readiness by performing the windowpane test—stretch a small piece of dough; if it forms a thin membrane without tearing, you're good to go.

The fermentation process is just as important as kneading. Make sure to keep the dough in a warm environment, ideally around 75°F (24°C) if possible. If your kitchen is too cool, consider placing it in an oven with the light on to provide gentle warmth. The dough should double in size, which typically takes about 2 hours. This prolonged fermentation not only helps develop flavors but also improves the dough's texture.

Serving and Storing Suggestions

Once your Blueberry Lemon Sourdough Bread has cooled, slice it with a serrated bread knife for the best results. It pairs beautifully with a spread of cream cheese or butter, further enhancing its flavors. I personally love to toast it slightly, which brings out the crispy crust and warms the blueberries. This bread makes for an excellent breakfast option or a delightful snack throughout the day.

For storage, keep the bread wrapped in plastic wrap or in a zip-top bag at room temperature for up to three days. If you want to keep it longer, slice the loaf and freeze it. Individual slices can be wrapped in plastic wrap and placed in a freezer bag. When you’re ready to enjoy it, simply pop the slices in the toaster or let them thaw at room temperature.

Ingredients

For the Bread

2 cups all-purpose flour
1 cup whole wheat flour
1 cup sourdough starter, fed
3/4 cup warm water
1/4 cup sugar
1 teaspoon salt
1 tablespoon lemon zest
1 cup fresh blueberries

For the Topping (optional)

2 tablespoons coarse sugar
1 teaspoon lemon zest

Mix all dry ingredients well before adding liquids for the best result.

Steps

Prepare the Dough

In a large bowl, mix the all-purpose flour, whole wheat flour, salt, sugar, and lemon zest. Add the fed sourdough starter and warm water, and mix until a rough dough forms.

Knead and Ferment

Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic. Place it in a greased bowl, cover with a damp cloth, and let it ferment for 2 hours or until it doubles in size.

Add Blueberries

Once the dough has risen, gently fold in the blueberries to avoid bursting them. Shape the dough into a loaf and place it into a greased loaf pan.

Final Proof

Cover the loaf with a cloth and allow it to rise for another 30 minutes while preheating your oven to 400°F (200°C).

Bake the Bread

Sprinkle the top with coarse sugar and lemon zest if using. Bake for 40-45 minutes until it is golden brown and sounds hollow when tapped. Allow it to cool before slicing.

For best results, let the bread cool completely before slicing to maintain its structure.

Pro Tips

For a sweeter flavor, consider adding a touch more sugar or a glaze made with lemon juice and powdered sugar after baking.

Troubleshooting Common Issues

If your bread turns out denser than expected, it may be due to insufficient kneading or fermentation. Ensure that you adequately develop the gluten and give the dough enough time to rise. If your loaf doesn’t rise well, check that your sourdough starter is active. A lack of bubbles or rise in the starter means it’s not ready, and you may need to feed it again before use.

On the flip side, if your bread rises too fast and collapses, it might be a sign of overly warm conditions or too much yeast activity. If you find this happening often, consider reducing the fermentation time or lowering your kitchen temperature to create a more controlled environment.

Variations and Additions

Feel free to experiment with the flavors in this recipe. For instance, adding a teaspoon of vanilla extract can deepen the sweetness, or incorporating spices like cinnamon could add a warm note. Consider folding in chopped nuts, such as walnuts or pecans, along with the blueberries for added texture and flavor contrasting the soft bread.

If you'd like a tangier version, opt for a sour cream addition of about 1/4 cup. This not only complements the lemon but also enhances the moistness. You could also replace the blueberries with other fruits like raspberries or chopped strawberries, but remember that varying the moisture content may affect the bread’s consistency, so adjust your flour slightly if needed.

Questions About Recipes

→ Can I use frozen blueberries?

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

→ How long will the bread last?

It can stay fresh for up to 3 days at room temperature, or you can freeze it for longer storage.

→ Can I omit the lemon zest?

While you can, it adds a refreshing twist to the bread, so I recommend keeping it.

→ What can I serve this bread with?

It pairs wonderfully with butter, cream cheese, or your favorite jam.