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Lemon Blueberry Sourdough Bread Recipe

Avatar photoByMia
Jump to Recipe· 4.5 from 99 reviews

If you’re looking for a wonderfully tangy and fruity twist on traditional bread, this Lemon Blueberry Sourdough Bread Recipe is seriously a game changer. It combines the tangy depth of sourdough with the sweet burst of fresh blueberries and a bright lemon zing that I absolutely love. Whether you’re an experienced sourdough baker or just dipping your toes in, you’ll find this recipe approachable, rewarding, and perfect for breakfast or a snack. Stick around—I’ll share some tips that helped me nail this loaf every time!

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Why You’ll Love This Recipe

  • Bursting with Flavors: The tartness of lemon and sweet blueberries bring this sourdough to a whole new level.
  • Flexible Timing: The cold proofing method lets you bake when it’s convenient without sacrificing flavor.
  • Perfect Texture: A chewy crumb with a beautiful crust that sings when it cools—pure magic.
  • Homemade Whipped Blueberry Butter: Adds a luscious finish that makes slices irresistible at any time of day.
A single thick slice of light brown bread with visible blueberries baked inside lies flat on a white plate. A thick, creamy layer of pale purple spread with small dark berry bits covers the top of the bread slice. Three whole blueberries are placed on the plate around the bread. Above the plate, part of a loaf torn open, showing the same bread with embedded blueberries, rests on a blue cloth. Two thin yellow lemon slices sit in the background on a white marbled surface. A silver fork holds a bit of the purple spread near the bottom edge of the plate. Photo taken with an iphone --ar 2:3 --v 7 - Lemon Blueberry Sourdough Bread, blueberry sourdough bread, lemon bread with blueberries, tangy fruit sourdough loaf, easy blueberry sourdough recipe this …

Ingredients You’ll Need

The beauty of this Lemon Blueberry Sourdough Bread Recipe lies not just in its flavors but in how well the ingredients play together. Picking fresh blueberries and a vibrant lemon zest really make the bread sing, while the active sourdough starter gives it that signature tang and texture.

Flat lay of a small white ceramic bowl of active sourdough starter with a milky texture, a large simple white ceramic bowl filled with water, a mound of fresh white bread flour on a white ceramic plate, a small white ceramic bowl holding fine salt crystals, a handful of plump fresh blueberries scattered on a white ceramic dish, a whole bright yellow lemon with a small heap of freshly grated lemon zest on a white ceramic plate, a small white ceramic bowl of room temperature pale yellow butter, a small white ceramic bowl of mashed fresh blueberries, and a small white ceramic bowl of golden honey, and two whole uncracked brown eggs, all arranged symmetrically and proportionately, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Lemon Blueberry Sourdough Bread, blueberry sourdough bread, lemon bread with blueberries, tangy fruit sourdough loaf, easy blueberry sourdough recipe
  • Active sourdough starter: Make sure it’s bubbly and at its peak for the best rise and flavor.
  • Filtered water: Helps the dough develop smoothly without any interference from chlorine.
  • Bread flour: Gives the perfect protein count for that chewy, elastic crumb.
  • Salt: Balances the sweetness and strengthens gluten structure.
  • Fresh blueberries: Look for ripe but firm berries so they don’t burst too much during mixing.
  • Lemon zest: Adds that fresh citrus aroma—use organic if you can!
  • Butter (room temperature): For the whipped blueberry butter, it needs to be soft to whip just right.
  • Honey: A little natural sweetness for the butter that complements the blueberries perfectly.
  • Pinch of salt: Enhances the flavors in the blueberry butter.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Lemon Blueberry Sourdough Bread Recipe my own by tweaking it based on the season or what I have on hand. You can easily play around with the fruit or citrus to keep things interesting.

  • Blueberry and Lemon Twist: I sometimes swap fresh blueberries with frozen ones during winter; just be sure to thaw and drain excess water to avoid soggy dough.
  • Citrus Swap: I’ve tried using orange zest instead of lemon, which gives a slightly sweeter aroma—very fun and delicious!
  • Herb Infusion: Adding a teaspoon of fresh thyme or rosemary pairs beautifully with the lemon for an earthy, bright flavor.
  • Whole Wheat Variation: For a nuttier bread, replace 100g of bread flour with whole wheat flour but expect a denser loaf.

How to Make Lemon Blueberry Sourdough Bread Recipe

Step 1: Mix Your Starter and Water

Start with 50g of active sourdough starter—make sure it’s bubbly and ready to go. Combine it with 350g of filtered water in a large bowl. I like using a Danish dough whisk at this stage; it’s quick and mixes evenly without tearing the starter. You’ll end up with a milky liquid that’s the foundation for your bread.

Step 2: Add Flour and Salt, Then Rest

Next, add 500g bread flour and 11g salt to your starter mixture. Gently mix until all the flour is incorporated, aiming for a shaggy dough—not smooth yet—and no dry bits. Resist the urge to overwork it now; instead, cover and let it rest for at least 30 minutes so the flour hydrates fully.

Step 3: Stretch and Fold – Your Dough’s Best Friend

This is where you build strength and elasticity. With wet hands, grab a section of dough, stretch it up gently, and fold it over itself inside the bowl. Rotate the bowl a quarter turn and repeat until you’ve done a full circle. You’ll notice the dough getting smoother and less sticky with each round. Let it rest 30–60 minutes between sets, repeating this process 3 more times. It might feel like a bit of a dance, but trust me, your bread will thank you!

Step 4: Bulk Fermentation – Watch Your Dough Rise

Now comes the patient step. Your dough’s bulk fermentation time depends on your kitchen temperature. At a cozy 68-70°F, expect 6-9 hours. But don’t just rely on time—look for these signs: the dough should grow by at least 50%, feel light with visible bubbles, jiggle when you shake the bowl, and pass a gentle windowpane test without tearing. Once it’s ready, it’s time to move on.

Step 5: Pre-shape and Rest Your Dough

Carefully release the dough onto your work surface using slightly wet fingers to avoid popping bubbles. Let gravity help it slide out, then give it another series of stretch and folds to tighten the structure. Flip so the seam is on the counter, cover with your bowl, and rest for 30 minutes. Meanwhile, prep your proofing basket with a generous dusting of flour—rice flour works great but regular all-purpose flour does the trick too.

Step 6: Final Shape with Blueberries and Lemon Zest

Flip your dough seam-side up, then gently stretch it into a large rectangle using the lamination technique—be careful not to tear the dough or crush too many blueberries. Scatter half the fresh blueberries and lemon zest over the dough. Fold the dough in thirds like a letter, adding remaining blueberries and zest in layers as you fold. Roll the dough up, then gently round it by cupping your hands and pulling toward you in a quarter turn until tight. Place seam-side down into your floured proofing basket and cover tightly with plastic or a shower cap.

Step 7: Cold Proof and Get Ready to Bake

Pop your proofing basket into the fridge for anywhere from 8 up to 72 hours—this slows fermentation and allows those beautiful flavors to deepen. Just be careful not to overdo it, or the dough might collapse. When you’re ready to bake, place the dough in the freezer for 30 minutes to firm up for scoring, and preheat your Dutch oven to 450°F during that time.

Step 8: Score and Bake to Golden Perfection

Turn your loaf out onto parchment paper dusted side up. Using a sharp blade, score a crescent moon or your favorite design to help the bread expand beautifully in the oven. Carefully place the parchment (with the dough) into the hot Dutch oven, cover, and bake for 27 minutes. Then, remove the lid and bake an additional 10-15 minutes until crusty and golden brown. Let the bread cool on a wire rack for at least an hour—this part always tests my patience!

Step 9: Whipped Blueberry Honey Butter – The Perfect Finish

While the bread cools, whip 8 tablespoons of room-temperature butter with 1/2 cup mashed blueberries, 2 tablespoons honey, and a pinch of salt in a stand mixer until fluffy. This whipped blueberry honey butter is an absolute dream spread on your warm but cooled bread slices. I promise you, once you try this, it’s hard to go back to plain butter!

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Pro Tips for Making Lemon Blueberry Sourdough Bread Recipe

  • Pick the Right Blueberries: Fresh and firm berries hold their shape better in the dough, helping to avoid messy bursts that can weaken the gluten.
  • Be Gentle During Folding: I learned that handling the dough gently preserves the bubbly texture crucial for fluffy crumb.
  • Cold Proof For Flavor Depth: The overnight fridge fermentation is my secret weapon for complexity without extra effort.
  • Don’t Rush Cooling: Waiting at least an hour before slicing really makes the difference between gummy and perfect crumb.

How to Serve Lemon Blueberry Sourdough Bread Recipe

The image shows two slices of bread with a golden-brown crust and a soft inside filled with layers of purple-blue blueberries swirling through the dough. The bread has a light beige color with small air holes throughout. The blueberries create a vivid purple pattern that contrasts with the bread. The slices are placed on a crinkled white paper with a few loose blueberries scattered around. There are two lemon halves and two lemon slices nearby, adding a bright yellow color to the scene. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Lemon Blueberry Sourdough Bread, blueberry sourdough bread, lemon bread with blueberries, tangy fruit sourdough loaf, easy blueberry sourdough recipe

Garnishes

I love serving this bread with a little extra lemon zest sprinkled over the whipped blueberry honey butter for a fresh pop. Sometimes, I add a light drizzle of honey or a sprinkle of crushed toasted almonds for extra texture and sweetness. It’s these little touches that make slicing into your homemade loaf feel truly special.

Side Dishes

This lemon blueberry bread pairs amazingly with a simple green salad for lunch or alongside a creamy cheese plate for brunch. For cozy mornings, I love it with a cup of strong coffee or herbal tea and some fresh fruit on the side. It’s truly versatile and brightens up any meal.

Creative Ways to Present

For brunch parties, I’ve hollowed out a loaf to fill with cream cheese and blueberry compote, then sliced it up for easy sharing. You can also toast slices and arrange them with fresh berries and lemon wedges on a platter for a stunning breakfast board. Presentation can be simple yet elegant, making your sourdough the star of the table.

Make Ahead and Storage

Storing Leftovers

I like to wrap leftovers tightly in plastic wrap or store them in an airtight container to keep the crust from softening too much. At room temperature, the bread stays beautifully fresh for about 2 days—perfect for daily enjoyment.

Freezing

Slice the bread before freezing so you can grab exactly what you want. Wrap slices individually or in small batches in parchment and place them in a freezer bag. It freezes well for up to 3 months, and thawing is quick when you’re craving a slice.

Reheating

To get back that freshly baked warmth and crust, I pop frozen slices directly into a toaster or warm the loaf in an oven at 350°F for about 10 minutes wrapped loosely in foil. I’ve noticed this revives the bread’s texture and brings out those beautiful lemon and blueberry notes.

FAQs

  1. Can I use frozen blueberries in the Lemon Blueberry Sourdough Bread Recipe?

    Absolutely! Just be sure to thaw and drain frozen blueberries thoroughly so excess moisture doesn’t make your dough soggy or difficult to handle. Gently pat them dry before folding them in to preserve dough structure.

  2. How do I know when the sourdough starter is active enough for this recipe?

    The best way is to feed your starter and wait for it to double in size and become bubbly, usually 4-12 hours depending on your environment. You can also do the ‘float test’—a small spoonful should float in water when it’s ready to bake with.

  3. Why is cold proofing important in this Lemon Blueberry Sourdough Bread Recipe?

    Cold proofing slows fermentation, allowing flavors to deepen and develop complexity without overproofing. It also offers baking flexibility—you can prepare the dough in advance and bake when you want.

  4. How should I slice the bread without squishing it?

    Wait for at least an hour after baking to let the crumb set, which prevents it from becoming gummy under the knife. Use a sharp serrated bread knife and use gentle sawing motions rather than pressing down hard.

  5. Can I make the whipped blueberry butter ahead of time?

    Yes! You can prepare the butter a day in advance and store it in an airtight container in the fridge. Just bring it to room temperature and give it a quick whip before serving to restore fluffiness.

Final Thoughts

This Lemon Blueberry Sourdough Bread Recipe truly holds a special place in my kitchen. It brings that uplifting brightness of lemon and the sweet juiciness of blueberries into the deeply satisfying chew of sourdough—something I didn’t realize I was missing until I baked it myself. It may take some patience, but these steps deliver a loaf that’s as beautiful as it is delicious. I can’t recommend trying this enough, whether you’re treating yourself to weekend baking or impressing guests with a unique homemade bread. Grab your starter, some fresh berries, and let’s make magic happen in your oven!

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Lemon Blueberry Sourdough Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 99 reviews
  • Author: Mia
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 13 hours 15 minutes
  • Yield: 1 loaf
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This Lemon Blueberry Sourdough Bread combines the tangy complexity of sourdough with the fresh, bright flavors of lemon and blueberries for a delightful artisan loaf. The bread is naturally leavened, featuring a tender crumb studded with juicy blueberries and a zesty lemon aroma. Paired perfectly with whipped blueberry honey butter, it’s a refreshing twist on classic homemade sourdough bread that is perfect for breakfast, brunch, or an afternoon snack.

Ingredients

Lemon Blueberry Sourdough Bread

  • 50g active sourdough starter
  • 350g water (filtered)
  • 500g bread flour
  • 11g salt
  • 150g fresh blueberries
  • Zest of 1 lemon

Whipped Blueberry Honey Butter

  • 8 tablespoons (113g) butter, room temperature
  • 1/2 cup (75g) fresh blueberries, mashed
  • 2 tablespoons (45g) honey
  • A pinch of salt

Instructions

  1. Feed Your Sourdough Starter: Ensure your sourdough starter is active and bubbly before beginning. It takes about 4-12 hours to peak, depending on conditions.
  2. Make the Dough: In a large bowl, mix 50g active sourdough starter with 350g filtered water using a Danish Dough Whisk or your hand until a milky liquid forms. Add 500g bread flour and 11g salt, mixing until no flour remains and the dough looks shaggy.
  3. Rest Dough: Let the dough rest for at least 30 minutes to hydrate.
  4. Stretch and Folds: Using a bowl scraper, lift and stretch sections of the dough over itself, rotating the bowl a quarter turn each time, completing one full circle. This smooths the dough.
  5. Rest then Repeat: Rest the dough another 30 minutes. Repeat the stretch and folds 3 more times with similar resting periods between, totaling 4 sets.
  6. Bulk Fermentation: Allow the dough to bulk ferment at 68-70°F for 6-9 hours, until it has increased in size by 50%, jiggles when shaken, pulls easily from the bowl, shows visible bubbles, and passes the windowpane test.
  7. Pre-Shape: Wet your hands and gently release the dough from the bowl. Let gravity slide it onto the counter. Perform another round of stretch and folds fully around the dough. Flip dough seam side down, cover with bowl, and let rest 30 minutes.
  8. Prepare Proofing Basket: Line a 10-inch banneton or bowl with a well-floured tea towel, dusting with rice or all-purpose flour to prevent sticking.
  9. Prepare Blueberries and Lemon Zest: Set aside 150g fresh blueberries and zest from one lemon.
  10. Final Shape and Lamination: After resting, flip dough seam side up. Gently stretch dough into a large rectangle (lamination technique), avoid tearing. Spread half the blueberries and lemon zest over dough.
  11. Fold and Layer: Fold the left side toward the middle, spread half remaining blueberries and zest, fold right side to middle (tri-fold), spread remaining blueberries and zest, then roll dough starting from closest edge.
  12. Shape into Ball: Cup your hands around dough, rotate clockwise quarter turns, gently pulling to tighten into a round shape without tearing. Some blueberries may pop through, which is fine.
  13. Proof: Place dough upside down (smooth side down) in floured proofing basket and cover with plastic or shower cap. Refrigerate for cold proofing 8-72 hours to deepen flavor and allow flexible baking time.
  14. Preheat Oven and Dutch Oven: 30 minutes before baking, transfer dough to freezer to firm for scoring. Preheat oven to 450°F with Dutch oven inside for at least 30 minutes.
  15. Score Dough: Gently flip dough onto parchment paper, floured side facing up. Score with a sharp blade in a crescent moon or preferred design to allow expansion.
  16. Bake Covered: Transfer dough with parchment to preheated Dutch oven, cover with lid, bake 27 minutes.
  17. Bake Uncovered: Remove lid and bake an additional 10-15 minutes until crust is golden brown.
  18. Cool: Lift bread out using parchment paper onto wire rack. Cool completely for at least 1 hour before slicing to avoid gummy texture.
  19. Make Whipped Blueberry Honey Butter: Using a stand mixer with whisk attachment, beat 8 tablespoons butter, 1/2 cup mashed blueberries, 2 tablespoons honey, and a pinch of salt on high for 2-3 minutes until fluffy.
  20. Serve: Slice cooled bread, spread with whipped blueberry honey butter, and enjoy your flavorful lemon blueberry sourdough.

Notes

  • Adjust bulk fermentation time based on room temperature; warmer environments reduce fermentation time.
  • Cold proof in fridge slows fermentation and enhances flavor; avoid exceeding 72 hours to prevent over-fermentation.
  • Use either rice flour or all-purpose flour to dust proofing baskets to prevent sticking.
  • Do not cut into bread before it cools fully to ensure proper crumb and texture.
  • Blueberries may burst during shaping; this is normal and adds flavor.
  • Freezing dough briefly before scoring helps achieve cleaner cuts and better oven spring.

Nutrition

  • Serving Size: 1 slice (approx. 1/12 loaf)
  • Calories: 185
  • Sugar: 4g
  • Sodium: 190mg
  • Fat: 6g
  • Saturated Fat: 3.5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 20mg
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Hey there, I’m Mia Miller, the foodie behind MealsByMia.com! I’m on a mission to make cooking COOOL and GOOOOD for everyone, sharing easy, fun, and totally scrumptious recipes, so grab your apron and let’s get cooking!

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