Blueberry Lemon Sourdough Bread Sliced

Name: Blueberry Lemon Sourdough Bread Sliced
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 1 loaf
Ingredients: 1 cup active sourdough starter; 1/2 cup warm water; 1/4 cup honey; 1/4 cup lemon juice; Zest of 1 lemon; 2 cups all-purpose flour; 1/2 teaspoon salt; 1 cup fresh blueberries

Highlighted under: Sweet & Baked

I love experimenting with flavors in my baking, and this Blueberry Lemon Sourdough Bread is one of my favorite creations. The tanginess of the lemon perfectly complements the sweetness of the blueberries, resulting in a delightful balance that makes each slice irresistible. I enjoy serving this bread warm, fresh from the oven, as a special treat for breakfast or brunch. It's also a great way to use any overripe blueberries hanging around in the fridge. Trust me, your taste buds will thank you for trying this recipe!

Created by

Josie Lambert

Last updated on 2026-01-22T09:04:20.993Z

Baking this Blueberry Lemon Sourdough Bread was an adventure in creativity. I used my trusty sourdough starter and let it do its magic to create a loaf that’s both tangy and sweet. The key is allowing the dough to rise properly; it gives the bread its light texture while infusing all the flavors. I've found that folding the blueberries into the dough gently ensures they spread evenly without breaking apart.

Another important tip is the use of lemon zest, which adds a bright brightness that lifts the overall flavor. I also found that baking on a stone helps achieve a wonderfully crusty exterior while keeping the inside pillowy soft. Every bite feels like a perfect moment!

Why You'll Love This Recipe
The perfect blend of sweet blueberries and zesty lemon.
A delightful texture that combines chewy crust and soft crumb.
Ideal for breakfast, dessert, or simply as a midday snack.

Understanding the Role of Ingredients

The combination of active sourdough starter and warm water is crucial for getting the perfect rise in this Blueberry Lemon Sourdough Bread. The natural fermentation process provided by the starter helps develop complex flavors while also creating a chewy crust. The warm water activates the yeast effectively, allowing it to work its magic. If you're using a refrigerated starter, remember to feed it a few hours before baking to ensure it's bubbly and active.

Lemon juice and zest not only contribute bright flavors but also enhance the overall structure of the bread by tenderizing the dough. The acidity from the lemon interacts with the flour proteins, leading to a less dense crumb. If you’re out of fresh lemons, bottled lemon juice can work in a pinch, though I recommend using fresh for the best flavor.

Perfecting Your Technique

Kneading is a critical step in developing the gluten structure for this sourdough bread. When kneading, aim for smoothness without overworking the dough, which can lead to tough bread. A good guideline is to knead until the dough is slightly tacky yet elastic to the touch. You want to see a bit of stretch before it tears. If you notice the dough sticking too much, consider lightly flouring your hands, but avoid adding excess flour as it can dry out the crumb.

As the dough rises, creating a warm environment can significantly impact the fermentation process. If your kitchen is cool, consider placing the covered bowl near a warm oven or wrapping the bowl with a warm, damp towel. A proper rise is indicated by the dough doubling in size and a few bubbles forming on the surface. This is essential for a light, airy bread.

Ingredients for Blueberry Lemon Sourdough Bread

Wet Ingredients

1 cup active sourdough starter
1/2 cup warm water
1/4 cup honey
1/4 cup lemon juice
Zest of 1 lemon

Dry Ingredients

2 cups all-purpose flour
1/2 teaspoon salt
1 cup fresh blueberries

Preparation Tips

Step-by-Step Instructions

Mix the Dough

In a large bowl, combine the sourdough starter, warm water, honey, lemon juice, and lemon zest. Stir to combine. Gradually add in the flour and salt, mixing until a shaggy dough forms.

Knead and Rise

Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth. Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm area for about 2 hours, or until doubled in size.

Add Blueberries

Gently fold in the fresh blueberries, being careful not to crush them. Shape the dough into a loaf.

Second Rise

Place the shaped dough into a greased loaf pan. Cover and let it rise for another 30-45 minutes until it puffs up.

Bake the Bread

Preheat your oven to 375°F (190°C). Bake the bread for 30-40 minutes until golden brown and it sounds hollow when tapped. Let it cool before slicing.

Enjoy Your Bread!

Pro Tips

For best flavor, use ripe, in-season blueberries. You can also experiment with the addition of nuts like walnuts for extra texture!

Storage and Serving Suggestions

Once your Blueberry Lemon Sourdough Bread has cooled, store it in an airtight container at room temperature. For longer storage, you can wrap it in plastic wrap and freeze it for up to three months. To enjoy, simply thaw at room temperature. If you prefer warm slices, reheat in the oven at 350°F (175°C) for about 10-15 minutes to refresh the crust while keeping the inside soft.

This bread is incredibly versatile. Consider serving it toasted with a spread of cream cheese or butter for breakfast, or transform it into a decadent bread pudding for dessert. You could also pair it with a lemon glaze made of powdered sugar and lemon juice for a sweet finish during brunch gatherings.

Variations and Customizations

While this recipe shines with blueberries, you can easily swap in other fruits depending on your preference or what you have on hand. Chopped strawberries or raspberries can work wonderfully in this recipe; just ensure they are also fresh or gently thawed if using frozen to avoid excess moisture in the dough.

For those looking to enhance the lemon flavor further, consider adding a teaspoon of lemon extract to the wet ingredients. Alternatively, you might mix in some poppy seeds for a delightful twist, contributing a pleasant crunch and visual appeal to the bread.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but do not thaw them before use to prevent the bread from becoming soggy.

→ How do I know if my sourdough starter is active?

It should double in size within 4-6 hours after feeding and have a pleasant, tangy smell.

→ Can I omit the honey?

Yes, but the bread may be less sweet. You can substitute with sugar or agave syrup.

→ How should I store the bread?

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