Lemon Blueberry Sourdough Bread Bakery Style

Name: Lemon Blueberry Sourdough Bread Bakery Style
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 1 loaf
Ingredients: 2 cups all-purpose flour; 1 cup bread flour; 1 cup active sourdough starter; 1 cup water; 1 tablespoon salt; 1 tablespoon sugar; Zest of 1 lemon; 1 cup fresh or frozen blueberries

Highlighted under: Sweet & Baked

I can't tell you enough how much I adore making this Lemon Blueberry Sourdough Bread. The bright zest of lemon combined with fresh blueberries creates a flavor explosion that’s both refreshing and comforting. Each bite is a delightful blend of tangy and sweet, and the sourdough adds a unique depth that elevates this bread to bakery-style perfection. I love pulling a warm, crusty loaf from the oven, its intricate crumb structure just waiting to be sliced. Whether enjoyed for breakfast or as a treat, this bread never disappoints!

Created by

Josie Lambert

Last updated on 2026-01-22T09:04:24.483Z

When I first made Lemon Blueberry Sourdough Bread, I was intrigued by how simple ingredients could yield such a beautiful result. The combination of lemon zest and plump blueberries was an idea I couldn’t resist. After experimenting with different ratios, I discovered that balance is key—too much lemon can overpower the delicate flavor of the blueberries, and vice versa. I settled on the perfect proportions through trial and error, leading to this delicious recipe that I’m proud to share.

One of my favorite tips is to use frozen blueberries instead of fresh ones, especially if you're making this bread out of season. Frozen berries hold their shape better during baking, minimizing the risk of a soggy loaf. I also recommend letting the dough rise longer than you might think—this builds complexity in flavor and improves the overall texture. Each time I make this, it transports me to a cozy bakery where the aroma of freshly baked bread fills the air. It's truly a delightful experience!

Why You'll Love This Recipe
Perfectly balanced sweetness with a citrusy zing
Artisan-style crust with a soft, airy crumb
Fresh blueberries add a burst of flavor in every slice

Understanding the Ingredients

Using a combination of all-purpose and bread flour is key to achieving the perfect texture in this Lemon Blueberry Sourdough Bread. The all-purpose flour contributes to tenderness, while the bread flour adds strength and chew. If you’re in a pinch, you can substitute bread flour with whole wheat flour, but note that this will change the flavor profile and may result in a denser loaf.

The sourdough starter is the star of the show, providing that signature tangy flavor. Make sure your starter is active and bubbly before using it; if it hasn’t been fed recently, give it a refresh and let it rise before combining it with the other ingredients. This ensures your bread rises well and has a nice structure.

Perfecting the Technique

Kneading the dough is crucial for developing gluten, which gives the bread its lofty structure. After mixing, you'll want to knead for about 8-10 minutes until the dough is smooth and elastic. An effective kneading technique involves folding the dough over itself repeatedly and pressing it down with your palms. If you find the dough too sticky, add a bit more flour, but be cautious not to overdo it, as too much can lead to a dry loaf.

During the first rise, ambient temperature plays a significant role. If your kitchen is cool, consider placing the bowl in a slightly warm oven (turned off) or covering it with a blanket to encourage rising. You want to aim for a doubled size, which usually takes about an hour but can vary based on conditions. Keep an eye on it; when it looks nicely puffy, it's ready for the next step.

Ingredients

For the Sourdough Bread

2 cups all-purpose flour
1 cup bread flour
1 cup active sourdough starter
1 cup water
1 tablespoon salt
1 tablespoon sugar
Zest of 1 lemon
1 cup fresh or frozen blueberries

Mix all dry ingredients thoroughly before adding wet ingredients for better integration.

Instructions

Prepare the Dough

In a large mixing bowl, combine the all-purpose flour, bread flour, salt, and sugar. Create a well in the center and add the sourdough starter and water. Mix until a shaggy dough forms. Then, knead for about 10 minutes until the dough is smooth.

Incorporate the Flavorings

Fold in the lemon zest and blueberries gently, ensuring they are evenly distributed without damaging the berries. Shape the dough into a ball.

First Rise

Cover the bowl with a damp cloth and let it rise for about 1 hour, or until doubled in size.

Shape the Loaf

Turn the dough out onto a lightly floured surface, gently deflating it. Shape it into a loaf and place it in a lightly greased loaf pan. Cover it and let it rise for another 30-40 minutes.

Bake the Bread

Preheat your oven to 400°F (200°C). Once the dough has risen, bake it for 30 minutes, or until golden brown and the internal temperature reaches 190°F (88°C).

Cool and Serve

Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy!

For the best flavor, allow the bread to rest overnight before slicing.

Pro Tips

For a richer taste, consider brushing the top of the loaf with melted butter as soon as it comes out of the oven. This gives a beautiful shine and adds a luxurious flavor.

Storage and Freezing Tips

Once your Lemon Blueberry Sourdough Bread is completely cool, store it in a paper bag at room temperature for up to three days. This keeps the crust crusty while maintaining the softness of the interior. If you live in a humid environment, wrap it loosely in plastic wrap to prevent moisture loss, but be aware that this may soften the crust.

For longer storage, consider slicing the bread and freezing it. Wrap each slice tightly in plastic wrap, then place them in an airtight container or freezer bag. This method allows you to enjoy fresh-tasting slices anytime. When you’re ready to eat, simply toast the slices from frozen for a few minutes; they’ll come out warm and delightful!

Serving Suggestions

This Lemon Blueberry Sourdough Bread is incredibly versatile when it comes to serving. For breakfast, enjoy it toasted with a pat of butter or a smear of cream cheese to complement the lemon and blueberry flavors. A sprinkle of powdered sugar can elevate it further for a delightful brunch dish.

You can also transform this bread into a fabulous French toast or bread pudding. Just soak the slices in a mixture of eggs, milk, and vanilla before cooking them on a skillet. The citrus notes and bursts of blueberry will make a unique and delicious variation of traditional recipes, offering a lovely twist to your morning routine.

Questions About Recipes

→ Can I substitute the blueberries?

Yes, you can use raspberries or chopped strawberries instead, though adjust the sugar based on their sweetness.

→ What if my sourdough starter isn't active?

Ensure your starter is fed and bubbly before using. If it's inactive, feed it and wait 4-6 hours for it to activate.

→ How do I store the bread?

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

→ Can I make this bread without a sourdough starter?

You can try using instant yeast instead, but the flavor and texture will differ from the original recipe.