Blueberry Lemon Sourdough Bread

Name: Blueberry Lemon Sourdough Bread
Prep time: 30 min
Cook time: 45 min
Total time: 24 h
Yield: 1 loaf
Ingredients: 200g active sourdough starter; 500g all-purpose flour; 350ml water; 10g salt; 200g fresh blueberries; Zest of 1 lemon; Juice of 1/2 lemon

Highlighted under: Cozy Planning

I've always been fascinated by how the tangy flavor of sourdough can elevate a simple loaf to something extraordinary. When I decided to combine blueberries and lemon with my sourdough starter, I had high hopes, and this recipe did not disappoint. The balance of sweet berries with zesty lemon in a crusty, chewy bread is truly magical. It’s perfect for breakfast, a snack, or even dessert when slathered with butter. I can’t wait for you to try this delightful recipe and share it with your loved ones!

Created by

Blythe Rowland

Last updated on 2026-02-02T01:13:36.040Z

After experimenting with various flavor combinations, I stumbled upon the perfect marriage of blueberries and lemon for my sourdough bread. The process took a bit longer, but the delightful aroma wafting through my kitchen was worth every minute. The hidden bursts of juicy blueberries make each slice a treat, while the lemon zest adds a refreshing brightness.

One crucial element I learned during this process is to allow the bread to undergo an overnight fermentation. This step enhances the depth of flavor and gives the sourdough that signature tang. Trust me, the wait is definitely worth it when you taste the final product!

Why You Will Love This Recipe
The perfect marriage of tart blueberries and zesty lemon
A unique twist on traditional sourdough with a fruity surprise
Great for breakfast or as a special snack

Understanding Sourdough Fermentation

The fermentation process is critical in sourdough baking, as it enhances the flavor and texture of the bread. During the bulk fermentation stage, the dough should ideally double in size within 12 hours at room temperature. Factors such as your kitchen's temperature can affect this timeline; if your kitchen is cooler, allow a bit more time for fermentation. You'll know it's ready when the dough feels airy and slightly puffy, with visible bubbles forming along the sides.

A key technique for successful sourdough is to develop gluten properly during the bulk fermentation. This can be achieved by periodically stretching and folding the dough every 30 minutes during the first few hours of fermentation. Not only does this strengthen the gluten, but it also helps to evenly incorporate the air pockets, resulting in a light and chewy texture in the final loaf.

The Role of Ingredients

Each ingredient plays a vital role in this blueberry lemon sourdough bread. The active sourdough starter provides the necessary yeast and bacteria, which contribute to the signature tangy flavor and airy texture. Using fresh blueberries instead of frozen ones is crucial, as they will burst and distribute their juices throughout the dough, creating delightful pockets of sweetness. In contrast, frozen blueberries can lead to a wetter dough and uneven flavor distribution.

Lemon zest and juice not only add brightness and a refreshing zing to the sourdough, but they also complement the slight tartness of the blueberries. Feel free to experiment with other citrus fruits, like orange or lime, to create a different flavor profile. If you want to enhance the tang further, consider adding extra lemon juice, but be cautious not to alter the dough's hydration balance significantly.

Serving and Storage Tips

This blueberry lemon sourdough is best served fresh on the day it's baked. The crispy crust and chewy interior are at their peak, especially when warm. For a delightful breakfast or snack, try toasting slices and adding a pat of butter or a spread of cream cheese. The bread also pairs beautifully with a drizzle of honey or a light sprinkle of powdered sugar for a simple dessert.

If you have leftovers, store the bread in a paper bag at room temperature to maintain the crust's texture. Avoid plastic bags, which can lead to a soggy crust. To keep the bread fresh for longer, slice it and freeze individual pieces wrapped tightly in parchment paper. You can toast the slices directly from the freezer, making for a convenient treat anytime.

Ingredients

For the Sourdough Bread

200g active sourdough starter
500g all-purpose flour
350ml water
10g salt
200g fresh blueberries
Zest of 1 lemon
Juice of 1/2 lemon

Make sure your sourdough starter is active and bubbly for the best results.

Instructions

Mixing the Dough

In a large bowl, combine the active sourdough starter, water, and flour. Mix until there are no dry spots. After everything is well combined, let it rest for 30 minutes.

Add Salt and Mix

Add the salt, lemon zest, and lemon juice to the dough. Mix thoroughly to ensure all the ingredients are evenly distributed.

Incorporate Blueberries

Gently fold in the blueberries into the dough, being careful not to mash them.

Bulk Fermentation

Cover the bowl with a damp cloth and let the dough ferment at room temperature for about 12 hours, or until it has doubled in size.

Shape the Dough

Turn the dough out onto a floured surface. Gently shape it into a round loaf. Place it seam side down in a well-floured banneton.

Second Rise

Cover the banneton with a cloth and allow it to rise for another 2-3 hours at room temperature.

Preheat the Oven

Preheat your oven to 450°F (230°C) with a Dutch oven inside for about 30 minutes.

Bake the Bread

Carefully remove the hot Dutch oven, place the dough inside, and cover it. Bake for 30 minutes, then uncover and bake for an additional 15 minutes until golden brown.

Cool and Serve

Once baked, remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing.

Letting the bread cool completely enhances its texture and flavor.

Pro Tips

For the best flavor, use fresh, ripe blueberries. You can also adjust the amount of lemon zest and juice to your taste preference.

Troubleshooting Common Issues

If your dough is too sticky during shaping, it might need more flour. A dusting on your work surface and hands can help make handling easier without compromising the dough's hydration too much. Conversely, if your dough is too dry and not coming together, a small amount of water can be added gradually to achieve the right consistency.

Baking sourdough can be intimidating due to the unpredictability of oven temperatures. If your bread is browning too quickly but not cooking through, consider reducing the oven temperature to 400°F (200°C) after the first 30 minutes. This helps ensure that the interior cooks without burning the crust. A digital thermometer can be a handy tool; the internal temperature of the bread should reach around 200°F (93°C) for perfect doneness.

Scaling the Recipe

This recipe can easily be scaled up or down depending on your needs. To double the batch, simply maintain the proportions of each ingredient while ensuring proper fermentation times. For example, if you scale up to 1 kg of flour, you will need 700 ml of water and 400 g of blueberries. Keep in mind to adjust the size of your baking vessel to accommodate the larger loaf or divide into two smaller loaves.

If you'd like to bake smaller loaves, consider dividing the dough after the bulk fermentation stage. This can yield mini loaves perfect for gifting or simply enjoying in smaller quantities. Adjust baking times accordingly, watching for golden crust and an internal temperature of about 200°F (93°C) as your indicators of doneness.

Questions About Recipes

→ Can I use frozen blueberries?

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

→ How do I know when the bread is done baking?

The bread should be golden brown and sound hollow when tapped on the bottom.

→ What should I do if my sourdough doesn’t rise?

Make sure your starter is active and try extending the fermentation time. Warm temperatures can also help with rising.

→ Can I add other fruits to this recipe?

Absolutely! Other berries like raspberries or strawberries can work well, just ensure they won’t add too much moisture.