Lemon Blueberry Sourdough Bread Recipe
If you’re ready to level up your sourdough game with a loaf that’s bright, fresh, and almost too pretty to eat, this Lemon Blueberry Sourdough Bread is going to steal your heart. Imagine a golden crust that crackles under your fingers, with a cloud-like crumb marbled by juicy pockets of blueberries and a vibrant burst of lemon in every bite. The subtle tang of sourdough, the sunny zip of lemon, and the sweet pop of berries come together in a loaf that’s perfect for breakfast, brunch, or just a show-off moment with friends. Whether you’re a seasoned baker or just getting to know your sourdough starter, this recipe is the kind of foodie adventure you’ll want to revisit all year round.
Ingredients You’ll Need
The magic of this Lemon Blueberry Sourdough Bread lies in just a handful of well-chosen ingredients. Each one adds its own flavor and personality, working together to create a loaf that’s irresistibly light and flavorful, with gorgeous color splashes throughout.
- Water: The foundation for your dough — filtered or spring water is best for a happy ferment.
- Lemon Juice: Adds a bright, zesty undertone and enhances the overall freshness of the loaf.
- Sourdough Starter: The heart of your bread, lending that delightful tang and chewy structure every great sourdough needs.
- Bread Flour: Creates a lofty, open crumb and that classic crust thanks to its higher protein content.
- Salt: Just enough to balance flavors and strengthen the dough’s structure.
- Sugar: Not only sweetens, but also deepens color and helps highlight the flavors of the fruit and citrus.
- Lemon Zest: Packs a wallop of aromatic lemon flavor that makes every bite seriously irresistible.
- Blueberries: Jewels of flavor that burst into juicy purple swirls as the bread bakes — fresh or frozen both work beautifully.
How to Make Lemon Blueberry Sourdough Bread
Step 1: Mix Water and Lemon Juice
Start by pouring your measured water and lemon juice into a big mixing bowl. This quick combo sets the stage for maximum citrus vibrancy to carry through your Lemon Blueberry Sourdough Bread. The acidity helps heighten the sourdough’s flavor, making sure the finished loaf tastes bright and lively.
Step 2: Add Your Sourdough Starter
Scoop your bubbly, active sourdough starter into the bowl and stir it into the lemony water. Aim for a cloudy, slightly foamy mixture — this ensures even distribution, so your dough rises evenly and develops that crave-worthy tang.
Step 3: Rub Together Lemon Zest and Sugar
In a separate bowl, combine the lemon zest and sugar. Use your fingertips to massage them together until the sugar is fragrant and lightly golden from the oils — this quick trick supercharges the lemon aroma in your Lemon Blueberry Sourdough Bread.
Step 4: Mix the Dough
Add the bread flour, salt, and your lemon-sugar mixture to the wet ingredients. Stir until all the flour is absorbed and no dry bits remain. The dough will be a little sticky, but don’t worry — that’s just how it should be at this stage.
Step 5: First Stretch and Fold
After the dough has rested for about 30 minutes, get your hand a little damp (to prevent sticking) and do a round of stretch-and-folds. This method gently develops gluten for structure while keeping the bread tender and airy. Cover the bowl and let the dough relax again — patience makes for the best Lemon Blueberry Sourdough Bread crumb!
Step 6: Add Blueberries and More Stretch and Fold
An hour later, scatter the blueberries over the dough and gently work them in with another set of stretch and folds. Don’t worry if a few berries burst — those purple streaks look gorgeous once baked. Give the dough another cozy rest at room temperature, covered to protect the moisture.
Step 7: Bulk Fermentation and Shaping
Let your dough rise until it’s puffed, domed, and bubbling on the sides — usually 10 to 14 hours at room temp. Gently tip the dough out onto an unfloured surface and shape it into a round, using envelope folds to create surface tension and trap air. Place your dough, seam side up, in a banneton basket or a floured bowl lined with a tea towel. Seal in the moisture with a cover.
Step 8: Overnight Cold Proof
Pop your shaped dough in the fridge for at least 8 hours or up to 2 days. This chilly rest helps develop deep, nuanced flavors while making your Lemon Blueberry Sourdough Bread even easier to handle and score.
Step 9: Preheat Your Dutch Oven
About 45 minutes before baking, preheat your oven to 450°F with your Dutch oven inside. That blazing heat is the secret to a crisp, blistered crust and robust oven spring.
Step 10: Score Your Dough
Flip the cold dough out onto parchment paper and use a sharp lame or bread knife to score the top. This allows controlled expansion and gives your Lemon Blueberry Sourdough Bread its signature, artisanal look.
Step 11: Bake
Bake the bread inside your covered Dutch oven for 25 minutes, then remove the lid and continue for another 10 to 15 minutes. The crust should sound hollow when tapped, and the internal temperature should reach 205°F. Let the color be your guide: golden and irresistible!
Step 12: Cool Before Slicing (If You Can!)
Once out of the oven, transfer the loaf to a rack to cool for at least two hours so the crumb sets. If you can’t resist and slice in early, no one will judge — just know warm Lemon Blueberry Sourdough Bread is downright heavenly.
How to Serve Lemon Blueberry Sourdough Bread
Garnishes
Dust the warm loaf with a little extra lemon zest for sparkle, or sprinkle with powdered sugar right before serving for a bakery-style finish. A swipe of softened butter or a drizzle of honey truly elevates each slice.
Side Dishes
Pair slices with a bowl of Greek yogurt and honey, a fresh citrus fruit salad, or even soft scrambled eggs for brunch. For something special, serve with a dollop of whipped ricotta and a spoonful of berry compote on the side.
Creative Ways to Present
For an extra wow factor, slice your Lemon Blueberry Sourdough Bread thick, toast it lightly, and top with cream cheese and more fresh blueberries. For gatherings, create a vibrant bread board with an assortment of nut butters, marmalades, and herbal teas for a spread that guests will remember.
Make Ahead and Storage
Storing Leftovers
Keep your Lemon Blueberry Sourdough Bread at room temperature in a bread bag or wrapped in a clean tea towel, cut side down on a wooden board. It should stay fresh and soft for two to three days — just avoid airtight containers, which can soften the crust.
Freezing
Once fully cooled, you can freeze the bread whole or sliced. Wrap tightly in plastic wrap and then foil to lock in moisture and prevent freezer burn. Frozen slices can be toasted straight from the freezer, making Lemon Blueberry Sourdough Bread an easy breakfast treat anytime.
Reheating
To revive day-old (or thawed) sourdough, pop slices in a 350°F oven for 5 to 7 minutes or toast gently. This brings back the crust’s crunch and freshens up the crumb beautifully, making every slice feel just-baked.
FAQs
Can I use frozen blueberries for this recipe?
Absolutely — frozen blueberries work just as well as fresh! There’s no need to thaw them first, but toss them in a little flour before folding in to help prevent too much streaking in your Lemon Blueberry Sourdough Bread.
How do I know when the bread is done baking?
A well-baked loaf should sound hollow when tapped on the bottom and register an internal temperature of about 205°F. If you like a paler crust, pull it from the oven a bit earlier; for deeper color, give it a few more minutes with the lid off.
Can I substitute all-purpose flour for bread flour?
You can, but the crumb may be a bit denser and the rise less dramatic since bread flour’s higher protein content helps build more structure. Your Lemon Blueberry Sourdough Bread will still turn out delicious, just with a different texture.
My dough seems really sticky — is that normal?
Yes! The hydration in this recipe, plus the juice from the blueberries, makes for a tacky dough. As you stretch, fold, and let the dough ferment, it becomes easier to handle. Damp hands are your best tool here.
Is it okay to let the dough cold-proof for more than 24 hours?
Definitely, up to 48 hours is fine and even enhances the flavor complexity. Just keep the dough well-covered in the fridge to prevent drying out, and bake as soon as you’re ready for Lemon Blueberry Sourdough Bread perfection.
Final Thoughts
With every bite bursting with lemon and blueberry, this Lemon Blueberry Sourdough Bread is pure sunshine on the table. It’s a feel-good bake that never fails to draw oohs and ahhs, and a true treat to share with those you love. Give it a try — your kitchen will smell incredible, and you’ll have a new favorite loaf in no time!
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Lemon Blueberry Sourdough Bread Recipe
- Total Time: 13 hours
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
This delightful Lemon Blueberry Sourdough Bread combines the tangy flavor of sourdough with the freshness of lemon zest and juicy blueberries. A perfect treat for breakfast or a snack!
Ingredients
For the dough:
- 330 grams water (1⅓ cups)
- 20 grams lemon juice (1½ Tablespoons)
- 50 grams sourdough starter (¼ cup)
- 500 grams bread flour (3½ cups)
- 10 grams salt (1½ teaspoons)
- 50 grams sugar (¼ cup)
- 1 Tablespoon lemon zest
- 200 grams blueberries (1¼ cup)
Instructions
- Add water and lemon juice to a large bowl. Mix well.
- Add sourdough starter and incorporate into the water.
- In a separate bowl, rub lemon zest and sugar together until fragrant.
- Add flour, salt, sugar, and lemon zest to the dough. Mix until well combined.
- Perform a set of stretch and folds after 30 minutes.
- Add blueberries to the dough and perform another set of stretch and fold.
- Shape the dough into a round ball and place it in a banneton basket. Let it rise.
- Refrigerate the dough for 8+ hours.
- Preheat a dutch oven in the oven.
- Transfer the dough onto parchment paper and score the bread.
- Bake the bread with the lid on, then remove the lid and continue baking.
- Let the bread cool before slicing.
Notes
- For best results, use ripe and juicy blueberries.
- You can adjust the sweetness by varying the amount of sugar used.
- Ensure the sourdough starter is active and bubbly before mixing.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 6g
- Sodium: 200mg
- Fat: 1g
- Saturated Fat: 0.5g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Lemon Blueberry Sourdough Bread, Sourdough Bread Recipe, Homemade Bread, Lemon Blueberry Bread
