Blueberry Lemon Sourdough Bread From Scratch

Name: Blueberry Lemon Sourdough Bread From Scratch
Prep time: 30 min
Cook time: 45 min
Total time: 15 h
Yield: 1 loaf
Ingredients: 1 cup all-purpose flour; 1/2 cup water; 1 tablespoon sourdough starter (fed and bubbly); 3 cups all-purpose flour; 1 cup bread flour; 1 1/2 cups water (room temperature); Salt (2 teaspoons); 1 cup fresh blueberries; Zest of 2 lemons; Juice of 1 lemon

Highlighted under: Everyday Desserts

I absolutely love baking with fresh fruit, and this Blueberry Lemon Sourdough Bread is one of my favorites! The tangy notes of lemon paired with sweet blueberries create a delightful combination that brightens up any breakfast or snack time. I especially enjoy the complex flavors that develop when making sourdough from scratch, thanks to the fermentation process. It takes a little patience and attention, but trust me, the final result is a crusty exterior with a soft, flavorful inside that’s just irresistible.

Created by

Holly James

Last updated on 2026-01-24T08:49:11.434Z

Baking this Blueberry Lemon Sourdough Bread from scratch was such a rewarding experience. I started by creating a sourdough starter, which took about a week to achieve a good balance of flour and water fermentation. Each day, as I fed it, I grew more excited about the flavors developing, especially with the addition of fresh blueberries and zesty lemon.

The method of folding the dough during fermentation really enhances the texture and structure of the bread. I found that letting it rest overnight in the fridge helped to deepen the flavors even more, leading to a beautiful loaf with a lovely crust and soft, fruity interior. It’s definitely worth the effort!

        Why You Will Love This Recipe
        Refreshing lemon zest perfectly complements the berries
The tangy sourdough provides a unique depth of flavor
Great for breakfast, snacks, or any special occasion

      

Understanding Sourdough Fermentation

Sourdough fermentation is crucial for developing the distinct tangy flavor and airy texture of the bread. This process occurs as wild yeast and bacteria work together to produce carbon dioxide, which leavens the dough. During the initial stages, allow the starter to sit undisturbed so it can create a robust and active environment. A bubbly surface and a pleasant aroma indicate that the starter is ready for use, creating the perfect foundation for your blueberry lemon loaf.

Remember, the temperature of your environment can greatly affect fermentation. Ideally, your room temperature should be around 75°F (24°C) for optimal rise and flavor development. If your kitchen is cooler, consider placing the dough in a warm spot or using an oven with the light on to encourage fermentation. Be patient; the longer you let the dough rise, the more flavorful the bread will be.

Incorporating Blueberries and Lemon

When folding in the blueberries, do this gently to maintain their shape and prevent them from bleeding into the dough. This adds not just flavor but also beautiful swirls of color to your bread. As for the lemons, both the zest and juice play critical roles; the zest adds a fragrant, aromatic lift, while the juice enhances the bread's moisture, contributing to a soft crumb. This balance of flavors is what makes your sourdough truly special.

For an eye-catching presentation, consider reserving a handful of blueberries to sprinkle on top just before baking. This will create a stunning visual while baking and give an inviting burst of fruitiness when you slice into the loaf. Just remember that using frozen blueberries can be a great alternative if fresh ones aren’t available; however, they may release more moisture, so adjust the water content slightly in the dough.

Ingredients

Gather the following ingredients to create this delicious Blueberry Lemon Sourdough Bread:

For the Sourdough Starter

1 cup all-purpose flour
1/2 cup water
1 tablespoon sourdough starter (fed and bubbly)

For the Bread

3 cups all-purpose flour
1 cup bread flour
1 1/2 cups water (room temperature)
Salt (2 teaspoons)
1 cup fresh blueberries
Zest of 2 lemons
Juice of 1 lemon

Make sure all ingredients are at room temperature before you start for best results.

Instructions

Follow these steps to bake your own Blueberry Lemon Sourdough Bread:

Prepare the Sourdough Starter

In a medium bowl, mix 1 cup of all-purpose flour with 1/2 cup of water and 1 tablespoon of your existing sourdough starter. Cover and let it sit at room temperature for 12 hours.

Mix the Dough

In a large bowl, combine the prepared sourdough starter with 3 cups of all-purpose flour, 1 cup of bread flour, and 1 1/2 cups of water. Stir until no dry flour remains.

Add Blueberries and Lemon

Gently fold in the fresh blueberries, lemon zest, and lemon juice. Be careful to avoid crushing the blueberries.

First Rise

Cover the bowl with a damp cloth and let it rise at room temperature for 4 hours, performing stretch and folds every 30 minutes during the first 2 hours.

Shape the Dough

After the first rise, gently scrape the dough onto a lightly floured surface. Shape it into a round loaf and let it rest for 30 minutes.

Second Rise

Place the shaped dough in a well-floured proofing basket and cover it for 1 to 2 hours, or until it has risen noticeably.

Preheat the Oven

Preheat your oven to 450°F (230°C) and place a Dutch oven inside to heat up.

Bake the Bread

Carefully transfer the dough into the preheated Dutch oven. Cover it and bake for 30 minutes. Remove the lid and bake for an additional 15 minutes until golden brown.

Cool and Serve

Let the bread cool on a wire rack before slicing. Enjoy the warm, fruity aroma!

Remember to slice the bread only after it has completely cooled for the best texture.

Pro Tips

For best results, use fresh blueberries, and consider adding a little more lemon juice for a tangier flavor.

Tips for Shaping and Scoring

Shaping your dough properly is essential for a good rise and crust. When transferring the dough to a floured surface, use your hands gently, avoiding excessive stretching. Shape it into a round by folding the edges towards the center, creating tension on the surface of the dough. Letting it rest for 30 minutes before the final rise relaxes the gluten, making it easier to shape and score later on.

Scoring the dough before baking allows for controlled expansion in the oven, giving your loaf a characteristic crust. Use a sharp blade or a bread lame, making swift, confident slashes on the surface to create decorative patterns. Not only aesthetic, but these cuts also help the steam escape during baking, contributing to a beautifully crusty exterior.

Storing and Serving Your Bread

After you bake your blueberry lemon sourdough, it's essential to let it cool completely on a wire rack before slicing. This helps set the crumb and flavor. To store, wrap the cooled loaf in a clean kitchen towel or place it in a paper bag to maintain its crustiness. Should you have leftovers, it can be stored at room temperature for up to 3 days, or you can freeze slices for up to 3 months. Just ensure they're wrapped well to prevent freezer burn.

This bread can be enjoyed in numerous ways! Try it toasted with a pat of butter or as the base for French toast topped with fresh fruits. A layer of lemon curd or cream cheese can elevate this recipe into a delightful dessert. For a more indulgent treat, serve it with a dollop of whipped cream and additional blueberries!

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries, but they may release more juice into the dough, which can affect the texture.

→ How can I make my sourdough starter stronger?

Feed it equal parts flour and water daily, and keep it at room temperature as much as possible.

→ What if my dough is too sticky?

You can add a little more flour during mixing, but be cautious not to add too much, or the bread may become dense.

→ How should I store the leftover bread?

Wrap the bread in plastic wrap or foil and store it at room temperature for up to 3 days or freeze it for longer storage.