Lemon Blueberry Sourdough Bread – The Best Recipe You’ll Ever Bake

There’s something truly magical about transforming simple ingredients into a beautiful, fragrant loaf of bread. For me, baking is more than just following a recipe; it’s about creating warmth, comfort, and delicious moments that bring people closer. The kitchen is my happy place, especially when I’m working with sourdough.

Today, I’m absolutely thrilled to share one of my personal favorites: this incredible lemon blueberry sourdough bread. Imagine the bright, zesty tang of fresh lemon perfectly balanced by the sweet, juicy burst of blueberries, all nestled within that wonderfully chewy and tangy sourdough crumb. It’s a flavor combination that just sings! If you’re looking for more inspiration on this delightful bread, you can explore more about lemon blueberry sourdough bread here.

This bread is a celebration of contrasting flavors, where the refreshing lemon cuts through the richness, and the blueberries add a delightful sweetness. Every slice of this homemade bread is an experience. There’s such deep satisfaction in shaping the dough, watching it rise, and finally pulling a gorgeous loaf from the oven.

Baking this lemon blueberry sourdough bread fills your home with an irresistible aroma, a scent that promises good things to come. It’s perfect for breakfast, brunch, or even a delightful snack. Get ready to bake something truly special, something that will impress everyone and taste absolutely divine. Let’s get baking!

What You’ll Need: Ingredients for Amazing Lemon Blueberry Sourdough Bread

Alright, chefs! Before we get our hands doughy, let’s gather all the wonderful ingredients we’ll need for this truly amazing lemon blueberry sourdough bread. Having everything measured out and ready to go makes the baking process so much smoother and more enjoyable. It’s like setting the stage for a delicious performance!

Here’s your ingredient list, measured precisely for success:

• 330 grams water, 1⅓ cups
• 20 grams lemon juice, 1½ Tablespoons
• 50 grams sourdough starter, ¼ cup (make sure it’s active and bubbly!)
• 500 grams bread flour, 3½ cups
• 10 grams salt, 1½ teaspoons
• 50 grams sugar, ¼ cup
• 1 Tablespoon lemon zest (freshly grated for the best, brightest flavor!)
• 200 grams blueberries, 1¼ cup (fresh or frozen work beautifully, I’ll share a tip later!)

These key components will come together to create a loaf of lemon blueberry sourdough bread that’s bursting with flavor and boasts a perfect texture. Get ready to bake something truly special!

Baking Bliss: Step-by-Step Lemon Blueberry Sourdough Bread

Now for the really fun part: bringing this incredible lemon blueberry sourdough bread to life! Don’t worry, even if you’re new to sourdough, I’ll walk you through each step. Take your time, enjoy the process, and remember that every loaf is a chance to learn and create something delicious.

Here’s how we’ll bake your perfect loaf:

1. Mixing the Dough (Autolyse):
   In a large bowl, combine your water, lemon juice, and active sourdough starter. Give it a gentle whisk until the starter is mostly dissolved. Now, add the bread flour, salt, and sugar. Mix everything together with your hands or a Danish dough whisk until no dry spots remain and it forms a shaggy dough. Cover the bowl tightly and let it sit for about half an hour. This resting time, called autolyse, helps the flour absorb water and begin developing gluten.
2. First Knead & Lemon Zest:
   After the rest, your dough will feel a little softer. Gently knead the dough in the bowl for about 2-3 minutes. You’re not looking for a super smooth dough yet, just enough to start building some strength. Now, sprinkle your fresh lemon zest all over the dough. Fold and knead gently for another minute or so, making sure the zest is spread evenly. The aroma of that lemon zest is just heavenly!
3. Bulk Fermentation (Stretch and Folds):
   This is where your dough builds its amazing structure! Over the next 3-4 hours, you’ll perform a series of “stretch and folds.” Every 30 minutes, with wet hands, gently grab a portion of the dough from one side, Pull the dough upward, then tuck it over to the far side. Rotate the bowl and repeat this motion 3-4 times until you’ve gone all the way around. Do this every 30 minutes for the first 2 hours, then let the dough rest for the remaining 1-2 hours without any more folds. Your dough will become noticeably stronger and bubbly.
4. Adding Blueberries:
   After your bulk fermentation, it’s time for the star fruit in your lemon blueberry sourdough bread! Gently spread your dough out on a lightly floured surface. Sprinkle about half of your blueberries over the dough, then fold it over. Sprinkle the rest of the blueberries. Carefully fold the dough over itself a few times, gently incorporating the blueberries. Try not to squish them too much! You want them evenly distributed throughout your delicious dough.
5. Shaping the Loaf:
   Lightly flour your work surface. Gently turn your dough out onto it. We want to create tension on the surface of the dough to help it hold its shape. Gently pull the top of the dough towards you, then fold the sides into the middle. Now, roll the dough away from you, tucking it under to create a tight ball or oval shape (a boule or batard). Gently place the shaped dough seam-side up in a floured proofing basket or a floured towel-lined bowl.
6. Cold Proofing:
   Cover your banneton or bowl with plastic wrap or a shower cap. Place it in the refrigerator for at least 12 hours, and up to 24 hours. This cold proofing time is a secret for amazing flavor development and a firmer dough that’s easier to handle and score. It really deepens the tang and complexity of your lemon blueberry sourdough bread.
7. Preheating Oven & Dutch Oven:
   About an hour before you’re ready to bake, place your Dutch oven (with its lid) into your oven. Preheat your oven to 475°F (245°C). It’s super important to get the Dutch oven piping hot! This initial blast of heat mimics a professional bread oven, giving you that incredible crust and oven spring.
8. Scoring and Baking:
   Carefully remove the hot Dutch oven from the oven.With care, lift the heated Dutch oven from the oven. Gently invert your cold dough into the hot Dutch oven. Use a sharp razor blade or knife to score the top of your lemon blueberry sourdough bread. A simple cross or a single line down the middle works wonderfully. Quickly cover the Dutch oven with its lid and place it back in the oven. Bake for 30 minutes. Then, remove the lid and continue baking for another 15-20 minutes, or until the crust is a deep golden brown and sounds hollow when tapped. This uncovered baking period gives you that beautiful, crisp crust.
9. Cooling:
   Once baked, carefully remove your beautiful loaf from the Dutch oven and place it on a wire rack to cool completely. This is the hardest part, but so important! Slicing the bread too soon will release steam and make the inside gummy. Let your delicious lemon blueberry sourdough bread cool for at least 2 hours. Now it’s time to slice and enjoy everything you’ve made!

Chef’s Secrets for Perfect Lemon Blueberry Sourdough Bread

After years of happy baking, I’ve picked up a few special tricks to make sure your lemon blueberry sourdough bread turns out absolutely perfect every time. These little secrets will help you achieve that amazing crumb and delicious flavor you’re dreaming of!

First, your sourdough starter needs to be truly active and bubbly. A strong, fed starter is the backbone of great sourdough bread, giving it that beautiful rise and airy texture. It’s the key to a successful bake!

For preventing those lovely blueberries from sinking to the bottom of your lemon blueberry sourdough bread, here’s my favorite tip: lightly toss your fresh or frozen blueberries with just a teaspoon of bread flour before you add them to the dough. This thin coating helps them “grip” the dough and stay evenly spread throughout your loaf.

Don’t be afraid of sticky dough! Sourdough can feel a bit wet, especially during the first few steps. Keep your hands slightly damp when doing stretch and folds, or use minimal flour on your work surface when shaping. Resist the urge to add too much extra flour to the dough itself, as this can make your sourdough bread dense.

Want to try a twist? This recipe for lemon blueberry sourdough bread is super flexible. You can easily swap the blueberries for other berries like raspberries or chopped cranberries. Or, try orange zest instead of lemon zest for a different citrusy kick!

Recipe Variations for Your Sourdough Creations

One of the most exciting things about baking is how you can play around with recipes and make them your own! While this lemon blueberry sourdough bread is fantastic as is, it’s also a wonderful base for trying new things. Don’t be shy about experimenting and creating your very own signature loaf!

• Cranberry Orange Sourdough: Swap the blueberries for 1¼ cups of dried cranberries (or fresh, if in season!) and the lemon zest for 1 Tablespoon of fresh orange zest. The tart cranberries and sweet orange zest make for a bright and festive loaf. This is a delightful twist on our classic lemon blueberry sourdough bread.
• Mixed Berry Delight: Use a mix of your favorite berries! Try ½ cup blueberries, ½ cup raspberries, and ¼ cup chopped strawberries. Just be extra gentle when folding them in, as softer berries can break apart more easily. This creates a vibrant, flavorful sourdough bread.
• Spiced Berry Sourdough: Add a touch of warmth by incorporating spices. Mix ½ teaspoon of ground cardamom or ¼ teaspoon of ground nutmeg into the flour along with the salt and sugar. This subtle hint of spice pairs beautifully with the fruit in your lemon blueberry sourdough bread.
• Lemon Poppy Seed Sourdough: If you want less fruit, skip the blueberries entirely and add 1-2 Tablespoons of poppy seeds along with the lemon zest. This creates a lighter, tangy sourdough that’s wonderful with a smear of butter. It’s a fun take on the lemon sourdough bread concept.
• Savory Sourdough: If you prefer savory bakes, try my recipe for Jalapeno Cheddar Sourdough Bread – it’s a real crowd-pleaser!
• Seasonal Flavors: For a cozy, fall treat, my Sourdough Pumpkin Bread is always a hit.
• Sweet Indulgence: And if you’re craving something truly decadent, you’ve got to try my Chocolate Sourdough Bread!

Have fun with it! The possibilities are truly endless when you’re baking homemade sourdough bread.

My Sourdough Journey: A Sweet Memory

My journey into the world of sourdough started a few years ago, a little nervously, with a jar of bubbly starter named “Bubbles.” I remember the excitement and the slight fear that I’d mess it up. But with each successful feed and every rising dough, my confidence grew. It truly felt like nurturing a living thing!

One of my favorite memories involving sourdough happened quite spontaneously. I had some leftover blueberries and a particularly vibrant lemon sitting on my counter. My starter was incredibly active that day, practically begging to be used. I decided, on a whim, to combine them all, creating what would become my beloved lemon blueberry sourdough bread.

The aroma that filled my kitchen as it baked was absolutely incredible – a mix of tangy lemon, sweet berries, and that deep, yeasty sourdough scent. When it finally came out of the oven, golden brown and glistening, I could hardly wait for it to cool. I sliced into it, and the vibrant purple swirls of blueberry against the creamy crumb were just beautiful.

I shared slices with my neighbors, still warm, and seeing their faces light up as they took that first bite was pure joy. It wasn’t just bread; it was a moment of connection, a taste of sunshine shared on a cloudy afternoon. That day, this lemon blueberry sourdough bread wasn’t just a recipe; it became a symbol of how baking can truly bring people together, creating sweet memories one delicious slice at a time.

Frequently Asked Questions (FAQ)

Baking sourdough can sometimes feel like a mystery, but don’t worry! I get lots of questions, and I’m here to help you troubleshoot and succeed with your lemon blueberry sourdough bread.

Conclusion: 

And there you have it! Your very own lemon blueberry sourdough bread, baked with love and bursting with incredible flavor. I truly hope you enjoyed every step of this baking journey, from mixing the dough to pulling that golden, fragrant loaf from your oven. There’s nothing quite like the pride of slicing into a bread you made with your own hands.

This isn’t just any bread; it’s an amazing lemon blueberry sourdough that brings a little sunshine to any day. Share it with family and friends, spread some butter on a warm slice, or simply enjoy it as a moment of pure bliss. Remember, baking is about joy, connection, and creating delicious memories. Happy baking, my friends!

Lemon Blueberry Sourdough Bread

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• Author: Lana
• Total Time: 1day 1hour 30 minutes
• Yield: 1 large loaf (8–10 slices) 1x

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Description

Delicious lemon blueberry sourdough bread combines zesty lemon and sweet blueberries in a tangy, airy crumb. Perfect for any meal, this homemade bread brings joy.

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Ingredients

Scale 1x2x3x

• 330 grams water  
• 20 grams lemon juice  
• 50 grams sourdough starter  
• 500 grams bread flour  
• 10 grams salt  
• 50 grams sugar  
• 1 tablespoon lemon zest  
• 200 grams blueberries  

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Instructions

1. In a large bowl, combine your water, lemon juice, and active sourdough starter. Give it a gentle whisk until the starter is mostly dissolved. Now, add the bread flour, salt, and sugar. Mix everything together with your hands or a Danish dough whisk until no dry spots remain and it forms a shaggy dough. Cover the bowl and let it rest for 30 minutes.

2. After the rest, your dough will feel a little softer. Gently knead the dough in the bowl for about 2-3 minutes. Now, sprinkle your fresh lemon zest all over the dough. Fold and knead gently for another minute or so, making sure the zest is spread evenly.

3. Over the next 3-4 hours, you’ll perform a series of “stretch and folds.” Every 30 minutes, with wet hands, gently grab a portion of the dough from one side, stretch it up, and fold it over to the opposite side. Rotate the bowl and repeat this motion 3-4 times until you’ve gone all the way around. Do this every 30 minutes for the first 2 hours, then let the dough rest for the remaining 1-2 hours without any more folds.

4. Gently spread your dough out on a lightly floured surface. Sprinkle about half of your blueberries over the dough, then fold it over. Sprinkle the rest of the blueberries. Carefully fold the dough over itself a few times, gently incorporating the blueberries.

5. Lightly flour your work surface. Gently turn your dough out onto it. Gently pull the top of the dough towards you, then fold the sides into the middle. Now, roll the dough away from you, tucking it under to create a tight ball or oval shape. Place the shaped dough, seam-side up, into a floured banneton basket or a bowl lined with a floured kitchen towel.

6. Cover your banneton or bowl with plastic wrap or a shower cap. Place it in the refrigerator for at least 12 hours, and up to 24 hours.

7. About an hour before you’re ready to bake, place your Dutch oven (with its lid) into your oven. Preheat your oven to 475°F (245°C).

8. Carefully remove the hot Dutch oven from the oven. Gently invert your cold dough into the hot Dutch oven. Use a sharp razor blade or knife to score the top of your lemon blueberry sourdough bread. Quickly cover the Dutch oven with its lid and place it back in the oven. Bake for 30 minutes. Then, remove the lid and continue baking for another 15-20 minutes, or until the crust is a deep golden brown and sounds hollow when tapped.

9. Once baked, carefully remove your beautiful loaf from the Dutch oven and place it on a wire rack to cool completely. Let your delicious lemon blueberry sourdough bread cool for at least 2 hours. Then, slice it up and enjoy.

Notes

Chef’s Secrets: Use an active, bubbly sourdough starter. To prevent blueberries from sinking, toss them lightly with a teaspoon of flour before adding. Keep hands slightly damp when handling sticky dough; avoid adding too much extra flour.
Recipe Variations: Swap blueberries for dried cranberries or mixed berries. Use orange zest instead of lemon zest. Add ½ teaspoon ground cardamom or ¼ teaspoon ground nutmeg for spiced berry sourdough. For a non-fruit option, add 1-2 Tablespoons of poppy seeds. Explore Jalapeno Cheddar Sourdough Bread, Sourdough Pumpkin Bread, or Chocolate Sourdough Bread.
Storage: Store cooled loaf wrapped tightly in a clean kitchen towel, then in a bread bag or sealed container at room temperature for 2-3 days. For longer storage, slice and freeze in an airtight bag.
Troubleshooting Dense Bread: Ensure sourdough starter is active. Allow sufficient proofing time. Develop dough strength with proper stretch and folds.

• Prep Time: 40 minutes
• Cook Time: 50 minutes
• Category: Bread
• Method: Baking
• Cuisine: American

Keywords: lemon blueberry sourdough bread, sourdough fruit bread, citrus sourdough, artisan bread, blueberry bread, lemon bread