Lemon Blueberry Sourdough Bread Easy Method

Name: Lemon Blueberry Sourdough Bread Easy Method
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 1 loaf
Ingredients: 1 ½ cups active sourdough starter; 1 cup warm water; 3 ½ cups all-purpose flour; 1 tablespoon salt; Zest of 1 lemon; Juice of 1 lemon; 1 cup fresh blueberries; 1 tablespoon sugar (optional for sweetness)

Highlighted under: Heavenly Confections

I love how lemon and blueberry come together in this delightful sourdough bread. The bright citrus notes brighten up each slice, while the juicy blueberries add a burst of sweetness. I found that using a simple method makes it accessible, even for beginner bakers. The key is in allowing the dough to rise just enough to develop those lovely flavors without being intimidating. Each bite is a perfect balance, making this bread a regular in my kitchen for brunch or an afternoon snack.

Created by

Aubrey Whitman

Last updated on 2026-01-22T09:28:14.988Z

When I first experimented with adding lemon and blueberries to my sourdough bread, I was amazed at the results. The aroma of freshly baked bread combined with the citrus fragrance filled my kitchen, making it a joy to bake. I realized that the key to achieving the perfect flavor is using fresh lemon zest, as it truly enhances the bread without overpowering the other ingredients.

Another tip I discovered is to fold the blueberries gently into the dough to avoid them bursting. This keeps the bread beautifully marbled while ensuring every slice has the right amount of fruit. My family always looks forward to this bread, and it has quickly become a cherished recipe!

Why You Will Love This Recipe
Bright lemon flavor harmonizes with sweet blueberries
A beautiful crust that gives way to a soft, chewy interior
Perfect for breakfast or as a sweet snack with coffee

The Role of Sourdough Starter

Using an active sourdough starter is crucial for developing the unique flavor profile of this bread. The starter not only provides the necessary leavening power but also imparts a tangy, complex flavor that complements the sweetness of blueberries perfectly. If you're new to sourdough, make sure your starter is bubbly and has been fed within the last few hours for the best results. This ensures a more reliable rise and depth of flavor in the final product.

For those who may not have a starter on hand, you can make a quick substitute by mixing equal parts all-purpose flour and water with a small amount of commercial yeast. Let this sit for a few hours before using it in the recipe. However, keep in mind that the texture and flavor won’t match the true sourdough experience.

Incorporating Blueberries

When folding in the blueberries, aim to do so gently to maintain their shape and prevent excessive juice from bleeding into the dough. This will help achieve that beautiful marbling effect in your bread. If you're using frozen blueberries, there's no need to thaw them; just add them straight to the dough. However, do be cautious, as they tend to be more delicate when mixed and can burst easily during kneading.

Opting for fresh blueberries not only results in a visually pleasing loaf but also contributes to a burst of flavor in each bite. You can also experiment with different fruits like raspberries or blackberries, but keep in mind that their flavor profiles will slightly alter the overall taste of the bread.

Storage and Serving Suggestions

Once the bread has cooled completely on a wire rack, it can be stored at room temperature, wrapped in a cloth or in a brown paper bag to maintain its crusty exterior. For longer storage, consider slicing the bread and placing it in a resealable plastic bag in the freezer. The bread will keep well for up to three months; just toast individual slices directly from the freezer for a quick treat.

This lemon blueberry sourdough bread makes a delightful breakfast when toasted and spread with cream cheese or butter. Additionally, it pairs beautifully with a cup of tea or coffee in the afternoon. For a special brunch, serve it alongside a fruit salad or yogurt parfait for a balanced and visually appealing spread.

Ingredients

Gather the following ingredients to create your delightful Lemon Blueberry Sourdough Bread:

Ingredients

1 ½ cups active sourdough starter
1 cup warm water
3 ½ cups all-purpose flour
1 tablespoon salt
Zest of 1 lemon
Juice of 1 lemon
1 cup fresh blueberries
1 tablespoon sugar (optional for sweetness)

Make sure to measure your ingredients accurately for the best results!

Instructions

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

Combine Ingredients

In a large mixing bowl, combine the sourdough starter, warm water, lemon juice, and lemon zest. Mix well to combine.

Add Dry Ingredients

Gradually add the flour and salt to the mixture. Stir until a rough dough forms.

Knead the Dough

Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.

Incorporate Blueberries

Gently fold in the blueberries, being careful not to crush them.

First Rise

Place the dough in a lightly greased bowl, cover with a cloth, and let it rise for about 1 hour or until doubled in size.

Shape the Dough

Once risen, punch down the dough and shape it into a round loaf. Place it on a parchment-lined baking sheet.

Final Rise

Cover the dough again and let it rise for another 30 minutes.

Preheat Oven

Preheat your oven to 450°F (230°C).

Bake

Bake the bread for about 30-45 minutes or until golden brown and hollow sounding when tapped on the bottom.

Cool

Let the bread cool on a wire rack before slicing.

Enjoy your delicious Lemon Blueberry Sourdough Bread!

Pro Tips

For extra lemon flavor, consider adding a lemon glaze on top after baking. Just mix powdered sugar with lemon juice for a zesty finish.

Troubleshooting Common Issues

If your bread doesn't rise as expected, check the activity level of your sourdough starter. It should be bubbly and have doubled in size after feeding. Underactive starter is often the cause of dense bread. If it's been a while since the last feed, give it a boost with a feeding and try again the next day.

Another common issue is excessive stickiness during kneading. If the dough is too wet, simply sprinkle in a bit more flour as you knead. However, be cautious not to add too much, as over-flouring can result in a dry loaf.

Variations for Every Taste

Feel free to switch things up by adding a teaspoon of vanilla extract or almond extract for a different depth of flavor. You can also incorporate chopped nuts, like walnuts or pecans, for added crunch and nutritional value. Just fold them in with the blueberries to ensure an even distribution throughout the dough.

For a sweeter variation, consider adding a touch more sugar to the dough or sprinkling coarse sugar on top of the loaf before baking to create a beautiful crust. This balance of sweet and tangy will surely please any palate at your next gathering.

Scaling the Recipe

If you wish to make more bread, this recipe easily doubles. Keep the ratios of all ingredients the same, and ensure you have a large enough mixing bowl for kneading. When scaling up, remember that the rising times may vary slightly depending on the temperature and humidity of your environment.

For experimenters, try adjusting the hydration of the dough by slightly increasing the water or sourdough starter. This will yield a more open crumb structure in the baked loaf. Just ensure you keep track of your adjustments to achieve your ideal consistency.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, frozen blueberries work well too! Just fold them in frozen to prevent them from breaking apart.

→ How do I store the bread?

Once cooled, wrap the bread tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days.

→ Can I use whole wheat flour instead?

You can substitute half of the all-purpose flour with whole wheat flour, but the texture may vary slightly.

→ What if my dough doesn't rise?

Ensure your sourdough starter is active and bubbly. If it’s not, try feeding it and allowing it to get bubbly before using.