Blueberry Lemon Sourdough Bread Recipe

If you’re ready to dive into a loaf that’s bursting with fresh, zesty brightness and just the right amount of sweet fruitiness, you’re going to love my Blueberry Lemon Sourdough Bread Recipe. This isn’t just any bread—it’s a beautiful blend of tangy sourdough tang, juicy blueberries, and vibrant lemon zest that creates a flavor combo I find absolutely irresistible. Keep reading because I’m going to walk you through everything you need to make this fan-freaking-tastic loaf happen in your kitchen, plus some tricks I’ve learned along the way!

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Ingredients You’ll Need

This recipe uses straightforward, wholesome ingredients that combine to create complex flavors. Fresh blueberries and lemon zest complement the sourdough’s tang, while bread flour gives you that perfect chewy texture. Here’s a quick rundown so you know exactly what to pick up next time you’re at the store.

• Sourdough Starter: Make sure your starter is active and bubbly for the best rise and flavor.
• Water: I always use filtered water to avoid any off-flavors that chlorinated tap water can bring.
• Bread Flour: High protein flour gives your dough strength and chewiness—perfect for sourdough.
• Salt: Essential for flavor and controlling fermentation.
• Fresh Blueberries: Use fresh, not frozen, to prevent excess moisture leaking into the dough.
• Lemon Zest: Adds bright citrus notes that cut through the richness of the bread.
• Butter (for whipped butter): Room temperature makes whipping easier and fluffier.
• Honey: Adds a gentle sweetness to the whipped butter without overpowering.

Variations

One of the most fun parts about this Blueberry Lemon Sourdough Bread Recipe is how you can customize it to fit your taste or dietary preferences. I’ve played around with a few tweaks over time—feel free to make it your own.

• Use Frozen Blueberries: I tried frozen once when fresh weren’t available, but the dough got wetter and a bit harder to shape—fresh is definitely best if you can.
• Gluten-Free Option: I haven’t tested this fully, but you can swap bread flour for a sourdough-capable gluten-free blend—just expect a denser loaf.
• Add Nuts: For extra texture, toss in some chopped walnuts or pecans during your lamination step; it adds a lovely crunch.
• Herbal Twist: I love adding a teaspoon of fresh thyme or rosemary for an herby contrast that surprisingly pairs well with blueberries.

How to Make Blueberry Lemon Sourdough Bread Recipe

Step 1: Mix Your Starter and Water

Start by combining 50g of active sourdough starter with 350g of filtered water. I like to use a Danish dough whisk here because it makes the job easier, but your hands work fine too. Mix until you’ve got a liquid that looks milky and smooth—this helps the flour hydrate evenly later on.

Step 2: Add Flour and Salt for the Shaggy Dough

Next, stir in 500g bread flour and 11g salt until you see no dry patches. Your dough won’t look like a perfect ball just yet—it’ll be shaggy and a bit rough, and that’s exactly right! Let it rest for at least 30 minutes to allow the flour to absorb the water fully.

Step 3: Stretch and Fold to Build Strength

Here’s a game-changer: with slightly wet hands, grab the dough from the side and stretch it over onto itself, then rotate your bowl about 90 degrees and repeat until you’ve come full circle. This helps develop gluten without kneading. After one set, rest the dough for another 30 minutes, then repeat this stretch and fold process three more times. You’ll notice the dough becoming smoother and stronger—it’s so satisfying!

Step 4: Bulk Fermentation – Watch Your Dough Rise

Place your dough somewhere around 68-70°F and let it ferment until it increases about 50% in size. This usually takes between 6-9 hours but keep an eye out for bubbly, jiggly dough that easily pulls away from the bowl. I learned early on that relying purely on time with sourdough can be tricky, so trust your eyes and hands here.

Step 5: Pre-shape and Rest

Use slightly wet fingers to gently loosen the dough from your bowl without popping the bubbles you worked so hard for. Let gravity do the work as you tilt your bowl and slide the dough onto your counter. Then do another round of stretch and folds to shape the dough a bit more, flip it seam side down, cover with your bowl, and rest for 30 minutes.

Step 6: Final Shape with Blueberries and Lemon Zest

This is when the magic really happens! Flip the dough seam side up and carefully stretch it into a large rectangle. Sprinkle half of your blueberries and lemon zest on top. Fold the dough left, add more berries and zest, fold right like a tri-fold, add the remaining berries, and finally roll up the dough. Be gentle—the blueberries can burst if you stretch too thin, and that’s okay, just embrace the rustic charm. Shape into a round loaf by cupping your hands and turning it slowly, then place it smooth side down in a well-floured proofing basket and cover.

Step 7: Cold Proof in the Fridge

Pop the covered dough into the fridge for 8 to 72 hours. This cold proof enhances flavor complexity and gives you the flexibility to bake when it suits your schedule. Just don’t leave it too long or you risk over-fermentation and deflation.

Step 8: Score and Bake to Perfection

Half an hour before baking, place your dough in the freezer (yes, freezer!)—this helps you get a clean, pretty score. Meanwhile, preheat your Dutch oven to 450°F for at least 30 minutes. Gently flip your dough onto parchment paper, score a crescent moon or your preferred design, then transfer the dough on parchment into the hot Dutch oven. Bake covered for 27 minutes, then remove the lid to let it brown for an additional 10-15 minutes. When it’s golden and smelling incredible, use the parchment to lift out your loaf and cool it on a rack.

Step 9: Cool and Enjoy with Whipped Blueberry Honey Butter

I know it’s tough, but give your bread at least an hour to cool completely before slicing—this ensures your crumb sets perfectly without turning gummy. While you wait, make the whipped blueberry honey butter by beating room temperature butter with mashed blueberries, honey, and a pinch of salt until fluffy. Slather this on thick, and you’ve got the ultimate sourdough snack or breakfast!

How to Serve Blueberry Lemon Sourdough Bread Recipe

Garnishes

I love a simple dusting of powdered sugar right before serving for a touch of elegance and extra sweetness. Adding fresh lemon zest over thick slices also amps up that zingy citrus profile perfectly.

Side Dishes

This bread pairs amazingly with a sharp, creamy cheese like goat cheese or ricotta—my family goes crazy for it spread thick on a soft cheese topped with a drizzle of honey. It’s also delightful alongside a brunch spread with eggs, fresh fruit, and a hot cup of coffee.

Creative Ways to Present

For special occasions, I’ve wrapped thick slices in parchment and tied them with twine as edible gifts or served the loaf sliced on a wooden board surrounded by fresh herbs and edible flowers. It’s always a showstopper!

Make Ahead and Storage

Storing Leftovers

I usually keep leftover bread wrapped in a clean tea towel inside a bread box or airtight container to maintain its crust without it getting soft and soggy. It stays fresh for 2-3 days this way, though honestly, I’m lucky if it lasts that long!

Freezing

This sourdough freezes like a champ! Slice it before freezing so you can toast individual pieces whenever the craving strikes. Just wrap tightly in foil and place in a freezer bag.

Reheating

To bring back that fresh-baked flavor, I pop slices straight into the toaster or warm them wrapped in foil in a 350°F oven for about 10 minutes. That crisp crust and soft crumb come right back!

FAQs

Final Thoughts

This Blueberry Lemon Sourdough Bread Recipe holds a special place in my heart because it combines the joy of making sourdough with fresh, summery flavors that brighten any meal. I love how approachable it is once you get the hang of the steps, and how the cold proofing lets me bake on my schedule without stress. I truly believe once you try it, you’ll find yourself coming back to this loaf again and again—sharing it with friends and family who will ask for your secret. Honestly, there’s nothing quite like the thrill of pulling this fragrant, vibrant bread from your oven. Give it a shot—you’ve got this!

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