Blueberry Lemon Sourdough Bread Sliced

Name: Blueberry Lemon Sourdough Bread Sliced
Prep time: 30 min
Cook time: 45 min
Total time: 4 h
Yield: 12 slices
Ingredients: 500g bread flour; 300ml water; 100g active sourdough starter; 10g salt; 50g sugar; Zest of 1 lemon; 150g fresh blueberries

Highlighted under: Sweet Comfort Classics

I absolutely love making this Blueberry Lemon Sourdough Bread, and it has quickly become one of my favorite recipes to share with friends and family. The combination of tart lemon and sweet blueberries makes for an incredibly refreshing treat. I enjoy it warm, straight out of the oven, with a bit of butter. Plus, the aroma that fills the kitchen while it bakes is simply irresistible. Whether you’re enjoying it for breakfast or as an afternoon snack, this bread is sure to impress anyone who takes a bite.

Created by

Poppy Walsh

Last updated on 2026-01-22T07:49:19.567Z

When I first attempted making sourdough bread, I was surprised by how rewarding it was. The tangy flavor of sourdough perfectly complements the sweetness of blueberries and the vibrant zest of lemons. I’ve perfected my technique over time, and I love how the bread rises beautifully, yielding a fluffy interior with a crisp crust.

One tip I’ve learned is to always use fresh lemon zest and plump blueberries for the best flavor. I also allow the dough to ferment slowly for more depth of flavor. This bread is ideal for breakfast or as a dessert, and I can promise it won’t last long!

Why You'll Love This Recipe
Bright lemon flavor perfectly balances the sweetness of the blueberries.
The chewy crust contrasts beautifully with the soft, fluffy interior.
Ideal for toasting and spreading with butter or cream cheese.

Understanding Sourdough Bread

Sourdough bread has a unique texture and flavor profile, primarily due to the fermentation process involving wild yeast and lactic acid bacteria. This method breaks down gluten, resulting in a chewier crust and a soft, airy interior. When making this blueberry lemon variant, the sourness of the dough complements the sweetness of the blueberries brilliantly, enhancing the overall taste. The slow fermentation also contributes to a more complex flavor that you won't find in quick-rise breads.

The active sourdough starter is crucial in this recipe, as it contains the natural yeast necessary for leavening. Make sure your starter is fully active and bubbly before beginning; ideally, it should be fed a few hours prior to use. This ensures it has enough nutrients to raise your dough effectively. If you're planning to experiment with different hydration levels, note that a wetter dough may yield an even airier crumb, which pairs beautifully with the blueberries.

Handling Fresh Blueberries

When incorporating fresh blueberries into your dough, it's important to handle them gently to prevent bursting. Opt for firm, plump berries that are free from blemishes, as these will add both flavor and texture to your bread. Remember to wash them beforehand and allow them to dry completely to avoid adding excess moisture to your dough. If you find your blueberries are too soft, consider freezing them for a short time before folding them into the dough; this will also help maintain their shape during baking.

Should you want to alter the recipe slightly, you can substitute fresh blueberries with other berries like raspberries or blackberries—but keep in mind that their acidity and moisture content can differ. If you choose to use frozen blueberries, incorporate them directly from the freezer to prevent them from releasing too much moisture into the dough.

Ingredients

For this delightful bread, gather the following ingredients:

Ingredients for Blueberry Lemon Sourdough Bread

500g bread flour
300ml water
100g active sourdough starter
10g salt
50g sugar
Zest of 1 lemon
150g fresh blueberries

Make sure to prepare your sourdough starter a day in advance for optimal leavening.

Instructions

Follow these steps to create your delicious Blueberry Lemon Sourdough Bread:

Mixing the Dough

In a large bowl, combine the bread flour, water, and active sourdough starter. Mix until it forms a shaggy dough, then let it rest for 30 minutes.

Adding Ingredients

After resting, add salt, sugar, and lemon zest to the dough. Knead the mixture until smooth and elastic, about 10 minutes.

Incorporating Blueberries

Gently fold in the fresh blueberries, ensuring they are evenly distributed without crushing them.

First Rise

Cover the bowl with a damp cloth and let the dough rise at room temperature for 2 hours, or until doubled in size.

Shaping and Second Rise

After the first rise, turn the dough out onto a floured surface and shape it into a loaf. Place it in a greased loaf pan, cover, and let it rise for another hour.

Baking

Preheat the oven to 220°C (425°F). Bake the bread for 40-45 minutes or until golden brown and sounds hollow when tapped. Let cool before slicing.

Enjoy your homemade blueberry lemon sourdough bread!

Pro Tips

For a touch of added sweetness, drizzle some honey over the sliced bread when serving. Additionally, try using frozen blueberries if fresh ones aren’t available, but be careful not to overmix the dough.

Texture and Serving Suggestions

The contrast between the crisp, golden crust and the soft, airy crumb is a hallmark of this blueberry lemon sourdough bread. Once baked, the loaf should feel light and airy, with a hollow sound when tapped on the bottom. For serving, I love to slice it warm and slather on some creamy butter or a light spread of cream cheese infused with a hint of lemon zest. This adds an extra layer of flavor that perfectly complements the bread's brightness.

If you have any leftovers, consider toasting the slices the next day for an even more delightful experience. The bread retains its chewiness while the toasting process brings out the sweetness of the blueberries. Pair it with a side of yogurt or a fresh fruit salad for a refreshing breakfast or a brunch option.

Storing and Freezing

To ensure your blueberry lemon sourdough bread stays fresh, store it at room temperature in a paper bag or wrapped in a clean kitchen towel. This allows it to breathe and avoid moisture buildup, which can lead to a soggy loaf. Consume within a few days for the best flavor and texture; if you plan to keep it longer, freezing is a great option.

To freeze, slice the bread evenly and wrap it tightly in plastic wrap, followed by aluminum foil or a freezer bag. This prevents freezer burn and preserves the quality. When you’re ready to enjoy it, toast the slices directly from frozen or let them thaw at room temperature before warming them in the toaster or oven for a just-baked feel.

Questions About Recipes

→ Can I use a different type of fruit?

Yes! This recipe works well with raspberries, cranberries, or even chopped apples.

→ How do I store the bread?

Store the bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.

→ What if my dough doesn’t rise?

Ensure your sourdough starter is active and bubbly. If your kitchen is too cold, consider placing the dough in a warmer spot.

→ Can I make this bread without a sourdough starter?

You can use commercial yeast as a substitute, but the flavor will differ from the sourdough version.