Lemon Blueberry Sourdough Bread is a bright and delicious twist on your classic sourdough loaf. It combines the tangy flavors of fresh lemon zest with bursts of sweet blueberries, all wrapped in a crusty, chewy sourdough bread. The sourdough’s tang pairs perfectly with the fruity and citrusy notes, making each bite a little bit special.
I love making this bread when I want something a bit different for breakfast or a snack. The blueberries pop in the dough as it bakes, giving that lovely surprise of juicy sweetness, while the lemon adds a fresh zing that keeps it from feeling too heavy. It’s a nice way to bring a bit of sunshine to your kitchen, especially on a chilly day.
One of my favorite ways to enjoy this bread is toasted with a bit of butter or cream cheese. It’s amazing how the warm lemon and blueberry flavors come together with the crisp crust and soft inside. It’s also great sliced thin with a cup of tea or coffee, perfect for sharing or keeping all to yourself!
Key Ingredients & Substitutions
Bread Flour: Bread flour gives this loaf its strong structure and chewiness. If you want a softer crumb, you can try all-purpose flour, but the bread may spread a bit more.
Sourdough Starter: An active starter is essential here for flavor and rise. If you’re short on time, you can mix in a bit of dry yeast, but the taste will be less tangy.
Lemon Zest: Fresh lemon zest brightens the bread with citrus notes. Avoid lemon juice as it can add too much moisture and affect fermentation. Organic lemons are best to avoid pesticide residues.
Blueberries: Fresh or frozen works well. If using frozen, do not thaw to keep the dough from getting soggy. Be gentle folding them in to keep berries mostly intact, avoiding too much purple bleed.
Honey or Sugar: Optional but helps balance the lemon’s tartness and adds slight sweetness. You can skip it or substitute with maple syrup or agave nectar.
How Can You Fold Blueberries into Sourdough Without Crushing Them?
Folding berries in sourdough requires a gentle touch to keep them whole and prevent streaking the dough too much.
- After the first or second stretch & fold during bulk fermentation, lightly flatten the dough.
- Scatter blueberries evenly over the surface.
- Fold the dough over the berries in quarters, carefully enclosing them.
- Turn the dough and do a few more gentle folds until berries are well distributed.
- Avoid vigorous mixing, which can break skins and cause color bleeding.
This method keeps your bread looking beautiful with juicy blueberry pockets inside rather than a messy purplish dough.
Equipment You’ll Need
- Mixing bowls – I recommend a large and a small bowl for mixing and fermenting your dough. They’re handy and versatile.
- Bench scraper or dough scraper – helps shape the dough smoothly without sticking, especially when handling sticky or bubbly dough.
- Banneton or proofing basket – gives your loaf a nice shape and texture in the final proof. Use a floured towel-lined bowl if you don’t have one.
- Dutch oven or heavy oven-safe pot – creates a steamy environment so your bread develops a beautiful crust. Preheat it in your oven ahead of baking.
- Sharp knife or razor blade – for scoring the dough before baking, which helps it expand and prevents tearing.
- Parchment paper – makes transferring the shaped dough into the Dutch oven easier and keeps cleanup simple.
Flavor Variations & Add-Ins
- Swap blueberries for raspberries or chopped strawberries for different fruity flavors. They add a fresh, tangy twist.
- Mix in some chopped nuts like almonds or walnuts for extra crunch and richness.
- Add a teaspoon of vanilla extract or cinnamon to bring warm, cozy flavors to the bread.
- Use lemon extract instead of zest for a stronger citrus flavor, especially if you love lemon the most.
Lemon Blueberry Sourdough Bread
Ingredients You’ll Need:
Main Dough:
- 500g bread flour
- 350g lukewarm water
- 100g active sourdough starter (100% hydration)
- 10g salt
- Zest of 2 lemons (finely grated)
- 150g fresh or frozen blueberries (if frozen, do not thaw)
- 1 tablespoon honey or sugar (optional, to balance tartness)
- Extra flour for dusting
How Much Time Will You Need?
This recipe takes about 4-6 hours of active time including mixing, fermenting with stretch & folds, shaping, and baking. If you choose to do a cold overnight proof, add 8-12 hours for chilling. Cooling the bread fully before slicing requires at least 1 hour. Overall, plan for at least one day or split the process over two days for best results.
Step-by-Step Instructions:
1. Preparing (Optional Levain):
If you don’t have an active starter ready, mix 50g all-purpose flour, 50g water, and 10g active starter. Let it bubble and grow at room temperature for 4-6 hours.
2. Mixing the Dough:
In a large bowl, combine bread flour, lukewarm water, and the sourdough starter. Stir until just combined, then cover and let it rest for 30-45 minutes (autolyse).
3. Adding Salt and Lemon Zest:
Sprinkle salt and lemon zest evenly over your dough. Fold and pinch the dough to mix these in thoroughly.
4. Bulk Fermentation and Folding Blueberries:
Over 3-4 hours, perform 3-4 stretch and fold sessions every 30 minutes. After your first or second fold, gently fold in the blueberries without crushing them, spreading them evenly.
5. Shaping the Dough:
Turn the risen dough out onto a floured surface. Shape it into a tight round boule and place it seam-side up into a floured banneton or a bowl lined with a floured towel.
6. Final Proof:
Cover and proof at room temperature for 1-2 hours, or refrigerate overnight (8-12 hours) for deeper flavor and easier handling.
7. Preheat Your Oven:
Set your oven to 230°C (450°F) and place a Dutch oven or heavy covered pot inside to preheat for at least 30 minutes.
8. Baking:
Carefully transfer your dough seam-side down onto parchment paper. Score the top with a sharp knife or razor blade. Place it into the hot Dutch oven, cover, and bake for 20 minutes.
Remove the lid and bake another 20-25 minutes until the crust has a deep golden color.
9. Cooling:
Remove the bread from the oven and cool completely on a wire rack for at least 1 hour before slicing to set the crumb.
10. Serving:
Slice your lemon blueberry sourdough bread and enjoy it fresh or toasted with butter or cream cheese. The bright lemon zest and juicy blueberries make every bite a delight!
Can I Use Frozen Blueberries Instead of Fresh?
Yes! Use frozen blueberries straight from the freezer without thawing to prevent adding extra moisture. Gently fold them into the dough to keep them intact and avoid too much color bleed.
How Should I Store Leftover Bread?
Store leftover sliced bread in an airtight container or a bread box at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 1 month. Thaw slices at room temperature or toast directly from frozen.
Can I Add Other Fruits or Nuts?
Absolutely! Feel free to swap blueberries for raspberries or chopped strawberries, or add nuts like walnuts or almonds for crunch. Just fold them in gently during bulk fermentation.
Is It Okay to Refrigerate the Dough Overnight?
Yes, refrigerating the dough for 8-12 hours during the final proof enhances flavor and makes shaping easier. Make sure to bring the dough back to room temperature briefly before baking for best oven spring.