I still remember the time I first nailed this Lemon Blueberry Sourdough Bread in my own kitchen. It was one of those cozy weekends when I felt like mixing things up with something bright and fresh. I’d always loved sourdough bread with blueberries, but adding that zesty lemon twist? Game-changer. The smell was incredible—like sunshine in bread form—and the balance of tart lemon zest sourdough with bursts of juicy blueberries just made my heart happy. It quickly became a regular in my rotation, fitting perfectly into my foodie life as that comforting, homemade blueberry sourdough that’s both impressive and welcoming.
This Lemon Blueberry Sourdough Bread brings me so much joy because it’s a little adventure in bread baking with fruit, yet it’s still approachable enough for everyday baking. I love how it’s naturally fermented lemon bread, which means all the goodness of slow fermentation paired with fresh flavors. And the feeling of sharing freshly sliced loaves with friends? Oh, that’s the absolute best. If you love getting a bit creative with your sourdough, then trust me—this Lemon Blueberry Sourdough Bread is one recipe you’ll want to invite into your kitchen, too. I promise it’s worth the buzz—your kitchen will smell amazing, and your taste buds will thank you!
What You’ll Need:
This Lemon Blueberry Sourdough Bread keeps the ingredient list totally approachable—because good food shouldn’t be complicated. Here’s what you’ll want to gather:
- 500g all-purpose flour (or bread flour if you want a chewier crumb)
- 350g water (room temperature; helps with that perfect hydration)
- 100g active sourdough starter (fed and bubbly — if you’re curious about feeding, I share some tips in my homemade Italian bread post)
- 10g sea salt
- Zest of 2 lemons (this lemon zest sourdough really sings with fresh zest!)
- 150g fresh blueberries (frozen works fine in a pinch, just don’t thaw them)
- 1 tablespoon honey (for a touch of sweetness and to help balance the tartness)
Out of fresh blueberries? No problem! You can try dried blueberries or even frozen if you toss them lightly in flour before folding them in—this helps keep them from sinking. Forgot lemons? You can swap in orange zest, though that will shift the flavor profile a bit.
You can grab all these ingredients at any regular grocery store, and this Lemon Blueberry Sourdough Bread is kind to your wallet because it uses pantry basics plus just a handful of fresh accents. Quick kitchen nugget: zest your lemons before squeezing any juice so you don’t waste that bright flavor, and store leftover lemons wrapped in plastic to keep fresh.
Once baked, this bread keeps beautifully wrapped at room temperature for 3-4 days, and I like to slice and freeze extras for easy toasting. My little kitchen twist? I always add a tiny pinch of vanilla extract to the dough to round out the fruity flavors—it’s subtle but makes the whole loaf feel cozier.
Let’s Cook This Together:
Ready to bake this dreamy Lemon Blueberry Sourdough Bread? Let’s get into it, step-by-step.
- Mix your dough: In a large bowl, combine 500g flour, 350g water, and your 100g active sourdough starter. Stir until you get a shaggy dough covering the dry bits—don’t worry about perfection here. Cover and let it rest for 30 minutes (this is called autolyse and it works wonders).
- Add salt, honey, and zest: Sprinkle in the 10g salt, the honey, and that lovely lemon zest. Knead in the bowl or on a clean surface for about 5-7 minutes until the dough feels supple but still a bit sticky.
- Bulk ferment: Place dough back in the bowl, cover with a damp towel or plastic wrap, and let it rise at room temp for 3-4 hours. During this time, perform “stretch and folds” every 30 minutes in the first 2 hours—pull a section gently up and fold it over. This builds your dough strength and helps incorporate air.
- Add blueberries: After your last fold, gently fold in the blueberries. If you add them too early, they might burst and color your dough too much. Be careful here to avoid squishing the berries—they’re the stars of this naturally fermented lemon bread!
- Shape your loaf: Turn your dough out onto a lightly floured surface and shape it into a tight round boule. Use your hands to pull the edges underneath for tension. Place it seam-side up in a well-floured banneton or a bowl lined with a tea towel.
- Proof overnight: Cover and place the dough in the fridge for 12-16 hours. This slow, cold proof really develops flavor and the crumb’s texture for your homemade blueberry sourdough.
- Preheat your oven: Load your Dutch oven or baking vessel and preheat oven to 475°F about 45 minutes before baking.
- Score and bake: Carefully turn out the dough onto parchment paper, score the top with a sharp knife or lame (I love a simple cross), and place it into your hot Dutch oven. Bake covered for 20 minutes, then remove the lid and bake another 20-25 minutes until deep golden.
- Cool completely: Let your bread cool completely on a rack before slicing. This step is key to perfect crumb and flavor.
Start to finish, this Lemon Blueberry Sourdough Bread takes some patience, but I love this step where I learned to be patient with my sourdough—it makes all the difference. While it proofs in the fridge, you can prep other meals or pour yourself a favorite drink. Your kitchen is going to smell incredible when this Lemon Blueberry Sourdough Bread is ready.
If your bread looks a bit pale on top or isn’t as crisp as you hoped, check out these real-life tips from fellow bakers in the Sourdough Geeks Facebook group. Having the right oven temp and a snug Dutch oven cover is a game tactic!
Let’s talk shortcuts: if you’re pressed for time, you can proof at room temp for 4-6 hours but expect a less complex tang.
For troubleshooting or inspiration, there’s tons of heartwarming chatter and tips on the Reddit Breadit community, especially about serving with honey butter (hello, heaven).
How to Serve & Savor It:
This Lemon Blueberry Sourdough Bread truly shines when you serve it fresh, sliced thick and slathered with honey butter or a smear of cream cheese. The juicy blueberries and citrus zing stand out best warm, so toast leftover slices lightly whenever you can.
Pair this bread with soft cheeses, fresh fruit, or a bright salad for brunch and it’s a crowd-pleaser every time.
For brunch spreads, I love serving it alongside my Garlic Butter Lemon Salmon — the lemon theme ties it all together beautifully!
This Lemon Blueberry Sourdough Bread is perfect for weekend breakfasts, casual coffee meet-ups, or even as a sweet bread for afternoon snack time. You can turn leftovers into lemony French toast or bread pudding, transforming what’s left into new-yet-familiar goodness.
When friends come over, this bread always steals the show and sparks lots of “wow, what’s in this?” questions. I sometimes add a seasonal twist by mixing in a handful of crushed toasted almonds or a sprinkle of coarse sugar on top before baking for a little extra crunch.
Your Questions, Answered:
1. Can I prep parts of this Lemon Blueberry Sourdough Bread ahead of time?
Absolutely! You can feed your starter and mix the dough the night before, then refrigerate for a slow overnight ferment. This helps with flavor and fits nicely into a busy schedule.
2. What’s a good berry swap if I don’t have blueberries?
Try blackberries or raspberries, but be gentle folding them in so they don’t bleed into the dough too much.
3. Can I use dried blueberries instead of fresh?
Yes! Toss them in a little water to soften, then drain and coat with flour before adding. This prevents sinking during the bake.
4. How can I make this Lemon Blueberry Sourdough Bread for fewer people?
Scale the recipe down by halving ingredients and bake in a smaller loaf pan or make mini boule shapes. Keep an eye on baking time as smaller loaves cook faster.
5. Will the lemon zest stay noticeable after baking?
Yes! Lemon zest holds up well with sourdough’s long fermentation. For an extra punch, add a bit more zest at the end of mixing.
6. Any tips if my bread ends up doughy in the center?
Make sure your dough is fully proofed—the Sourdough Geeks group advice about proofing and oven temps is a goldmine! Also, check your oven calibration to ensure it’s hot enough.
7. I heard about a honey butter sauce for this bread—should I try it?
Definitely! It’s the perfect finishing touch and reminds me of a yummy combo shared by a fellow foodie on Reddit. You can find ideas here—simple, sweet, and next-level indulgence.
Final Foodie Thoughts:
This Lemon Blueberry Sourdough Bread has earned a special spot in my foodie heart because it’s simply joyful to make and absolutely delicious every time. The way the tangy lemon zest meets blueberries in a naturally fermented dough is like a little celebration in every bite.
My Top Lemon Blueberry Sourdough Bread Tips:
- Patience really pays: Let that cold fermentation do its magic. The bubbles, the flavor depth—it’s all worth waiting for.
- Gentle with berries: Fold in those blueberries last, and do it softly to keep their shape and juiciness intact.
- Watch your proof: Under or over-proofing totally changes the crumb, so keep a close eye.
As for variations, I’ve loved:
- Adding a sprinkle of toasted walnuts for crunch
- Swapping lemon zest with orange for a sweeter vibe
- Folding in fresh herbs like rosemary for a savory twist
The version people keep asking me to bake again? Classic lemon zest sourdough with fresh blueberries—simple, bright, and endlessly tasty.
I encourage you to make this Lemon Blueberry Sourdough Bread your own. Try your favorite citrus zest or berry combo! I hope you love the way it brightens your kitchen and fills your table with smiles. Can’t wait for you to bake it, slice it, and share it with your favorite people. Here’s to many cozy, flavorful days ahead!
And if you want more everyday foodie inspiration, check out my maple blueberry sourdough donut holes for a sweet treat twist that your friends will go crazy for!
Lemon Blueberry Sourdough Bread
A bright and tangy Lemon Blueberry Sourdough Bread that combines the natural tang of sourdough with fresh blueberries and zesty lemon for a deliciously moist loaf.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 6 hours 55 minutes
- Yield: 10 servings
- Category: Snack
- Method: Baked
- Cuisine: American
Ingredients
- 1 cup active sourdough starter
- 3 cups bread flour
- 1/4 cup sugar
- 1 teaspoon salt
- 1/2 cup fresh blueberries
- Zest of 2 lemons
- 1/2 cup whole milk, warmed
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, combine the sourdough starter, warmed milk, lemon juice, melted butter, and vanilla extract. Mix well.
- Add the bread flour, sugar, and salt to the wet ingredients. Stir until a dough forms.
- Turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
- Gently fold in the lemon zest and fresh blueberries, taking care not to crush the berries.
- Place the dough in a greased bowl, cover with a clean towel, and let it rise at room temperature for 4-6 hours or until doubled in size.
- Shape the dough into a loaf and place it into a greased bread pan. Cover and let it rise for another 1-2 hours.
- Preheat the oven to 375°F (190°C). Bake the bread for 35-40 minutes, or until golden brown and cooked through.
- Remove from oven and let cool on a wire rack before slicing.
Notes
For extra flavor, brush the top with a simple lemon glaze after baking or sprinkle with coarse sugar before baking for a sweet crunchy crust.