Slice of lemon blueberry sourdough bread on a wooden table

Lemon Blueberry Sourdough Bread

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why make this recipe

This bread mixes bright lemon and sweet blueberries with tangy sourdough. It gives a soft crumb, a light crust, and fresh fruit in each bite. The recipe feels special but stays simple. It works for a slow, tasty bake.

introduction

This recipe uses an active sourdough starter, fresh blueberries, lemon zest, butter, and a touch of honey. You let the dough rise slowly, fold in the fruit, shape, and bake. The result is a fragrant loaf with pockets of blueberry and a mild lemon lift.

how to make Lemon Blueberry Sourdough Bread Recipe

  1. Feed your starter so it is active and bubbly before you begin.
  2. Mix 50g active sourdough starter with 350g water in a bowl.
  3. Add 500g bread flour and mix until no dry flour remains. Let rest 30–60 minutes (autolyse).
  4. Add 11g salt, 8 Tablespoons butter (113g) at room temperature, 2 Tablespoons honey (45g), mashed 1/2 c fresh blueberries (75g), zest of a lemon, and a pinch of salt. Mix well until combined.
  5. Do a series of stretch and folds every 30 minutes for 2 hours to build strength.
  6. Gently fold in 150g fresh blueberries near the end of bulk ferment so they do not break too much.
  7. Bulk ferment at room temperature until the dough shows the signs in Directions below.
  8. Turn the dough out, shape it gently, and place it into a floured banneton or bowl for the final proof.
  9. Proof in the fridge for 8–12 hours for better flavor or at room temperature for 2–4 hours until puffy.
  10. Preheat your oven with a Dutch oven inside to 450°F (230°C).
  11. Score the loaf and bake covered 20–25 minutes, then remove the lid and bake 15–20 minutes more until the crust is golden and the loaf sounds hollow when tapped.
  12. Cool on a rack at least 1 hour before slicing.

Ingredients :

  • 50g active sourdough starter
  • 350g water
  • 500g bread flour
  • 11g salt
  • 150g fresh blueberries
  • zest of a lemon
  • 8 Tablespoons butter, room temperature (113g)
  • 1/2 c fresh blueberries, mashed (75g)
  • 2 Tablespoon honey (45g)
  • a pinch of salt

Directions :

  • The dough should have increased in size by at least 50%
  • The dough looks light, and jiggles when shaken.
  • The dough should easily pull away from the bowl.
  • There should be visible bubbles in and on top of the dough.
  • The dough doesn’t tear when you do a windowpane test

how to serve Lemon Blueberry Sourdough Bread Recipe

Slice the bread after it cools. Serve plain, with butter, cream cheese, or a light honey spread. It also makes great toast for breakfast. Warm slices slightly to bring out the lemon and blueberry flavors.

how to store Lemon Blueberry Sourdough Bread Recipe

Keep the loaf at room temperature in a bread bag or wrapped in a towel for 2–3 days. For longer storage, slice and freeze in an airtight bag for up to 3 months. Toast slices from frozen or thaw at room temperature.

tips to make Lemon Blueberry Sourdough Bread Recipe

  • Use ripe, firm blueberries so they hold shape while folding.
  • Mash only some blueberries to add color through the dough.
  • Fold fruit in gently to avoid crushing berries.
  • Chill the dough if it gets too warm during bulk ferment.
  • Let the loaf cool before slicing to finish the crumb set.

variation (if any)

  • Use frozen blueberries instead of fresh; do not thaw to avoid extra juice.
  • Add a teaspoon of vanilla or a pinch of cinnamon for a different flavor.
  • Swap some bread flour for whole wheat (10–20%) for a nuttier taste.

FAQs

Q: Can I use a starter straight from the fridge?
A: It is best to feed it and let it get active first. A cold, slow starter may not give the right rise.

Q: Can I skip the mashed blueberries?
A: Yes. You can use all whole berries or all mashed berries. Mashed gives more color and flavor in the crumb.

Q: How do I know when the dough is ready to bake?
A: Check the signs in Directions. The dough should be puffy, show bubbles, pull from the bowl, and pass a gentle windowpane.

Q: Can I make this without butter for a dairy-free loaf?
A: Yes. Replace butter with an equal amount of neutral oil or dairy-free spread.

Q: What if my blueberries bleed too much into the dough?
A: Fold them in last, use firmer berries, or chill them before adding.

Conclusion

For another take and extra details on making a berry lemon sourdough loaf, see Blueberry Lemon Sourdough Bread.