Blueberry Lemon Sourdough Bread From Scratch

Name: Blueberry Lemon Sourdough Bread From Scratch
Prep time: 30 min
Cook time: 45 min
Total time: 12 h
Yield: 1 loaf
Ingredients: 100g active sourdough starter; 100g all-purpose flour; 100g water; 400g bread flour; 100g whole wheat flour; 300g water (room temperature); 10g salt; 200g fresh blueberries; Zest of 1 lemon

Highlighted under: Sweet Sensations

I absolutely love baking sourdough, and when I decided to infuse it with fresh blueberries and zesty lemon, magic happened. The combination of tart berries and bright citrus in this artisanal loaf is a revelation. Each bite offers a delightful contrast between the tangy flavor of the sourdough and the sweet burst of blueberries. It's quite a rewarding process, and while it takes some time, the incredible aroma and taste make every minute worth it.

Created by

Ivy Richardson

Last updated on 2026-01-24T11:58:14.176Z

When I first experimented with this recipe, I wasn't sure how the blueberries would interact with the sourdough. To my surprise, the flavors melded beautifully, creating a wonderfully moist loaf. I learned that incorporating the lemon zest not only brightens the overall taste but also adds a fragrant aroma while baking.

I recommend letting the dough rise overnight in the refrigerator. This slow fermentation deepens the flavors and improves the texture. As a fun twist, I sometimes add a sprinkle of coarse sugar on top before baking for a sweet crunch that contrasts perfectly with the bread's tanginess.

Why You'll Love This Recipe
Bursting with juicy blueberries and fresh lemon flavor
Perfect balance of tangy and sweet in every slice
A gorgeous artisan loaf that impresses everyone

Mastering Your Sourdough Starter

An active sourdough starter is the backbone of this recipe, providing the tangy flavor and airy structure. Make sure your starter is bubbly and has been fed within 4-6 hours before you begin. This ensures that the natural yeast and bacteria are at their peak activity, which is crucial for a successful rise. If you notice your starter is sluggish, increase its feeding frequency by mixing equal parts of flour and water to stimulate activity.

The ideal consistency for your sourdough starter should resemble thick pancake batter. If it's too dry, your dough may struggle to rise; too wet might lead to a gummy texture in the final bread. Maintaining the right hydrating balance is key, especially when adding ingredients like fresh blueberries that introduce extra moisture.

Perfecting the Dough Texture

When mixing the dough, aim for a shaggy consistency that holds together but isn’t overly rigid. Let the dough rest after initial mixing for about 30 minutes before adding salt, a technique known as autolyse. This step allows the gluten to start developing and can lead to a more extensible dough, making it easier to incorporate the blueberries without bursting them.

Kneading is another critical step; aim for a smooth and elastic feel, which may take about 10 minutes. You can use the windowpane test—stretch a small piece of dough gently; it should hold its shape without tearing too easily. This ensures sufficient gluten development, providing the bread its chewy texture.

Storage and Serving Suggestions

After baking, let your blueberry lemon sourdough bread cool completely on a wire rack. This cooling phase allows the crumb to set and enhances the overall flavor. Once cooled, store the bread wrapped in a clean kitchen towel or in a paper bag to maintain crust crispness. Avoid storing in plastic, as it can lead to a soggy texture.

If you have leftovers, this bread makes for an exceptional toast. Try topping it with a smear of cream cheese or butter for an indulgent breakfast. Alternatively, you can freeze slices. Wrap them properly in plastic wrap and then in foil, allowing you to enjoy this delightful loaf at a moment's notice by toasting them directly from the freezer.

Ingredients

Gather the following ingredients for your blueberry lemon sourdough bread:

For the starter

100g active sourdough starter
100g all-purpose flour
100g water

For the dough

400g bread flour
100g whole wheat flour
300g water (room temperature)
10g salt
200g fresh blueberries
Zest of 1 lemon

Make sure to use good quality flour and fresh blueberries for the best results!

Instructions

Follow these steps to create your delicious blueberry lemon sourdough bread:

Prepare the starter

Mix the active sourdough starter with the all-purpose flour and water in a bowl. Cover and let it sit for about 8 hours or overnight until bubbly.

Mix the dough

In a large bowl, combine the bread flour, whole wheat flour, water, and the prepared starter. Mix until a shaggy dough forms.

Add salt and mix

Once the dough has come together, add the salt. Knead the dough for about 10 minutes until it becomes smooth and elastic.

Incorporate blueberries and lemon zest

Gently fold in the blueberries and lemon zest, being careful not to crush the berries too much.

Bulk fermentation

Cover the bowl with a damp cloth and let it rise at room temperature for about 4 hours, performing stretch and folds every hour.

Shape the dough

Turn the dough onto a floured surface and shape it into a round loaf. Place it seam-side down in a floured proofing basket.

Second rise

Cover the basket with a cloth and let it rise for about 2 hours or overnight in the fridge for a slow fermentation.

Preheat the oven

Preheat your oven to 450°F (230°C) with a Dutch oven inside for at least 30 minutes.

Bake the bread

Carefully transfer the dough into the hot Dutch oven, cover it, and bake for 30 minutes. Remove the lid and bake for another 15 minutes until golden brown.

Cool and enjoy

Allow the bread to cool on a wire rack for at least 1 hour before slicing. Enjoy this delightful loaf fresh or toasted!

For best results, slice the bread using a serrated knife.

Pro Tips

Make sure the blueberries are dry before incorporating them into the dough to avoid excess moisture.

Ingredient Insights

Choosing the right flour is essential for the texture and flavor of your sourdough. Bread flour provides the protein needed for gluten development, while whole wheat flour not only adds nutritional value but also contributes to a deeper flavor profile. If you’re looking for a lighter loaf, consider substituting whole wheat flour with all-purpose flour, but note that this will alter the taste and nutritional content.

Fresh blueberries add a burst of sweetness and moisture but can be tricky during mixing. If you find them too soft, you can freeze them beforehand to maintain their shape while mixing. Alternatively, dried blueberries can provide a different texture and flavor; just remember to adjust your hydration if using these since they lack moisture.

Troubleshooting Tips

If your bread doesn't rise as expected, check the activity of your sourdough starter. It should be bubbly and double in size within a few hours. If it hasn’t, your starter may need a refresh, or it could be too cold. Sourdough fermentation thrives at around 75°F to 80°F (24°C to 27°C), so consider finding a warm spot in your kitchen to boost activity.

Another common issue is a dense loaf, which could result from insufficient kneading or shaping. Ensure you're performing the stretch and fold every hour during bulk fermentation; this technique strengthens the dough structure. When shaping, create surface tension by pulling the dough tight against the work surface to ensure a well-defined shape that promotes a good oven spring.

Making It Your Own

Feel free to experiment with add-ins for this loaf. Some delightful variations include nuts like walnuts or pecans for added crunch, or swapping the lemon zest for orange zest for a sweeter, citrus flavor. Be mindful that adding too many inclusions can affect hydration; always consider the moisture content of new ingredients.

For a more pronounced lemon flavor, incorporate a bit of lemon juice into your dough during mixing. This can brighten the overall taste but be cautious not to add too much as it can alter the acidity balance needed for proper fermentation. A well-balanced flavor will coax out the best in your bread without overpowering the fresh blueberry essence.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just make sure to thaw and drain them before adding to the dough.

→ How do I know if my sourdough starter is active?

Your starter should be bubbly and have doubled in size within 4-6 hours after feeding.

→ Can I substitute the lemon zest?

For a different flavor, try orange zest or even a bit of fresh ginger instead.

→ How should I store the bread?

Store it in a paper bag at room temperature for up to three days, or freeze slices for longer storage.