Blueberry Lemon Sourdough Bread Easy

Name: Blueberry Lemon Sourdough Bread Easy
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 1 loaf
Ingredients: 1 cup sourdough starter, fed; 2 cups all-purpose flour; 1 cup warm water; 1/2 cup fresh blueberries; Zest of 1 lemon; 2 tablespoons lemon juice; 2 tablespoons sugar; 1 teaspoon salt

Highlighted under: Speedy Meal Ideas

I love creating delicious baked goods that combine my favorite flavors, and blueberry lemon sourdough bread is at the top of the list! This easy recipe combines the tangy notes of sourdough with the sweetness of blueberries and the zesty brightness of lemon. The result is a wonderfully moist and aromatic bread that’s perfect for breakfast or a sweet afternoon treat. I can’t wait to share this with you, as it’s perfect for any occasion!

Created by

Freya Cooper

Last updated on 2026-01-24T09:16:14.354Z

Every time I bake this blueberry lemon sourdough bread, I’m transported to my favorite bakery in town. The lemon zest infuses the dough with a refreshing aroma, and the berries burst with flavor, making each slice a delightful treat. I’ve learned that adding the blueberries at the end helps them hold their shape, contributing to the gorgeous swirls of color throughout the loaf.

The first time I made this bread, I used frozen blueberries, which turned out great! But fresh ones are just as lovely. Also, don't skip the chilling time for the dough; it really enhances the flavor and texture. Trust me on that!

Why You Will Love This Recipe
A perfect balance of sweet blueberries and zesty lemon
Dense yet fluffy texture that’s heavenly with butter
Simple ingredients come together for impressive flavor

The Role of Ingredients

Each ingredient in this blueberry lemon sourdough bread plays a crucial role in developing its flavor and texture. The sourdough starter not only introduces beneficial bacteria for fermentation but also contributes a delightful tang that balances the sweetness of the blueberries. Using fresh blueberries adds moisture and bursts of flavor, while lemon zest and juice brighten the bread, enhancing its overall appeal.

All-purpose flour provides the necessary structure for the bread, ensuring a dense yet fluffy crumb. The sugar not only feeds the yeast, aiding in fermentation, but also complements the fruitiness of the blueberries and the citrus notes of lemon. If you’re looking to reduce sugar, consider substituting with honey, but keep in mind that this may alter the hydration of the dough slightly.

Kneading and Texture Tips

Kneading plays a vital role in developing gluten, which gives the bread its characteristic chewy texture. Aim for a dough that feels smooth and elastic after about 10 minutes of kneading. If your dough is too sticky, dust it with a little extra flour; however, be careful not to add too much, as this can lead to a denser loaf. The perfect dough will pass the 'windowpane test', where you stretch a small piece and can see light through it without tearing.

When incorporating blueberries and lemon zest, do this gently to avoid crushing the berries. If you find your blueberries are particularly large, consider halving them to ensure they distribute evenly throughout the dough. This not only enhances the visual appeal of the loaf but also ensures an even flavor distribution. Remember, the goal is to retain those lovely, whole blueberries in every slice!

Ingredients

For the Bread

1 cup sourdough starter, fed
2 cups all-purpose flour
1 cup warm water
1/2 cup fresh blueberries
Zest of 1 lemon
2 tablespoons lemon juice
2 tablespoons sugar
1 teaspoon salt

Mix all ingredients thoroughly and allow them to hydrate before kneading.

Instructions

Steps

Mix the Dough

In a large bowl, combine the sourdough starter, warm water, lemon juice, and sugar. Gradually add flour and salt, and mix until a shaggy dough forms.

Knead and Add Blueberries

Knead the dough on a floured surface for about 10 minutes. Gently fold in the blueberries and lemon zest, being careful not to crush the berries.

First Rise

Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for about 2 hours or until doubled in size.

Shape and Second Rise

Shape the dough into a round loaf and place it on a parchment-lined baking sheet. Let it rest for another 30 minutes.

Bake

Preheat your oven to 425°F (220°C). Bake the bread for approximately 40-45 minutes or until golden brown and hollow-sounding when tapped on the bottom.

Once baked, let the bread cool on a rack before slicing.

Pro Tips

For a crustier loaf, place a pan of water in the oven while baking to create steam.

Troubleshooting Common Issues

If your sourdough bread doesn’t rise as expected, this might be due to an inactive starter. Make sure your sourdough starter is bubbly and double in size before using it in this recipe. To test its readiness, drop a spoonful in a glass of water; if it floats, it’s good to go!

In the rare event your bread turns out too dense, it may be due to under-kneading or insufficient rising time. Each kitchen provides different warmths; thus, monitoring the dough is key. If you encounter a dense loaf, you might be able to salvage it by slicing and toasting the bread, bringing out the flavors beautifully.

Storage and Serving Suggestions

Once baked, let the blueberry lemon sourdough bread cool completely before storing. Wrap it in a clean kitchen towel or place it in a paper bag to maintain its crusty exterior while keeping the interior tender. It can be stored at room temperature for up to three days or in the freezer for up to three months. To freeze, slice the bread and lay the slices between sheets of parchment paper to prevent sticking.

For a delightful serving option, try spreading a layer of cream cheese mixed with a bit of lemon zest on warm slices. This pairs beautifully with the tangy notes of the sourdough and the sweetness of the blueberries, making it an unforgettable treat. You could also serve it alongside a cup of herbal tea or as part of a brunch spread, complementing it with fresh fruit or a light salad.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, frozen blueberries work well, though they may release more juice during baking.

→ How do I know when the bread is done?

The bread should be golden brown and sound hollow when tapped on the bottom.

→ Can I refrigerate this bread?

Yes, it can be stored in the fridge for up to a week, but it's best enjoyed fresh.

→ What if my sourdough starter isn't bubbling?

Make sure your starter is active and fed; it should be bubbly and have doubled in size.