Blueberry Lemon Sourdough Bread Recipe

If you adore the tang of sourdough and the vibrant burst of fresh fruit, you’re going to fall head over heels for this Blueberry Lemon Sourdough Bread Recipe. Imagine biting into soft, chewy bread dotted with juicy blueberries and zesty lemon—trust me, it’s a little slice of heaven baked right in your kitchen. I’m excited to walk you through every step so you can enjoy this beautiful, flavorful loaf that my family can’t get enough of!

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Ingredients You’ll Need

Each ingredient in this Blueberry Lemon Sourdough Bread Recipe plays a special role. From the tangy starter that brings the signature sourdough flavor to fresh blueberries bursting with sweetness, these ingredients not only work well together—they shine when combined just right.

• Active sourdough starter: Make sure it’s bubbly and active for a great rise and that lovely sour flavor.
• Filtered water: Chlorine-free water helps your starter thrive and keeps the dough happy.
• Bread flour: High protein content builds the chewy, elastic texture you want in sourdough.
• Salt: Enhances flavor and controls fermentation for a balanced loaf.
• Fresh blueberries: Use ripe but firm berries to prevent the dough from turning too wet.
• Lemon zest: Adds a bright, citrusy aroma that lifts the bread’s flavor beautifully.
• Butter (for whipped blueberry honey butter): Room temperature for easy whipping.
• Honey: Balances the tang of sourdough and provides natural sweetness.
• A pinch of salt (for butter): Just enough to enhance the flavors in the whipped butter.

Variations

I love how adaptable this Blueberry Lemon Sourdough Bread Recipe is. Whether you’re looking to swap ingredients for dietary preferences or just want to try something a bit different, there’s room to personalize your loaf without losing that wonderful balance of flavors.

• Use frozen blueberries: I sometimes use frozen berries—just be sure to thaw and drain them well to avoid sogginess.
• Substitute honey: Maple syrup works great if you’re avoiding honey, keeping that sweet kick in the butter.
• Gluten-free option: While this recipe is designed for bread flour, experimenting with gluten-free sourdough starters and blends is possible with patience.
• Add spices: A pinch of cinnamon or nutmeg can add a cozy element, perfect for colder months.

How to Make Blueberry Lemon Sourdough Bread Recipe

Step 1: Feed Your Sourdough Starter & Mix the Dough

Start with a bubbly, active sourdough starter. If yours takes 4 to 12 hours to peak, adjust overnight or morning feedings to fit your schedule—that flexible timing really saved me when life got busy. Add 50g starter to 350g filtered water in a large bowl and whisk it until it’s like a milky mix. Then add 500g of bread flour and 11g salt. Mix well with your hands or a Danish dough whisk until no dry flour remains—that shaggy dough is just what you want. Let it rest for 30 minutes to hydrate.

Step 2: Stretch and Fold to Build Strength

With damp hands, stretch a section of dough up and fold it over the rest; do this all around the bowl by turning it a quarter each time. This process tames the dough and creates that beautiful structure. I find that doing four rounds of stretch and folds, each 30-60 minutes apart, helps develop great gluten without needing kneading—it’s like magic! After each round, let the dough rest, and you’ll notice it becoming smoother and more resilient.

Step 3: Bulk Fermentation – Watch Your Dough Rise

This part is where you really learn to read your dough instead of relying solely on time. Ideally, your dough will bulk ferment for 6-9 hours at around 68-70°F, but check for these signs to know it’s ready: dough has grown at least 50%, looks airy with bubbles, jiggles gently when you shake the bowl, and passes the windowpane test without tearing. Slower fermentations in cooler homes are totally okay—patience here pays off literally in flavor and texture.

Step 4: Pre-shape & Rest

Carefully release the dough onto your counter using slightly wet fingers to avoid popping too many bubbles. Let gravity guide the dough off the bowl, then perform another single round of stretch and folds around the dough’s perimeter. Flip it seam side down, cover with a bowl, and give it a 30-minute rest. Meanwhile, prepare your proofing basket—a well-floured banneton or a bowl lined with a tea towel works perfectly here.

Step 5: Final Shape with Blueberries and Lemon Zest

Flip the dough seam side up and gently stretch into a large rectangle—this is called lamination. Be gentle so you don’t tear the dough or burst those lovely blueberries. Spread half the blueberries and half the lemon zest evenly on it. Fold the left side towards the middle, sprinkle more blueberries and zest, then fold the right side over, like folding a letter. Roll the dough tightly toward you. Now, cup your hands and gently tighten the dough ball by quarter turns, stopping before it tears. Some blueberry juice may peek through, which only adds charm. Place this smooth-side-down in your floured proofing basket and cover it ready for its final rest.

Step 6: Cold Proof in the Fridge

Pop your basket into the fridge anywhere from 8 to 72 hours! This slow chill deepens the sourdough’s flavor and gives you freedom in your schedule, which—I’m telling you—is a game changer. Just don’t leave it too long or the dough might over-ferment and lose its rise.

Step 7: Score & Bake for That Perfect Crust

Thirty minutes before baking, place the cold dough in the freezer to help with scoring—a little trick I learned that makes designs pop. Preheat your Dutch oven to 450°F for at least half an hour. On a piece of parchment, gently invert your dough with floured side up. Using a sharp blade or lame, score a crescent moon or your favorite pattern to help the bread expand while baking. Use the parchment paper’s corners to lift the dough into the Dutch oven; bake covered for 27 minutes, then lid off for 10-15 more to get that golden-brown crust. The smell as it bakes? Absolutely irresistible.

Step 8: Cool and Whip Your Blueberry Honey Butter

Once out of the oven, carefully remove your loaf with the parchment and cool it on a wire rack for at least one hour. I know the wait is tough! Cutting too soon makes the crumb gummy, so trust me—it’s worth it to hear your bread “sing” as it cools.

While the bread cools, whip 8 tablespoons of room temperature butter, ½ cup mashed fresh blueberries, 2 tablespoons honey, and a pinch of salt in a mixer until fluffy and spreadable. This butter is like crowning glory for the loaf—sweet, creamy, and fruit-forward.

How to Serve Blueberry Lemon Sourdough Bread Recipe

Garnishes

I love sprinkling a little extra lemon zest or even a light dusting of powdered sugar on top of thick slices of this bread, especially when serving at brunch. It adds a pretty touch and a burst of aroma. For a savory option, a light smear of cream cheese with fresh herbs complements the fruity tang brilliantly.

Side Dishes

This bread pairs wonderfully with a simple side salad for lunch or alongside your favorite cheese board. When my family enjoys it for breakfast, I often serve it with scrambled eggs and fresh fruit—it’s the perfect balance of nutrient-packed and indulgent.

Creative Ways to Present

I once arranged slices on a wooden board with little bowls of whipped blueberry honey butter, honey drizzle, and soft goat cheese for a brunch gathering. It made the loaf feel extra special and gave everyone options to customize each bite—big hit!

Make Ahead and Storage

Storing Leftovers

After cooling completely, I wrap the loaf tightly in a clean kitchen towel, then place it in a bread box or paper bag. This keeps the crust crisp yet the crumb soft for a couple of days. Avoid plastic wrap right away, as it can soften the crust too much.

Freezing

I slice leftover bread and freeze it in an airtight freezer bag. Toasting slices straight from the freezer maintains that fresh-baked flavor and texture. It’s such a convenient way to enjoy homemade bread anytime without the pressure of finishing it quickly.

Reheating

To revive a slice, I pop it in a toaster or under a broiler for a minute or two. If you want to refresh a whole loaf, cover it loosely with foil and heat it in a 350°F oven for 10-15 minutes. It brings back a hint of that crispy crust and soft interior I love.

FAQs

Final Thoughts

This Blueberry Lemon Sourdough Bread Recipe holds a special place in my kitchen because it blends my love for traditional sourdough with fresh, seasonal flavors that brighten every bite. It’s perfect when you want to impress yourself or your loved ones with something a bit different yet so satisfying. Give it a try; I promise you’ll enjoy the process as much as the delicious results!

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