Lemon Blueberry Sourdough Bread
Lemon Blueberry Sourdough Bread is a delightful twist on classic sourdough that brings a burst of fresh, fruity flavor to your breakfast or snack time. You'll notice the tangy notes…
Tip: save now, cook later.Lemon Blueberry Sourdough Bread is a delightful twist on classic sourdough that brings a burst of fresh, fruity flavor to your breakfast or snack time. You’ll notice the tangy notes from the sourdough starter blending perfectly with juicy blueberries and a bright, zesty lemon flavor that makes every bite refreshing and full of character. The crust is wonderfully crisp while the inside stays soft and tender, dotted with sweet, plump blueberries throughout.
I love making this bread when I want something a little special but still homey and comforting. The lemon zest adds such a lovely brightness, and the blueberries give a nice surprise with every bite. A little tip from me is to be gentle when folding in the blueberries so they don’t break and color the whole dough—seeing those whole berries peeking out is what makes this bread extra pretty and tasty.
My favorite way to enjoy this bread is toasted with a smear of butter or cream cheese, which melts into the nooks and brings out even more of the bread’s flavor. It’s also fantastic just plain with your morning coffee or tea. This bread always makes me smile because it’s a lovely reminder that simple ingredients can come together to make something really special and delicious.
Key Ingredients & Substitutions
Bread Flour: Bread flour gives this loaf a strong structure and chewy crumb because of its higher protein. You can substitute with all-purpose flour but expect a slightly softer texture.
Sourdough Starter: This starter adds natural tang and leavens the bread. If you don’t have one, you can use yeast, but the flavor won’t be quite the same.
Lemon Zest: The zest brightens the bread, adding fresh citrus notes. Use organic lemons if possible, so the zest is clean and flavorful. You could swap with orange zest for a different twist.
Blueberries: Fresh berries work best for juicy bursts, but frozen blueberries are a good alternative. Just thaw and drain them thoroughly to avoid extra moisture in your dough.
How Can I Fold Blueberries Into the Dough Without Crushing Them?
Adding blueberries without squishing them can be tricky but key for a pretty loaf.
- After your dough’s autolyse and initial mix, gently flatten it out on a clean surface.
- Scatter the blueberries evenly over the dough.
- Carefully fold the dough edges over the blueberries, and gently press and fold the dough a few times, using a soft touch.
- Try not to knead vigorously after adding berries; you just want to trap them inside without breaking.
- Using wet or lightly oiled hands can help the dough not stick and reduce pressure on the berries.
This careful folding helps keep the berries intact, preserving their shape and preventing the dough from turning purple all over.
Equipment You’ll Need
- Large mixing bowl – perfect for combining ingredients and letting the dough rise comfortably.
- Dutch oven or heavy lidded pot – creates the steam needed for a crisp, golden crust.
- Banneton basket or bowl lined with a floured towel – helps the dough keep its shape during the final proof.
- Dough scraper – makes handling and folding the sticky dough much easier.
- Sharp blade or bread lame – lets you score the dough for controlled expansion and a pretty finish.
- Kitchen scale – baking with weight measurements improves accuracy and results.
Flavor Variations & Add-Ins
- Swap blueberries for raspberries or blackberries for a different berry flavor and a bit more tartness.
- Add 1 tsp of vanilla extract or a pinch of cinnamon to the dough for a warm, aromatic twist.
- Mix in chopped toasted nuts like walnuts or pecans for extra crunch and a nutty note.
- Use orange zest instead of lemon zest if you want a sweeter, gentler citrus flavor.
Lemon Blueberry Sourdough Bread
Ingredients You’ll Need:
- 500g (about 4 cups) bread flour
- 350g (about 1 1/2 cups) water, lukewarm
- 100g (about 1/2 cup) active sourdough starter (fed and bubbly)
- 10g (2 tsp) salt
- Zest of 1 large lemon (preferably organic)
- 150g fresh blueberries (or frozen and thawed, drained thoroughly)
- Optional: 1 tbsp honey or sugar (to balance tartness)
How Much Time Will You Need?
This bread takes about 15 minutes to mix and prepare. Then, plan for 4 to 6 hours for the first rise (bulk fermentation) with occasional folds, plus 1 to 2 hours for proofing. An overnight chill in the refrigerator (8 to 12 hours) helps develop flavor. Baking takes about 40 to 45 minutes. Overall, this is a hands-off recipe that yields wonderful results with a bit of patience.
Step-by-Step Instructions:
1. Mix the Dough:
Start by combining the bread flour, lemon zest, and salt in a big bowl. In another bowl, mix your active sourdough starter with lukewarm water and honey or sugar if you’re using it. Pour this wet mixture into the dry ingredients and stir it all together until you get a rough dough that comes together.
2. Autolyse:
Cover the bowl with a clean towel or plastic wrap and let the dough rest for 30 to 45 minutes. This rest helps the flour absorb the water and kickstarts gluten formation, making for a better dough.
3. Fold in Blueberries Gently:
After the autolyse, gently fold the blueberries into the dough. Be careful not to crush them — use a gentle folding motion to evenly mix them in without turning the dough purple.
4. Bulk Fermentation and Stretch & Folds:
Cover the dough and let it ferment at room temperature for 4 to 6 hours. During this time, perform 3 to 4 sets of stretch and folds every 30-45 minutes. This strengthens the dough and develops its structure. At the end, the dough should look puffed up and feel airy.
5. Shape the Dough:
Turn your dough onto a lightly floured surface. Shape it into a tight round loaf (called a boule), trying to keep the blueberries evenly spread out and intact. Place the shaped dough seam-side up in a floured banneton basket or a bowl lined with a floured kitchen towel.
6. Proof and Refrigerate Overnight:
Cover the dough and let it proof at room temperature for 1 to 2 hours until it looks a little puffed (about 50% bigger). Then, transfer it to the refrigerator and let it cold ferment overnight (8 to 12 hours). This slow rise adds great flavor and makes the dough easier to handle.
7. Preheat Your Oven:
About 30 minutes before baking, preheat your oven to 475°F (245°C) with a Dutch oven or heavy lidded pot inside. This gets your baking vessel super hot for perfect crust.
8. Bake the Bread:
Carefully take the dough out of the fridge and turn it onto a piece of parchment paper. Score the top with a sharp blade to help it expand beautifully while baking. Place the dough and parchment into your hot Dutch oven, cover it, and bake for 20 minutes.
9. Finish Baking:
Remove the lid and bake for another 20 to 25 minutes until the crust turns a deep golden brown and feels crisp.
10. Cool Before Slicing:
Take the bread out from the oven and set it on a wire rack to cool completely. This allows the crumb to set and the blueberry juices to redistribute for perfect slices.
This lemon blueberry sourdough is delicious toasted with butter or cream cheese, perfect for a bright, fruity breakfast or any snack time treat. Enjoy!
Can I Use Frozen Blueberries Instead of Fresh?
Yes! Just make sure to thaw and drain them thoroughly to remove excess moisture. This helps prevent the dough from becoming too wet and ensures the blueberries don’t bleed color too much into the dough.
How Do I Store Leftover Lemon Blueberry Sourdough Bread?
Store leftover bread in a paper bag or loosely wrapped in a kitchen towel at room temperature for up to 3 days to keep the crust crisp. For longer storage, slice and freeze in an airtight container or freezer bag—toast slices directly from frozen for best texture.
Can I Skip the Overnight Refrigeration Step?
You can skip the cold ferment and bake after the room temperature proof, but the flavor and texture might be less developed. The overnight chill really helps deepen the tanginess and improves dough handling for a better crumb.
What If I Don’t Have a Dutch Oven?
No worries! You can bake the bread on a baking stone or sheet. To mimic steam, place a pan with water in the oven or mist the oven walls with water during the first 10 minutes of baking to help create a crusty exterior.