Name: Blueberry Lemon Sourdough Bread
Prep time: 30 min
Cook time: 45 min
Total time: 435 min
Ingredients: 3 ½ cups 440g bread flour; 1 cup 250g active sourdough starter; 1 ¼ cups 300ml warm water; 2 tablespoons honey or sugar; 1 ½ teaspoons salt; 1 cup fresh blueberries (or frozen, but don’t thaw); Zest of 1 large lemon; 1 teaspoon vanilla extract (optional); Extra flour for dusting; A little oil to grease the bowl

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There’s nothing quite like the combination of sweet blueberries and zesty lemon in a soft, homemade sourdough loaf. This bread is bursting with flavor, with juicy blueberries in every bite and a hint of citrusy freshness. It’s the perfect balance of sweet and tangy, making it a great treat for breakfast, a snack, or even dessert.

If you love baking sourdough, this recipe will take your skills to the next level. The natural fermentation process gives the bread a deep, slightly tangy flavor, while the blueberries and lemon add brightness. Plus, the smell of this bread baking in your kitchen? Absolutely amazing!

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Whether you’re looking for a new sourdough recipe to try or just want to impress family and friends, this blueberry lemon sourdough bread is a must-bake. It’s soft, fluffy, and just the right amount of chewy. Let’s get started!

Why You’ll Love It

Delicious Flavor: The combination of sweet blueberries, fresh lemon zest, and tangy sourdough makes every bite amazing.
No Artificial Ingredients: This homemade bread is free from preservatives, artificial flavors, and too much sugar.

Great for Any Time of Day: Eat it toasted with butter in the morning, as a snack in the afternoon, or even as a dessert with a drizzle of honey.
Fun to Make: If you enjoy baking with sourdough, this recipe is a great way to experiment with new flavors.

Ingredients

For the Dough

3 ½ cups (440g) bread flour

1 cup (250g) active sourdough starter
1 ¼ cups (300ml) warm water
2 tablespoons honey or sugar

1 ½ teaspoons salt

Mix-ins

1 cup fresh blueberries (or frozen, but don’t thaw)
Zest of 1 large lemon

1 teaspoon vanilla extract (optional)

For Dusting and Coating

Extra flour for dusting
A little oil to grease the bowl

Now that you have all your ingredients ready, let’s get baking!

Kitchen Tools Needed

Before you start baking, make sure you have these kitchen tools ready:

Mixing bowl – To mix and proof the dough.

Bench scraper – Helps with shaping and handling sticky dough.
Dutch oven or baking stone – Creates a steamy environment for a crispy crust.
Parchment paper – Makes transferring the dough easier.

Kitchen scale (optional) – For precise measurements.
Lame or sharp knife – To score the dough before baking.
Proofing basket or bowl with a towel – Helps the dough hold its shape during the final rise.

Instructions

Step 1: Mix the Dough

In a large mixing bowl, combine the sourdough starter, warm water, and honey (or sugar). Stir until well mixed. Add the bread flour and salt, then mix until a rough dough forms. Cover and let it rest for 30 minutes.

Step 2: Stretch and Fold

After resting, perform four sets of stretch-and-folds, one every 30 minutes. To do this, grab one side of the dough, stretch it upward, and fold it over. Turn the bowl and repeat on all four sides. This strengthens the dough.

Step 3: Add Blueberries and Lemon Zest

During the third set of stretch-and-folds, gently fold in the blueberries and lemon zest. Be careful not to crush the berries too much.

Step 4: Bulk Fermentation

Cover the bowl and let the dough rise at room temperature for 6-8 hours or until it doubles in size.

Step 5: Shape the Dough

Lightly flour your work surface and gently shape the dough into a round or oval loaf. Place it into a floured proofing basket or a bowl lined with a towel. Cover and refrigerate overnight for a slow, cold fermentation.

Step 6: Bake the Bread

Preheat your oven to 450°F (230°C). Place a Dutch oven inside while it heats. Carefully transfer the dough onto parchment paper, score the top with a sharp knife, and place it into the hot Dutch oven. Cover and bake for 20 minutes. Then, remove the lid and bake for another 20-25 minutes until golden brown.

Step 7: Cool and Enjoy

Let the bread cool completely on a wire rack before slicing. This helps set the structure inside. Then, slice and enjoy!

Tips and Tricks for Success

Use an Active Starter: Your sourdough starter should be bubbly and active before mixing the dough. Feed it 4-6 hours ahead of time.
Cold Fermentation for More Flavor: Letting the dough rise in the fridge overnight deepens the flavor and improves texture.

Don’t Overwork the Dough: Be gentle when adding blueberries to prevent them from bursting.
Bake in a Dutch Oven: This traps steam inside, creating a perfect crispy crust.
Let It Cool Before Slicing: Cutting into hot bread can make it gummy inside. Be patient and let it cool!

Now you’re ready to bake the best blueberry lemon sourdough bread ever! Enjoy every sweet, tangy, and slightly chewy bite.

Ingredient Substitutions and Variations

Flour Options: If you don’t have bread flour, you can use all-purpose flour, but the bread may be slightly less chewy. For a heartier loaf, replace ½ cup of the flour with whole wheat flour.
Sweetener Alternatives: Honey can be swapped with maple syrup or regular sugar. If you prefer a less sweet bread, you can reduce or omit the sweetener.

Fruit Substitutions: Instead of blueberries, try raspberries, blackberries, or even dried cranberries for a different twist.
Citrus Variations: Lemon zest adds a bright flavor, but you can swap it for orange or lime zest for a different citrusy touch.
Add-Ins: For extra texture and flavor, mix in chopped nuts like almonds or walnuts, or add a sprinkle of cinnamon for warmth.

Serving Suggestions

Breakfast: Toast a slice and spread it with butter, cream cheese, or Greek yogurt with a drizzle of honey.
Dessert: Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Savory Pairing: Try it with a soft cheese like brie or goat cheese for a sweet and tangy contrast.

French Toast: Use thick slices to make blueberry lemon sourdough French toast with syrup and fresh fruit.
Tea Time Treat: Enjoy it with a cup of tea or coffee for a cozy afternoon snack.

Storage and Reheating Instructions

Room Temperature: Store the bread in a paper bag or wrapped in a clean kitchen towel for up to 2 days. Avoid plastic bags, as they make the crust soft.

Refrigeration: While not necessary, you can store the bread in an airtight container in the fridge for up to 5 days. Warm it before serving to bring back freshness.
Freezing: Slice the bread and freeze it in a zip-top bag for up to 3 months. Toast individual slices straight from the freezer or let the whole loaf thaw at room temperature.
Reheating: To freshen up the bread, warm slices in a toaster or wrap the loaf in foil and heat in the oven at 300°F (150°C) for 10-15 minutes.

FAQ

1. Can I use store-bought sourdough bread and just add blueberries and lemon?
Yes, but the flavor won’t be as developed. If you want a quick option, you can spread lemon zest and blueberries over toasted store-bought sourdough with butter or cream cheese.

2. Why is my bread too dense?
This usually happens if the starter isn’t active enough or the dough hasn’t proofed long enough. Make sure your starter is bubbly before using, and let the dough rise fully before shaping.

3. Can I use frozen blueberries?
Yes! Just use them straight from the freezer and fold them in gently to prevent excess moisture.

4. Do I need a Dutch oven to bake this?
No, but it helps create a crispy crust. If you don’t have one, place a tray of hot water in the oven while baking to create steam.

5. Can I make this gluten-free?
Traditional sourdough relies on gluten, but you can try a gluten-free sourdough starter and substitute a gluten-free flour blend. The texture will be different, but it can still work!

Now that you have all the details, it’s time to bake your own delicious blueberry lemon sourdough bread. Happy baking!

Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub. I’d love to see your creations!

Blueberry Lemon Sourdough Bread

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Prep Time 30

Cook Time 45

Rising Time 6

Total Time 7 15

Course Breakfast, Dessert

Cuisine American

Servings 4 servings

Calories 180 kcal

Equipment

Mixing Bowl

Bench scraper
Dutch oven or baking stone
Parchment paper

Kitchen scale (optional)
Lame or sharp knife
Proofing basket or bowl with a towel