Lemon Blueberry Sourdough Bread Bakery Style

Name: Lemon Blueberry Sourdough Bread Bakery Style
Prep time: 1 h
Cook time: 40 min
Total time: 1 h 40 min
Yield: 1 loaf
Ingredients: 500g bread flour; 300ml water, lukewarm; 100g active sourdough starter; 10g salt; Zest of 1 lemon; Juice of 1 lemon; 150g fresh blueberries

Highlighted under: Simple Sweet Baking

I absolutely love baking, and there’s something incredibly satisfying about making my own sourdough bread. When I decided to combine the tangy zest of lemon with juicy blueberries, I knew I had something special. This Lemon Blueberry Sourdough Bread not only has a stunning appearance, but its bright flavors and delightful aroma make it perfect for breakfast or an afternoon snack. The crust is golden and crispy while the interior is soft and chewy, making every bite an absolute joy.

Created by

Autumn Pierce

Last updated on 2026-01-22T09:01:24.198Z

When I first made Lemon Blueberry Sourdough Bread, I combined my love of sourdough with fresh seasonal fruits. The bright zest from the lemons perfectly complements the sweetness of the blueberries, creating a delightful balance. I recommend using fresh berries as they release their natural juices during baking, making the bread even more flavorful.

Additionally, the slow fermentation process of the sourdough enhances the bread's texture. I let my dough develop overnight for an improved flavor profile and better structure. This method has never failed to produce a beautifully airy crumb that we can't resist!

Why You'll Love This Bread
Zesty punch of lemon paired with sweet blueberries
A beautiful artisanal crust that you can achieve at home
Perfect for toasting with a pat of butter or enjoyed fresh

Mastering the Dough Texture

The foundation of a great sourdough bread lies in the dough's texture. When mixing your flour and water with the sourdough starter, aim for a shaggy consistency rather than a perfectly smooth dough. This shaggy state allows for more air pockets to develop during fermentation, contributing to a light and airy interior. Don't be afraid to touch the dough, as it should feel somewhat sticky yet elastic after kneading for 10 minutes.

A tip I found helpful is to keep your workspace floured but not too excessive, as this will prevent the dough from sticking excessively yet still allow some stick to aid gluten development. Proper kneading is crucial; you should see the dough start to become glossy and smooth. If it's still too tacky, a little more flour can be added, but take care not to overdo it, as this can dry out your bread.

Incorporating Flavors

The addition of lemon and blueberries not only adds flavor but also brings moisture and acidity to the bread. The lemon zest should be finely grated to release essential oils, which intensify the citrus flavor throughout the loaf. When incorporating blueberries, be gentle, as they can burst and create a messy dough. I find it helps to lightly coat the blueberries in a bit of flour before adding them, as this can prevent them from sinking to the bottom during baking.

If you're unable to find fresh blueberries, frozen can be a suitable alternative; however, keep in mind that they might bleed a bit more color into the dough. Simply add them straight from the freezer during the kneading step, adjusting your baking time slightly if necessary, as frozen berries can introduce extra moisture.

Ingredients

For the Dough

500g bread flour
300ml water, lukewarm
100g active sourdough starter
10g salt

For the Flavoring

Zest of 1 lemon
Juice of 1 lemon
150g fresh blueberries

Make sure to use fresh blueberries for the best flavor!

Instructions

Mix the Dough

In a large bowl, mix the bread flour and salt. In another bowl, combine lukewarm water, active sourdough starter, lemon zest, and lemon juice. Gradually add this mixture to the flour, stirring until a shaggy dough forms.

Autolyse

Cover the bowl with a damp cloth and let it rest for 30 minutes. This helps with gluten development.

Knead and Incorporate Berries

After the rest, knead the dough for about 10 minutes until smooth and elastic. Gently fold in the fresh blueberries.

Bulk Fermentation

Cover the bowl and let the dough rise for 4-6 hours at room temperature, stretching and folding the dough every hour to strengthen it.

Shape and Second Rise

Once fermented, turn the dough onto a floured surface, shape it into a round loaf, and place it in a floured banneton. Let it rest for another 2 hours.

Preheat the Oven

Preheat your oven to 450°F (230°C). Place a Dutch oven inside to heat up.

Bake the Bread

Carefully transfer the dough to the hot Dutch oven. Bake covered for 30 minutes, then remove the lid and bake for an additional 10 minutes until golden brown.

Cool Down

Let the bread cool on a wire rack before slicing. Enjoy your delicious Lemon Blueberry Sourdough Bread!

Enjoy warm or toasted with butter!

Pro Tips

For an extra touch, consider drizzling the cooled bread with a lemon glaze made from powdered sugar and lemon juice.

Storage Tips

Once your Lemon Blueberry Sourdough Bread has cooled completely, it's crucial to store it properly to maintain its texture. I recommend wrapping it in a clean kitchen towel rather than plastic, as this allows the bread to breathe and helps prevent it from becoming soggy. For longer storage, you can slice the bread and place it in a freezer bag, where it will keep for up to three months. Simply thaw at room temperature or toast directly from the freezer for a quick treat.

If you notice that your bread starts to dry out after a few days, try reviving it by lightly misting the crust with water and placing it in a warm oven (about 350°F/175°C) for 5-10 minutes. This can restore some of the moisture and crispiness of the crust.

Serving Suggestions

This Lemon Blueberry Sourdough Bread shines on its own with the subtle tartness of lemon and sweetness of blueberries. For a delightful breakfast, serve it toasted with a spread of cream cheese or a pat of butter to enhance the lemon flavor. You can also sprinkle some powdered sugar on top for a touch of sweetness that's perfect for brunch gatherings.

Another delicious way to enjoy this bread is by creating French toast. Dip slices in a mixture of eggs, milk, vanilla, and cinnamon, then cook them until golden brown. The resulting dish is a sweet and tangy delight that will impress your family or guests. Pair with fresh fruit or a drizzle of maple syrup for an added treat.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can! Just make sure to thaw and drain them to avoid excess moisture in the dough.

→ How do I know when my bread is done baking?

The bread should be golden brown and sound hollow when tapped on the bottom. An internal temperature of 200°F (93°C) indicates it's fully baked.

→ Can I substitute all-purpose flour?

While bread flour is recommended for a chewy texture, you can use all-purpose flour if that's what you have. The texture may be slightly different.

→ How long does this bread stay fresh?

Store the bread at room temperature wrapped in a cloth for up to 3 days. For longer storage, slice and freeze it.