The aroma of fresh-baked bread wafting through my kitchen always sparks joy, but when it’s infused with vibrant lemon and juicy blueberries, that’s a whole new level of bliss! My Lemon Blueberry Sourdough Bread showcases the bright flavors of spring, delivering a light, fluffy loaf with a crispy crust that’s perfect at breakfast or as an invigorating afternoon snack. With a simple preparation that fits seamlessly into your busy day, this recipe not only tantalizes your taste buds but also transports you to a sunny summer afternoon with every slice. Plus, it’s a wonderful choice for impressing friends and family alike! Are you ready to bring a touch of sunshine into your kitchen?

Why is this bread so special?

Vibrant flavors: The tangy lemon and sweet blueberries create a refreshing taste that perfectly captures the essence of spring.

Simple process: With straightforward steps, you can easily make this bread at home, whether you’re an experienced chef or a baking novice.

Fluffy texture: The combination of crispy crust and soft crumb makes each slice a delightful experience, ideal for breakfast or a tasty snack.

Versatile enjoyment: It pairs wonderfully with butter, cream cheese, or even a dollop of lemon curd, making every bite a unique delight.

Impressive outcome: This Lemon Blueberry Sourdough Bread is sure to wow your guests and family, earning you accolades as a home baker, just like the flavors in my Lemon Chicken Orzo dish.

Lemon Blueberry Sourdough Bread Ingredients

For the Dough
• 330 grams water – Room temperature water is crucial for activating your yeast and ensuring the dough hydrates properly.
• 20 grams lemon juice – Fresh lemon juice adds a vibrant tang that enhances the overall flavor of the Lemon Blueberry Sourdough Bread.
• 50 grams sourdough starter – Ensure your starter is active and bubbly for best rising results – it’s the magic behind the sourdough texture!
• 500 grams bread flour – This high-gluten flour gives structure and chewiness, making your bread irresistibly delicious.
• 10 grams salt – Essential for flavor and controlling yeast activity; don’t skip this ingredient for the best bread structure.
• 50 grams sugar – Adds a touch of sweetness to balance the tartness of the lemon and blueberries; can be replaced with honey or maple syrup if desired.
• 1 tablespoon lemon zest – Using zest from organic lemons intensifies the lemon flavor without the pesticides.
• 200 grams blueberries – Fresh blueberries bring natural moisture and sweetness; if using frozen, thaw and drain them for best results.

Optional Add-ins
• Lemon curd – A delightful addition for an extra zesty burst; just remember to adjust your baking time by an additional 5-10 minutes for moisture.
• Poppy seeds – Sprinkle some into the dough for added crunch and flavor that beautifully complements the lemon and blueberries.

Step‑by‑Step Instructions for Lemon Blueberry Sourdough Bread

Step 1: Prep Dough
In a large bowl, combine 330 grams of room temperature water with 20 grams of fresh lemon juice. Gently stir in 50 grams of your bubbly sourdough starter until fully combined, creating a lovely, frothy mixture. This initial step is crucial as it activates the starter and begins the process of making your Lemon Blueberry Sourdough Bread.

Step 2: Combine Dry Ingredients
In a separate bowl, rub 1 tablespoon of lemon zest into 50 grams of sugar until fragrant. Then, add 500 grams of bread flour and 10 grams of salt to the bowl, whisking until blended. The sugar and zest will infuse the flour with a refreshing citrus aroma that will elevate the flavor profile of your sourdough bread.

Step 3: Mix and Autolyse
Incorporate the dry mixture into the wet mixture, stirring gently until no dry flour remains. This will create a shaggy dough. Cover the bowl with a damp cloth and let the dough rest for 30 minutes. This autolyse phase allows the flour to hydrate fully and begins gluten development, essential for that chewy texture in your Lemon Blueberry Sourdough Bread.

Step 4: Stretch and Fold
After the 30-minute rest, perform a series of stretch and folds right in the bowl. Grab one edge of the dough, stretch it up, and fold it over itself. Turn the bowl 90 degrees and repeat the process until the dough feels stronger, about 4 times. Let it rest for another 30 minutes before gently incorporating 200 grams of blueberries into the dough.

Step 5: Bulk Fermentation
Cover the bowl with plastic wrap or a damp kitchen towel and let the dough rise at room temperature, ideally around 75°F, for 10-14 hours. The dough should expand to about 75% rise, with bubbles forming on the surface. This slow fermentation enhances the flavors in your Lemon Blueberry Sourdough Bread.

Step 6: Shape Dough
Once the dough has risen, turn it onto a floured surface. Gently shape it into a tight ball, being careful to retain air bubbles for that airy crumb. Transfer the shaped dough into a floured banneton, seam side up, allowing it to prepare for the next proofing stage. This careful shaping is key to achieving a beautiful rise and structure in the final loaf.

Step 7: Cold Proof
Place the banneton with the shaped dough in the refrigerator and allow it to cold proof for 8 hours or up to 2 days. This extended time enhances the flavor and texture of your Lemon Blueberry Sourdough Bread, giving it an artisan quality that will impress any guest.

Step 8: Preheat Oven
About 30 minutes before baking, begin preheating your Dutch oven to 450°F. This step ensures that the pot is hot enough to create steam, resulting in a crispy crust and perfect rise. Preheating is essential for achieving the ideal baking environment for your delicious sourdough.

Step 9: Bake
Carefully transfer the dough onto a sheet of parchment paper. Score the top with a sharp knife to encourage even rising. Place the loaf into the hot Dutch oven and cover it with the lid. Bake for 25 minutes, then remove the lid and bake for an additional 10-15 minutes until the crust is golden brown and sounds hollow when tapped.

Step 10: Cool and Serve
Once baked, carefully transfer the loaf to a wire rack and allow it to cool for at least 2 hours before slicing. This cooling period is vital for achieving the best texture in your Lemon Blueberry Sourdough Bread. Enjoy the delightful aroma and prepare to savor each bite!

What to Serve with Lemon Blueberry Sourdough Bread

Experience a delightful burst of flavors with this delicious bread; let’s create the perfect meal around it!

Creamy Yogurt: A dollop of rich yogurt brings creaminess to contrast the bread’s texture, enhancing each bite with a refreshing coolness.
Lemon Curd Spread: Slathering on lemon curd amplifies the citrusy notes, creating an irresistible sweetness that’s perfect for breakfast or snacks.
Maple Syrup Drizzle: A light drizzle of maple syrup adds subtle sweetness and pairs beautifully with the tart lemon and juicy blueberries.
Fresh Fruit Salad: Bursting with seasonal flavors, a fruit salad featuring strawberries, kiwis, and oranges can complement the lemony bread and elevate your brunch spread.
Herbal Tea: A warm cup of herbal tea, such as chamomile or lemon verbena, creates a soothing pairing that balances the bread’s bright flavors and completes your experience.
Honey Butter: Combine soft butter with honey for a simple yet decadent spread that perfectly enhances the texture of each slice.

Lemon Blueberry Sourdough Bread Variations

Feel free to get creative with this Lemon Blueberry Sourdough Bread recipe and explore new flavor combinations or dietary adaptations that suit your taste!

Berry Medley: Swap the blueberries for a mix of raspberries and strawberries for a delightful twist. The tang from the raspberries beautifully offsets the sweet strawberries!
Nutty Augmentation: Fold in some chopped walnuts or almonds for added crunch and flavor depth. This not only changes the texture but also delivers a beautiful nutty undertone.
Citrus Burst: Enhance the lemon flavor by adding an extra tablespoon of lemon zest or incorporating a few drops of lemon extract. The aroma and taste will be irresistibly vibrant!
Spiced Up: Sprinkle in a teaspoon of cinnamon or cardamom for a warm, aromatic flavor that beautifully complements the fruity notes. It introduces a comforting warmth, perfect for cozy afternoons.
Heat It Up: For those who enjoy a spicy kick, add a teaspoon of finely chopped jalapeños or a pinch of red pepper flakes. This unexpected heat will create a delightful contrast to the sweet blueberries.
Dairy-Free Delight: Replace the sugar with maple syrup or agave nectar for a naturally sweetened option. This not only caters to dietary preferences but also adds a unique flavor profile.
Lemon Curd Filling: Spread lemon curd in between dough layers before shaping for a richer, tangier taste. Just remember to adjust the baking time slightly for additional moisture, creating a dreamy, gooey center.

Exploring these variations will not only keep your baking exciting, but they’ll also allow you to find your perfect version of this delightful Lemon Blueberry Sourdough Bread. And, if you’re in the mood to indulge further, consider enjoying a slice alongside my No-Bake Blueberry Cheesecake or serve it with the deliciousness of Garlic Bread Grilled Cheese for more flavorful pairings!

Expert Tips for Lemon Blueberry Sourdough Bread

• Measure Accurately: Use a digital kitchen scale to weigh your ingredients, ensuring precise ratios for optimal sourdough results.

• Active Starter: Make sure your sourdough starter is bubbly and active before mixing; this is crucial for proper rising and flavor.

• Monitor Fermentation: Keep an eye on the dough during bulk fermentation to avoid overproofing; it should be airy but retain its shape.

• Cool Time: Resist the temptation to slice your bread immediately after baking. Allow it to cool completely for at least 2 hours for the best texture.

• Add-Ins Caution: If you choose to add lemon curd, adjust your baking time by an extra 5-10 minutes to accommodate the additional moisture in the Lemon Blueberry Sourdough Bread.

Make Ahead Options

These Lemon Blueberry Sourdough Bread preparations are fantastic for busy home cooks looking to save time! You can mix the dough and let it go through the bulk fermentation process, then refrigerate it for up to 2 days; this cold proofing not only enhances flavors but also allows you to bake fresh bread whenever you’re ready. If you wish, you can also prepare your blueberries in advance and store them in the refrigerator to keep them fresh until you’re ready to fold them into the dough. When you’re ready to bake, just follow the remaining steps: shape, preheat your Dutch oven, and bake to perfection, enjoying the delightful aroma and fresh taste. With these make-ahead tips, you’ll always have a delicious homemade treat on hand!

How to Store and Freeze Lemon Blueberry Sourdough Bread

Room Temperature: Store your Lemon Blueberry Sourdough Bread in a bread box or a ziplock bag at room temperature for up to 2 days to keep it fresh and maintain its delightful texture.

Freezer: For longer storage, slice the bread and freeze it in an airtight container or wrapping. It stays fresh for up to 3 months.

Reheating: When ready to enjoy, reheat slices in the oven at 350°F for about 10 minutes or use a toaster for a crisp texture that revives the crust and warmth.

Thawing: If frozen, allow the bread to thaw overnight in the fridge or at room temperature for a few hours before reheating for the best flavor and texture.

Lemon Blueberry Sourdough Bread Recipe FAQs

How do I choose the right lemons for this recipe?
Absolutely! For the best flavor, select lemons that are vibrant yellow, firm, and slightly weighty for their size. Look for lemons without dark spots or blemishes, as these can indicate overripeness or spoilage. Freshness is key, and organic lemons are a great choice since they are free from pesticides.

What is the best way to store Lemon Blueberry Sourdough Bread?
You can store your Lemon Blueberry Sourdough Bread in a bread box or a ziplock bag at room temperature for up to 2 days. To keep it fresh longer, slice it and freeze the pieces in an airtight container or wrap — it remains delicious for up to 3 months. Just remember to cool completely before storing to prevent moisture buildup!

How do I freeze Lemon Blueberry Sourdough Bread?
To freeze your Lemon Blueberry Sourdough Bread, first slice it into individual pieces. Then, layer the slices between parchment paper to prevent sticking and place them in a ziplock bag or airtight container. Squeeze out any excess air before sealing. When ready to enjoy, thaw overnight in the refrigerator or at room temperature, and refresh in the oven at 350°F for about 10 minutes for that fresh-out-of-the-oven taste.

What should I do if my dough isn’t rising properly?
Very! If your dough isn’t rising, check the activity of your sourdough starter; it should be bubbly and active. If the dough seems sluggish, consider giving it more time in a warm place (ideally around 75°F). Alternatively, if the dough is overproofed, you may note that it’s lost its shape and volume. In this case, gently degas the dough, reshape it, and give it a shorter second rise.

Is this recipe suitable for people with gluten allergies?
No, this Lemon Blueberry Sourdough Bread contains bread flour, which is high in gluten and not suitable for those with gluten sensitivities or celiac disease. If you’re looking for gluten-free options, consider trying alternative flours such as almond flour or a gluten-free flour blend designed for baking, but note that this will alter the texture and flavor significantly. Always double-check ingredient labels for any allergens, including during variations like using lemon curd.