Blueberry Lemon Sourdough Bread From Scratch

Name: Blueberry Lemon Sourdough Bread From Scratch
Prep time: 30 min
Cook time: 40 min
Total time: 18 h
Yield: 1 loaf
Ingredients: 500g bread flour; 350g water (room temperature); 100g sourdough starter (active); 10g salt; Zest of 1 lemon; 200g fresh blueberries; 2 tbsp honey (optional for sweetness)

Highlighted under: Baker’s Delight

I absolutely love making blueberry lemon sourdough bread from scratch on weekends. The combination of juicy blueberries and zesty lemon creates a delightful balance that makes every slice a treat. The process of creating a sourdough starter is not only rewarding but adds depth to the flavor of the bread. I enjoy the slow fermentation method, which enhances the sourdough's characteristics while allowing the tangy lemon and sweet blueberries to shine through perfectly. Each loaf feels like a labor of love, and I can’t help but share it with friends and family.

Created by

Celeste Morgan

Last updated on 2026-01-24T12:01:32.913Z

When I first tried my hand at baking sourdough, I was amazed by how simple ingredients like flour, water, and salt could transform into something truly special. The addition of blueberries and lemon zest not only elevates the taste but also creates a fragrant aroma that fills the kitchen. I discovered that resting the dough overnight in the fridge helps to develop a complex flavor without much extra effort.

One tip that has served me well is to ensure that my blueberries are fresh and dry before incorporating them into the dough; this prevents excess moisture and maintains the bread's structural integrity. Each time I bake this bread, it feels like a delicious experiment that brings joy and satisfaction to everyone who tastes it.

Why You'll Love This Recipe
Bright citrus flavor paired with sweet blueberries
Artisan-style crust with a soft, chewy interior
Homemade sourdough with a satisfying tang

Understanding Sourdough Starter

A well-cultivated sourdough starter is essential for developing the unique flavors of this blueberry lemon bread. The wild yeast and bacteria in the starter not only help the dough rise but also impart a pleasant tang. Ensure your starter is active and bubbly before using to achieve optimal fermentation. If it's been stored in the fridge, feed it at least 6-8 hours before making your dough to awaken the yeast and improve its leavening power.

The hydration level of your starter can also impact the final bread texture. If your starter is overly wet, consider adjusting the flour and water ratios in your dough to maintain the desired consistency. Keeping your starter at room temperature while feeding it can create an even stronger leavening effect, allowing the flavors of the blueberries and lemon zest to fully meld during the fermentation process.

Shaping Techniques for a Perfect Loaf

Shaping is a crucial step in sourdough bread-making that impacts the final texture. When forming your dough into a round loaf, use a technique called 'pre-shaping.' This involves gently folding the dough over itself on a lightly floured surface to create surface tension. By doing this, you encourage the loaf to rise upwards rather than spreading outwards, resulting in a beautiful round shape with a lofty crumb.

After the final proofing, ensure your dough is adequately rested; it should feel slightly puffy but not overly risen. If the dough feels too slack, it may need more time to tighten up during shaping or proofing. A well-shaped loaf will have a taut surface, which contributes to a crisp crust and an airy interior when baked in a hot oven.

Ingredients

Gather all your ingredients before you start for a smooth baking process!

For the Dough

500g bread flour
350g water (room temperature)
100g sourdough starter (active)
10g salt

For the Flavor

Zest of 1 lemon
200g fresh blueberries
2 tbsp honey (optional for sweetness)

Be sure to handle the blueberries gently to keep them intact for the best presentation!

Instructions

Follow these steps carefully for best results!

Build the Dough

In a large mixing bowl, combine bread flour and water, and mix until no dry flour remains. Let it rest for 30 minutes (this is called autolyse). After resting, add the sourdough starter and salt, mixing until fully incorporated.

Bulk Fermentation

Cover the bowl and let the dough rise at room temperature for about 6-8 hours. During this time, perform a series of stretch and folds every 30 minutes for the first 2 hours to develop gluten.

Incorporate Blueberries and Lemon Zest

After the bulk fermentation, Gently fold in the lemon zest and blueberries, taking care not to crush them. Let the dough rest for another 30 minutes.

Shape and Final Proof

Shape the dough into a round loaf and place it in a floured banneton or bowl. Cover and let it proof for about 2 hours at room temperature or refrigerate overnight for better flavor development.

Preheat and Bake

Preheat your oven to 450°F (232°C) along with a Dutch oven or baking stone. Once ready, carefully transfer the dough to the Dutch oven. Bake covered for 30 minutes, then remove the lid and bake for another 10-15 minutes until golden brown.

Cool Down

Allow the bread to cool on a wire rack for at least an hour before slicing to ensure the best texture.

Enjoy your delicious homemade blueberry lemon sourdough bread!

Pro Tips

For an extra burst of flavor, consider adding a bit of lemon juice or utilizing a blend of whole wheat flour for depth.

Tips for Ingredient Substitutions

If you don’t have fresh blueberries, consider using frozen ones; just be sure to add them directly to the dough without thawing to avoid excess moisture. For a different flavor twist, you might substitute raspberries or chopped strawberries, but keep in mind that these fruits can add varying levels of sweetness and acidity to your bread. Additionally, if you’re looking to reduce the sugar content, omit the honey if the blueberries are naturally sweet enough.

When it comes to flour, you can mix in whole wheat flour for added nutrition. Start with substituting 20-30% of the bread flour with whole wheat and adjust the water based on the hydration needs of the whole wheat flour to maintain the proper dough consistency.

Storing and Serving Your Bread

After cooling, store your blueberry lemon sourdough bread in a paper bag at room temperature for a maximum of 2-3 days to keep the crust crispy. For longer storage, wrap it tightly in plastic wrap or aluminum foil and freeze for up to three months. To reheat, bake it directly from frozen at 350°F (175°C) for about 10-15 minutes; this will help revive the crust's crunchiness.

This bread pairs beautifully with breakfast spreads like cream cheese or butter, but it also makes for an excellent base for gourmet toast. Try adding a drizzle of honey or a sprinkle of powdered sugar over the top for a sweet serve. If you’re feeling adventurous, consider turning it into French toast—a delightful way to showcase the zesty and fruity flavors in a new light!

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but make sure to thaw and drain them before using to avoid excess moisture in the dough.

→ How do I know if my sourdough starter is active?

Your starter should double in size within 4-6 hours of feeding and have a pleasant, slightly tangy smell.

→ What if I don’t have a Dutch oven?

You can bake on a baking stone or a baking sheet, just create steam by placing a tray of water at the bottom of the oven.

→ How long can I store this bread?

Store in a paper bag for up to 3 days at room temperature or freeze for up to 3 months.