Blueberry Lemon Sourdough Slices

Name: Blueberry Lemon Sourdough Slices
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 slices
Ingredients: 2 cups sourdough starter, active; 1 cup all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup sugar; 1/4 cup lemon juice; Zest of 1 lemon; 1 cup fresh blueberries; 1/4 cup melted butter; 2 large eggs

Highlighted under: Baker’s Delight

I created these Blueberry Lemon Sourdough Slices to share a burst of flavor that perfectly melds the tanginess of lemon with the subtle sweetness of blueberries. Each slice is a delightful blend of textures, crisp on the outside yet soft in the middle, making them perfect for breakfast or an afternoon snack. Using sourdough adds a unique depth, enhancing the overall flavor profile. I love how this recipe transforms simple ingredients into a delightful treat, and I can’t wait for you to enjoy them as much as I do!

Created by

Celeste Morgan

Last updated on 2026-02-15T06:17:36.073Z

When I first started experimenting with sourdough, I didn’t realize how versatile it could be, especially for sweet recipes. These Blueberry Lemon Sourdough Slices are one of my favorite creations. The idea sparked when I had leftover sourdough that needed using, so I decided to infuse it with the vibrant flavors of lemon and blueberries. The result was a delicious treat that my family absolutely adores.

I learned that adding fresh blueberries to the dough not only gives it a beautiful color but also moistens the slices, making each bite a burst of flavor. The time spent here is not just for baking but for savoring the delightful aroma wafting through the kitchen as they bake. Trust me, you’ll want to share these with everyone!

Why You Will Love This Recipe
A perfect harmony of juicy blueberries and zesty lemon.
Deliciously soft inside with a nice crisp on the outside.
Great for breakfast, brunch, or whenever you're craving something sweet.

Understanding the Ingredients

The key to achieving the perfect texture in your Blueberry Lemon Sourdough Slices lies within the balance of the ingredients. The sourdough starter not only helps the batter rise but also imparts a subtle tang that complements the bright flavors of lemon and sweet blueberries. Make sure your sourdough starter is active and bubbly; this ensures optimal fermentation and flavor development. If you don't have an active starter, you can make a quick recipe using yogurt or buttermilk for moisture and tang, but the classic flavor of true sourdough cannot be replicated.

When it comes to lemons, use fresh juice and freshly grated lemon zest for the best flavor. The essential oils in the zest are vital in enhancing the lemon aroma and imparting freshness throughout the loaf. You can also experiment with different citrus fruits such as oranges or limes if you want to add a unique twist to the recipe, keeping the acidity and moisture levels in mind.

Baking Techniques

Baking times can vary based on your oven's behavior, so keep an eye on your Blueberry Lemon Sourdough Slices as they bake. At around the 25-minute mark, start checking for doneness by inserting a toothpick into the center. It should come out clean or with just a few moist crumbs attached. If the edges are browning too quickly, you can tent the loaf with foil after 20 minutes to prevent burning while allowing the center to continue cooking.

After baking, allow your loaf to cool in the pan for just about 10 minutes. If you leave it in longer, the steam can make the bottom soggy. When you transfer it to a wire rack, this helps create the crispy crust we love. For those times when you have blue skies and sunshine, enjoy the slices warm with a pat of butter, or store them in an airtight container to keep them fresh for a longer period.

Ingredients

For the Sourdough Slices

2 cups sourdough starter, active
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
1/4 cup lemon juice
Zest of 1 lemon
1 cup fresh blueberries
1/4 cup melted butter
2 large eggs

Mix well and prepare for baking!

Instructions

Preheat the oven

Preheat your oven to 350°F (175°C) and grease a loaf pan.

Mix the dry ingredients

In a bowl, whisk together flour, baking soda, salt, and sugar until well combined.

Combine wet ingredients

In another bowl, mix the sourdough starter, lemon juice, lemon zest, melted butter, and eggs until smooth.

Combine the mixtures

Gradually add the dry ingredients to the wet mixture, stirring gently to combine while folding in the blueberries.

Bake

Pour the batter into the greased pan and bake for 30-35 minutes, or until a toothpick inserted comes out clean.

Cool and Slice

Allow to cool in the pan for 10 minutes before transferring to a wire rack. Once completely cool, slice and serve.

Enjoy your delicious Blueberry Lemon Sourdough Slices!

Pro Tips

For an added crunch, sprinkle some coarse sugar on top before baking. This enhances the flavor and gives it a beautiful finish.

Storage and Make-Ahead Tips

These slices store exceptionally well. Allow them to cool completely, then wrap them tightly in plastic wrap or store them in an airtight container at room temperature for up to 3 days. For longer storage, consider freezing individual slices, which can be thawed as needed. Just place them in a freezer-safe bag and consume them within a month for the best quality.

To reheat, simply place a slice in the toaster or oven for a few minutes to revive that delightful crispness. If you are planning to serve these at a brunch, prepare the batter the night before; simply pour it into the greased loaf pan and refrigerate overnight. Allow it to come to room temperature before baking in the morning.

Flavor Variations

While the blueberry and lemon combination is fantastic, feel free to get creative! Substitute half the blueberries with raspberries or strawberries for a berry medley that offers varied sweetness and color. Incorporating a dash of vanilla extract can also deepen the flavor and add complexity, which pairs beautifully with the citrus notes.

For a healthier twist, you can replace half of the all-purpose flour with whole wheat flour. This will give your slices a nuttier flavor and a boost in fiber content. However, be cautious as this may affect the moisture level; you might want to add an extra tablespoon of lemon juice to compensate.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, frozen blueberries can be used, but do not thaw them before adding them to the batter.

→ What if my sourdough starter isn’t active?

Make sure your starter is bubbly and has been fed within the last few hours for the best results.

→ How should I store these slices?

Store them in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.

→ Can I substitute the lemon juice?

Yes, you can substitute with orange juice for a different flavor, though the taste will vary from the original recipe.