Baking a loaf of lemon blueberry sourdough bread brings together the tangy brightness of lemon, the juicy sweetness of blueberries, and the earthy complexity of sourdough. I find it to be the perfect mix of fresh flavor and satisfying texture — ideal for breakfast, brunch, or even an afternoon treat with tea. The aroma alone makes it worth the effort, filling the kitchen with a comforting, fruity scent that hints at what’s to come.
Why You’ll Love This Recipe
I love how this recipe balances tangy, sweet, and sour flavors so beautifully. The lemon zest gives the bread a lift, the blueberries bring a burst of sweetness, and the sourdough starter adds a chewy texture that keeps every bite interesting. It’s one of those loaves that looks impressive yet feels homey — perfect for serving to guests or just enjoying on a quiet morning.
The crust turns beautifully golden and crisp, while the interior stays soft and slightly chewy. When I slice into it, I find little pockets of blueberry that almost turn jammy as they bake. It’s a loaf that feels both special and simple, and I never get tired of making it.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Active sourdough starter – 1/2 cup Bread flour – 3 1/2 cups Water – 1 1/4 cups Salt – 1 1/2 teaspoons Fresh blueberries – 1 cup Lemon zest – 2 tablespoons Honey – 2 tablespoons Olive oil – 1 tablespoon
Directions
I start by feeding my sourdough starter about four to six hours before baking. Once it’s bubbly and active, I mix it with water and honey in a large bowl until mostly dissolved. Then I add the bread flour and stir until a rough dough forms. I let it rest for thirty minutes so the flour can fully absorb the water.
After that rest, I sprinkle in the salt and drizzle the olive oil, gently kneading by hand until everything combines. I cover the dough and let it rest for another thirty minutes.
Then begins the bulk fermentation. Over two to three hours, I perform three sets of stretch and folds, each about thirty minutes apart. During the second round, I gently fold in the lemon zest and blueberries, being careful not to crush them.
After the final fold, I let the dough rise until it’s about fifty percent larger — usually between three and five hours depending on my kitchen temperature. Once it’s ready, I shape it into a round or oval loaf and place it in a floured proofing basket. I cover it and refrigerate overnight or let it proof for a few hours at room temperature.
When baking time comes, I preheat the oven to 475°F with my Dutch oven inside. I carefully transfer the dough, score the top, and bake covered for twenty minutes. Then I remove the lid and bake for another twenty to twenty-five minutes until golden and crisp. I always let it cool completely on a wire rack before slicing to let the crumb set.
Servings and Timing
This recipe makes one large loaf, serving about 12 slices.
Prep time: 30 minutes (plus fermentation and resting time, about 8–10 hours total) Bake time: 45 minutes Total time: Around 10–12 hours including fermentation and proofing
Variations
I sometimes switch up this recipe depending on what I have on hand. Frozen blueberries work just as well — I just rinse and pat them dry to reduce moisture. For a more intense lemon flavor, I add a tablespoon of lemon juice or a few drops of lemon extract.
When I want extra texture, I toss in a handful of chopped walnuts or sliced almonds. If I’m craving something sweeter, I increase the honey or sprinkle a little sugar on top before baking. For a dessert-style loaf, a drizzle of lemon glaze after baking makes it irresistible.
I’ve also tried replacing part of the bread flour with whole wheat flour for a heartier version. It gives a lovely rustic taste and texture, though it may need a touch more water to stay soft.
Storage/Reheating
I wrap the cooled loaf tightly in plastic or store it in a bread bag at room temperature for up to three days. For longer storage, I slice it and freeze individual pieces — they reheat beautifully in the toaster. If I want to revive a slightly stale loaf, a few minutes in a warm oven brings back the crust’s crispness and softens the interior.
FAQs
How do I know when my sourdough starter is ready to use?
I check if my starter is bubbly, doubled in size, and passes the “float test” — a small spoonful should float in water. That’s when I know it’s ready.
Can I use all-purpose flour instead of bread flour?
Yes, but I find that bread flour gives the loaf a chewier texture and better rise. If I use all-purpose flour, I slightly reduce the water since it absorbs less.
What’s the best way to prevent blueberries from sinking?
I gently fold them in during the second stretch and fold rather than all at once. Some bakers also coat them lightly in flour, but I prefer to handle them carefully to avoid crushing.
Can I bake this bread without a Dutch oven?
Absolutely. I’ve used a baking stone or sheet pan before. I just place a small pan of hot water in the oven to create steam during the first part of baking for that perfect crust.
How can I tell when the bread is fully baked?
I look for a deep golden crust and an internal temperature around 200–205°F. When tapped on the bottom, the loaf should sound hollow.
Conclusion
Lemon blueberry sourdough bread is one of those recipes that feels like a treat every single time I bake it. The tangy lemon, sweet berries, and signature sourdough depth come together in perfect harmony. I love how it’s versatile enough for breakfast, a snack, or even dessert. With a little patience and care, this loaf turns into something truly special — golden, aromatic, and full of flavor in every slice.
This Lemon Blueberry Sourdough Bread combines the bright citrus of lemon, sweet bursts of blueberries, and the tangy depth of sourdough for a beautifully aromatic and flavorful loaf—perfect for breakfast, brunch, or a sweet afternoon snack.
Total Time:10–12 hours (including fermentation/proofing)
Yield:1 large loaf (about 12 slices)
Ingredients
1/2 cup active sourdough starter
3 1/2 cups bread flour
1 1/4 cups water
1 1/2 teaspoons salt
1 cup fresh blueberries
2 tablespoons lemon zest
2 tablespoons honey
1 tablespoon olive oil
Instructions
Feed sourdough starter 4–6 hours before baking until bubbly and active.
Mix starter with water and honey in a large bowl. Stir in bread flour until a rough dough forms. Let rest for 30 minutes (autolyse).
Sprinkle in salt and drizzle with olive oil. Gently knead until incorporated. Cover and let rest 30 minutes.
Begin bulk fermentation: perform 3 sets of stretch and folds over 2–3 hours, 30 minutes apart. During second fold, gently add lemon zest and blueberries.
Let dough rise until about 50% larger (3–5 hours). Shape into a round or oval loaf, place in a floured proofing basket, and proof at room temp or refrigerate overnight.
Preheat oven to 475°F (245°C) with Dutch oven inside. Transfer dough, score top, and bake covered for 20 minutes.
Remove lid and bake uncovered for 20–25 minutes until golden. Cool on wire rack before slicing.
Notes
Use frozen blueberries if fresh are unavailable—rinse and pat dry before folding in.
Add lemon juice or extract for a stronger citrus flavor.
Toss in chopped nuts for texture or drizzle with glaze after baking for a dessert-style loaf.
Substitute part of bread flour with whole wheat for a rustic variation (add extra water if needed).
Store at room temp for 3 days or freeze sliced for longer storage.
