Lemon Blueberry Sourdough Bread Bakery Style

Name: Lemon Blueberry Sourdough Bread Bakery Style
Prep time: 30 min
Cook time: 50 min
Total time: 12 h
Yield: 1 loaf
Ingredients: 2 cups all-purpose flour; 1 cup bread flour; 1 cup active sourdough starter; 1 1/4 cups water, room temperature; 1/4 cup lemon juice; 1 tablespoon sugar; 1 teaspoon salt; 1 cup fresh blueberries; Zest of 1 lemon

Highlighted under: Sugar Crafted

I love the burst of flavor that comes from freshly baked Lemon Blueberry Sourdough Bread. The combination of tangy lemon and sweet blueberries adds a unique twist to the classic sourdough. Each slice is a delightful blend of chewy texture and fruity brightness that makes it perfect for breakfast or an afternoon snack. The aromas wafting through the kitchen while it bakes are simply irresistible, and there's something magical about sourdough that makes my heart skip a beat. This recipe is sure to impress anyone who takes a bite!

Created by

Keira Dalton

Last updated on 2026-01-22T09:40:30.929Z

When I first tried making lemon blueberry sourdough bread, I was captivated by the way the flavors intertwined. The citrus notes of lemon elevate the sourdough base, while the blueberries provide a natural sweetness that balances everything perfectly. Through experimentation, I found that using fresh blueberries instead of frozen really enhances the bread's texture and flavor.

One crucial tip I learned is to allow the dough to rise slowly. I usually let it bulk ferment in the fridge overnight. Not only does this develop a more complex sour flavor, but it also improves the crumb structure beautifully. Trust me, the patience pays off with every bite!

Why You Will Love This Recipe
The tangy zest of lemon perfectly complements the sweetness of blueberries.
The chewy crust and soft interior make each slice a delightful experience.
It's a delightful way to use up that sourdough starter and impress your friends.

Understanding the Dough

The dough for this Lemon Blueberry Sourdough Bread is unique due to the inclusion of fresh ingredients like blueberries and lemon juice. These components not only provide flavor but affect the dough’s hydration and fermentation. The water content from the blueberries can increase the overall moisture, so adjust the flour slightly if you notice your dough is too sticky. A well-balanced dough should feel tacky but not overly wet, allowing for a beautiful rise during fermentation.

Proper mixing is crucial in developing gluten strength, which gives sourdough its signature chewy texture. Aim to mix until the dough comes together and appears cohesive. If you're unsure, use the 'windowpane test': stretch a small piece of dough between your fingers. If it forms a thin, translucent membrane without tearing, you’re ready for bulk fermentation. This visual cue ensures your dough has the right structure.

Incorporating Blueberries

When adding blueberries and lemon zest, do so gently to avoid damaging the fruit. Their juices can turn the dough a vibrant purple if over-mixed, which might not be visually appealing. Instead, fold these ingredients in during the later part of the bulk fermentation. Use a flexible spatula and work carefully, allowing the blueberries to maintain their shape for bursts of flavor in each slice.

Choosing the ripeness of your blueberries matters as well. Opt for firm, plump berries, as overripe ones may break down too quickly, altering the dough's consistency and adding excess moisture. If you're in a pinch, you can substitute with frozen blueberries, but be sure to thaw and drain them first to maintain the dough’s texture.

Storage and Serving Suggestions

To keep your Lemon Blueberry Sourdough Bread fresh, store it in a paper bag at room temperature for up to three days. For longer storage, slice the bread and freeze it in an airtight container for up to a month. When you’re ready to enjoy it again, toast the slices lightly or reheat them in the oven at 350°F (175°C) for about 10-15 minutes. This revives the crust’s crispiness while warming the inside.

This bread is versatile; use it to make delicious French toast or serve it with a smear of lemon butter for breakfast. You could also pair it with a light cheese or yogurt for a delightful afternoon snack. The lemony taste lends itself well to light accompaniments, making it a refreshing option any time of day.

Ingredients

Gather the following ingredients to get started:

For the Sourdough Bread

2 cups all-purpose flour
1 cup bread flour
1 cup active sourdough starter
1 1/4 cups water, room temperature
1/4 cup lemon juice
1 tablespoon sugar
1 teaspoon salt
1 cup fresh blueberries
Zest of 1 lemon

Make sure to use fresh ingredients for the best flavor!

Instructions

Follow these steps to create your delicious bread:

Mix the Dough

In a large bowl, combine the all-purpose flour, bread flour, and salt. In another bowl, mix your active sourdough starter, water, lemon juice, and sugar until well combined. Gradually add the wet ingredients to the dry ingredients and mix until no dry flour remains.

Bulk Fermentation

Cover the bowl with a damp cloth and let it sit at room temperature for about 6 hours, or until bubbly. To develop gluten, stretch and fold the dough every 30 minutes during the first 3 hours.

Add Blueberries and Lemon Zest

Gently fold in the blueberries and lemon zest, being careful not to mash the blueberries.

Shape and Proof

Shape the dough into a round loaf and place it seam-side up in a floured proofing basket. Cover and let it proof for 2–3 hours at room temperature or overnight in the fridge.

Preheat Oven

Preheat your oven to 450°F (232°C). Place a Dutch oven or baking stone inside to heat up.

Bake the Bread

Once preheated, carefully transfer the dough to the pot or stone. Bake for 20 minutes with the lid on, then remove the lid and bake for an additional 30 minutes.

Let the bread cool completely before slicing to maintain its structure.

Pro Tips

For an extra flavor kick, try adding a pinch of cinnamon to the dough or sprinkling the top with coarse sea salt before baking.

Common Troubleshooting

If your dough seems too dense or heavy, it could be due to under-kneading or insufficient fermentation. Make sure to stretch and fold at regular intervals during bulk fermentation to aerate the dough. Additionally, if the ambient temperature is cool, consider extending the fermentation time to enhance the dough's flavor and texture.

Another potential issue is if your bread doesn’t achieve a nice crust. Ensure that your oven is preheated properly and that you are using a Dutch oven or a baking stone to create steam in the early stages of baking. This steam is crucial for a crisp crust while allowing the bread to rise optimally.

Ingredient Substitutions

For those looking to reduce refined sugars, you can substitute the tablespoon of sugar with honey or maple syrup, adjusting the liquid slightly to maintain the dough’s balance. This can add a different depth of flavor while also being a healthier alternative.

If you're gluten-sensitive, experimenting with gluten-free flour blends can be an option, but be aware that they may behave differently. Adding a bit of xanthan gum can help mimic the chewy texture associated with traditional sourdough breads.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but fresh blueberries provide a better texture and flavor.

→ What should I do if my bread is too dense?

Ensure you're using a properly fed sourdough starter and that your dough has enough time to rise.

→ How can I store the leftover bread?

Wrap it tightly in plastic wrap or store in an airtight container at room temperature. For longer storage, freeze it.

→ Is it possible to make this bread gluten-free?

You can try using gluten-free flour, but the texture may differ significantly from traditional sourdough.