Blueberry Lemon Sourdough Bread Loaf

Name: Blueberry Lemon Sourdough Bread Loaf
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: 1 loaf
Ingredients: 2 cups active sourdough starter; 1 cup all-purpose flour; 1/2 cup whole wheat flour; 1 teaspoon salt; 1/4 cup sugar; 1/2 cup warm water; 1 tablespoon fresh lemon zest; 1/2 cup fresh blueberries; 1 tablespoon lemon juice

Highlighted under: Sweet Creations Co.

I absolutely love baking with seasonal ingredients, and this Blueberry Lemon Sourdough Bread Loaf has become a staple in my kitchen. The fragrant notes of fresh lemon combined with the burst of blueberries create a deliciously tangy and sweet flavor profile. I've spent years perfecting the balance between the sourdough's natural tang and the sweetness of the fruit, resulting in a lovely bread that pairs perfectly with morning coffee or an afternoon tea. Plus, the vibrant colors make it a feast for the eyes!

Created by

Imogen Walker

Last updated on 2026-01-22T10:01:16.145Z

Baking this Blueberry Lemon Sourdough Bread Loaf has been such a rewarding experience. The unique fermentation process of sourdough not only enhances the flavor but also gives the bread a wonderful texture. I remember the first time I combined blueberries with sourdough; the sweet burst of fruit amidst the tangy bread was a revelation.

One essential tip I've learned is to ensure your blueberries are coated in a bit of flour before folding them into the dough. This helps prevent them from sinking to the bottom of the loaf during baking, ensuring an even distribution throughout the bread. Every bite will be filled with that juicy blueberry goodness!

Why You'll Love This Recipe
Delightfully tangy from the fresh lemon zest
Bursting with juicy blueberries in every slice
A unique twist on traditional sourdough that impresses

Understanding the Key Ingredients

The star ingredients of this Blueberry Lemon Sourdough Bread Loaf are the active sourdough starter, fresh lemon zest, and blueberries. The sourdough starter not only helps the bread rise but also imparts a delightful tanginess that balances the sweetness of the blueberries. It's crucial to use an active starter for the best rise and flavor, so make sure it's bubbly and fed before starting your dough.

Lemon zest is essential in this recipe as it brightens the flavor profile, enhancing the overall taste of the loaf. When measuring zest, be sure to use a microplane for a fine texture that distributes evenly throughout the dough. Fresh blueberries bring natural sweetness and moisture; however, be cautious with overmixing once they are added to avoid breaking them apart, which can turn your dough a purplish hue.

Perfecting Texture and Rise

Achieving the right texture in your sourdough bread is all about timing and technique. During the first rise, allow the dough to ferment in a warm location—ideally, around 75°F to 80°F (24°C to 27°C)—for about 2 hours. You should see it double in size and become slightly puffy. If your kitchen is cool, consider placing the bowl in a slightly warmed oven or using a proofing box to maintain the ideal temperature.

When shaping the loaf, ensure that you create enough tension on the surface of the dough. This helps create a nice crust while it bakes. After shaping, during the second rise, you want to aim for a relaxed dough that has risen slightly, about 30 minutes should suffice. Keep an eye on it; a well-risen loaf will feel soft and spring back slowly when gently poked.

Ingredients

Ingredients for Blueberry Lemon Sourdough Bread Loaf

Ingredients

2 cups active sourdough starter
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon salt
1/4 cup sugar
1/2 cup warm water
1 tablespoon fresh lemon zest
1/2 cup fresh blueberries
1 tablespoon lemon juice

Mix all ingredients thoroughly before allowing the dough to rise.

Instructions

Instructions for Baking

Prepare the Dough

In a large bowl, combine the active sourdough starter, all-purpose flour, whole wheat flour, salt, sugar, warm water, lemon zest, and lemon juice. Mix until a rough dough forms.

Incorporate Blueberries

Coat the fresh blueberries in a bit of flour to prevent them from sinking. Gently fold the blueberries into the dough until evenly distributed.

First Rise

Cover the bowl with a damp cloth and let the dough rise in a warm spot for about 2 hours, or until doubled in size.

Shape the Loaf

Turn the dough out onto a lightly floured surface and shape it into a loaf. Place it in a greased loaf tin.

Second Rise

Cover the loaf again and let it rise for another 30 minutes.

Bake the Bread

Preheat your oven to 375°F (190°C). Bake the loaf for 30-35 minutes, or until golden brown and sounds hollow when tapped.

Let the loaf cool in the tin for a few minutes, then turn it out onto a wire rack to cool completely before slicing.

Pro Tips

To add an extra layer of flavor, try sprinkling some coarse sea salt on top of the dough before baking. It enhances the sweet and tangy profile of the blueberries and lemon.

Storage and Freshness Tips

To keep your Blueberry Lemon Sourdough Bread fresh, store it in an airtight container at room temperature for up to 3 days. If you anticipate not finishing it within that timeframe, consider slicing the loaf and freezing individual pieces. Wrap each slice in plastic wrap and then in aluminum foil to prevent freezer burn; it will remain fresh for about 3 months. Just pop a slice in the toaster or microwave when you're ready to enjoy it again.

For optimal texture after freezing, allow the slices to thaw at room temperature for a few hours before toasting. This helps to rejuvenate the crust, minimizing any sogginess that can occur if reheated too quickly from frozen.

Serving Suggestions

This loaf is excellent on its own, but it can be enhanced further with a dollop of whipped cream cheese or a smear of butter. The tanginess of the cream cheese complements the fruity flavors nicely. For a more indulgent option, consider a drizzle of lemon glaze made with powdered sugar and lemon juice for a bright finish that adds sweetness.

You can also serve this bread toasted with a side of Greek yogurt for a nutritious breakfast option. For a delightful afternoon tea treat, pair the slices with a light herbal tea or a refreshing iced tea, showcasing the lemon flavor profile.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries directly without thawing, but they may bleed more color into the bread.

→ How do I store leftover bread?

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

→ Can I add nuts to this recipe?

Absolutely! Chopped walnuts or almonds would add a nice crunch and flavor contrast.

→ What if my dough doesn’t rise?

Ensure your sourdough starter is active and bubbly. If it's too old or inactive, the dough might not rise properly.