Lemon Blueberry Sourdough Bread Bakery Style

Name: Lemon Blueberry Sourdough Bread Bakery Style
Prep time: 30 min
Cook time: 40 min
Total time: 12 h
Yield: 1 loaf
Ingredients: 2 cups all-purpose flour; 1 cup bread flour; 1 cup active sourdough starter; 1 cup warm water; 1 teaspoon salt; 1/4 cup sugar; Zest of 1 lemon; 1 cup fresh blueberries

Highlighted under: Sweet Baking Essentials

I love baking bread, and this Lemon Blueberry Sourdough Bread is one of my all-time favorites. The delightful combination of tangy lemon and sweet blueberries elevates the classic sourdough to new heights. It’s amazing how the flavors meld together during the fermentation process, creating a loaf that is not only beautiful but utterly delicious. Every bite is a burst of freshness, and I find myself reaching for another slice long before the bread is gone. Perfect for breakfast or an afternoon snack, you really can't go wrong with this recipe.

Created by

Skylar Jennings

Last updated on 2026-01-22T08:25:13.430Z

Baking this Lemon Blueberry Sourdough Bread has become a cherished ritual for me. The way the vibrant lemon zest intertwines with the juicy blueberries is simply magical. I’ve experimented with various ratios of flour and hydration, ultimately landing on this perfect balance that yields a delightfully airy crumb and a crisp crust. The flavor truly deepens with each hour it rests, which is why I recommend allowing for plenty of time during the fermentation process.

One tip I’ve learned is to use fresh blueberries, as frozen ones can make the dough too wet. I also suggest sprinkling some coarse sugar on top before baking to add a lovely crunch. The aroma that fills the kitchen while it's baking is an added bonus that draws everyone in. Enjoying a slice warm from the oven with a pat of butter is simply divine!

Why You Will Love This Recipe
Bright and refreshing flavors from fresh lemons and blueberries
The impressive bakery-style crust with a soft, chewy interior
A great way to use your sourdough starter while enjoying seasonal fruit

Understanding the Ingredients

The key to a successful Lemon Blueberry Sourdough Bread lies in the ingredients. All-purpose flour gives the bread its structure, while bread flour kneads in extra protein, leading to a chewier texture. Using a robust active sourdough starter is essential; it should be bubbly and ripe to properly leaven the dough, creating the desired rise and flavor profile. The zest from the lemon not only infuses the dough with freshness but also balances the sweetness of the blueberries beautifully.

Fresh blueberries provide not only bursts of flavor but also moisture. When integrating them into the dough, be gentle—overmixing can turn the bright blue berries into a purple streaked loaf. For a twist, consider substituting frozen blueberries; just add them straight from the freezer to the dough to avoid them bleeding into the batter. It's a great way to enjoy this bread year-round, especially when blueberries are out of season.

Perfecting the Dough Process

Kneading the dough is a crucial step that contributes to the final texture of the bread. Aim for about 10 minutes of kneading until the dough feels smooth and elastic. This develops gluten, which traps gas produced during fermentation, leading to a well-risen loaf. If the dough is sticky, don't be tempted to add too much flour; instead, use a light dusting on your hands and work surface to keep it manageable.

During the first rise, the warmth is key. A consistent temperature of around 75°F (24°C) encourages the yeast activity. If your kitchen is cool, you might place the dough on top of a warm appliance or in an oven with just the light on. Once it has doubled in size, visually check for a smooth dome on top; that’s your cue that it’s ready to be shaped!

Ingredients

For the Dough

2 cups all-purpose flour
1 cup bread flour
1 cup active sourdough starter
1 cup warm water
1 teaspoon salt
1/4 cup sugar
Zest of 1 lemon
1 cup fresh blueberries

Additional Ingredients

Steps to Make Lemon Blueberry Sourdough Bread

Mix the Dough

In a large mixing bowl, combine the all-purpose flour, bread flour, and salt. In a separate bowl, mix the warm water, active sourdough starter, sugar, and lemon zest. Slowly pour the liquid mixture into the flour mixture, stirring until a shaggy dough forms.

Knead and Incorporate Blueberries

Once combined, knead the dough for about 10 minutes until smooth. Gently fold in the fresh blueberries during the last few minutes of kneading, being careful not to crush them.

First Rise

Transfer the dough to a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for 4-6 hours, or until it has doubled in size.

Shape the Dough

Once risen, turn the dough out onto a floured surface and shape it into a round loaf. Place it seam-side down in a well-floured proofing basket and let it rise for another 2-3 hours.

Preheat and Bake

Preheat your oven to 450°F (230°C) and place a Dutch oven inside to heat. After the final rise, carefully transfer the dough into the hot Dutch oven and cover. Bake for 30 minutes with the lid, then remove the lid and bake for an additional 10 minutes until golden brown.

Cool and Serve

Let the bread cool on a wire rack for at least 30 minutes before slicing. Enjoy your homemade Lemon Blueberry Sourdough Bread with butter or on its own!

Final Thoughts

Pro Tips

For the best flavor, allow your sourdough starter to be at its peak activity before using it. This will significantly enhance the taste of your bread.

Serving Suggestions

This Lemon Blueberry Sourdough Bread is fantastic on its own, but there are many ways to elevate it at the table. Try toasting slices and spreading them with a bit of softened butter or cream cheese for a rich contrast to the tangy bread. A drizzle of honey can heighten that citrus flavor, creating a delightful sweet and zingy treat, perfect for breakfast or brunch gatherings.

Alternatively, consider using this bread as a base for French toast. Simply dip slices in an egg custard and cook until golden brown. The acidity from the lemon paired with the sweetness of the blueberries makes for a delightful breakfast dish that will impress your family and friends.

Storage and Freezing

If you find yourself with leftover bread, it’s best to store it in a paper bag to maintain the crust integrity while keeping the inside moist. For longer storage, consider freezing the loaf. To do this, wrap the cooled bread tightly in plastic wrap followed by aluminum foil or place it in a resealable plastic freezer bag. It can be stored in the freezer for up to 3 months.

When you're ready to enjoy the bread, simply thaw it at room temperature for 1-2 hours or pop it directly in the toaster from frozen for a quick fix. This way, you can have fresh-tasting Lemon Blueberry Sourdough Bread on hand at any time!

Questions About Recipes

→ Can I use frozen blueberries instead of fresh?

Yes, but it’s best to thaw and drain them first to prevent excess moisture in the dough.

→ How do I know when my sourdough starter is ready?

Your sourdough starter should be bubbly and double in size within 4-6 hours after feeding.

→ Can I make this bread without a Dutch oven?

You can bake it on a baking stone or baking sheet; just add a pan of water to create steam for a crusty texture.

→ How should I store this bread?

Store it at room temperature in a paper bag for 2-3 days or freeze slices for longer storage.