Blueberry Lemon Sourdough Bread From Scratch

Name: Blueberry Lemon Sourdough Bread From Scratch
Prep time: 20 min
Cook time: 40 min
Total time: 12 h
Yield: 1 loaf
Ingredients: 2 cups all-purpose flour; 1 cup whole wheat flour; 1 1/2 cups active sourdough starter; 1 cup water; 1 teaspoon salt; 1 tablespoon sugar; 1 cup fresh or frozen blueberries; Zest of 1 lemon; Juice of 1 lemon

Highlighted under: From Batter to Bliss

I absolutely love making my own bread, especially when it includes fresh flavors like blueberries and lemon. This blueberry lemon sourdough bread is not only a great way to enjoy the natural sweetness of the berries, but it also infuses the bread with a delightful citrus zing. The process of creating this bread from scratch is immensely satisfying, and you don't need special equipment. It's a perfect treat for breakfast or an afternoon snack, and the aroma that fills my kitchen is simply irresistible.

Created by

Sabrina Holt

Last updated on 2026-01-24T09:55:15.919Z

When I first attempted this blueberry lemon sourdough bread, I was amazed at how wonderfully the flavors meld together. The tartness of the lemon complements the sweetness of the blueberries, creating a balance that is simply divine. I found that using a blend of fresh and frozen blueberries works best, as it maintains the bread's texture while ensuring each slice is bursting with fruity goodness.

One of my favorite tips is to create a lemon glaze to drizzle on top after baking. It adds an extra layer of flavor and makes this bread a stunning centerpiece for any table. Plus, the slow fermentation process enhances the depth of flavor, producing a loaf that’s not only delicious but also great for your gut health!

Why You Will Love This Recipe
The bright flavors of blueberry and lemon dance together harmoniously
Using a sourdough starter gives the bread a unique tanginess that is addictive
It’s a healthy, homemade option perfect for any time of day

Understanding Sourdough Fermentation

Fermentation is a crucial part of making sourdough bread, and it’s where the magic happens. The wild yeast in your sourdough starter works its wonders as it feeds on the sugars in the flour. This process not only adds complexity to the flavor but also contributes to the bread's structure. Typically, you’ll notice the dough doubling in size during this fermentation phase, which can take anywhere from 6 to 8 hours. Keep an eye on it; warmer environments can accelerate fermentation.

The timing of fermentation can vary based on room temperature. If you're practicing bread-making in a colder kitchen, you might want to extend the fermentation slightly to ensure you're getting all those delightful flavors. Visual cues are your friends here: look for a puffy dough that is soft to the touch. A warm, draft-free spot will significantly help yeast activity, so find that sunny window or a cozy corner in your kitchen.

Enhancing Flavor and Texture with Ingredients

The combination of blueberries and lemon in this sourdough bread creates a flavor profile that is vibrant and refreshing. The blueberries add sweetness and moisture, while the lemon zest and juice provide that necessary citrus brightness. When adding blueberries, consider lightly tossing them in flour first; this helps prevent them from sinking to the bottom of the dough during baking.

Using whole wheat flour not only enhances the nutritional aspect of your bread but also contributes to a heartier texture. If you're looking for a gluten-free option, try substituting half of the flour with almond flour and adjust the liquid accordingly, as almond flour absorbs moisture differently. Remember, any substitutions can alter the final result, so keep track of your adjustments to fine-tune your recipe.

Perfecting the Baking Process

Achieving the perfect crust on your sourdough bread involves understanding your oven and utilizing tools like a Dutch oven. Preheating the Dutch oven along with your oven is essential; it creates an ideal steam environment for the first half of baking, which promotes oven spring and contributes to that desirable crispy crust. Be cautious when transferring the dough; a gentle hand protects the air bubbles you've developed during fermentation.

After removing the lid for the last 10 minutes of baking, keep a close eye on your bread. You're aiming for a golden-brown crust, which could take a bit more or less time depending on your oven. If it starts to darken too quickly, you can cover it back up with the lid. Once baked, resist the temptation to slice into your bread immediately; allowing it to cool for at least 30 minutes on a wire rack solidifies the structure and enhances flavor.

Ingredients

For the Sourdough Bread

2 cups all-purpose flour
1 cup whole wheat flour
1 1/2 cups active sourdough starter
1 cup water
1 teaspoon salt
1 tablespoon sugar
1 cup fresh or frozen blueberries
Zest of 1 lemon
Juice of 1 lemon

Steps

Prepare the Dough

In a large bowl, mix the all-purpose and whole wheat flour. Add the sourdough starter, water, sugar, lemon juice, and lemon zest. Rely on your hands or a spoon to mix until a shaggy dough forms.

Knead and Ferment

Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic. Place in a greased bowl, cover, and let it ferment for 6-8 hours at room temperature.

Add Blueberries

Once the dough has doubled in size, gently fold in the blueberries, being careful not to crush them. Shape the dough into a round loaf and place it in a floured proofing basket.

Final Proof

Cover the loaf with a kitchen towel and let it proof for another 2 hours until puffy.

Bake the Bread

Preheat your oven to 450°F (230°C). Place a Dutch oven inside to preheat as well. Once ready, carefully transfer the dough into the hot pot, cover, and bake for 30 minutes. Remove the lid and bake for an additional 10 minutes until golden brown.

Cool and Serve

Remove bread from the pot and let it cool on a wire rack for at least 30 minutes before slicing. Enjoy your delightful blueberry lemon sourdough bread!

Pro Tips

For best results, use a kitchen scale to measure your ingredients precisely. Be patient with the fermentation process
longer fermentation typically means better flavor and texture.

Storage Tips for Freshness

To ensure your blueberry lemon sourdough bread stays fresh, store it in a paper bag at room temperature, which is ideal for maintaining crust quality. Avoid plastic wrap, as it traps moisture and can lead to a soggy crust. If you need to store it longer, slice the bread and freeze it in an airtight container; this way, you can simply take out pieces as needed without compromising the whole loaf.

When reheating, the best method is slicing and toasting the bread to restore its crispy texture. A quick pop in the toaster or under the broiler can highlight the flavor of the blueberries and lemon, making it a delightful treat for breakfast or snack time.

Serving Suggestions

Blueberry lemon sourdough bread shines on its own but can also be elevated with various toppings. Cream cheese spread with a sprinkle of lemon zest, or a dollop of homemade lemon curd adds an extra layer of flavor. Alternatively, serve it alongside a light yogurt for a delicious, balanced breakfast.

This bread can also be transformed into a delightful French toast. Simply soak slices in an egg mixture, then cook on a hot skillet for a decadent brunch dish. Consider introducing a touch of cinnamon or even some fresh herbs like rosemary to this mixture to introduce depth to your French toast experience.

Common Troubleshooting Tips

If your sourdough bread isn’t rising as much as expected, check the vitality of your sourdough starter. It should be bubbly and double in size within 4-6 hours of feeding. If it’s not, it may be time to refresh your starter or keep it warm to activate it. Additionally, the room temperature can play a significant role in the fermentation process, so don’t hesitate to find a warmer spot.

Should your bread develop a dense crumb texture, this could indicate that the dough was over-kneaded or the flour-to-water ratio needs adjustment. For next time, ensure you’re mixing just until the dough becomes smooth and elastic, aiming for a hydration level that keeps the dough feel soft but not overly sticky.

Questions About Recipes

→ Can I use dried blueberries instead of fresh?

Yes, but fresh blueberries will give the best texture and flavor.

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

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

→ Can I make this bread without a Dutch oven?

You can use any baking dish that can withstand high heat; just ensure it is covered for the first part of baking.

→ How do I store the bread?

Store it in a paper bag at room temperature for up to 3 days or in the fridge for up to a week, and reheat slices as needed.