Blueberry Lemon Sourdough Bread Easy

Name: Blueberry Lemon Sourdough Bread Easy
Prep time: 15 min
Cook time: 40 min
Total time: 3 h
Yield: 1 loaf
Ingredients: 2 cups all-purpose flour; 1 cup whole wheat flour; 1 cup ripe sourdough starter; 1 cup water; 1 teaspoon salt; 1 cup fresh blueberries; Zest of 1 lemon; 1 tablespoon lemon juice

Highlighted under: Instant Delights

I always find joy in experimenting with different flavors in my sourdough bread, and this Blueberry Lemon Sourdough Bread has become one of my favorites. The combination of fresh blueberries and zesty lemon creates a delightful symphony that brightens up any breakfast or snack time. Not only does it taste incredible, but it’s also surprisingly simple to make. With a bit of patience and the right technique, I’ve crafted a loaf that’s both beautiful and delicious, making it a perfect centerpiece for gatherings or a treat just for myself.

Created by

Olivia Barrett

Last updated on 2026-01-24T11:22:17.992Z

I love how sourdough bread connects me to a rich baking tradition, and this blueberry lemon version is a delightful twist that keeps things exciting. The process starts with a well-fed starter, and I’ve learned that letting the dough rise until it’s beautifully puffy is key to achieving a light texture. Plus, the addition of lemon zest brightens the flavor and pairs perfectly with the sweet juiciness of the blueberries.

One crucial tip I discovered is to fold the blueberries into the dough gently during the final stretch and fold. This prevents them from getting crushed and allows for beautiful bursts of color and flavor in every slice. Baking with seasonal ingredients like these makes my sourdough bread not just tasty, but also a celebration of what’s fresh and delicious!

Why You'll Love This Recipe
Bursting with fresh blueberries and bright lemon flavor.
Perfectly soft and airy crumb combined with a crispy crust.
A unique twist on traditional sourdough that's great for sharing.

Understanding the Role of Ingredients

In this Blueberry Lemon Sourdough Bread, the combination of all-purpose flour and whole wheat flour offers a balanced texture. The all-purpose flour provides a lightness to the crumb, while the whole wheat flour adds a nutty depth. This mix not only enhances flavor but also contributes to the bread's structural integrity. If you're looking for a more pronounced whole grain taste, consider increasing the whole wheat flour by up to 25% without compromising the dough's rise.

The sourdough starter is crucial for the bread's unique flavor profile and rise. Be sure it's ripe and bubbly before you start; this ensures that the yeast is active. If you're short on time, you can use a bit of commercial yeast to kickstart the fermentation, but I recommend staying true to the sourdough method for the best flavor.

Perfecting Your Technique

When mixing the dough, develop your hand strength by kneading until the dough is smooth and elastic. This usually takes about 10 minutes by hand. An under-kneaded dough will result in a denser loaf, whereas over-kneading can make it tough. To assess readiness, perform the 'windowpane test'—stretch a small piece of dough to see if it forms a thin, translucent membrane without tearing.

During the first rise, temperature plays a key role. Aim for a warm, draft-free area around 75°F to 80°F (24°C to 27°C) for optimal fermentation. If your kitchen is chilly, consider using the oven with the light on or a proofing box. A longer rise at cooler temperatures can enhance the flavor, so don't be afraid to let it sit longer if needed.

Ingredients

For the Sourdough Bread

2 cups all-purpose flour
1 cup whole wheat flour
1 cup ripe sourdough starter
1 cup water
1 teaspoon salt
1 cup fresh blueberries
Zest of 1 lemon
1 tablespoon lemon juice

Instructions

Mix the Dough

In a large bowl, combine the all-purpose flour, whole wheat flour, sourdough starter, and water. Mix until a rough dough forms, then cover and let rest for 30 minutes.

Knead in the Ingredients

After resting, sprinkle the salt, lemon zest, and lemon juice onto the dough. Knead until well incorporated, then gently fold in the fresh blueberries.

First Rise

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

Shape and Second Rise

Gently turn the dough onto a floured surface, shape it into a loaf, and place it into a floured proofing basket. Let it rise for another hour.

Preheat and Bake

Preheat your oven to 450°F (230°C). Carefully transfer the loaf onto a baking sheet or a hot Dutch oven. Bake for about 40 minutes, until golden brown.

Cool and Serve

Remove the bread from the oven and allow it to cool on a wire rack before slicing. Enjoy this delightful blend of blueberry and lemon in every bite!

Pro Tips

Make sure your sourdough starter is active for the best rise and flavor. For added lemony goodness, consider drizzling a lemon glaze over the cooled bread.

Storage Tips

Once baked, allow the Blueberry Lemon Sourdough Bread to cool completely on a wire rack. To store, wrap it in a clean kitchen towel or place it in a paper bag at room temperature for up to three days to maintain its crust. For longer storage, slice the bread and freeze it. Individual slices can be wrapped in plastic wrap and stored in a freezer-safe bag for up to three months. Toast slices directly from the freezer for a quick breakfast treat.

If you notice the crust becoming too soft during storage, consider re-crisping it by placing the loaf in a preheated oven at 350°F (175°C) for about 10 minutes. This will help restore that delightful crunch while warming the interior.

Serving Suggestions

This Blueberry Lemon Sourdough Bread shines at breakfast but can also elevate your afternoon snack. Toast slices and spread a layer of cream cheese or mascarpone for a rich, delicious complement to the tartness of the lemon and sweetness of the blueberries. Drizzle with honey or a sprinkle of powdered sugar for an elegant touch.

For a more adventurous twist, serve this bread as a base for a French toast or bread pudding. Just cubing it would add a unique texture and flavor to these classic dishes, making them stand out as breakfast or dessert options.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but be sure to thaw and drain them before adding to the dough to prevent excess moisture.

→ How do I store leftovers?

Store the bread in a paper bag at room temperature for up to 3 days. You can also freeze slices for longer storage.

→ What if I don’t have a sourdough starter?

You can make a simple bread dough with yeast instead, but the flavor will differ from traditional sourdough.

→ Can I add nuts or spices to the recipe?

Absolutely! Chopped walnuts or a pinch of cinnamon can elevate the flavor further.