Imagine slicing into a warm loaf that’s tangy from sourdough, bright with lemon zest, and bursting with juicy blueberries. This Lemon Blueberry Sourdough Bread is exactly that—a showstopper that feels special but comes together with minimal hands-on effort. It’s perfect for busy families who want a homemade treat that impresses without stress. And here’s why you should make it today: it uses simple ingredients you likely already have, and the long fermentation does the work for you while you sleep.
Total time: 20 hours (mostly hands-off)
Main flavors: citrusy, slightly sweet, with a pleasant sourdough tang
Texture: soft crumb, golden crust, and pops of tender blueberry in every bite
This version stands out because it balances hydration and structure just right—no gummy center, no dry edges—thanks to tested ratios and a reliable bake method.
Recipe Highlights
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 20 hours 40 minutes (includes fermentation)
- Servings: 12 slices
- Difficulty: Medium (great for beginners ready to try sourdough)
Why You’ll Love This Lemon Blueberry Sourdough Bread
- Make it overnight: Mix the dough in the evening, let it ferment while you sleep, and bake fresh in the morning.
- Bright, balanced flavor: The lemon zest cuts through the richness, while the blueberries add natural sweetness—no need for extra sugar.
- No fancy tools required: Just a bowl, a wooden spoon, and a Dutch oven.
- Family-approved: My kids ask for this loaf by name—especially toasted with a smear of honey butter.
Ingredients
Active Sourdough Starter (50g / ¼ cup)
This is your leavening power. A bubbly, active starter ensures a good rise and that signature tang. If yours has been in the fridge, feed it 4–6 hours before starting so it’s lively and doubles in size. Substitute tip: You can’t replace this with yeast and keep it “sourdough,” but if you’re in a pinch, try a discard-based quick bread version another day.
Bread Flour (500g / 3½ cups)
Higher protein than all-purpose flour, bread flour supports a strong gluten structure, which is crucial for holding those juicy blueberries without collapsing. Shopping tip: Look for unbleached bread flour with at least 12% protein.
Fresh Blueberries (150–200g / 1–1¼ cups)
They burst during baking, creating pockets of jammy sweetness. Use fresh for best texture, though frozen work in a pinch (don’t thaw—add them frozen to prevent bleeding). Pro tip: Toss them in a tablespoon of flour before folding in to help prevent sinking.
Lemon Zest (1–2 tablespoons, from 1–2 lemons)
This is where the magic happens. The oils in the zest deliver intense citrus aroma without adding moisture like juice would. Use a microplane for fine shreds—no bitter white pith. Substitute: Orange zest works beautifully for a different twist.
Sugar (50–55g / ¼ cup)
Just enough to balance the sourdough’s tang and help with crust browning. You can use cane sugar, coconut sugar, or honey. Note: This isn’t a dessert bread—keep it subtle.
Water (330–350g / 1⅓–1½ cups)
Hydration level is key. This range keeps the dough manageable while still yielding an open crumb. Use filtered or room-temperature water to avoid shocking the starter.
See the recipe card below for a complete ingredient list with exact measurements.
How to Make Lemon Blueberry Sourdough Bread
1. Mix the Dough
In a large bowl, combine 50g active sourdough starter, 330g water, and 20g lemon juice. Whisk until smooth. Add 500g bread flour, 10g salt, 50g sugar, and 1 tablespoon lemon zest. Stir with a Danish dough whisk or wooden spoon until no dry flour remains. The dough will look shaggy—that’s perfect. Cover and let rest (autolyse) for 30 minutes. This helps gluten develop and makes mixing easier later.
Success cue: The dough should hold together and feel slightly tacky but not stick to the bowl.
2. Stretch and Fold
With damp hands, grab one side of the dough, stretch it upward, and fold it over the center. Rotate the bowl 90 degrees and repeat three more times. This builds strength without kneading. Cover and repeat every 30 minutes for 2–3 sets. After the second set, gently fold in the floured blueberries.
Pro tip: If the dough feels too tight, wait 10 minutes before the next fold. Overworking early can tear the gluten.
3. Bulk Fermentation
Cover the bowl and let the dough rise at room temperature (70–75°F) for 4–6 hours. It’s ready when it’s puffy, jiggly, and has risen about 50%. Tiny bubbles should dot the surface.
You’ll know it’s ready when: the dough doesn’t collapse when gently poked—it should slowly spring back.
4. Shape and Cold Proof
Turn the dough onto a lightly floured surface. Gently shape into a round (boule) or oval (batard). Place seam-side up in a floured banneton or bowl lined with a floured towel. Cover and refrigerate for 12–48 hours. This slow, cold rise deepens flavor and makes scoring easier.
Key tip: A longer cold proof (like 24 hours) gives a more pronounced sour tang.
5. Preheat and Score
The next day, place your Dutch oven (with lid) in the oven and preheat to 500°F for 30 minutes. Carefully remove the dough from the fridge. Place parchment paper over the banneton, flip it, and peel off the towel. Use a sharp razor or knife to score a single slash across the top at a 45-degree angle.
Why this makes all the difference: A hot Dutch oven creates steam, giving you a crisp crust and dramatic oven spring.
6. Bake
Using the parchment as a sling, lower the dough into the hot Dutch oven. Cover with the lid and bake at 500°F for 30 minutes. Remove the lid, reduce heat to 450°F, and bake 10–15 more minutes until the crust is deep golden brown.
You’ll know it’s done when: the internal temperature reaches 208–210°F on a thermometer.
Let cool completely on a wire rack (1–2 hours)—this prevents a gummy crumb.
Pro Tips for Perfect Results
- Use a kitchen scale: Volume measurements vary. Weighing ensures accuracy, especially for flour.
- Don’t skip the cold proof: It controls fermentation and makes the dough easier to handle.
- Add blueberries late: Fold them in after the first stretch and fold to prevent crushing and excess juice.
- Score with confidence: A quick, decisive cut prevents dragging and ensures even expansion.
- Cool completely: Cutting too soon traps steam, leading to a gummy texture.
Storage and Reheating
- Room temperature: Store in a paper bag or bread box for up to 2 days. Avoid plastic—it softens the crust.
- Freezer: Slice and freeze in a sealed bag for up to 3 months. Thaw at room temperature or toast straight from frozen.
- Reheating: For best texture, toast slices in a toaster oven or warm in a 350°F oven for 5–10 minutes.
- Texture note: The crumb stays soft, but the crust softens over time. Revive it in the oven for a few minutes.
Recipe Variations
- Gluten-free: Try a 1:1 gluten-free bread flour blend with added xanthan gum. Results may vary—expect a denser crumb.
- Lower sugar: Omit sugar entirely. The blueberries provide enough sweetness for most palates.
- Add nuts: Fold in ½ cup chopped walnuts or pecans with the blueberries for crunch.
- Citrus swap: Use orange zest and dried cranberries for a holiday twist.
Frequently Asked Questions
Can I make this ahead?
Yes! The cold proof is your friend. Mix the dough, do the bulk rise, shape, and refrigerate for up to 48 hours. Bake straight from the fridge—just add 2–3 minutes to the lid-on bake time.
Can I use frozen blueberries?
Absolutely. Add them frozen and toss in flour first. They may bleed a little, but the flavor and texture are still great.
How do I know when the starter is ready?
It should double in size, be bubbly throughout, and pass the float test (a spoonful floats in water). If it’s sluggish, feed it again and wait.
Why didn’t my bread rise well?
Common causes: weak starter, cold kitchen, or under-proofing. Ensure your starter is active, keep the dough warm (70–75°F), and don’t rush the bulk fermentation.
Final Thoughts
This Lemon Blueberry Sourdough Bread has become my go-to for weekend brunches and gifts. It’s the kind of loaf that makes people say, “You made this?”—and the best part is, once you get the rhythm, it fits beautifully into a family routine. The slow fermentation means you’re not rushing, and the result is always worth the wait.
If you’ve been nervous to try sourdough, this is a delicious place to start. And if you’re already a baker, this version delivers consistent, bakery-quality results. Give it a try—your kitchen will smell like sunshine and berries, and your family will thank you.
Lemon Blueberry Sourdough Bread – Tangy, Sweet & Perfect for Brunch
Course: Brunch, BreakfastCuisine: AmericanDifficulty: Medium12
servings20
minutes40
minutes180
kcal20
hoursLemon Blueberry Sourdough Bread is a naturally leavened loaf bursting with fresh blueberries and bright lemon zest. It features a golden, crisp crust and a soft, tangy crumb with juicy fruit in every bite. Perfect for brunch or gifting, this make-ahead bread requires minimal hands-on time and delivers bakery-quality results at home.
Ingredients
50g (¼ cup) active sourdough starter
330g (1⅓ cups) water, room temperature
20g (1½ Tbsp) lemon juice
500g (3½ cups) bread flour
10g (1½ tsp) fine sea salt
50g (¼ cup) sugar (optional)
1 Tbsp lemon zest (from 1–2 lemons)
150–200g (1–1¼ cups) fresh blueberries, tossed in 1 Tbsp flou
Directions
- In a large bowl, mix starter, water, and lemon juice until smooth. Add flour, salt, sugar, and lemon zest. Stir until no dry flour remains. Cover and rest 30 minutes.
- With damp hands, perform 3–4 stretch and folds, spaced 30 minutes apart. After the second fold, gently fold in floured blueberries.
- Cover and let bulk ferment at room temperature for 4–6 hours, until puffy and ~50% risen.
- Shape into a boule, place seam-side up in a floured banneton, cover, and refrigerate 12–48 hours.
- Preheat Dutch oven in oven at 500°F for 30 minutes.
- Score dough, transfer to Dutch oven, bake lid on at 500°F for 30 minutes.
- Remove lid, reduce heat to 450°F, bake 10–15 minutes until golden brown.
- Cool completely on a wire rack before slicing.
Notes
- Nutrition (per slice): ~180 kcal, 3g protein, 38g carbs, 1g fat, 2g fiber
Serving suggestion: Toast and serve with honey butter, cream cheese, or enjoy plain with coffee. - tips and notes
Starter strength is key: Use a bubbly, active starter that has doubled after feeding. A weak starter leads to poor rise and dense crumb.
Don’t overproof: If the dough collapses when scored, it’s overproofed. Reduce bulk fermentation time or lower your kitchen temperature.
Prevent gummy texture: Bake until the internal temperature reaches 208–210°F. Underbaked sourdough won’t set properly.
Avoid blueberry bleed: Toss berries in flour before folding in, and use them frozen if fresh aren’t available—this minimizes color transfer.
Cool completely: Wait at least 1–2 hours before slicing. Cutting too soon traps steam and creates a gummy interior.
