Imagine biting into a warm slice of homemade sourdough bread – but not just any sourdough. This one is studded with bursts of juicy blueberries and infused with bright lemon zest that perfectly complements the tangy base. That’s exactly what you’ll get with this lemon blueberry sourdough recipe!
I stumbled upon this combination three summers ago and haven’t stopped baking it since. The best part? While it looks and tastes impressive enough for a bakery window, you can absolutely make this in your home kitchen. The tartness of sourdough creates the perfect backdrop for sweet blueberries, while lemon adds that sunshine-bright flavor that makes everything pop.
Whether you’re a sourdough enthusiast or just dipping your toes into the world of natural fermentation, this recipe strikes the perfect balance between approachable and special. Grab your starter and let’s create something delicious together!
What You’ll Need: Ingredients & Equipment
Ingredients:
- 500g bread flour (plus extra for dusting)
- 350g filtered water
- 100g active sourdough starter (100% hydration)
- 10g salt
- Zest of 2 lemons (organic preferred)
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 150g fresh blueberries (or frozen, not thawed)
- 1 tablespoon cornmeal or semolina (for dusting)
Equipment:
- Digital kitchen scale
- Large mixing bowl
- Dough scraper
- Banneton or proofing basket
- Dutch oven or baking stone
- Bread lame or sharp knife for scoring
- Thermometer (optional but helpful)
- Spray bottle for water
Don’t worry if you don’t have a banneton – a bowl lined with a well-floured kitchen towel works wonderfully too! As for the blueberries, fresh ones hold their shape better, but frozen work in a pinch. Just don’t thaw them first, or you’ll end up with purple dough (which is fun but maybe not what you’re going for!).
Understanding Sourdough Basics
If you’re new to sourdough baking, welcome to the club! Sourdough bread relies on wild yeast and beneficial bacteria rather than commercial yeast. This natural fermentation process creates that distinctive tangy flavor and chewy texture we all crave.
Your sourdough starter is essentially a living culture of wild yeast and lactobacilli bacteria. When properly fed and maintained, it becomes your secret weapon for creating incredible bread. For this recipe, your starter should be active and bubbly – feed it about 12 hours before you plan to mix your dough.
Sourdough pairs beautifully with fruit additions because the natural acidity complements sweet elements. The tanginess of your sourdough culture actually enhances the bright lemon flavor while balancing the sweetness of blueberries. It’s a match made in bread heaven!
Step-by-Step Preparation Process
Day 1: Evening (8-10 PM) – Feed Your Starter
- Take your starter from the refrigerator.
- Discard all but 50g.
- Feed with 50g filtered water and 50g bread flour.
- Leave at room temperature (68-72°F is ideal) overnight.
Day 2: Morning (8-9 AM) – Mix Your Dough
- In a large bowl, combine 350g filtered water with 100g active starter (it should be bubbly and doubled in size).
- Add lemon zest, lemon juice, and honey. Mix well.
- Add 500g bread flour and mix until no dry flour remains.
- Cover and let rest for 30 minutes (this is called the autolyse).
- Add 10g salt, pinching and folding it into the dough.
- Cover and begin bulk fermentation.
Day 2: Bulk Fermentation (9:30 AM – 1:30 PM)
During this 4-hour period, you’ll perform a series of stretches and folds to develop gluten structure:
- First stretch and fold: 9:30 AM
- Second stretch and fold: 10:00 AM
- Third stretch and fold: 10:30 AM
- Final stretch and fold with blueberry incorporation: 11:00 AM
For each stretch and fold, wet your hands slightly, grab one side of the dough, stretch it up and fold it over the center. Rotate the bowl 90 degrees and repeat until you’ve folded all four sides. The dough should become increasingly elastic with each round.
Blueberry Incorporation (11:00 AM)
After your third stretch and fold, it’s time to add those beautiful blueberries:
- Gently press the dough into a rough rectangle on a lightly floured surface.
- Sprinkle half the blueberries over the surface.
- Fold the dough in thirds like a letter.
- Press into a rectangle again and add remaining blueberries.
- Fold once more and gently shape into a ball.
- Return to the bowl for the final stage of bulk fermentation.
From 11:00 AM to 1:30 PM, let the dough rest, allowing it to increase in volume by about 50%. You’re looking for a dough that’s puffy, with a few large bubbles visible on the surface.
Mastering the Stretch and Fold Technique
The stretch and fold technique is the secret to developing strength in your dough without overworking it. Here’s how to perfect it:
- With wet hands, reach under one side of the dough.
- Gently stretch it upward without tearing.
- Fold it over to the opposite side of the dough (like folding a blanket).
- Rotate your bowl 90 degrees.
- Repeat this process for all four sides of the dough.
With each fold, you’ll notice the dough becoming more cohesive and elastic. By the third set, it should feel noticeably stronger and more organized. When incorporating blueberries, be extra gentle to avoid crushing them. Some juice will inevitably leak, creating beautiful purple streaks in your dough!
Shaping Your Lemon Blueberry Sourdough
Pre-shaping (1:30 PM)
- Turn your dough onto a lightly floured surface.
- Perform a gentle pre-shape, forming a rough round.
- Let rest for 20-30 minutes uncovered (bench rest).
Final Shaping (2:00 PM)
- Flip your rested dough over so the smooth side is down.
- Fold the edges toward the center to create tension.
- Flip it over again and use your hands to rotate and drag the dough, creating surface tension.
- Be extra gentle to avoid forcing blueberries through the surface.
Proofing (2:30 PM – 8:30 PM or overnight in refrigerator)
- Dust your banneton or towel-lined bowl generously with flour.
- Place your shaped dough seam-side up in the banneton.
- Cover with a plastic bag or damp towel.
- Let proof at room temperature for 3-4 hours OR place in refrigerator for 8-14 hours for a cold proof.
The refrigerator option (my personal favorite) slows fermentation, developing more flavor and making the dough easier to score and handle. Plus, it fits better into a busy schedule!
Baking Your Masterpiece
Preparation (8:00 AM next day if refrigerated)
- Place your Dutch oven in the oven and preheat to 500°F (260°C) for at least 45 minutes.
- Cut a piece of parchment paper slightly larger than your dough.
Scoring and Baking
- When ready to bake, remove your dough from the refrigerator.
- Gently turn it out onto parchment paper.
- Use a lame or sharp knife to score the top in your preferred pattern. A simple “X” or crescent shape works well with fruit-filled dough.
- Carefully transfer the dough on parchment to your preheated Dutch oven.
- Spritz the dough with water for extra steam.
- Cover and bake at 500°F for 20 minutes.
- Reduce temperature to 450°F (230°C), remove the lid, and bake for an additional 20-25 minutes until deep golden brown.
- Internal temperature should reach 205-210°F (96-99°C) when fully baked.
The initial covered bake creates steam that helps your bread rise dramatically (that’s the “oven spring”). Removing the lid allows the crust to develop that gorgeous golden color and crackling texture.
Storage and Serving Suggestions
The hardest part? Waiting for your bread to cool! But resist the temptation to slice into it immediately—the cooling process (at least 2 hours) is actually the final stage of baking, allowing moisture to redistribute throughout the loaf.
Once cooled, your lemon blueberry sourdough will keep at room temperature for 2-3 days wrapped in a clean kitchen towel. For longer storage, slice and freeze in an airtight container for up to 3 months. Refresh frozen slices directly in the toaster!
My favorite ways to enjoy this bread:
- Toasted and topped with a smear of mascarpone or ricotta
- As the base for an elevated breakfast sandwich with eggs and avocado
- Transformed into the world’s best French toast (trust me on this one!)
- Simply eaten fresh with good quality salted butter
For a special summer brunch, serve alongside whipped honey butter (mix equal parts softened butter and honey, then whip until light and fluffy).
Troubleshooting Common Issues
Problem: Dough is too wet and sticky
Solution: Blueberries release moisture as they warm up. If your dough feels too wet after adding them, incorporate a little more flour during your stretch and folds, about 1 tablespoon at a time.
Problem: Blueberries are breaking and turning the dough purple
Solution: This is actually fine! Some color bleeding is natural and creates beautiful swirls. If it’s excessive, try using firmer blueberries or keeping them very cold until the moment you incorporate them.
Problem: Bread is gummy inside after baking
Solution: This usually indicates underbaking. Verify your oven temperature with an oven thermometer, and next time, extend the bake time by 5-10 minutes. The internal temperature should reach 205-210°F.
Problem: Bread didn’t rise much during baking
Solution: Your dough may have been overproofed or your starter wasn’t active enough. Next time, check that your starter doubles in volume before using, and consider reducing proof time or temperature.
Problem: Blueberries are burning on the crust
Solution: Any blueberries on the surface will likely char a bit. To minimize this, push surface blueberries gently inward during shaping, and consider lowering your oven temperature slightly for the uncovered portion of the bake.
Taking Your Sourdough to the Next Level
Once you’ve mastered this recipe, try these variations:
- Substitute blackberries or raspberries for blueberries
- Add 1 tablespoon of fresh thyme or rosemary for an herbal note
- Incorporate 50g of chopped white chocolate for decadent contrast
- Try orange zest instead of lemon for a different citrus profile
- Experiment with a portion of whole wheat or spelt flour for added nutrition and flavor complexity
Sourdough baking is as much art as science. Each loaf teaches you something new about the fascinating interplay between flour, water, salt, and your unique sourdough culture. The more you bake, the more intuitive the process becomes!
Conclusion
There’s something truly magical about pulling a perfectly baked loaf of lemon blueberry sourdough bread from your oven. The combination of tangy sourdough, bright citrus, and sweet berries creates a bread that’s not just food—it’s an experience! I hope this recipe brings as much joy to your kitchen as it has to mine.
Remember, sourdough is as much about the journey as the destination, so don’t be discouraged if your first attempt isn’t perfect. Each loaf teaches you something new! I’d love to see your creations, so be sure to tag us on social media or leave a comment below with your results. Happy baking!
