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lemon blueberry sourdough bread

Lemon Blueberry Sourdough Bread Recipe: A Burst of Flavor in Every Slice

This lemon blueberry sourdough bread combines artisan baking with bright, fruity flavors. Naturally leavened with sourdough starter, studded with juicy blueberries, and infused with fresh lemon zest, this bread delivers a tender crumb, crispy crust, and irresistible aroma. Perfect for breakfast toast, sandwiches, or enjoying on its own.

  • Total Time: 18-24 hours (including fermentation and proofing)
  • Yield: 2 loaves

Ingredients

  • 500g bread flour, plus extra for dusting
  • 100g whole wheat flour
  • 150g active sourdough starter
  • 400g water, room temperature
  • 12g fine sea salt
  • 50g honey
  • Zest of 2 large lemons
  • 2 tablespoons fresh lemon juice
  • 250g fresh blueberries
  • 2 tablespoons all-purpose flour (for coating berries)

Instructions

  1. Feed starter: 8-12 hours before mixing, feed your sourdough starter and let it reach peak activity
  2. Prepare blueberries: Wash, dry thoroughly, and toss with 2 tablespoons flour
  3. Autolyse: Mix bread flour, whole wheat flour, and water; rest 60 minutes
  4. Mix: Add starter, honey, lemon zest, and juice; incorporate fully; rest 30 minutes; add salt
  5. Bulk fermentation: Perform 4 sets of stretch and folds over 2 hours, then rest 2-3 hours until dough increases 50%
  6. Add berries: Gently incorporate flour-coated blueberries
  7. Pre-shape: Divide into 2 portions, shape into rounds, rest 20 minutes
  8. Final shape: Shape into boules or batards
  9. Cold retard: Proof in bannetons in refrigerator 8-48 hours
  10. Preheat: Heat Dutch oven to 450°F for 1 hour
  11. Score and bake: Score loaf, bake covered 25 minutes, uncovered 20-25 minutes until internal temp reaches 205-210°F
  12. Cool: Rest on wire rack for 2+ hours before slicing

Notes

  • Fresh blueberries work best, but frozen can be used if completely thawed and dried
  • Flour coating on berries prevents purple streaks
  • Dough can proof in refrigerator up to 48 hours for deeper flavor
  • Bread freezes excellently when sliced
  • Use rice flour in banneton for easiest release
  • Author: Emy Hayer
  • Prep Time: 30 minutes (active time)
  • Cook Time: 45-50 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten-Free

Find it online: https://yourrecipesguide.com/2026/01/24/lemon-blueberry-sourdough-bread/