Lemon Blueberry Sourdough Bread Easy Method

Name: Lemon Blueberry Sourdough Bread Easy Method
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 1 loaf
Ingredients: 500g all-purpose flour; 300g warm water; 100g sourdough starter; 10g salt; Zest of 1 lemon; 200g fresh blueberries; 2 tablespoons coarse sugar; Extra blueberries for garnish

Highlighted under: Quick Bite Kitchen

I absolutely love baking with seasonal fruits, and this Lemon Blueberry Sourdough Bread has quickly become one of my all-time favorites. The combination of tart lemons and sweet blueberries creates a delightful balance that makes each slice a little slice of heaven. This recipe is not only simple to follow but also delivers a beautifully moist bread that’s perfect for breakfast or an afternoon snack. Whether you're an experienced baker or just starting, this easy method will have you enjoying homemade sourdough in no time.

Created by

Amber Walsh

Last updated on 2026-01-22T07:31:19.132Z

Baking this Lemon Blueberry Sourdough Bread was a joyful experience for me. The moment I combined the fresh blueberries with the zesty lemon, I knew I was onto something special. This recipe employs an easy no-knead method, which really brings out the sourdough flavor without requiring too much hands-on time. I’ve found that the secret to its success lies in using ripe blueberries—this keeps the bread moist and flavorful.

During the baking process, the aroma fills the kitchen, almost enticing anyone nearby to join in the tasting. I recommend letting the bread cool properly before slicing; this helps the texture set beautifully. Trust me, the first bite is pure bliss, especially when paired with a bit of butter on top!

Why You Will Love This Recipe
Tangy lemon bursts with juicy blueberries in every bite
Light and fluffy texture that’s hard to resist
An easy baking method for mouthwatering results

Understanding the Dough

The foundation of this Lemon Blueberry Sourdough Bread is the dough, which benefits significantly from high-protein all-purpose flour. This type of flour not only provides structure but also allows the bread to rise beautifully, capturing air bubbles created by your sourdough starter. For best results, ensure your starter is active and bubbly before you begin; this can make a noticeable difference in the final loaf's texture.

Incorporating the lemon zest into your dough is crucial. The zest infuses the dough with essential oils, adding a fragrant note that complements the sweetness of the blueberries. Make sure to use a microplane to zest the lemon finely, ensuring no white pith is included as it can introduce bitterness. The incorporation of the blueberries is delicate; gently folding them in prevents bursting and ensures an even distribution throughout the dough.

The Importance of Proper Rising

Allowing the dough to rise for 4-6 hours is essential for developing a complex flavor profile. During this time, the dough ferments, resulting in a tangy flavor that pairs perfectly with the sweet blueberries. The warm environment encourages yeast activity; if your room is cool, consider placing the dough in a slightly warmed oven (turned off) to expedite the process.

When shaping your loaf, be gentle to preserve the air bubbles formed during the rise. This is key for ensuring that your bread has a light and airy texture. If you find your dough too sticky during shaping, lightly dust your hands and the work surface with flour rather than adding too much flour directly to the dough, which could lead to a denser loaf.

Ingredients

For the Dough

500g all-purpose flour
300g warm water
100g sourdough starter
10g salt
Zest of 1 lemon
200g fresh blueberries

For the Topping

2 tablespoons coarse sugar
Extra blueberries for garnish

Gather all your ingredients before starting to ensure a smooth baking experience!

Instructions

Steps

Mix the Ingredients

In a large bowl, combine the flour, warm water, sourdough starter, salt, and lemon zest. Stir until incorporated, then gently fold in the blueberries.

Let it Rise

Cover the bowl with a damp cloth and let the dough rise at room temperature for about 4-6 hours or until doubled in size.

Shape the Dough

Once risen, turn the dough onto a floured surface and shape it into a round loaf. Place it in a floured proofing basket or bowl. Cover and let it rest for another 30 minutes.

Preheat the Oven

Preheat the oven to 450°F (230°C). Place a Dutch oven in the oven to heat up.

Bake the Bread

Carefully remove the hot Dutch oven and place the loaf inside. Sprinkle with coarse sugar and extra blueberries on top. Cover and bake for 30 minutes. Remove the lid and bake for an additional 15 minutes or until golden brown.

Cool and Enjoy

Let the bread cool on a wire rack for at least 30 minutes before slicing. Enjoy it fresh or toasted!

Ensure proper cooling to enhance the flavor and texture of your bread.

Pro Tips

For the best results, use a kitchen scale to measure your ingredients accurately. If you can, let your sourdough starter grow and ferment longer for a more robust flavor.

Storing and Serving Suggestions

Once your Lemon Blueberry Sourdough Bread has cooled, it can be stored at room temperature in a bread bag for up to 3 days. For longer storage, wrapping it tightly in plastic wrap or aluminum foil and freezing it can keep the flavor and texture intact for up to a month. To reheat, simply slice and toast the bread, bringing back that delightful fresh-baked warmth and flavor.

Serving this bread is a delicious treat on its own, but consider pairing it with a spread of homemade lemon butter or cream cheese for a breakfast that feels special. It also makes an excellent base for French toast. Simply dip slices in a mixture of eggs and milk infused with a hint of vanilla, then pan-fry until golden for a delightful brunch indulgence.

Variations and Tips

Feel free to experiment with different fruits; raspberries or blackberries can also work beautifully with the lemon flavor. If you're looking for a healthier version, substitute half of the all-purpose flour with whole wheat flour. This will provide a nuttier flavor and added nutrients, though it may affect the rise slightly, so be sure to monitor the fermentation closely.

If your bread doesn’t rise as expected, check the activity of your sourdough starter; it may need a feeding before use. Another common issue can be excessive moisture or too much flour during mixing. If you notice a very sticky dough, you might need to increase adding flour gradually, maintaining a consistency that still feels tacky but manageable. This balance is crucial for a perfect texture in the final bake.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries, but do not thaw them before incorporating them into the dough.

→ How long does this bread last?

The bread is best enjoyed fresh but can last up to 3 days stored in an airtight container.

→ Can I add more lemon zest?

Absolutely! If you love a stronger lemon flavor, feel free to add more lemon zest to the dough.

→ What can I use instead of sourdough starter?

If you don’t have a sourdough starter, you can use commercial yeast, but the flavor will differ.