Lemon Blueberry Sourdough Bread Bakery Style

Name: Lemon Blueberry Sourdough Bread Bakery Style
Prep time: 30 min
Cook time: 40 min
Total time: 12 h 10 min
Yield: 1 loaf
Ingredients: 1 cup active sourdough starter; 1 cup all-purpose flour; 1 cup water; 4 cups bread flour; 1 1/2 cups water; 1 tablespoon salt; 1 tablespoon sugar; Zest of 2 lemons; 1 cup fresh blueberries

Highlighted under: Bakes & Bliss

I’ve always been fascinated by the way sweet and tangy flavors come together, which is why I absolutely love this Lemon Blueberry Sourdough Bread. The tartness of the lemon complements the juicy blueberries perfectly, resulting in a delicious loaf that feels just like a bakery treat at home. Making sourdough can be a bit of a commitment, but the wonderful aroma that fills the kitchen as it bakes is worth every minute. Plus, this recipe provides the satisfaction of working with a living culture to create something truly special.

Created by

Abigail Foster

Last updated on 2026-01-22T10:13:18.094Z

When I first tried baking with sourdough, I was amazed at the potential for flavor. This Lemon Blueberry Sourdough Bread combines my favorite ingredients, and the process of getting the starter just right fascinated me. The key is in the long fermentation, which develops incredible depth without any need for extra additives.

One specific tip I’d love to share is to use fresh blueberries if possible. Frozen blueberries tend to be mushy and release too much liquid during baking. Using fresh ensures that each bite of this bread bursts with flavor, enhancing the overall experience!

Why You Will Love This Recipe
The perfect balance of tangy lemon and sweet blueberries
A chewy crust with a soft and airy crumb
A delightful aroma that fills your kitchen during baking

Understanding the Sourdough Starter

The sourdough starter is the heart of this recipe, providing a unique tangy flavor and a beautiful rise to your bread. Using an active starter is crucial; it should be bubbly and have doubled in size after being fed. This means your starter is ready to incorporate into the dough. If your starter has been in the fridge, allow it to come to room temperature and feed it approximately 4-6 hours before beginning, ensuring it is lively for the best results.

The balance of flour and water in the starter is essential for maintaining the right hydration levels. A 1:1:1 ratio (starter, flour, water) is ideal for refreshing your starter before use. If your starter has developed a layer of liquid on top, known as 'hooch,' it’s a sign it’s hungry. Pour it off or mix it in, then feed your starter to bring it back to life for this recipe.

Perfecting Your Dough Technique

Kneading the dough is a critical step that develops gluten, resulting in that desirable chewy crust and airy crumb. When kneading, aim for a smooth texture and elasticity; the dough should spring back lightly when pressed. If it feels sticky, use a little more flour during kneading. Remember not to over-knead—it's better to stop when your dough is slightly tacky but manageable.

Adding blueberries can be tricky as they can break apart and create excess moisture in your dough. To prevent this, gently fold in the blueberries once your dough is smoothly kneaded. Consider dusting the blueberries with a little flour before incorporating; this will help absorb excess moisture and keep their bursts intact during baking.

Serving and Storing Your Bread

Once your Lemon Blueberry Sourdough Bread has cooled, it should have a crisp crust and a tender, soft interior. To fully enjoy its flavor, consider slicing it after it has cooled for at least an hour on a wire rack; this prevents the bread from becoming gummy. This bread is delicious on its own or toasted with a spread of butter or cream cheese for breakfast.

If you have leftover bread, wrap it tightly in plastic wrap or place it in an airtight container at room temperature for up to 2-3 days. You can also freeze slices for longer storage; just make sure they are wrapped well to prevent freezer burn. To reheat, a few minutes in a toaster or a brief stint in the oven at 350°F (175°C) will restore its delightful texture.

Ingredients

For the Sourdough Starter

1 cup active sourdough starter
1 cup all-purpose flour
1 cup water

For the Bread

4 cups bread flour
1 1/2 cups water
1 tablespoon salt
1 tablespoon sugar
Zest of 2 lemons
1 cup fresh blueberries

Mix all the ingredients well and let the dough rise.

Instructions

Prepare the Sourdough Starter

In a bowl, mix 1 cup of your active sourdough starter with 1 cup of flour and 1 cup of water. Cover it and let it sit at room temperature for at least 8 hours or overnight.

Mix the Dough

In a large mixing bowl, combine 4 cups of bread flour, 1 1/2 cups of water, 1 tablespoon of salt, and sugar. Add the prepared sourdough starter and lemon zest. Mix until a rough dough forms.

Knead the Dough

Turn the dough out onto a floured surface and knead for about 10 minutes until smooth and elastic. Gently fold in the blueberries.

First Rise

Place the dough in a lightly greased bowl and cover it. Let it rise until doubled, about 4 hours.

Shape the Dough

Gently deflate the dough and shape it into a round loaf. Transfer it to a proofing basket and let it rise for another 2 hours.

Preheat the Oven

Preheat your oven to 450°F (230°C), placing a Dutch oven inside to heat up as well.

Bake the Bread

Once preheated, carefully place the dough into the hot Dutch oven. Cover and bake for 30 minutes, then remove the lid and bake for an additional 10 minutes until golden brown.

Cool and Serve

Allow the bread to cool on a wire rack before slicing. Enjoy this delicious loaf fresh, or toast it for breakfast!

Serve warm for the best flavor!

Pro Tips

For an extra lemony flavor, brush the bread with a lemon glaze made of lemon juice and powdered sugar after it cools.

Ingredient Substitutions

If you're looking to make this recipe a bit healthier, you can substitute half of the bread flour with whole wheat flour. This will give your bread a nutty flavor while retaining the lightness, especially when you allow for a longer fermentation period. Keep in mind that whole wheat flour absorbs more water, so you may need to adjust the hydration levels accordingly, adding a little more water to achieve the right dough consistency.

For a dairy-free option, feel free to experiment with plant-based yogurts or buttermilk alternatives in place of any dairy accompaniments like butter. You can also substitute fresh blueberries with frozen ones if fresh is unavailable; just remember to fold them into the dough while still frozen to avoid excess moisture.

Troubleshooting Common Issues

If your dough isn’t rising as expected, it could be due to an inactive starter or the temperature of your kitchen. The ideal area for rising is between 75°F (24°C) and 80°F (27°C). If your kitchen is cooler, try placing the dough in a turned-off oven with the light on for a bit of warmth, or by a sunny window.

If your bread is overly dense, it may have been under-kneaded or your starter was too old. The dough should have a smooth, elastic feel; if it feels slack or flat, give it more kneading time. Additionally, be cautious when measuring your flour; too much flour can lead to a heavy loaf. Use the spoon and level method for accuracy.

Flavor Variations

While lemon and blueberry create a classic pairing, don’t hesitate to experiment with flavors! Adding herbs like rosemary or thyme can introduce an unexpected yet delightful element to your sourdough. A tablespoon of dried lavender could also enhance the floral notes of the lemon, creating a refreshing twist that's stunning during spring and summer occasions.

Additionally, incorporating spices like cinnamon or nutmeg can transform the flavor profile—consider swapping out some lemon zest for orange zest for a citrus blend. If you enjoy a bit of crunch, walnuts or pecans can be folded in with the blueberries for added texture and flavor.

Questions About Recipes

→ Can I use frozen blueberries?

While you can use frozen blueberries, fresh ones will give you a better texture and burst of flavor.

→ How do I know my sourdough starter is ready?

Your starter should be bubbly and have doubled in size within 6-8 hours after feeding.

→ Can I add more lemon zest?

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

→ How should I store leftover bread?

Store the bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.