Lemon Blueberry Sourdough Bread

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Lemon blueberry sourdough bread is soft, airy, and bursting with fresh blueberries and bright lemon flavor.

The natural tang of sourdough blends beautifully with the sweet-tart berries and citrusy zest, creating a loaf that’s both refreshing and full of depth.

A touch of honey enhances the sweetness, while a golden, sugar-dusted crust adds the perfect crisp texture.

This bread is made using an active sourdough starter, a mix of bread and whole wheat flour, and a slow fermentation process that develops a light and open crumb.

The dough is gently stretched and folded to build strength, allowing the blueberries to stay whole without bursting.

A final overnight rise gives it a soft texture with just the right amount of chewiness. Before baking, the dough gets a delicate egg wash and a sprinkle of coarse sugar for a golden, slightly crunchy crust.

From the moment it comes out of the oven, filling the kitchen with a warm, citrusy aroma, you’ll know this bread is something special.

Whether enjoyed fresh, toasted with butter, or as a lightly sweet snack, every bite offers a balance of tart blueberries, subtle honey sweetness, and the signature tang of a well-fermented sourdough loaf.

Table of Contents

Lemon Blueberry Sourdough Bread Recipe

Ingredients

3 cups (375g) bread flour
1/2 cup (60g) whole wheat flour
1/4 cup (50g) granulated sugar
1 teaspoon fine sea salt
1/2 cup (120g) active sourdough starter (fed and bubbly)
3/4 cup (180ml) warm water
1/4 cup (60ml) fresh lemon juice
1 tablespoon lemon zest (finely grated)
2 tablespoons honey
2 tablespoons melted unsalted butter or neutral oil
1 1/2 cups (200g) fresh blueberries
1 egg (for egg wash)
1 tablespoon coarse sugar (for topping)

Instructions

In a large mixing bowl, whisk together bread flour, whole wheat flour, sugar, and salt.
In a separate bowl, combine the active sourdough starter, warm water, lemon juice, honey, and melted butter. Stir well.
Gradually add the wet mixture to the dry ingredients, stirring with a wooden spoon or dough whisk until a rough, shaggy dough forms.
Cover the bowl with a damp cloth and let it rest for 30 minutes to allow the flour to hydrate.
After resting, stretch and fold the dough four times (one fold every 30 minutes) over a period of 2 hours. This builds strength and structure.
Gently fold in the blueberries and lemon zest during the second set of stretch and folds, being careful not to crush the berries.
Once the dough is well-developed, shape it into a round or oval loaf, depending on your baking vessel.
Place the dough on parchment paper in a proofing basket or bowl. Cover with a cloth and let it proof at room temperature for 8-12 hours (overnight) until puffy but not over-proofed.
Preheat your oven to 450°F (230°C) with a Dutch oven inside for at least 30 minutes.
Carefully transfer the dough onto a piece of parchment paper, then into the hot Dutch oven. Score the top with a sharp knife or razor blade.
Beat the egg and brush a thin layer over the dough’s surface, then sprinkle with coarse sugar for a golden, crunchy crust.
Cover with the lid and bake for 25 minutes. Remove the lid and bake for another 15-20 minutes until the crust is deep golden brown.
Let the bread cool on a wire rack for at least 1 hour before slicing to allow the crumb to set.

How Does The Sourdough Fermentation Process Enhance The Flavor?

Sourdough fermentation is a natural process that gives the bread a deep, rich taste while also improving its texture and digestibility.

Unlike quick-rise bread made with commercial yeast, sourdough relies on wild yeast and bacteria to break down the flour, which leads to a unique tangy flavor and a more nutritious loaf.

Natural Fermentation: The slow rise allows complex flavors to develop, creating a balance between mild sweetness and gentle sourness.
Better Digestibility: The fermentation process breaks down gluten and phytic acid, making the bread easier on the stomach.
Improved Texture: A longer rise gives the bread a soft, airy crumb with a slightly chewy bite.
Enhanced Shelf Life: The natural acids slow down spoilage, keeping the bread fresh for longer.

Can I Use Frozen Blueberries Instead Of Fresh Ones?

Yes, you can use frozen blueberries, but they need to be handled carefully to prevent excess moisture from affecting the dough. Fresh blueberries hold their shape better, but frozen ones work well if used correctly.

Use Without Thawing: Adding frozen berries directly into the dough helps prevent them from releasing too much juice.
Toss in Flour: Lightly coating the berries with flour before mixing helps them stay separate and prevents the dough from becoming too wet.
Expect Slight Color Bleeding: Frozen blueberries may tint the dough slightly, but this doesn’t affect the flavor.

Why Is Lemon Zest Important in This Recipe?

Lemon zest is what gives this bread its fresh, citrusy aroma and bright, slightly tangy flavor. It enhances the taste of blueberries and balances the mild sourness of the sourdough.

More Intense Flavor Than Juice: The zest contains natural oils that are more concentrated than lemon juice, adding a stronger lemon taste without extra liquid.
Pairs Perfectly with Blueberries: The slight tartness of the lemon zest complements the natural sweetness of the berries.
Adds a Fresh Aroma: Even a small amount makes the bread smell fresh and inviting.

How Do I Keep The Blueberries From Bursting In The Dough?

Blueberries bursting in the dough can make it sticky and difficult to handle. A few simple steps help keep them whole while evenly distributing them throughout the bread.

Use Fresh Blueberries: Fresh berries are firmer and less likely to break compared to frozen ones.
Fold Them in Gently: Instead of kneading, carefully fold the berries into the dough during the last few stretch-and-folds.
Refrigerate Before Adding: Slightly chilling fresh blueberries makes them firmer and less prone to breaking.
Avoid Overmixing: Too much handling can crush the berries, releasing juice that affects the dough’s consistency.

What Is The Best Way To Stretch And Fold The Dough?

Stretching and folding the dough helps develop gluten, giving the bread structure and a soft, chewy texture. Instead of kneading, this gentle technique strengthens the dough while keeping it airy.

How to Do It:
1. Wet Your Hands: This prevents the dough from sticking.
2. Grab One Side: Gently stretch the dough upward, then fold it over itself.
3. Rotate the Bowl: Turn the bowl 90 degrees and repeat the stretch and fold.
4. Repeat 3-4 Times: Do this every 30 minutes for about 2 hours.

This method helps build strength while keeping the dough light and elastic, making it easier to shape and bake into a beautiful loaf.

How Long Should I Let The Dough Rise For The Best Texture?

Letting the dough rise for the right amount of time is key to getting a soft, airy texture with just the right chewiness. Since this is a sourdough bread, the fermentation process takes longer than regular yeast-based bread.

Bulk Rise (First Rise): Let the dough rest at room temperature for 4 to 6 hours, depending on how warm your kitchen is. It should double in size and feel airy but still hold its shape.
Cold Proof (Second Rise): After shaping, refrigerate the dough overnight for 12 to 18 hours to develop flavor and improve texture.
Final Rest Before Baking: If needed, let the dough sit at room temperature for 30 to 60 minutes before baking to remove the chill.

Why Is An Overnight Rise Recommended?

Letting the dough rise overnight in the fridge isn’t just for convenience—it actually makes the bread taste better and improves the texture.

Better Flavor: The long, slow fermentation gives the bread a deeper, slightly tangy taste that pairs well with the blueberries and lemon.
Stronger Dough: Cold fermentation strengthens the gluten, making it easier to handle and shape.
Improved Texture: The slow rise creates a softer crumb and a crispier crust.
More Flexibility: You don’t have to rush the process—just bake when you’re ready the next day.

Do I Need A Dutch Oven To Bake Lemon Blueberry Sourdough Bread?

A Dutch oven helps create a beautiful, crispy crust, but you can still bake this bread without one.

Why a Dutch Oven Works Best: It traps steam inside, which helps the bread rise higher and form a golden, crackly crust.
Alternative Methods:
- Baking Stone or Sheet Pan: Preheat your oven with a baking stone or an overturned sheet pan and add a tray of hot water on the bottom rack to create steam.
- Roasting Pan Method: Place an upside-down roasting pan over the bread for the first half of baking to trap moisture.

If you have a Dutch oven, use it for the best results, but don’t let not having one stop you from making this bread!

How Do I Know When My Lemon Blueberry Sourdough Bread Is Fully Baked?

Baking sourdough isn’t just about time—it’s also about checking the signs that it’s done.

Golden Brown Crust: The bread should have a deep golden color with a slightly crisp surface.
Hollow Sound: Tap the bottom of the loaf—it should sound hollow, not dull or dense.
Internal Temperature: If you want to be extra sure, use a thermometer. The bread is done when the center reaches 200-210°F (93-99°C).

How Should I Store Lemon Blueberry Sourdough Bread To Keep It Fresh?

Sourdough bread stays fresh longer than regular bread, but proper storage helps keep it soft and flavorful.

For Short-Term Storage (1-2 Days): Keep the loaf at room temperature, wrapped in a clean kitchen towel or in a paper bag to maintain the crust.
For Longer Storage (Up to a Week): Store in an airtight container or bread box to keep it from drying out. Avoid plastic bags, as they make the crust soft.
For Freezing (Up to 3 Months): Slice the bread and freeze in an airtight bag. Toast or warm up slices straight from the freezer when needed.