There’s something magical about biting into warm lemon blueberry sourdough bread. The tangy sourdough mingles with bright citrus and bursts of sweet blueberries, creating a symphony of flavors that dances across your palate.
This lemon blueberry sourdough bread loaf transforms your kitchen into a bakery. The aroma of lemon zest and baking berries fills every corner, making it impossible to wait for that first slice.
Why You’ll Love This Lemon Blueberry Sourdough Bread
The flavor profile here is extraordinary. Each bite delivers the signature tang of sourdough, brightened by fresh lemon and punctuated by jammy blueberry pockets. The crumb is tender and moist, never dense.
The crust develops a beautiful golden sheen, especially when you brush on that optional lemon blueberry sourdough bread glaze. It adds a sweet, citrusy finish that complements the bread’s natural tanginess perfectly.
This lemon blueberry sourdough bread easy method means you don’t need advanced baking skills. The texture is soft and pillowy, with berries that remain plump and juicy throughout baking. The lemon adds a zesty brightness that cuts through richness beautifully.
Lemon Blueberry Sourdough Bread Ingredients
You’ll need active sourdough starter for that characteristic tang and rise. Fresh blueberries work best, staying intact and juicy rather than bleeding throughout the dough.
Lemon zest is crucial for maximum citrus punch. Fresh juice adds acidity and brightness. Bread flour creates the perfect chewy texture, while a touch of sugar balances the tartness.
For the lemon blueberry sourdough bread cream cheese variation, keep cream cheese softened to room temperature. It creates pockets of tangy richness that melt into the crumb.
How to Make Lemon Blueberry Sourdough Bread
- Mix your active sourdough starter with flour, water, lemon zest, and sugar until a shaggy dough forms. Let it rest for 30 minutes.
- Add salt and knead until smooth and elastic, about 10 minutes. The dough should be soft and slightly tacky.
- Perform stretch and folds every 30 minutes for 2 hours. This develops gluten without overworking the dough.
- Gently fold in fresh blueberries and extra lemon zest during the final fold. Handle carefully to avoid crushing the berries.
- Let the dough bulk ferment until doubled, typically 4-6 hours depending on room temperature.
- Shape into a loaf and place in a greased pan. Cover and proof for 2-3 hours until puffy.
- Bake at 375°F for 45-50 minutes until golden and the internal temperature reaches 190°F.
- Cool completely before slicing to let the crumb set properly.
Tips for the Best Lemon Blueberry Sourdough Bread
Coat blueberries lightly in flour before adding them. This prevents sinking and keeps them distributed evenly throughout the loaf.
Use room temperature ingredients for even fermentation. Cold ingredients slow down the starter’s activity and extend rise times.
Don’t skip the bulk fermentation. This develops the sourdough’s signature tang and creates that open, airy crumb texture.
For this lemon blueberry sourdough bread quick version, use a warmer proofing spot to speed fermentation. Just watch carefully to avoid over-proofing.
Test doneness with a thermometer. The bread should register 190-200°F internally for the perfect texture.
Lemon Blueberry Sourdough Bread Variations
Transform this into lemon blueberry sourdough bread pudding by cubing day-old bread, soaking it in a custard mixture, and baking until golden. The sourdough tang elevates classic bread pudding beautifully.
Add cream cheese dollops for lemon blueberry sourdough bread cream cheese swirls. Drop small spoonfuls into the dough during shaping for pockets of tangy richness.
Create a stunning lemon blueberry sourdough bread glaze by whisking powdered sugar with lemon juice and zest. Drizzle over cooled bread for a bakery-style finish.
Try a streusel topping before baking for extra crunch and sweetness. Mix butter, sugar, and flour until crumbly and sprinkle generously over the shaped loaf.
What to Serve with Lemon Blueberry Sourdough Bread
Slather warm slices with salted butter that melts into every crevice. The salt amplifies the lemon brightness and balances the berry sweetness.
Pair with Greek yogurt and honey for a protein-packed breakfast. The tangy yogurt complements the sourdough perfectly.
Serve alongside scrambled eggs and crispy bacon for a sweet-savory brunch spread. The bread’s brightness cuts through rich, savory elements beautifully.
Try it with whipped cream cheese and fresh berries for an elegant breakfast or afternoon snack.
Lemon Blueberry Sourdough Bread FAQs
Can I make this lemon blueberry sourdough bread easy recipe without a mixer?
Absolutely. Hand mixing and kneading work perfectly for this dough. The texture may be even better since you can feel the dough’s development.
How do I store leftover lemon blueberry sourdough bread loaf?
Keep it wrapped tightly at room temperature for 3 days. Freeze slices for up to 3 months. Toast frozen slices directly for quick breakfasts.
Can I use frozen blueberries?
Yes, but don’t thaw them first. Fold frozen berries directly into the dough to prevent color bleeding and excess moisture.
Final Thoughts on Lemon Blueberry Sourdough Bread
This lemon blueberry sourdough bread recipe delivers bakery-quality results at home. The combination of tangy sourdough, bright lemon, and sweet blueberries creates an irresistible loaf that disappears fast.
Whether you enjoy it plain, with that gorgeous glaze, or transformed into bread pudding, this recipe deserves a permanent spot in your baking rotation. The aroma alone makes it worth the effort.
Lemon Blueberry Sourdough Bread
Equipment
- mixing bowl
- Kitchen scale
- loaf pan
- dough scraper
- wire cooling rack
Ingredients
- 120 g active sourdough starter
- 360 g bread flour
- 240 ml water (room temperature)
- 60 g fresh blueberries
- 2 tbsp granulated sugar
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 8 g salt
- 1 tbsp olive oil or melted butter (for pan)
Instructions
- Mix sourdough starter, bread flour, water, lemon zest, lemon juice, and sugar until a shaggy dough forms. Cover and rest for 30 minutes.
- Add salt and knead until smooth and elastic, about 8–10 minutes.
- Perform stretch and folds every 30 minutes for 2 hours, covering between folds.
- Gently fold in blueberries during the final fold, being careful not to crush them.
- Allow the dough to bulk ferment until doubled in size, about 4–6 hours.
- Shape the dough into a loaf and place it into a greased loaf pan. Cover and proof for 2–3 hours until puffy.
- Bake at 375°F (190°C) for 45–50 minutes until golden and internal temperature reaches 190°F.
- Cool completely on a wire rack before slicing and serving.