Lemon Blueberry Sourdough Bread Recipe

Introduction

This Lemon Blueberry Sourdough Bread combines the tangy depth of sourdough with the bright flavors of fresh lemon and blueberries. Perfect for a unique breakfast or snack, it offers a delightful balance of sweet, tart, and buttery notes in every bite.

Ingredients

• 50g active sourdough starter
• 350g water
• 500g bread flour
• 11g salt
• 150g fresh blueberries
• Zest of a lemon
• 8 tablespoons butter, room temperature (113g)
• 1/2 cup fresh blueberries, mashed (75g)
• 2 tablespoons honey (45g)
• A pinch of salt

Instructions

1. Step 1: In a large bowl, mix the active sourdough starter with water until combined. Add the bread flour and salt, then mix until a rough dough forms. Let it rest for 30 minutes to hydrate.
2. Step 2: Incorporate the lemon zest, fresh blueberries, room temperature butter, mashed blueberries, honey, and a pinch of salt into the dough. Knead gently to distribute ingredients evenly without crushing the berries too much.
3. Step 3: Cover the dough and let it ferment at room temperature until it has increased in size by at least 50%. The dough should look light, jiggle when shaken, and pull easily away from the bowl with visible bubbles on and inside it. A windowpane test will show the dough stretches without tearing.
4. Step 4: Shape the dough into a loaf and place it in a proofing basket or bowl lined with a floured cloth. Cover and proof until nearly doubled in size.
5. Step 5: Preheat your oven with a Dutch oven or baking stone inside to 230°C (450°F). Carefully transfer the loaf onto parchment paper, score the top as desired, and bake covered for 20 minutes.
6. Step 6: Remove the cover and bake for an additional 20-25 minutes until the crust is golden and crisp. Let the bread cool completely before slicing to allow the crumb to set.

Tips & Variations

• For extra blueberry flavor, fold in some dried blueberries along with fresh ones.
• Adjust the sweetness by varying the amount of honey based on preference.
• Use lemon juice or vanilla extract for added complexity if desired.
• Handle the dough gently after adding berries to avoid crushing them and turning the dough purple.

Storage

Store the bread wrapped in a clean kitchen towel or paper bag at room temperature for up to 3 days. For longer storage, slice and freeze the bread in an airtight container for up to 2 months. Reheat slices in a toaster or oven to restore freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, but thaw and drain them well to avoid excess moisture in the dough, which can affect texture.

How do I know when the sourdough is ready to bake?

The dough should have visibly risen by at least 50%, be light and bubbly, jiggle when shaken, and pass the windowpane test without tearing.

Lemon Blueberry Sourdough Bread Recipe

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★★★★★

4.6 from 109 reviews

This Lemon Blueberry Sourdough Bread is a delightful twist on traditional sourdough, infused with fresh blueberries and fragrant lemon zest. Soft and slightly sweet, the bread features bursts of juicy berries and a subtle citrus aroma, making it perfect for breakfast or an afternoon snack. The natural tang of sourdough is beautifully complemented by a buttery honey glaze, resulting in a moist, flavorful loaf that’s both rustic and refreshing.

• Author: reem
• Prep Time: 45 minutes
• Cook Time: 45 minutes
• Total Time: 13 hours 15 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough

• 50g active sourdough starter
• 350g water
• 500g bread flour
• 11g salt
• 150g fresh blueberries
• Zest of 1 lemon

Glaze

• 8 tablespoons (113g) butter, room temperature
• 1/2 cup fresh blueberries, mashed (75g)
• 2 tablespoons honey (45g)
• A pinch of salt

Instructions

1. Mix the dough: Combine the active sourdough starter, water, bread flour, salt, lemon zest, and fresh blueberries in a large bowl. Stir until all ingredients are incorporated and a sticky dough forms.
2. Bulk fermentation: Cover the bowl and let the dough ferment at room temperature for several hours until it has increased in size by at least 50%. The dough should look light, jiggle when shaken, pull easily away from the bowl, and show visible bubbles on and under the surface.
3. Windowpane test: Take a small piece of dough and gently stretch it to test elasticity. The dough should stretch thin without tearing, indicating good gluten development.
4. Shape the loaf: Carefully shape the dough into a round or oval loaf without deflating it too much, preserving the air bubbles formed during fermentation.
5. Proof the shaped dough: Let the shaped dough proof until it is puffy and passes the poke test (the dough slowly springs back but leaves a slight indentation).
6. Bake the bread: Preheat your oven with a Dutch oven or baking stone inside to around 230°C (450°F). Place the dough inside, cover if using a Dutch oven, and bake for about 20 minutes. Remove the cover and bake another 20-25 minutes until the crust is deeply golden and crisp.
7. Prepare blueberry lemon glaze: While the bread bakes, mix the room temperature butter, mashed blueberries, honey, and a pinch of salt in a bowl until smooth and combined.
8. Glaze the bread: Remove the bread from the oven and immediately brush the warm loaf generously with the blueberry lemon butter glaze. Allow the bread to cool completely on a wire rack before slicing.

Notes

• Use fresh, ripe blueberries for the best flavor and moisture.
• Ensure your sourdough starter is active and bubbly for optimal rise.
• The bulk fermentation time may vary based on room temperature—warmer environments will speed up the process.
• Glazing the bread while hot helps seal in moisture and enhances flavor.
• This bread keeps well for up to 3 days at room temperature or can be frozen for longer storage.

Keywords: sourdough bread, lemon blueberry bread, homemade sourdough, fruity sourdough, breakfast bread