Tart & Sweet Lemon Blueberry Sourdough Bread You’ll Love
Introduction
Baking bread at home offers a kind of satisfaction that few kitchen tasks can match. When that bread includes the tart brightness of lemon, the juicy burst of blueberries, and the natural tang of sourdough, it becomes something truly special. Lemon blueberry sourdough bread brings together fresh, vibrant flavors and the rich complexity of fermentation into one unforgettable loaf.
This recipe balances sweet and sour in all the right ways. The citrusy lemon zest lifts the flavor of the dough, while the blueberries bring a natural sweetness that deepens as the bread bakes. The sourdough base adds depth and a light chew that makes each bite more interesting than the last.
Perfect for spring mornings, weekend brunches, or an afternoon snack with tea, this bread fits into almost any moment of the day. It is soft on the inside with a golden, chewy crust. The blueberries create little pockets of jammy goodness throughout. You can toast a slice and top it with butter or enjoy it plain right out of the oven.
Even if you are new to baking with sourdough, this recipe is a great one to try. With a little planning and patience, you can create something bakery-quality in your own kitchen. Once you taste it, you may find yourself making it again and again.
Ingredients Needed
| Ingredient | Quantity | Calories (approx) |
|---|---|---|
| Active sourdough starter | 1/2 cup | 100 |
| Bread flour | 3 1/2 cups | 1600 |
| Water | 1 1/4 cups | 0 |
| Salt | 1 1/2 teaspoons | 0 |
| Fresh blueberries | 1 cup | 85 |
| Lemon zest | 2 tablespoons | 10 |
| Honey | 2 tablespoons | 120 |
| Olive oil | 1 tablespoon | 120 |
Read More: Easy Ground Turkey Mexican Skillet
Step-by-Step Cooking Instructions
Start by feeding your sourdough starter about four to six hours before mixing the dough. Once it is bubbly and active, you are ready to begin.
In a large mixing bowl, combine the active starter, water, and honey. Stir until the starter is mostly dissolved. Add the bread flour and mix until a shaggy dough forms. Let it rest for thirty minutes to allow the flour to absorb the water.
After the rest, sprinkle in the salt and drizzle the olive oil over the dough. Use your hands to knead gently in the bowl until both are well incorporated. Cover with a towel and let the dough rest again for thirty minutes.
Now it is time to begin bulk fermentation. Over the next two to three hours, perform three sets of stretch and folds, spaced thirty minutes apart. To do this, reach under the dough, stretch it upward, then fold it over itself. Turn the bowl and repeat three more times. During the second fold, gently fold in the lemon zest and blueberries. Be careful not to crush the fruit too much.
After the final stretch and fold, let the dough rest until it has increased by about fifty percent in volume. This usually takes three to five hours, depending on the temperature in your kitchen.
Once the dough has risen, turn it out onto a floured surface. Shape it gently into a round or oval loaf. Place it into a well-floured proofing basket or bowl lined with a cloth. Cover and refrigerate overnight or proof at room temperature for two to three hours until slightly puffy.
When ready to bake, preheat your oven to 475 degrees Fahrenheit with a Dutch oven inside. Carefully place the dough into the hot Dutch oven, score the top with a sharp blade, and cover with the lid. Bake for 20 minutes covered, then another 20 to 25 minutes uncovered until the crust is golden and crisp.
Cool the bread completely on a wire rack before slicing to allow the interior to set.
Read More: French Onion Pork Chops And Rice
Tips for Customizing the Recipe
This recipe is versatile and welcomes personal touches. You can swap fresh blueberries for frozen ones, just make sure to rinse and dry them to avoid excess moisture in the dough.
For a deeper lemon flavor, add a tablespoon of fresh lemon juice or a few drops of lemon extract. You can also add a handful of chopped walnuts or sliced almonds for crunch.
If you want a sweeter version, increase the honey slightly or sprinkle a little sugar on top before baking. For more of a dessert feel, drizzle with a light glaze made from lemon juice and powdered sugar after the bread cools.
Use whole wheat flour for part of the dough if you like a more rustic texture. Just remember it may need a bit more water to stay soft.
Nutritional Information
Per slice (based on 12 slices):
| Nutrient | Amount |
| Calories | 175 |
| Total Fat | 3g |
| Saturated Fat | 0.5g |
| Cholesterol | 0mg |
| Sodium | 200mg |
| Carbohydrates | 33g |
| Fiber | 2g |
| Sugar | 4g |
| Protein | 5g |
These values may vary based on exact ingredient brands and portion sizes.
Serving Suggestions
Lemon blueberry sourdough is a joy to serve in so many ways. It makes a perfect breakfast when toasted and topped with butter, cream cheese, or even a dollop of lemon curd.
Pair it with afternoon tea or coffee for a light treat that feels indulgent without being overly sweet. It also makes a great addition to brunch spreads alongside eggs, fruit, and yogurt.
For something creative, use slices for French toast or bread pudding. The tart lemon and sweet berries add a burst of flavor in every bite.
Wrap leftovers tightly and store at room temperature for up to three days, or freeze slices for longer storage.
Read More: Easy Strawberry Shortcake 90S
Conclusion
A well-made loaf of lemon blueberry sourdough bread brings comfort and brightness to the table. With its tender crumb, golden crust, and balanced flavor, it satisfies both sweet and sour cravings. Whether you bake it for a special brunch or just because you love good bread, this recipe delivers something memorable every time.