Introduction

This Simple Lemon Blueberry Sweet Sourdough Bread brings a delightful twist to your classic sourdough with the bright freshness of lemon zest and bursts of juicy blueberries. Perfect for breakfast or an afternoon treat, it balances sweet and tangy flavors in a soft, chewy loaf.

A round loaf of bread with a rough, golden-brown crust is placed on a white plate. The surface of the bread has cracks and bubbles, showing a crispy texture, with dark purple spots of blueberries baked inside, creating deep color contrast against the light crust. Around the bread, there is a striped gray and white cloth under the plate, and on the side, slices of yellow lemon and some blueberries rest on the white marbled texture. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

100 grams active sourdough starter (½ cup)
350 grams warm water (1 ½ cups, about 85°F)
500 grams bread flour (5 cups)
80 grams cane sugar or brown sugar (½ cup)
10 grams salt (2 teaspoons)
Zest from 1 whole lemon
Additional flour for dusting
1 cup fresh blueberries (or dried blueberries if preferred)
If using dried blueberries: 1 cup dried blueberries and 1 cup orange juice

Instructions

Step 1: The Night Before – Feed your sourdough starter. If using dried blueberries, soak them in the orange juice overnight, covered, to rehydrate.
Step 2: In a large bowl, mix the active starter with the warm water until combined. Add sugar and stir until dissolved.
Step 3: Add bread flour, salt, and lemon zest to the wet ingredients. Stir until a shaggy dough forms. Cover with a wet towel or plastic wrap and rest for 30 minutes.
Step 4: Perform the first set of stretch and folds: stretch one end of the dough and fold it onto itself. Repeat with the opposite end and then both sides. Repeat this process three times total, with 30-minute intervals between each session.
Step 5: After the final fold, cover the dough and let it rise at room temperature for 4 to 6 hours until doubled in size.
Step 6: Prepare blueberries: rinse fresh blueberries or strain soaked dried blueberries.
Step 7: Turn the risen dough onto a floured surface and gently shape it into a rectangle. Spread half of the blueberries over the dough, leaving a 1-inch border.
Step 8: Fold the top half of the dough down like a letter, add over half of the remaining blueberries, then fold the bottom half up. Add the rest of the blueberries, then fold the dough lengthwise in half.
Step 9: Shape the dough into a smooth ball or oval to fit your banneton. Cover with a damp towel and refrigerate overnight for a final rise (minimum 12 hours).
Step 10: On baking day, remove the dough from the fridge and gently transfer it onto parchment paper. Score the top lightly (about ¼ inch deep).
Step 11: Place the dough with parchment into a Dutch oven (no need to preheat oven). Close the lid and bake at 425°F for 1 hour.
Step 12: After 1 hour, remove the lid and continue baking 5 more minutes or until the bread reaches your desired golden brown color.
Step 13: Transfer bread to a wire rack and cool completely for at least 1 hour before slicing to ensure the crumb sets properly.

Tips & Variations

For best results, chill the dough overnight before scoring to achieve a clean, beautiful cut.
Substitute fresh blueberries with dried ones soaked in orange juice for a more concentrated fruity flavor.
Add a teaspoon of vanilla extract for an extra layer of sweetness and aroma.
Use brown sugar instead of cane sugar to deepen the bread’s caramel notes.

Storage

Store your lemon blueberry sourdough bread at room temperature, wrapped loosely in a clean kitchen towel or paper bag to keep the crust crisp. It is best consumed within 3 days. For longer storage, slice and freeze the bread in an airtight bag. To reheat, toast slices directly from frozen or warm in the oven at 350°F for 10 minutes.

How to Serve

A round loaf of bread with a golden brown crust rests on a white plate, showing a rough texture with some cracks and flour dusted on top. Swirls and patches of deep purple berries are visible throughout the bread's surface, giving it a marbled look. The plate sits on a white marbled surface, partially covered by a grey and white striped cloth, with slices of lemon and blueberries in the background. The bread looks rustic and fresh, with a natural, homemade feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh or dried?

Frozen blueberries can release extra moisture and may soften the dough too much. It’s best to thaw and drain them well or opt for fresh or dried blueberries for better texture and flavor balance.

Do I need a sourdough starter to make this bread?

Yes, this recipe relies on an active sourdough starter for its rise and unique tangy flavor. If you don’t have one, see this guide to create your own starter.