Lemon Blueberry Sourdough Bread Recipe

why make this recipe

This bread mixes bright lemon and sweet blueberries with tangy sourdough. It gives a fresh taste and soft crumb. It is great for breakfast, toast, or a small dessert.

introduction

This recipe uses a fed starter and simple steps to make a flavorful loaf. For a basic guide to sourdough techniques, see a delicious sourdough bread recipe. The loaf is not hard to make if you follow the steps and watch the dough signs.

how to make Lemon Blueberry Sourdough Bread Recipe

1. Feed your starter so it is active before you start.
2. Mix 50g active sourdough starter with 350g water until dissolved. Add 500g bread flour and mix until no dry flour remains. Cover and rest 30–60 minutes.
3. Add 11g salt and mix well. Perform a set of stretch-and-folds every 30 minutes for 2 hours (about 4 sets).
4. Gently fold in 150g fresh blueberries, lemon zest, and the mashed 1/2 cup (75g) blueberries mixed with 2 Tablespoons (45g) honey and a pinch of salt. Add the 8 Tablespoons (113g) butter at room temperature in small pieces and fold until somewhat combined.
5. Bulk ferment until the dough shows the signs below (this can take 3–6 hours at room temperature depending on starter strength and room temp).
6. Shape the dough gently to keep blueberries whole. Place in a floured banneton or bowl seam-side up. Proof in the fridge for 8–12 hours or at room temp for 2–4 hours until puffy.
7. Preheat oven with a Dutch oven to 230°C (450°F). Score and bake covered 20 minutes, then uncovered 20–25 minutes until golden. Let cool before slicing.

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 c fresh blueberries, mashed (75g)
• 2 Tablespoon honey (45g)
• A pinch of salt

Directions :

• The dough should have increased in size by at least 50%.
• The dough looks light, and jiggles when shaken.
• The dough should easily pull away from the bowl.
• There should be visible bubbles in and on top of the dough.
• The dough doesn’t tear when you do a windowpane test.

how to serve Lemon Blueberry Sourdough Bread Recipe

Slice thin for toast or thicker for a snack. Serve with butter, cream cheese, or a light drizzle of honey. Warm slices bring out the lemon and blueberry flavor.

how to store Lemon Blueberry Sourdough Bread Recipe

Let the loaf cool fully. Store wrapped in a cloth bag or loose plastic at room temperature for 2–3 days. For longer storage, slice and freeze in a sealed bag for up to one month. Toast from frozen or thaw at room temp.

tips to make Lemon Blueberry Sourdough Bread Recipe

• Use a ripe, active starter for best rise.
• Handle the dough gently to keep blueberries whole.
• If berries bleed a lot, toss them in a little flour before adding.
• Watch dough signs, not just clock time.
• Chill the dough if it gets too soft during shaping.

variation (if any)

• Try lemon glaze after baking for extra sweetness.
• Replace some blueberries with frozen berries (thaw and drain).
• Add a teaspoon of vanilla or a pinch of cinnamon for a different flavor.

FAQs

Q: Can I use frozen blueberries?
A: Yes. Thaw and drain them first to reduce extra liquid.

Q: When do I add the honey and mashed blueberries?
A: Mix them in when you fold in the fresh blueberries and butter so they blend into the dough.

Q: How do I know when the dough is ready to bake?
A: Look for the listed signs: 50% rise, light and jiggly, pulls from the bowl, visible bubbles, and a passing windowpane test.

Lemon Blueberry Sourdough Bread

• Author: arianarecipes
• Prep Time: 60 minutes
• Cook Time: 40 minutes
• Total Time: 100 minutes
• Yield: 1 loaf 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

A delightful sourdough bread combining the brightness of lemon and sweetness of blueberries, perfect for breakfast or as a simple dessert.

---

Ingredients

Scale 1x2x3x

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

Cook Mode Prevent your screen from going dark

---

Instructions

1. Feed your starter so it is active before starting.
2. Mix 50g active sourdough starter with 350g water until dissolved.
3. Add 500g bread flour and mix until no dry flour remains. Cover and rest for 30-60 minutes.
4. Add 11g salt and mix well. Perform a set of stretch-and-folds every 30 minutes for 2 hours (about 4 sets).
5. Gently fold in 150g fresh blueberries, lemon zest, and the mashed 75g blueberries mixed with 45g honey and a pinch of salt.
6. Add the 113g butter in small pieces and fold until somewhat combined.
7. Bulk ferment until the dough shows the signs (3-6 hours at room temp depending on starter strength and room temp).
8. Shape the dough gently to keep blueberries whole. Place in a floured banneton or bowl seam-side up. Proof in the fridge for 8-12 hours or at room temp for 2-4 hours until puffy.
9. Preheat oven with a Dutch oven to 230°C (450°F). Score and bake covered for 20 minutes, then uncovered for 20-25 minutes until golden.
10. Let cool before slicing.

---

Notes

Use a ripe, active starter for the best rise and handle the dough gently to keep blueberries whole. If berries bleed a lot, toss them in a little flour before adding.

---

Nutrition

• Serving Size: 1 slice
• Calories: 250
• Sugar: 6g
• Sodium: 300mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 30mg