Blueberry Lemon Sourdough Bread – Soft, Tangy, Bakery-Style Loaf

Blueberry lemon sourdough bread brings together the gentle tang of sourdough, the brightness of fresh lemon, and bursts of sweet blueberries in every slice. This loaf feels special enough for brunch yet simple enough for everyday baking. It tastes fresh, soft, and lightly sweet with a bakery-style texture.

Why You’ll Love This Recipe

• Balanced flavor with tangy sourdough and fresh citrus
• Soft crumb with juicy blueberries throughout
• Perfect for breakfast, brunch, or snacking
• Naturally fermented for better texture and flavor
• A beautiful loaf that slices cleanly and toasts well

Ingredients

• 1 cup active sourdough starter
• ¾ cup warm water
• 3 tablespoons honey or sugar
• 2 tablespoons olive oil or melted butter
• 3 cups bread flour
• 1 teaspoon salt
• 1 tablespoon lemon zest
• 1 cup fresh blueberries
• 1 tablespoon all purpose flour for coating blueberries

Step-by-Step Instructions

1. In a large mixing bowl, whisk sourdough starter, warm water, honey, and olive oil until smooth.
2. Add bread flour and salt, mixing until a shaggy dough forms.
3. Cover and rest dough for 30 minutes.
4. Add lemon zest and gently knead until incorporated.
5. Toss blueberries with flour to prevent sinking.
6. Fold blueberries gently into the dough until evenly distributed.
7. Cover bowl and let dough rise at room temperature for 4 to 6 hours, performing stretch and folds every 30 minutes for the first 2 hours.
8. Shape dough into a loaf and place into a greased loaf pan or floured banneton.
9. Cover and refrigerate overnight for cold fermentation.
10. Preheat oven to 375°F.
11. Bake loaf for 40 to 45 minutes until golden and internal temperature reaches 200°F.
12. Cool completely before slicing to set crumb structure.

Tips & Variations

• Use fresh blueberries for best texture
• Avoid overmixing to prevent berry bleeding
• Swap honey for maple syrup if preferred
• Add a lemon glaze for a sweeter loaf
• Use frozen blueberries only if fully thawed and drained
• Let bread cool fully before slicing

Storage & Freezer Instructions

• Store bread at room temperature wrapped loosely for 2 days
• Refrigerate up to 5 days for longer freshness
• Freeze sliced bread in airtight bags up to 2 months
• Toast slices directly from frozen
• Avoid storing in plastic at room temperature

Serving & Pairing Ideas

• Serve toasted with butter or cream cheese
• Pair with fresh fruit and yogurt for breakfast
• Drizzle with honey for extra sweetness
• Enjoy with tea or coffee
• Use leftovers for French toast

Frequently Asked Questions

Can I use sourdough discard instead of active starter?

Active starter works best for proper rise. Discard changes texture and rise significantly.

Why coat blueberries with flour?

Flour helps suspend blueberries evenly and prevents them from sinking or bleeding excessively.

Can I make this bread sweeter?

Increase honey slightly or add a light lemon glaze after baking.

How do I know when the bread is done?

The loaf should sound hollow when tapped and reach about 200°F internally.

Ready to Make It?

This blueberry lemon sourdough bread brings fresh flavor and bakery-quality texture to your kitchen. With bright citrus notes and juicy berries, it’s a loaf worth saving, sharing, and baking again. Add it to your sourdough rotation for a refreshing twist.

You Might Also Like

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• Classic Sweet Cream Scones – Tender bakery-style scones perfect with jam and tea.
• Moist Chocolate Banana Muffins – Soft, rich muffins that freeze beautifully.
• Homemade Lemonade with Fresh Lemons – Bright, refreshing drink to pair with sweet breads.

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