Lemon Blueberry Sourdough Bread Bakery Style

Name: Lemon Blueberry Sourdough Bread Bakery Style
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 1 loaf
Ingredients: 1 cup active sourdough starter; 1 1/2 cups all-purpose flour; 1/2 cup whole wheat flour; 1/2 teaspoon salt; 1 tablespoon sugar; 1/4 cup fresh lemon juice; Zest of 1 lemon; 1 cup fresh blueberries; 1/2 cup warm water; 1 tablespoon olive oil

Highlighted under: Dessert Delights Co.

I am absolutely thrilled to share my favorite recipe for Lemon Blueberry Sourdough Bread! This delightful twist on traditional sourdough combines the tangy zest of fresh lemons with plump blueberries, creating a loaf that’s bursting with flavor. The best part is how straightforward it is to make, whether you're a seasoned baker or a newbie. Trust me, your house will smell heavenly while it bakes, and you won't be able to resist the first warm slice slathered in butter!

Created by

Arabella Scott

Last updated on 2026-01-22T10:31:16.595Z

When I first experimented with flavors for sourdough, I was surprised by how well lemon and blueberry combined. It was an accidental discovery that turned out to be a total game-changer. Using a natural sourdough starter not only enhances the flavor but also gives the loaf a wonderful texture. The balance of tartness from the lemon and sweetness from the blueberries creates a perfect harmony in every bite.

One key tip I learned through trial and error is to let the dough rest after mixing but before adding the blueberries. This resting time allows the gluten to develop, ensuring your bread rises beautifully. And don’t skip the citrus zest; it delivers an unforgettable aroma and flavor that elevates the bread to bakery-quality!

        Why You'll Love This Recipe
        Lemon-infused sweetness that brightens your mornings
Tender, fluffy texture with a crispy crust
Homemade goodness that rivals any bakery

      

Understanding Sourdough Fermentation

Sourdough fermentation is a key factor that contributes to the unique flavor profile of your Lemon Blueberry Sourdough Bread. The active sourdough starter contains wild yeast and lactic acid bacteria which work together to create the perfect environment for fermentation. This process not only helps develop complex flavors but also improves the bread's texture, making it airy and light. Aim for a bubbly and active starter before you begin to ensure a successful rise and delightful tang.

The timing for rising can be variable based on room temperature; warmer conditions speed up fermentation while cooler ones slow it down. If your kitchen is on the colder side, consider placing the dough in an oven with the light on to provide gentle warmth. Remember, watching for visual cues like doubling in size is more reliable than strict timing.

Working with Blueberries

Incorporating fresh blueberries not only adds a burst of flavor but also moisture, making your bread tender and pleasant. However, be cautious during both the mixing and kneading stages; overworking the blueberries can lead to a purple-hued loaf. To maintain their integrity, gently fold them into the dough after the first rise, ensuring they are evenly distributed without being crushed.

If you’re concerned about the blueberries leaking juice during baking, you can dust them lightly with flour before folding them into the dough. This can help absorb some of the moisture, yielding a more structured final product. For an alternative, frozen blueberries can be used, but avoid thawing them to prevent excess moisture—just add them straight from the freezer.

Tips for Perfecting Your Loaf

The crust of your Lemon Blueberry Sourdough Bread is best when it has that sought-after crispy texture, achieved through proper baking. To create steam in your oven, consider placing a shallow pan filled with water on the bottom shelf as you preheat it, which will enhance crust formation. Bake until the crust is golden brown and the loaf sounds hollow when tapped, which should take about 35 to 40 minutes at 375°F (190°C).

For optimal storage, allow the bread to cool completely on a wire rack before wrapping it in parchment paper or a bread bag. Properly stored, this sourdough can last for several days at room temperature. For longer preservation, you can freeze slices, and when you're ready to indulge, simply toast them straight from the freezer for a delightful warm treat.

Ingredients

Gather these ingredients before you start:

Ingredients for Lemon Blueberry Sourdough Bread

1 cup active sourdough starter
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon salt
1 tablespoon sugar
1/4 cup fresh lemon juice
Zest of 1 lemon
1 cup fresh blueberries
1/2 cup warm water
1 tablespoon olive oil

Make sure you check that all ingredients are fresh for best results!

Instructions

Follow these steps to create your delicious bread:

Mixing the Dough

In a large mixing bowl, combine the sourdough starter, flours, salt, sugar, lemon juice, and lemon zest. Gradually add warm water while mixing until a rough dough forms.

Kneading

Transfer the dough onto a floured surface and knead for about 10 minutes until smooth and elastic. Add the olive oil halfway through to enrich the dough.

First Rise

Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 to 2 hours or until it doubles in size.

Adding Blueberries

Gently knead in the fresh blueberries after the first rise, being careful not to crush them.

Second Rise

Shape the dough into a loaf and place it into a greased loaf pan. Cover and let it rise again for about 30 minutes.

Baking

Preheat the oven to 375°F (190°C). Bake the bread for 35 to 40 minutes, or until golden brown and it sounds hollow when tapped on the bottom.

Cooling

Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Enjoy your freshly baked Lemon Blueberry Sourdough Bread!

Pro Tips

Always use fresh blueberries and consider adding a sprinkling of coarse sugar on top of the dough before baking for a lovely crunch.

Serving Suggestions

This Lemon Blueberry Sourdough Bread is perfect for numerous occasions, and I love serving it warm, fresh out of the oven. Spread a generous amount of butter or a citrus-honey compound for a breakfast treat. You can also top it with a dollop of cream cheese mixed with fresh herbs for an afternoon snack that pairs beautifully with tea.

For an impressive brunch spread, consider slicing the bread and arranging it alongside a fruit salad, yogurt, or a light frittata. The acidity of the lemon and sweetness of the blueberries complement a variety of flavors, making it a versatile addition to any table.

Make-Ahead and Variations

If you're short on time, consider preparing the dough a day in advance and allowing it to ferment overnight in the refrigerator. This slow fermentation can enhance flavor complexity. When you're ready to bake, simply take the dough out and shape it, allowing it to come to room temperature and rise before baking.

Feel free to experiment with different fruits or additional flavorings in your sourdough. Chopped strawberries or raspberries can be lovely alternatives to blueberries, or try adding toasted nuts for a delightful crunch. Just remember to adjust the sugar levels accordingly if you opt for a sweeter fruit.

Troubleshooting Common Issues

If your loaf doesn't rise as expected, double-check the vitality of your sourdough starter; it should be bubbly and active. Underproofing can also lead to dense bread, so make sure you allow enough time during the first rise. Remember, each kitchen environment is different, so be patient and rely on visual indicators.

In case the crust is darker than you prefer before the inside is fully baked, you can tent the loaf with foil during the last 10 minutes of baking. This will allow gentle cooking on the inside without overly browning the crust. Also, checking the internal temperature can guide you; a baked loaf should reach about 200°F (93°C) to ensure it's cooked through.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but make sure to thaw and drain them first to prevent excess moisture in your bread.

→ What can I substitute for fresh lemon juice?

You can use bottled lemon juice, though fresh juice offers the best flavor.

→ How do I know when the bread is done?

The bread is done when it's golden brown and sounds hollow when tapped on the bottom.

→ Can I make this bread without a sourdough starter?

While traditional sourdough requires a starter, you can use commercial yeast as a substitute, adjusting the recipe accordingly.