This Lemon Blueberry Sourdough Bread is bright, tender, and slightly tangy. The lemon adds a fresh citrus lift and the blueberries burst with sweet juice in every bite. The crumb is soft with a gentle chew from the sourdough starter. It makes a lovely breakfast loaf or a light afternoon treat. If you enjoy pairing citrus and spice in baked treats, try this companion recipe for elegant spiced gingerbread truffles for a contrast of flavors.
Recipe Information
- Prep Time: 3 hours (includes 2–3 hour rise)
- Cook Time: 35–40 minutes
- Total Time: 3 hours 35 minutes (using shortest bake time)
- Servings: 10 slices
- Difficulty Level: Medium
Nutrition Information
- Calories per serving: ~306 kcal
- Protein: ~6 g
- Carbohydrates: ~58 g
- Fat: ~6 g
- Fiber: ~2 g
- Sugar: ~11 g
- Sodium: ~355 mg
Why Make This Lemon Blueberry Sourdough Bread
This loaf brings together the tang of sourdough with bright lemon and juicy blueberries. The flavor is fresh and balanced: lemon cuts through the mild sweetness, and blueberries add pops of fruity juice. The texture is soft but slightly chewy thanks to the starter. It’s a great way to use an active sourdough starter without an overly long schedule. Serve it for brunch, pack it for a picnic, or slice it thin for tea.
How to Make Lemon Blueberry Sourdough Bread
This recipe is straightforward but rewards patience during the rise. You’ll mix the wet ingredients, fold in flour and baking soda, gently add blueberries, and allow the dough to rise until puffy. Bake until golden and cool fully before slicing to keep the crumb from becoming gummy.
Ingredients:
- 2 cups sourdough starter
- 1/2 cup warm water
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 3 cups all-purpose flour
- 1 cup fresh blueberries
- 1 teaspoon baking soda
Directions:
Step 1: Preparation
In a large bowl, combine the sourdough starter, warm water, melted butter, sugar, salt, lemon juice, and lemon zest. Mix well until smooth. Prepare a greased loaf pan and set it near your workspace.
Step 2: Mixing
Gradually add the flour and baking soda to the wet mixture, stirring until a dough forms. Do not overwork the dough—mix just until combined so it stays tender.
Step 3: Cooking
Gently fold the blueberries into the dough, taking care not to crush them. Cover the bowl with a clean cloth and let the dough rise in a warm place for 2–3 hours or until doubled in size. While the dough rises, preheat your oven to 350°F (175°C).
Step 4: Finishing
Shape the risen dough into a loaf and place it in the greased loaf pan. Bake for 35–40 minutes or until the top is golden brown and the loaf sounds hollow when tapped. Remove from the oven and allow the bread to cool in the pan for 10–15 minutes, then transfer to a rack to cool completely before slicing.
How to Serve Lemon Blueberry Sourdough Bread
- Serve slices plain to enjoy the natural flavors.
- Toast and spread with butter or cream cheese for a richer bite.
- Add a thin lemon glaze (powdered sugar + lemon juice) over cooled slices for a sweet bright touch.
- Pair with tea or light coffee for brunch, or serve with yogurt and fresh fruit for a balanced breakfast.
How to Store Lemon Blueberry Sourdough Bread
- Room temperature: Store wrapped in plastic wrap or in an airtight container for up to 2 days.
- Refrigerator: Keep in an airtight container or wrapped for up to 5 days. Bring to room temp or lightly toast before serving.
- Freezer: Slice and wrap individually, then place in a freezer bag for up to 3 months. Thaw slices at room temperature or toast from frozen.
Expert Tips for Perfect Lemon Blueberry Sourdough Bread
- Use ripe, firm blueberries to avoid added moisture. If using frozen berries, do not thaw—toss them lightly in a tablespoon of flour to prevent bleeding.
- Measure flour by spooning into the cup and leveling, or weigh it if possible for consistent results.
- Gently fold blueberries to avoid crushing them into the dough and turning the crumb purple.
- If your starter is very active and sour, shorten the rise slightly and watch for doubling rather than relying strictly on time.
- Let the loaf cool fully before slicing to set the crumb and avoid a gummy texture.
- If you want a brighter lemon flavor, add 1/2 teaspoon of lemon extract or increase zest to 1.5 tablespoons.
- Substitute up to half of the all-purpose flour with whole wheat for a nuttier flavor, but expect a denser loaf and possibly a longer rise.
Delicious Variations
- Lemon Glaze: Drizzle a simple glaze of powdered sugar and lemon juice over cooled slices.
- Citrus Berry Mix: Replace half the blueberries with raspberries or blackberries.
- Nutty Crunch: Fold in 1/2 cup chopped walnuts or almonds for texture.
- Honey-Sweetened: Replace granulated sugar with 1/3 cup honey; reduce liquids slightly and watch browning.
- Vanilla Blueberry: Add 1 teaspoon vanilla extract for a warm, aromatic note.
Frequently Asked Questions
Q: Can I use frozen blueberries?
A: Yes. Keep them frozen and toss them in a little flour before folding in. This helps prevent the berries from bleeding and making the dough soggy.
Q: Do I need to feed my starter before using it?
A: Use an active, bubbly starter for best rise and flavor. Feed it 4–12 hours before you bake, depending on your starter’s timing, so it’s at peak activity.
Q: Why add baking soda to sourdough bread?
A: Baking soda helps neutralize acidity from the starter and gives a lighter crumb and lift in quick sourdough-style loaf recipes like this one.
Q: My loaf sank in the middle; what happened?
A: Common causes are underbaking, over-proofing, or too much moisture. Check oven temperature, let the dough rise until just doubled (not more), and fold blueberries gently to avoid extra liquid release.
Q: Can I make this in a bread machine?
A: This recipe is best by hand because the folding and gentle handling of blueberries matter. If using a machine, add blueberries near the end and watch the dough so it doesn’t overmix.
Q: How can I tell when the bread is fully baked?
A: The top should be golden brown and the loaf should sound hollow when tapped. For accuracy, internal temperature should reach about 200–205°F (93–96°C).
Conclusion
This Lemon Blueberry Sourdough Bread is a comforting, bright loaf that showcases fresh citrus and berries with the gentle tang of a sourdough starter. It’s excellent for brunch, gifting, or a sweet breakfast treat. For a similar blueberry-lemon idea and more baking inspiration, check this Blueberry Lemon Sourdough Bread – Amy Bakes Bread. Enjoy baking, and don’t be afraid to make the recipe your own with the variations and tips above.
Print
Lemon Blueberry Sourdough Bread
- Total Time: 220 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
Bright, tender, and slightly tangy sourdough bread with fresh lemon and juicy blueberries.
Ingredients
- 2 cups sourdough starter
- 1/2 cup warm water
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 3 cups all-purpose flour
- 1 cup fresh blueberries
- 1 teaspoon baking soda
Instructions
- In a large bowl, combine the sourdough starter, warm water, melted butter, sugar, salt, lemon juice, and lemon zest. Mix well until smooth.
- Gradually add the flour and baking soda to the wet mixture, stirring until a dough forms. Do not overwork the dough.
- Gently fold the blueberries into the dough, then cover the bowl with a clean cloth and let the dough rise in a warm place for 2–3 hours until doubled in size.
- Preheat your oven to 350°F (175°C). Shape the risen dough into a loaf and place it in a greased loaf pan.
- Bake for 35–40 minutes or until the top is golden brown and the loaf sounds hollow when tapped. Cool in the pan for 10–15 minutes before transferring to a rack to cool completely.
Notes
Store wrapped at room temperature for up to 2 days or in the refrigerator for up to 5 days. Freeze for up to 3 months.
- Prep Time: 180 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 306
- Sugar: 11g
- Sodium: 355mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg
