Lemon Blueberry Sourdough Bread (Easy, Bright, Bakery-Style)

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Sliced lemon blueberry sourdough bread loaf with blueberries and lemon on a cutting board

** A rustic round lemon blueberry sourdough loaf with a deep golden crust, lightly floured top, and a few juicy blueberry bursts peeking through the sliced crumb, served on a wooden board with lemon zest curls and a small bowl of blueberries.

This Lemon Blueberry Sourdough Bread is fresh, cozy, and just a little sweet. You get that classic sourdough tang, bright lemon flavor, and little pops of blueberry in every slice. The crust turns crisp and crackly, and the inside stays soft and tender—perfect for toast.

If you’ve never baked a fruit-filled sourdough loaf before, don’t worry. I’ll walk you through it step by step. The simple trick is adding blueberries gently and using a cold overnight rest so the dough is easier to handle and the flavor gets extra good.

Why You’ll Love This Lemon Blueberry Sourdough Bread

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  • Ultimate cozy breakfast. Toast it and add butter or cream cheese for an easy morning win.
  • Bright, fresh flavor. Lemon zest makes the whole loaf taste sunny and lively.
  • Better than bakery. You get a bold crust, a soft crumb, and blueberries in every bite—right at home.
  • Meal prep friendly. Bake once and enjoy toast all week.
  • Simple ingredients. Just flour, water, starter, salt, lemon, and blueberries (plus a touch of sweetness).
  • Perfect for sharing. This is the loaf everyone asks you to bring again.

Ingredients for Lemon Blueberry Sourdough Bread

Ingredients on a counter for lemon blueberry sourdough bread including flour, starter, blueberries, lemon, salt, and water
Simple pantry staples plus lemon and blueberries make this loaf taste special

Dough

  • Bread flour (about 17 2/3 oz | roughly 3 1/2 cups) – Gives structure so the loaf can hold juicy fruit.
  • Swap: All-purpose flour works, but the dough may feel softer; hold back 2–3 tablespoons of water if needed.
  • Water (about 12 oz | 1 1/2 cups) – Hydrates the flour and keeps the crumb tender.
  • Tip: If your kitchen is warm, use cool water to slow things down a bit.
  • Active sourdough starter (about 4 oz | 1/2 cup, bubbly and at peak) – The engine that lifts your dough and adds that tangy flavor.
  • Swap: If your starter is very stiff or very thin, adjust water slightly so the dough feels tacky but not soupy.
  • Fine sea salt (about 0.35 oz | 2 teaspoons) – Sharpens flavor and helps the dough hold its shape.
  • Tip: Salt makes a big difference—don’t skip it.
  • Lemon zest (from 1 large lemon, about 1 tablespoon packed) – Adds big lemon flavor without making the dough too acidic.
  • Swap: Orange zest is delicious for a different vibe.
  • Lemon juice (1 tablespoon) – Gives a little extra brightness.
  • Tip: Too much juice can weaken dough; keep it small.
  • Honey or granulated sugar (1 tablespoon) – Just enough to balance the sour and highlight the fruit.
  • Swap: Maple syrup works too.

Mix-ins

  • Fresh blueberries (about 5 oz | 1 cup) – The star! They burst while baking and taste jammy.
  • Swap: Dried blueberries work great; use 3/4 cup and soak in warm water for 10 minutes, then drain and pat dry.
  • Note: Frozen blueberries can bleed color and add extra water; if you use them, keep them frozen and add gently.

Lemon Blueberry Sourdough Bread Recipe

Four panel collage of mixing dough, folding in blueberries, shaping sourdough, and a baked lemon blueberry loaf cooling
Mix, fold, shape, and bake—this fruity sourdough is easier than it looks

Simple timeline (so you can plan)

  • Morning or early afternoon: Mix dough + bulk ferment (about 4–6 hours depending on warmth)
  • Evening: Shape + cold proof overnight (12–16 hours)
  • Next day: Bake

Step-by-step (detailed but friendly)

  • 1. Mix the dough. In a large bowl, stir together water, starter, honey (or sugar), lemon zest, and lemon juice until mostly smooth. Add flour and salt. Mix until no dry flour remains. The dough will look shaggy and sticky. Cover and rest 30 minutes.
  • 2. Strengthen with stretch-and-folds. Over the next 2 hours, do 3–4 rounds of stretch-and-folds (one round every 30 minutes). Each round: lift one side of the dough, stretch it up, and fold it over itself. Turn the bowl and repeat 4 times. You’ll feel the dough tighten and smooth out.
  • Pro tip: If it feels very slack, add one extra round.
  • 3. Add blueberries gently. On your second or third fold, sprinkle in about 1/3 of the blueberries. Fold them in gently. Repeat with the rest on the next fold. Aim to tuck berries inside the dough instead of crushing them.
  • Trust me, don’t rush this. Gentle folds = prettier bread.
  • 4. Bulk ferment until puffy. After your last fold, cover and let the dough rise until it looks slightly domed, feels lighter, and has grown about 40–60%. In a warm kitchen, this might take 2–4 hours. In a cooler kitchen, it can take longer.
  • Cue to watch: The dough should jiggle a little when you shake the bowl.
  • 5. Pre-shape and rest. Lightly flour your counter. Turn the dough out, gently round it into a loose ball, and let it rest 15–20 minutes. This helps it relax so shaping is easier.
  • 6. Shape and cold proof. Shape into a tight round (or oval) and place seam-side up in a floured proofing basket or a bowl lined with a floured towel. Cover and refrigerate 12–16 hours.
  • Pro tip: Cold dough scores cleaner and holds shape better.
  • 7. Bake until deep golden. Heat your oven to 475°F with a Dutch oven inside for 45 minutes. Tip the cold dough onto parchment, score the top, and lower into the hot Dutch oven.
  • Bake 20 minutes covered at 475°F.
  • Reduce to 450°F, uncover, and bake 20–25 minutes more until deeply browned.
  • The center should be about 205–210°F if you check with a thermometer.

Cool on a rack for at least 2 hours before slicing (this sets the crumb).

Reader Review: “I made this Lemon Blueberry Sourdough Bread for brunch and it disappeared fast. The lemon smell while it baked was unreal, and the blueberries tasted like little pockets of jam!”

Tips for Perfect Lemon Blueberry Sourdough Bread

  • Use a starter at its peak. If it’s flat or sleepy, the loaf may bake up dense.
  • Pat blueberries dry. Extra water can make gummy spots.
  • Add fruit during folds, not at mix time. This keeps berries from bursting too early.
  • Don’t over-proof. Fruit can speed fermentation a bit; watch the dough, not the clock.
  • Bake darker than you think. A deep brown crust = better flavor and less sticky crumb.
  • Cool fully before slicing. Warm sourdough can seem gummy even when it’s baked through.

Variations & Substitutions

  • Lemon poppy seed twist: Add 1 tablespoon poppy seeds with the flour.
  • Extra citrus: Add a second teaspoon of zest (but keep juice the same).
  • Vanilla blueberry vibe: Add 1 teaspoon vanilla extract to the water/starter mix.
  • Dried fruit option: Use 3/4 cup dried blueberries, soaked and dried well.
  • Whole grain boost: Swap 1 cup of the flour for whole wheat flour; hold back a splash of water at first.
  • Cinnamon brunch loaf: Add 1 teaspoon cinnamon for a cozy note.
  • “Lazy” version: Skip the honey/sugar and lemon juice; keep zest and blueberries for a simpler, still-delicious loaf.

Storing & Reheating

  • Room temp: Keep sliced-side down on a cutting board or in a bread bag for 2 days.
  • Fridge: Not my favorite (it can dry bread), but it works for up to 5 days. Toast slices to bring it back.
  • Freezer: Slice, then freeze in a zip-top bag for up to 2 months. Toast from frozen or thaw on the counter.
  • Reheating a whole loaf: Warm at 350°F for 10–12 minutes to re-crisp the crust.

Serving Suggestions & Pairings

  • Spread with salted butter or cream cheese for a cozy breakfast.
  • Toast and top with lemon curd for a bright treat.
  • Serve alongside scrambled eggs and a simple fruit salad for brunch.
  • Pair with Greek yogurt and a drizzle of honey for an easy weeknight dessert-style snack.
  • Turn thick slices into French toast (yes, it’s amazing).

Printable Recipe Card: Lemon Blueberry Sourdough Bread

Yield: 1 round loaf (about 10–12 slices)
Active time: about 30–40 minutes
Total time: about 18–24 hours (includes fermentation and chilling)

Ingredients

  • Bread flour: about 17 2/3 oz (roughly 3 1/2 cups)
  • Water: 12 oz (about 1 1/2 cups)
  • Active sourdough starter: 4 oz (about 1/2 cup)
  • Fine sea salt: 2 teaspoons
  • Lemon zest: 1 tablespoon (from 1 large lemon)
  • Lemon juice: 1 tablespoon
  • Honey or granulated sugar: 1 tablespoon
  • Fresh blueberries: 5 oz (about 1 cup)

Instructions

  • 1. Mix water, starter, honey (or sugar), lemon zest, and lemon juice. Add flour and salt; mix until shaggy. Rest 30 minutes.
  • 2. Do 3–4 rounds of stretch-and-folds over 2 hours (every 30 minutes).
  • 3. Add blueberries gently during the second and third folds.
  • 4. Let rise until puffy and 40–60% larger (about 2–4 hours depending on temperature).
  • 5. Pre-shape, rest 15–20 minutes, then shape tight and place in a floured basket.
  • 6. Refrigerate 12–16 hours.
  • 7. Bake in a preheated Dutch oven: 20 minutes covered at 475°F, then 20–25 minutes uncovered at 450°F. Cool 2 hours before slicing.

If you bake this Lemon Blueberry Sourdough Bread, I’d love to hear how it went. Leave a rating, drop a comment, and tell me: would you add poppy seeds, cinnamon, or keep it classic?

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