Get ready to fall in love with the most incredible lemon blueberry sourdough bread! This recipe combines the tangy complexity of sourdough with sweet, juicy blueberries and bright lemon zest. Every slice is perfectly moist, beautifully golden, and absolutely irresistible.
Whether you’re a sourdough beginner or a seasoned baker, this lemon blueberry sourdough bread loaf will become your new favorite. It’s surprisingly easy to make and fills your kitchen with the most amazing aroma!
Why You’ll Love This Lemon Blueberry Sourdough Bread
This isn’t your ordinary quick bread! The sourdough starter adds incredible depth and a subtle tang that perfectly balances the sweetness of blueberries. The lemon zest brightens every bite with fresh citrus notes.
The texture is absolutely dreamy. You’ll get a tender, moist crumb that stays fresh for days. The crust develops a beautiful golden color with just the right amount of chewiness.
Plus, this lemon blueberry sourdough bread easy recipe uses simple ingredients you probably already have. No complicated techniques or special equipment needed!
Lemon Blueberry Sourdough Bread Ingredients
Here’s what makes this loaf so special:
Active sourdough starter gives you that signature tangy flavor and helps create the perfect texture. Make sure it’s bubbly and active!
Fresh blueberries burst with sweetness in every slice. You can use frozen too, but don’t thaw them first.
Lemon zest adds bright, fresh citrus flavor that makes this bread sing. Use organic lemons when possible.
All-purpose flour creates the perfect structure. Bread flour works too if you want extra chewiness.
Honey or sugar balances the tanginess and helps with browning.
Butter keeps everything tender and adds rich flavor.
How to Make Lemon Blueberry Sourdough Bread
Let’s bake this beauty together!
- Feed your sourdough starter 4-6 hours before baking until it’s bubbly and doubled in size.
- Mix the wet ingredients by combining active starter, melted butter, honey, eggs, and vanilla in a large bowl.
- Add dry ingredients including flour, lemon zest, salt, and baking powder. Stir until just combined. Don’t overmix!
- Fold in blueberries gently so they don’t burst. Toss them in a little flour first to prevent sinking.
- Pour into a greased loaf pan and smooth the top. Let it rest for 30 minutes while your oven preheats.
- Bake at 350°F for 50-60 minutes until golden brown and a toothpick comes out clean.
- Cool completely before slicing. I know it’s hard to wait, but warm bread can be gummy!
Tips for the Best Lemon Blueberry Sourdough Bread
Use room temperature ingredients for better mixing and texture. Cold eggs and butter won’t incorporate smoothly.
Don’t skip the resting time before baking. This allows the sourdough cultures to work their magic and develop more flavor.
Coat blueberries in flour before folding them in. This simple trick prevents them from sinking to the bottom.
Test for doneness with a toothpick in the center. It should come out with just a few moist crumbs, not wet batter.
Store properly by wrapping cooled bread tightly in plastic wrap. It stays fresh at room temperature for 3-4 days or freeze for up to 3 months.
Lemon Blueberry Sourdough Bread Variations
Try this lemon blueberry sourdough bread cream cheese version by swirling softened cream cheese into the batter before baking. It creates pockets of tangy richness!
Make lemon blueberry sourdough bread pudding with day-old slices. Cube the bread, soak in custard, and bake for an incredible dessert.
Add a lemon blueberry sourdough bread glaze by whisking together powdered sugar, lemon juice, and a splash of milk. Drizzle over cooled bread for extra sweetness.
For a lemon blueberry sourdough bread quick version, increase the baking powder to make it rise faster without the long fermentation.
What to Serve with Lemon Blueberry Sourdough Bread
This versatile loaf works beautifully for breakfast, brunch, or dessert!
Spread slices with softened butter or cream cheese for a simple, delicious treat. The tangy spread complements the bread perfectly.
Serve alongside Greek yogurt and fresh berries for a complete breakfast. Add a drizzle of honey for extra sweetness.
Toast slices and top with lemon curd for an ultra-lemony experience. It’s like sunshine on a plate!
Pair with your morning coffee or afternoon tea. The bright flavors make this bread the perfect companion to your favorite hot beverage.
Lemon Blueberry Sourdough Bread FAQs
Can I use frozen blueberries? Absolutely! Don’t thaw them first. Toss frozen berries in flour and fold them in while still frozen to prevent bleeding.
Why didn’t my bread rise properly? Make sure your sourdough starter is active and bubbly. The baking powder also helps with lift, so don’t skip it!
How do I prevent a gummy center? Let the bread cool completely before slicing. Cutting while warm releases steam and creates a gummy texture. Patience pays off!
Final Thoughts on Lemon Blueberry Sourdough Bread
This lemon blueberry sourdough bread recipe is pure joy in loaf form! It brings together the best of sourdough baking with bright, fruity flavors everyone adores.
Whether you enjoy it fresh from the oven, toasted with butter, or transformed into bread pudding, this loaf delivers happiness in every bite. Happy baking, friends!
Lemon Blueberry Sourdough Bread Recipe
Ingredients
Equipment
Method
- Mix sourdough starter, bread flour, water, lemon zest, lemon juice, and sugar until a shaggy dough forms. Cover and rest for 30 minutes.
- Add salt and knead until smooth and elastic, about 8–10 minutes.
- Perform stretch and folds every 30 minutes for 2 hours, covering between folds.
- Gently fold in blueberries during the final fold, being careful not to crush them.
- Allow the dough to bulk ferment until doubled in size, about 4–6 hours.
- Shape the dough into a loaf and place it into a greased loaf pan. Cover and proof for 2–3 hours until puffy.
- Bake at 375°F (190°C) for 45–50 minutes until golden and internal temperature reaches 190°F.
- Cool completely on a wire rack before slicing and serving.