Breakfast & Brunch

Lemon Blueberry Sourdough Bread

Chef Olivia

December 19, 2025
4 min read

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why make this recipe

This bread gives you bright lemon flavor and sweet blueberries in a tangy sourdough loaf. It is fun to bake and fills your home with a fresh smell. The crust is crisp and the inside is soft and full of fruit. This recipe also uses a slow cold proof for better flavor.

introduction

This Lemon Blueberry Sourdough Bread is a simple sourdough loaf with fresh lemons and blueberries. It uses a regular sourdough starter and common ingredients. If you want to learn more about basic sourdough methods, check this sourdough bread guide for helpful tips.

how to make Lemon Blueberry Sourdough Bread

Follow the steps below in order. Work with room temperature ingredients when asked. The recipe uses a day for bulk work and a cold retard in the fridge overnight.

Day 1: Feed your starter so it is active and bubbly by the time you mix.
Autolyse: Mix flour and water and let rest. This wakes the flour and helps gluten form.
Mixing the dough: Add starter, salt, and sugar, then mix until incorporated.
Bulk fermentation and coil folds: Let dough rise at room temp. Do coil folds every 30–45 minutes during the first 2–3 hours to build strength.
Laminating the mix-ins & finish bulk fermentation: Gently spread the dough and scatter blueberries and lemon zest, then fold to trap them. Finish bulk until slightly puffed.
Shaping and cold retardation: Shape the loaf and place in a banneton. Cover and move to the fridge for 8–16 hours.
Scoring the sourdough: Score the chilled loaf before baking to guide the oven spring.
Baking and cooling: Bake in a hot dutch oven or on a stone. Remove lid near the end to brown. Cool on a rack before slicing.

Ingredients :

400 g strong white bread flour (with at least 12.5% protein content)
1 tsp salt
1 tbsp caster sugar
240 ml water
160 g active sourdough starter (100% hydration)
150 g fresh blueberries
zest of 2 lemons

Directions :

DAY 1

Feed starter in the morning so it is active by mixing time.

Autolyse

Mix flour and water until no dry patches. Rest 30–60 minutes.

Mixing The Dough

Add starter, sugar, and salt. Mix until the dough is smooth and slightly sticky.

Bulk Fermentation and Coil Folds

Let dough rest at room temp. Do 3–4 coil folds over 2–3 hours until it feels stronger and puffy.

Laminating The Mix-Ins & Finish Bulk Fermentation

On a lightly floured surface, gently flatten dough, sprinkle blueberries and lemon zest, then fold to incorporate. Finish bulk until it rises a bit.

Shaping and Cold Retardation

Shape into a tight boule or batard. Place in a floured banneton. Cover and refrigerate 8–16 hours.

Scoring The Sourdough

Take chilled dough out and score with a sharp lame or knife to guide expansion.

Baking and Cooling

Preheat oven to 230°C (450°F) with a dutch oven inside. Bake covered 20–25 minutes, then uncover and bake 15–25 minutes until golden. Cool fully on a rack before cutting.

Lemon Blueberry Sourdough Bread

how to serve Lemon Blueberry Sourdough Bread

Slice the bread when it is cool. Serve plain, with butter, cream cheese, or a light honey. The lemon pairs well with sweet spreads and fresh cheese. For a lemon dessert pairing, try a small lemon tart like a baby lemon pie on the side.

how to store Lemon Blueberry Sourdough Bread

At room temp: Keep in a paper bag or bread box for 1–2 days to keep crust crisp.
Short term: Wrap in a clean tea towel or loose plastic for 3–4 days to keep it soft.
Long term: Slice and freeze in an airtight bag for up to 3 months. Toast or warm frozen slices.

tips to make Lemon Blueberry Sourdough Bread

Use ripe, active starter so the dough rises well.
Pat blueberries dry to reduce extra water in the dough.
Add blueberries gently to avoid crushing them.
Use lemon zest, not juice, to keep dough texture right.
Cold retard in the fridge for better flavor and easier scoring.

variation (if any)

Add a tablespoon of poppy seeds for texture and flavor.
Use frozen blueberries if fresh are not in season (do not thaw, toss in a little flour).
Replace 50 g of flour with wholemeal for a nuttier loaf.

FAQs

Q: Can I use dried blueberries?
A: You can, but soak them first and drain. Dried berries are sweeter and will change dough moisture.

Q: What if my starter is not active?
A: Feed it twice a day for 1–2 days until it is bubbly and doubles in size before using.

Q: Can I bake without a dutch oven?
A: Yes. Use a baking stone and put a tray of hot water in the oven to create steam.

Q: Do I need to wash the lemon zest?
A: Yes. Wash and dry lemons, then grate only the yellow part of the peel for best flavor.