Lemon Blueberry Sourdough Bread Easy Method

Name: Lemon Blueberry Sourdough Bread Easy Method
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 1 loaf
Ingredients: 2 cups all-purpose flour; 1 cup sourdough starter; 1/2 cup warm water; 1/4 cup sugar; 1 teaspoon salt; 1 tablespoon lemon juice; 1 tablespoon lemon zest; 1 cup fresh blueberries

Highlighted under: Simple Kitchen Wins

I absolutely love making Lemon Blueberry Sourdough Bread using this easy method. The combination of tangy lemon and fresh blueberries creates a delightful flavor that brightens up my mornings. This method is perfect for those new to sourdough baking, as it simplifies the process without sacrificing quality. The delightful aroma that fills my kitchen while it bakes is just the cherry on top. Trust me, once you try this recipe, you’ll want to whip it up again and again!

Created by

Charity Bowen

Last updated on 2026-01-22T08:58:14.377Z

When I first experimented with adding blueberries and lemon to my sourdough bread, I was astonished by how well these flavors mingled. I started using fresh blueberries to amplify the sweetness, and lemon zest added just the right amount of acidity. It worked beautifully! I learned that using a little lemon juice in the dough not only enhances the flavor but also helps the bread rise perfectly.

This method has quickly become one of my favorites. The fluffy interior filled with juicy blueberries and a zesty crust is simply irresistible. Keeping an eye on the baking time is crucial; overbaking can dull the bright flavors. So, set your timer and enjoy the wonderful smells!

Why You'll Love This Recipe
Refreshing citrus notes from the lemon brighten up every slice
Juicy blueberries add bursts of sweetness in every bite
Sourdough gives a delightful tang and unique texture

Understanding the Ingredients

The combination of flour, water, and sourdough starter is crucial for developing the bread's structure and flavor. All-purpose flour works well for this recipe as it produces a light and airy crumb. If you're curious about substitutions, you can incorporate whole wheat flour for added nutrition; just be mindful that it may alter the dough’s hydration level, requiring adjustment in the warm water amount.

Lemon juice and zest not only impart a refreshing flavor but also enhance the bread's texture by reacting with the gluten, resulting in a slightly softer crumb. Ensure you use fresh lemons for the best aromatic qualities. Fresh blueberries provide sweet pockets of flavor, but be careful with frozen options; they can add excess moisture to the dough.

Tips for Perfect Texture

Kneading the dough is essential to build gluten, which traps air and results in a better rise. Aim for a smooth and elastic texture after about five minutes of kneading. If the dough feels too sticky, don’t hesitate to sprinkle a bit more flour on the surface to prevent sticking. However, be cautious not to over-flour, as it can lead to dense bread.

During the first rise, ensure your dough is in a warm, draft-free area to encourage fermentation. A good visual cue is the dough doubling in size, which can take anywhere from 2 to 4 hours depending on environmental conditions. If you're in a cooler climate, consider placing the bowl in a slightly warmed oven (turned off) to speed up the process.

Ingredients

For the Bread

2 cups all-purpose flour
1 cup sourdough starter
1/2 cup warm water
1/4 cup sugar
1 teaspoon salt
1 tablespoon lemon juice
1 tablespoon lemon zest
1 cup fresh blueberries

Instructions

Prepare the Dough

In a large bowl, combine the sourdough starter, warm water, sugar, salt, lemon juice, and lemon zest. Gradually add the flour until a loose dough forms.

Incorporate the Blueberries

Gently fold in the fresh blueberries, being careful not to crush them. Cover the bowl with a cloth and let it rest for about 30 minutes.

Knead and Rise

After resting, knead the dough on a floured surface for about 5 minutes until it becomes smooth. Place it in a greased bowl, cover, and let it rise for 2-4 hours or until doubled in size.

Shape and Second Rise

Gently punch down the dough and shape it into a loaf. Place it into a greased loaf pan, cover, and let it rise again for 30-60 minutes.

Bake the Bread

Preheat your oven to 375°F (190°C). Bake the loaf for 40-45 minutes or until golden brown. Let it cool before slicing.

Pro Tips

To ensure a perfect rise, make sure your sourdough starter is active and bubbly before using it. Additionally, be gentle when folding in the blueberries to keep them whole.

Storage and Freshness

Once your lemon blueberry sourdough bread is baked and cooled, store it at room temperature in an airtight container to maintain its freshness. It is best consumed within 2-3 days, but if you want to keep it longer, slice the loaf and freeze individual pieces. Wrap them in plastic wrap, followed by aluminum foil, and they will last for up to 3 months.

When ready to enjoy frozen slices, simply thaw them at room temperature or pop them directly into the toaster for a warm treat. Reheated slices become delightfully soft, and you can enhance the experience by spreading a little butter or cream cheese for extra creaminess.

Variations to Try

For a tasty twist, experiment by adding different fruits such as raspberries or chopped strawberries, which can create a vibrant flavor palette. Alternatively, you can incorporate nuts like walnuts or pecans for a crunchy texture alongside the blueberries. Just remember to adjust the amount of fruit to avoid overwhelming the dough, generally keeping the total to one cup.

Adding herbs like fresh thyme or rosemary could really enhance the flavor profile, making it a savory option perfect for sandwiches or toast. For a sweeter version, consider a sprinkle of cinnamon or a sugar glaze on top of the cooled loaf to add an extra layer of flavor.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just fold them in while still frozen, but keep in mind that they may tint the dough blue slightly.

→ What can I substitute for sugar?

You may substitute honey or maple syrup for sugar. Just adjust the liquid content slightly as these are liquid sweeteners.

→ How do I know if my sourdough starter is active?

Your sourdough starter is active when it's bubbly and has doubled in size after being fed. It should have a pleasant, tangy aroma.

→ Can I make this bread without lemon?

Absolutely! If you prefer, you can omit the lemon or substitute it with another flavor like orange zest.