First of all, thank you so much for being here. It truly warms my heart to have this little corner of the internet where we can share the joy of baking beautiful, soulful bread together. Today’s recipe is an absolute stunner — lemon blueberry sourdough bread — a bright, juicy, and subtly sweet loaf that’s basically sunshine in bread form.

If you love trying new flavors in your sourdough adventures, this Lemon Blueberry Sourdough Bread will steal your heart. Make sure to subscribe to get this recipe (and many more delicious ideas) delivered straight to your inbox.

Why You’ll Love This Lemon Blueberry Sourdough Bread

Imagine pulling a golden, rustic loaf out of the oven that smells like a lemon orchard and a summer berry patch had a lovechild. This bread is:

Bright and tangy from the fresh lemon zest and optional lemon juice
Sweetly juicy with bursts of blueberries in every slice
Perfectly chewy and crusty thanks to a slow overnight fermentation
Naturally leavened with your active sourdough starter (no commercial yeast needed)

Anything but boring

What Does Lemon Blueberry Sourdough Bread Taste Like?

The flavor is out of this world. You get a light tang from the sourdough, the gentle tartness of fresh lemon, and little pops of sweet blueberries throughout the loaf. It’s a symphony of spring flavors, finished with that unbeatable chewy, crusty sourdough bite.

Honestly, I’m kicking myself for not having shot a slow-motion crumb reveal video — the blueberries create these gorgeous purple pockets inside the bread.

Benefits of Making Lemon Blueberry Sourdough Bread

Beyond the incredible flavor, here’s why you’ll love making this loaf:

Gut-friendly: Naturally fermented sourdough is easier to digest
Minimal ingredients: Just a handful of pantry staples and fresh add-ins
Versatile: Perfect for breakfast, brunch, or a beautiful tea-time treat
Show-stopping presentation: Those blueberry streaks are downright artful

Ingredients You’ll Need

For the Dough

1 cup (240g) active sourdough starter (fed and bubbly)
1¼ cups (300g) water (room temperature)
3½ cups (420g) bread flour
1 teaspoon salt
Zest of 1 large lemon

Add-ins (Folded in Later)

¾ cup fresh or frozen blueberries (tossed with 1 tsp flour if fresh)
1–2 tablespoons lemon juice (optional, for extra tang)

Tools You’ll Need

Large mixing bowl
Dough scraper or spatula
Proofing basket (banneton) or a floured bowl
Kitchen towel or plastic wrap
Dutch oven
Sharp knife or lame for scoring

Ingredient Additions and Substitutions

Want to make it your own? Here are some fun tweaks:

Swap the berries: Try raspberries or blackberries
Add nuts: A handful of chopped pecans or walnuts would add great crunch
Extra lemony: Add a touch of lemon extract for even more citrus punch

How to Make Lemon Blueberry Sourdough Bread

Step-by-Step Instructions

Mix the Dough
In a large bowl, mix your bubbly sourdough starter with water until it looks cloudy. Add in the bread flour, salt, and lemon zest. Stir until a shaggy dough forms. Let it rest (autolyse) for 30–45 minutes.
Stretch and Fold
Over the next 2 hours, perform 3–4 stretch-and-fold sessions every 30 minutes. On the second or third fold, gently add the blueberries, being careful not to crush them.
Bulk Rise
Cover and let the dough rise for 4–6 hours at room temperature, until it’s puffy and nearly doubled.
Shape the Dough
Turn the dough onto a floured surface and shape it gently into a round or oval loaf. Pop it into a floured proofing basket, seam side up.
Cold Proof Overnight
Cover and refrigerate the dough for 8–12 hours. This slow fermentation builds flavor and makes scoring easier.
Bake the Bread
Preheat your oven to 475°F (245°C) with your Dutch oven inside. When hot, carefully tip the cold dough onto parchment paper, score it, and lower it into the Dutch oven. Bake covered for 20 minutes, then uncovered for another 20–25 minutes until golden brown and crusty.
Cool and Enjoy
Let the loaf cool completely before slicing. Serve with lemon curd, honey butter, or simply enjoy plain.

What to Serve with Lemon Blueberry Sourdough Bread

Slathered with lemon curd for double the citrus joy
Toasted with a swipe of honey butter
As a sweet-savory base for brie and jam
Alongside your favorite herbal tea or cold brew

Tips for Making the Best Lemon Blueberry Sourdough Bread

Use a strong, active starter to help the dough rise beautifully
Flour the blueberries lightly if using fresh, to prevent sogginess
Handle the dough gently after adding berries to keep the structure intact
Don’t skip the cold proof — it really deepens the flavor and makes baking easier

Storage Instructions

Store your loaf:

At room temperature: Wrapped in a clean towel or bread bag for 2–3 days
Frozen: Slice and freeze in a zip-top bag for up to 2 months. Toast from frozen or thaw at room temperature

General Information

Prep Time: 30 minutes (+ rise time)
Baking Time: 45 minutes
Total Time: ~16–18 hours (with overnight proof)
Yield: 1 large loaf (10–12 slices)
Calories per Slice: ~180

Frequently Asked Questions (FAQ)

Can I use frozen blueberries?
Yes, no need to thaw them—just toss in flour and fold them in gently.

Can I make this without a Dutch oven?
You can bake it on a preheated pizza stone with a metal bowl inverted over the loaf for steam.

How do I know when my dough is proofed enough?
It should be puffy, with a slight jiggle when you shake the basket.

Can I skip the overnight cold proof?
You can, but the flavor and texture won’t be quite as developed. I highly recommend it.

Conclusion: Why You’ll Keep Coming Back to This Lemon Blueberry Sourdough Bread

Bright, juicy, beautifully chewy — this lemon blueberry sourdough bread is everything you want from a spring or summer bake. Whether you’re enjoying a quiet breakfast or serving it at a garden party, this loaf is pure edible sunshine.

If you loved this recipe, you might also enjoy exploring more creative sourdough bakes like these quick and savory sourdough cheesy breadsticks with discard, these delightful sourdough discard spinach feta pinwheels, or indulge your sweet tooth with a slice of sourdough cinnamon donut bread.

Lemon Blueberry Sourdough Bread Recipe

Author: Emily
Total Time: ~16–18 hours (including overnight proof)
Yield: 1 large loaf (about 10–12 slices) 1x
Diet: Vegetarian

Print Recipe

Description

This lemon blueberry sourdough bread is bright, juicy, and just the right amount of sweet. Perfectly chewy with bursts of fresh berries and zesty lemon in every bite, it’s a show-stopping loaf that feels like spring in every slice.

Ingredients

Scale

For the Dough:

1 cup (240g) active sourdough starter (fed and bubbly)
1¼ cups (300g) water (room temperature)
3½ cups (420g) bread flour
1 teaspoon salt
Zest of 1 large lemon

Add-ins (folded in later):

¾ cup fresh or frozen blueberries (tossed with 1 tsp flour if fresh)
1–2 tablespoons lemon juice (optional, for extra tang)

Instructions

In a large bowl, mix the sourdough starter and water until cloudy. Add the flour, salt, and lemon zest, and stir until a shaggy dough forms. Let rest for 30–45 minutes.
Perform 3–4 stretch-and-folds over 2 hours, spaced 30 minutes apart. Gently fold in the blueberries during the second or third fold.
Cover the dough and let it rise at room temperature for 4–6 hours, until puffy and nearly doubled.
Turn the dough onto a floured surface and shape it into a round or oval loaf. Place into a floured proofing basket, seam side up.
Cover and refrigerate overnight (8–12 hours) for a cold proof.
Preheat the oven to 475°F (245°C) with a Dutch oven inside for at least 30 minutes.
Remove dough from fridge, score the top, and carefully transfer into the hot Dutch oven.
Bake covered for 20 minutes, then uncovered for another 20–25 minutes until golden brown and crusty.
Let the loaf cool completely before slicing and serving.

Notes

Lightly flour the blueberries if using fresh to prevent them from bursting too much.
Cold proofing overnight builds flavor and improves dough handling.
Serve slices with lemon curd or honey butter for an extra-special treat.
If you don’t have a Dutch oven, bake on a preheated stone and cover with a large metal bowl for steam.

Prep Time: 30 minutes (plus rise and proofing time)
Cook Time: 45 minutes
Category: Sourdough Bread
Method: Baking
Cuisine: American, Artisan

Keywords: lemon blueberry sourdough bread, blueberry sourdough, sourdough with fruit, artisan bread, spring bread recipe

Don’t forget to leave a review and share your beautiful bread photos on Pinterest. I can’t wait to see your creations.