Lemon Blueberry Sourdough Bread

Lemon blueberry sourdough bread is bright, tangy, and bursting with juicy berries in every slice! It combines the deep, complex flavor of sourdough with the fresh sweetness of blueberries and a sunny hint of lemon.

Why You’ll Love This Recipe

Soft, tangy, and bursting with juicy blueberries and bright lemon flavor in every slice. The natural sourdough pairs beautifully with the sweet fruit and citrus notes for a perfectly balanced loaf. Fresh, fragrant, and lightly sweet, it’s perfect for breakfast, brunch, or an afternoon treat.

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Ingredient List

Levain / Starter Build

• 1 tablespoon active sourdough starter (well-fed & bubbly)
• ¼ cup water
• ½ cup all-purpose flour (or equal mix all-purpose + whole wheat)

Dough

• 3 cups all-purpose flour
• ½ cup sugar
• 1 teaspoon salt
• Zest of 1 lemon
• 1 cup fresh blueberries (or slightly thawed frozen)
• 1 large egg
• ¼ cup plain yogurt or buttermilk
• 2–3 tablespoons lemon juice
• ½–¾ cup milk (adjust to make a soft dough)
• 1 tablespoon vanilla extract (optional)

Optional Add-Ins

• 1–2 teaspoons poppy seeds (for lemon-poppy variation)
• ½ teaspoon cinnamon (for warmth)
• Coarse sugar or lemon zest for topping

Substitution Notes:

• No buttermilk? Use plain yogurt or make your own by adding 1 tablespoon lemon juice to ¾ cup milk and letting it sit 5 minutes.
• Frozen blueberries work great! Just thaw them slightly and pat dry before adding.
• Whole wheat flour can replace up to half the all-purpose flour for a nuttier flavor.

Why These Ingredients Work

The sourdough starter gives this bread its signature tangy depth and creates a tender, complex crumb. The yogurt (or buttermilk) adds moisture and a subtle richness that keeps the bread soft for days.

Lemon zest is where the real citrus magic happens — it’s more potent than juice and infuses every bite with bright flavor.

The blueberries add pockets of juicy sweetness that burst in your mouth, while the sugar balances the tang and helps create a golden crust.

And that egg? It gives structure and richness, making this bread feel almost cake-like in the best way possible!

Essential Tools and Equipment

• Large mixing bowl
• Small bowl for levain
• Whisk and wooden spoon or dough scraper
• Banneton basket or bowl lined with a floured kitchen towel
• Dutch oven with lid (essential for that crispy crust!)
• Sharp knife or bread lame for scoring
• Wire cooling rack
• Kitchen scale (optional but helpful for precision)

How To Make Lemon Blueberry Sourdough Bread

Step 1: Build the Levain

In a small bowl, mix your sourdough starter with water and flour for the levain. Cover it loosely and let it sit at room temperature for 4–6 hours, or until it’s bubbly, doubled in size.

Step 2: Mix the Dough

In a large bowl, whisk together the flour, sugar, salt, and lemon zest until everything’s evenly distributed. In a separate bowl, combine the egg, yogurt (or buttermilk), lemon juice, milk, vanilla (if using), and your bubbly levain.

Pour the wet ingredients into the dry ingredients and stir until a soft, slightly sticky dough forms.

Step 3: Add Blueberries

Here’s where the fun begins! Gently fold in the blueberries, being careful not to crush them too much. A few will break and create beautiful purple swirls

Step 4: Bulk Fermentation

Cover the bowl with a damp towel or plastic wrap and let the dough rise at room temperature for 3–4 hours. Every 30–45 minutes for the first 2 hours, perform a “stretch and fold”: pull one side of the dough up and fold it over the center, rotate the bowl 90 degrees, and repeat 3–4 times.

Step 5: Shape

After the bulk rise, turn your dough onto a lightly floured surface. Shape it into a round or oval loaf — don’t stress about perfection here! Place it seam-side up in a floured banneton or a bowl lined with a well-floured kitchen towel.

Step 6: Second Rise

Cover your shaped loaf and let it rise for 1–2 hours at room temperature, OR (my favorite trick!) refrigerate it overnight. The cold fermentation develops deeper flavor and makes the dough easier to handle when you’re ready to bake.

Step 7: Preheat Oven

About 30 minutes before you’re ready to bake, place your Dutch oven (with the lid on) into the oven and preheat everything to 450°F (230°C). This step is KEY for getting that gorgeous, crackling crust!

Step 8: Bake

Carefully transfer your risen dough seam-side down into the blazing-hot Dutch oven. Score the top with a sharp blade or knife — a simple slash or cross pattern works beautifully. Cover with the lid and bake for 20 minutes, then remove the lid and bake for another 10–15 minutes until the bread is golden brown and sounds hollow when you tap the bottom.

Step 9: Cool

I know this is the hardest part, but let the bread cool on a wire rack for at least 1 hour before slicing! This allows the crumb to set properly. If you cut too early, you’ll end up with a gummy center instead of that perfect, tender texture.

You Must Know

Your sourdough starter MUST be active and bubbly before you begin. If it’s not doubling within 4–6 hours, it’s not ready to leaven your bread properly. Feed it and wait until it’s at peak activity!

Don’t skip the stretch and folds during bulk fermentation. They’re what give your bread structure and prevent it from being dense and flat.

Personal Secret: I always add an extra tablespoon of lemon zest on top of what the recipe calls for. More lemon = more happiness, and you can never have too much citrus brightness in this bread!

Pro Tips & Cooking Hacks

• Pat your blueberries dry before adding them to the dough. Excess moisture can make your dough too wet and sticky.
• For a stunning presentation, sprinkle coarse sugar and extra lemon zest on top before baking — it creates a sparkly, aromatic crust.
• Common mistake to avoid: Don’t over-mix once you add the blueberries. Gentle folding is key to keeping your dough light and preventing it from turning completely purple!
• Smart shortcut: If you’re in a hurry, you can use active sourdough discard instead of building a levain, though the flavor won’t be quite as complex.

Flavor Variations / Suggestions

• Lemon Poppy Seed: Add 1–2 teaspoons of poppy seeds to the dough for extra crunch and a classic flavor combo.
• Warm Spice Version: Mix in ½ teaspoon cinnamon or a pinch of cardamom for a cozy twist.
• Raspberry Lemon: Swap the blueberries for raspberries for a more tart, elegant flavor.
• Orange Blueberry: Replace lemon zest and juice with orange for a sweeter, mellower citrus note.
• Double Berry: Use ½ cup blueberries and ½ cup chopped strawberries for a mixed berry extravaganza!

Make-Ahead Options

This bread is PERFECT for planning ahead! You can:

• Build your levain the night before and let it develop overnight on the counter (in cooler weather) or in the fridge.
• Refrigerate the shaped dough overnight after the second rise. This actually improves the flavor and makes morning baking super easy — just preheat your oven, score, and bake!
• Freeze the baked loaf for up to 3 months. Wrap it tightly in plastic wrap, then foil. Thaw at room temperature and refresh in a 350°F oven for 10 minutes.

Recipe Notes & Baker’s Tips

• The dough will be slightly wetter and stickier than traditional sourdough because of the added sugar, yogurt, and blueberries. Don’t panic — this is normal!
• If you notice your blueberries sinking to the bottom, your dough might be too wet or under-proofed. Make sure your levain is strong and your dough has good structure from the stretch and folds.
• The crust will soften slightly as the bread cools and sits — this is because of the moisture from the fruit. Store it in a paper bag (not plastic!) to help maintain some crispness.
• This bread is more forgiving than traditional sourdough because of the enrichments. Don’t stress too much about perfect shaping or timing!

Serving Suggestions

This bread is incredible so many ways:

• Toasted with salted butter for breakfast — the butter melts into all the nooks and crannies!
• Sliced thick and served with cream cheese for an elevated brunch
• As French toast — YES, trust me on this one. It’s next-level delicious!
• Alongside a cup of tea or coffee for an afternoon treat
• With a drizzle of honey or a light lemon glaze for dessert

I love serving this bread on a pretty wooden board with extra lemon wedges and fresh berries on the side. It’s gorgeous and tastes even better than it looks!

How to Store Your Lemon Blueberry Sourdough Bread

• Room temperature: Store in a paper bag or bread box for up to 3 days. The crust will soften, but the bread stays delicious!
• Refrigerator: I don’t recommend this — it dries the bread out faster.
• Freezer: Wrap tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months.
• Reheating: Toast individual slices or warm the whole loaf in a 350°F oven for 10 minutes wrapped in foil.

Allergy Information

Contains: Wheat (gluten), eggs, dairy (milk, yogurt)

Substitution suggestions:

• Dairy-free: Use dairy-free yogurt (coconut or almond-based) and plant-based milk
• Egg-free: Try a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit 5 minutes)
• Gluten-free: Unfortunately, this recipe relies heavily on gluten structure and doesn’t adapt well to gluten-free flours without significant modifications

Questions I Get Asked A Lot

Can I use frozen blueberries instead of fresh?

Absolutely! Just make sure to thaw them slightly and pat them dry with paper towels before folding them into the dough. Frozen berries can be a bit wetter, so removing excess moisture is key to keeping your dough consistency right.

My bread didn’t rise much — what went wrong?

This usually happens when your sourdough starter wasn’t active enough, or your kitchen was too cold. Make sure your levain is bubbly and has doubled before using it, and try to keep your dough in a warm spot (around 75–78°F is ideal) during fermentation.

The blueberries all sank to the bottom. How do I prevent this?

This happens when the dough is too wet or hasn’t developed enough structure. Make sure you’re doing the stretch and folds during bulk fermentation, and coat your blueberries lightly in flour before adding them — this helps them stay suspended in the dough!

Can I make this without a Dutch oven?

You can, but the results won’t be quite as good. The Dutch oven traps steam, which creates that beautiful crispy crust. If you don’t have one, bake the bread on a baking sheet and place a pan of hot water on the bottom rack of your oven to create steam.

How do I know when the bread is fully baked?

The bread should be deep golden brown on top and sound hollow when you tap the bottom. If you have an instant-read thermometer, the internal temperature should be around 190–200°F. If it’s browning too quickly, tent it loosely with foil for the last few minutes.

💬 Tried this recipe? Leave a comment and rating below! I’d LOVE to hear how your lemon blueberry sourdough bread turned out! Did you add any fun variations?