Description
This lemon blueberry sourdough bread is an irresistible combination of tangy sourdough, bright lemon zest, and juicy fresh blueberries. The naturally leavened dough creates a tender, flavorful crumb with a crispy golden crust. Perfect for breakfast toast, brunch boards, or afternoon tea. With step-by-step instructions and expert tips, even beginner sourdough bakers can create this stunning loaf!
Ingredients
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
Instructions
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.
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.
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
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.
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.
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.
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!
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.
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.
Notes
- 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.
- Prep Time: 30 minutes
- Cook Time: 30–35 minutes
- Category: Bread
- Method: Sourdough fermentation
- Cuisine: American