introduction

This recipe makes a soft, tangy loaf with bright lemon and sweet blueberries. It uses a fed sourdough starter and simple steps. For more background from the recipe author, see the author page with tips.

why make this recipe

You get a fresh loaf with a mild sourdough tang, lemon brightness, and juicy blueberries. It is good for breakfast, snacks, or toast. The butter and honey add a soft crumb and gentle sweetness.

how to make Lemon Blueberry Sourdough Bread

Feed your starter until it is active and bubbly.
Mix 50g active sourdough starter with 350g water in a large bowl.
Add 500g bread flour and mix until just combined. Rest 30 minutes (autolyse).
Add 11g salt and fold the dough until smooth.
Add 150g fresh blueberries and lemon zest. Fold gently so you do not burst all berries.
Cover and do bulk fermentation at room temperature. Stretch and fold every 30 minutes for 2 hours.
Watch for these signs that the dough is ready: it has grown by at least 50%, looks light, jiggles when shaken, and pulls away from the bowl. There should be visible bubbles and it should pass the windowpane test.
Shape gently and place in a proofing basket. Chill in the fridge if you want an overnight slow proof.
Preheat the oven with a Dutch oven inside to 230°C (450°F). Score the dough and bake covered for 20 minutes, then uncovered for 20–25 minutes until golden.
Let cool before slicing. If you want pairing ideas, you can also check simple Mediterranean recipes for toppings and sides.

Ingredients :

50g active sourdough starter, 350g water, 500g bread flour, 11g salt, 150g fresh blueberries, zest of a lemon, 8 Tablespoons butter, room temperature (113g), 1/2 c fresh blueberries, mashed (75g), 2 Tablespoon honey (45g), a pinch of salt

Directions :

The dough should have increased in size by at least 50%, The dough looks light, and jiggles when shaken., The dough should easily pull away from the bowl., There should be visible bubbles in and on top of the dough., The dough doesn’t tear when you do a windowpane test

how to serve Lemon Blueberry Sourdough Bread

Slice the bread thin or thick. Serve with butter, honey, cream cheese, or jam. Warm a slice in a toaster or oven for a few minutes to bring out the lemon and blueberry flavors. It also works well with yogurt or fresh fruit for breakfast.

how to store Lemon Blueberry Sourdough Bread

Keep the loaf at room temperature in a breathable bag or wrapped in a clean towel for 2–3 days. For longer storage, slice and freeze in an airtight bag for up to 3 months. Toast or warm frozen slices before serving.

tips to make Lemon Blueberry Sourdough Bread

Use ripe fresh blueberries and fold gently to avoid too much juice in the dough.
Keep butter at room temperature for easy mixing with mashed blueberries and honey.
Watch the dough during bulk ferment. Look for the rise, bubbles, and windowpane strength before shaping.
If dough is sticky, chill 10–20 minutes to make shaping easier.
For a brighter lemon flavor, add more zest but keep it simple so yeast still works well.

variation (if any)

Use frozen blueberries if fresh are not available; thaw and drain slightly first.
Swap honey for maple syrup for a different sweetness.
Add a tablespoon of lemon juice for more lemon punch, but do not add too much liquid.
Mix in a small handful of chopped nuts for texture.

FAQs

Q: Can I use frozen blueberries?
A: Yes. Thaw and drain them a bit, then fold in gently to limit extra moisture.

Q: Do I need to add all the blueberries at once?
A: You can add some during mixing and some when shaping to keep whole berries in the crumb.

Q: How do I know my starter is active?
A: It should double in size, be bubbly, and float in a small water bowl when ready.

Q: Can I skip the butter?
A: You can, but butter helps make a softer crumb and richer flavor.

Q: How long before slicing after baking?
A: Let the bread cool at least 1 hour before slicing to set the crumb.

Conclusion

If you want another take or extra notes on making a similar loaf, see this detailed Blueberry Lemon Sourdough Bread recipe for more ideas and tips.