Blueberry Lemon Sourdough Bread Loaf

Name: Blueberry Lemon Sourdough Bread Loaf
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 whole wheat flour; 1 cup active sourdough starter; 1 cup lukewarm water; 1 teaspoon salt; 1 tablespoon sugar; 1 teaspoon lemon zest; 1 cup fresh blueberries

Highlighted under: Baked Bliss

I absolutely love baking this Blueberry Lemon Sourdough Bread Loaf! The combination of fresh blueberries and zesty lemon awakens my taste buds every time. The slight tang from the sourdough enhances the sweetness of the berries, creating a perfect balance. This recipe is not just about enjoying a lovely loaf; it's also about the delightful aroma wafting through my kitchen as it bakes. Whether for breakfast, brunch, or an afternoon treat, this loaf brings a bit of sunshine to my day!

Created by

Hallie Foster

Last updated on 2026-01-22T09:19:18.086Z

Baking this Blueberry Lemon Sourdough Bread Loaf has become one of my favorite weekend rituals. The vibrant flavors of the blueberries combined with the zesty lemon create a delightful treat that I can’t resist. Each time I slice into the loaf, I’m greeted by the burst of berries that give the bread its beautiful, colorful swirls. I’ve found that letting the sourdough starter ferment longer really amplifies the flavor, so I make sure to plan ahead.

What I love most about this recipe is the versatility it offers. You can enjoy it plain, toasted, or with a light spread of cream cheese. When making this loaf, don’t hesitate to adjust the lemon zest to suit your preference; it really elevates the entire experience. I usually save a few berries to sprinkle on top, making it as visually appealing as it is delicious!

Why You'll Love This Recipe
Deliciously tangy flavor with bursts of juicy blueberries
Perfectly textured sourdough with a soft crumb
Easy to customize and great for sharing

Understanding Key Ingredients

The combination of all-purpose and whole wheat flour in this recipe is crucial for achieving the perfect texture. All-purpose flour provides the structure that allows the bread to rise and maintain its shape, while whole wheat flour adds depth and nutty flavor. Together, they create a beautifully balanced sourdough loaf that has a delightful crumb. If you're looking to experiment, you could also replace some of the whole wheat flour with spelt for a unique taste.

Using an active sourdough starter is essential for the fermentation process that gives this bread its characteristic tang. Make sure your starter is bubbly and has been fed within the last 4 to 6 hours before you start, as this ensures maximum rise. If you don’t have a sourdough starter ready, a store-bought dry active yeast can be used in a pinch, but the flavor will differ significantly from a true sourdough.

Technique Tips for Success

Kneading the dough properly is vital for developing gluten, which gives the bread its structure. Aim for a 'windowpane' test: stretch a small piece of dough between your fingers; it should stretch thin without tearing. If it tears easily, continue kneading for a few more minutes. Incorporate the blueberries after kneading to keep them intact, but fold them gently to distribute evenly throughout the dough.

During the first rise, keep the dough in a warm, draft-free area to maximize fermentation. Ideal temperatures range from 75°F to 80°F (24°C to 27°C). If your kitchen is cool, consider placing the bowl in a slightly warmed oven (turned off) with the light on to create a cozy environment. Watch for the dough to double in size, which will take about an hour.

Ingredients

Gather these ingredients to get started:

For the Sourdough Bread

2 cups all-purpose flour
1 cup whole wheat flour
1 cup active sourdough starter
1 cup lukewarm water
1 teaspoon salt
1 tablespoon sugar
1 teaspoon lemon zest
1 cup fresh blueberries

Make sure all your ingredients are fresh for the best flavor!

Instructions

Here’s how to make the loaf:

Mix the Dough

In a large mixing bowl, combine the all-purpose flour, whole wheat flour, sugar, salt, and lemon zest. Stir in the active sourdough starter and lukewarm water until a shaggy dough forms.

Kneading

Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic. Incorporate the blueberries gently to avoid crushing them.

First Rise

Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise for about 1 hour or until doubled in size.

Shape and Second Rise

Punch down the risen dough and shape it into a loaf. Place it in a greased loaf pan and cover again to let it rise for another 30 minutes.

Bake

Preheat your oven to 400°F (200°C). Bake the loaf for 40-45 minutes until golden brown and hollow-sounding when tapped on the bottom.

Cool

Once baked, remove the loaf from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack.

Enjoy your homemade Blueberry Lemon Sourdough Bread Loaf!

Pro Tips

For an extra pop of flavor, try adding a glaze made of powdered sugar and lemon juice once the bread has cooled.

Storing and Serving Your Bread

Once your Blueberry Lemon Sourdough Bread is completely cool, you can store it in an airtight container at room temperature for up to 3 days. For longer storage, wrap the loaf tightly in plastic wrap and then aluminum foil, freezing it for up to 3 months. Thaw it overnight in the refrigerator before warming it up in the oven to restore its freshness.

This sourdough bread makes a fantastic base for toast. Slice it thickly and toast it to golden perfection; serve with a smear of butter and a sprinkle of lemon zest for an extra zing. Consider pairing it with homemade lemon curd or a dollop of cream cheese and fresh berries to enhance the flavors of the loaf.

Variations and Customizations

Feeling adventurous? Experiment with additional mix-ins like chopped nuts or seeds for added texture. Walnuts or sunflower seeds would pair nicely with the berries while providing extra nutrients and crunch. If you prefer a sweeter loaf, consider adding a bit more sugar or a drizzle of honey, adjusting it gradually to not affect the dough's consistency.

For a fun twist, try swapping the blueberries with seasonal fruits. Raspberries or chopped peaches can be delightful alterations. Just remember to adjust the sugar content based on the sweetness of the fruit you choose. Each variation will create a distinct yet delightful loaf, perfect for different occasions throughout the year.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, just make sure to thaw and drain them before adding to the dough to avoid excess moisture.

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

Your starter should double in size within 4-6 hours after feeding. It should also have a pleasant, tangy smell.

→ Can I make this bread without whole wheat flour?

Certainly! You can replace it with more all-purpose flour for a lighter texture.

→ How should I store the leftover bread?

Store it in an airtight container at room temperature for up to 3 days, or refrigerate it for longer freshness.