Lemon Blueberry Sourdough Bread Bakery Style

Name: Lemon Blueberry Sourdough Bread Bakery Style
Prep time: 20 min
Cook time: 40 min
Total time: 12 h
Yield: 1 loaf
Ingredients: 500g bread flour; 350g water, lukewarm; 100g active sourdough starter; 10g sea salt; Zest of 1 lemon; 150g fresh blueberries; 1 tbsp lemon juice

Highlighted under: Cakes, Pies & More

I've always been a fan of sourdough bread, especially when it's infused with fresh flavors. This Lemon Blueberry Sourdough Bread captures my love for tangy citrus and sweet blueberries in each perfect slice. The delightful aroma that fills my kitchen as it bakes is just heavenly, and I can’t wait to share it with you. It's surprisingly simple to make and adds a touch of gourmet to your breakfast or afternoon tea. Trust me, your family will be asking for seconds!

Created by

Paige Sullivan

Last updated on 2026-01-22T08:22:16.042Z

As I embarked on my journey to perfect sourdough baking, I stumbled upon the delightful combination of lemon and blueberries. I couldn’t resist trying it out, and the result blew my expectations away! This method not only provides a lovely texture but also allows the flavors to meld beautifully during the fermentation process.

One specific tip I found essential was to use fresh blueberries and a splash of lemon juice, as this enhances the taste and keeps the bread moist. I was amazed at how the zesty lemon brightens every bite, making it a refreshing treat any time of the day!

        Why You'll Love This Recipe
        Zesty lemon taste complemented by bursts of juicy blueberries
Unique sourdough tang pairs perfectly with sweet elements
A wonderful way to impress guests or spoil yourself

      

Understanding the Ingredients

The combination of bread flour and active sourdough starter is crucial for developing the gluten structure needed for a light and airy crumb. Bread flour, with its higher protein content, aids in building strength and elasticity. The active sourdough starter not only brings the characteristic tang but also contributes natural leavening, allowing the bread to rise beautifully. For best results, make sure your starter is bubbly and has been fed within the last few hours before use.

Lemon zest and juice infuse this bread with a delightful brightness. When incorporating lemon juice, consider that too much acidity can interfere with the gluten development; sticking to the recipe’s measurement ensures the dough remains strong while adding just the right amount of zesty flavor. If you prefer a hint of sweetness, feel free to adjust the amount of blueberries or add a tablespoon of honey during the mixing stage.

Perfecting Your Technique

During the bulk fermentation phase, it’s essential to keep an eye on the dough’s texture and rise rather than solely relying on time. A well-fermented dough should have increased in volume and feel airy to the touch. If you notice it's still dense after the first two hours, give it some extra time. Be sure to perform stretch and folds every 30 minutes, which helps strengthen the gluten without extensive kneading, promoting a chewier texture in the final loaf.

Shaping your dough correctly is key to achieving a beautiful rise and an inviting crust. Use a bench scraper to assist you when transferring the dough to a lightly floured surface. Tuck the dough inward toward the center to create surface tension. If you're unsure about the shape, watch videos on shaping sourdough to give you a visual reference — it can make a significant difference in the final product.

Ingredients

For the Sourdough Bread

500g bread flour
350g water, lukewarm
100g active sourdough starter
10g sea salt
Zest of 1 lemon
150g fresh blueberries
1 tbsp lemon juice

Make sure to use fresh ingredients for the best flavor.

Instructions

Mix the Dough

In a large mixing bowl, combine the bread flour, active sourdough starter, water, sea salt, and lemon zest. Mix until a shaggy dough forms.

Autolyse

Cover the bowl with a damp cloth and let it rest for 30 minutes to an hour to allow the flour to fully hydrate.

Knead and Fold

After autolyse, gently knead the dough for a few minutes. Incorporate the lemon juice and fresh blueberries carefully to avoid smashing them.

Bulk Fermentation

Cover the bowl and let the dough rise at room temperature for about 4-6 hours, performing stretch and folds every 30 minutes during the first 2 hours.

Shape the Dough

Once the dough has risen, transfer it to a lightly floured surface. Shape it into a round loaf and place it seam-side up in a floured banneton.

Second Rise

Cover the shaped loaf and let it proof for another 2-3 hours at room temperature or overnight in the fridge for a more developed flavor.

Preheat the Oven

About 30 minutes before baking, preheat your oven to 450°F (230°C) with a Dutch oven inside.

Bake the Bread

Once preheated, carefully place the dough into the Dutch oven, cover, and bake for 30 minutes. Remove the lid and bake for an additional 10-15 minutes until golden brown.

Cool and Serve

Remove the bread from the oven and let it cool on a wire rack for at least an hour before slicing.

Enjoy your homemade lemon blueberry sourdough bread!

Pro Tips

For added flavor, consider adding a sprinkle of coarse sea salt on top before baking. This enhances both the visual appeal and the taste.

Baking and Cooling Tips

When you place the shaped loaf in the Dutch oven, be careful to not let it touch the lid. This can disturb the rising process and affect the loaf's shape. If you prefer, you can create steam in your oven with a pan of hot water on the lower rack for a similar effect. The steam will help develop a crusty exterior while keeping the inside tender and moist.

Once the bread is baked to a golden brown, it’s crucial to allow it to cool completely on a wire rack. This resting period allows the steam to escape and the texture to set, preventing a gummy interior. I recommend waiting at least an hour before slicing; the wait is worth it when you enjoy the perfect crust and crumb.

Storage and Enjoyment

If you find yourself with leftover bread, store it in a paper bag at room temperature to maintain the crust's crispness. For longer storage, consider slicing the bread and wrapping it tightly in plastic wrap before placing it in an airtight bag. It can be frozen for up to three months. When ready to enjoy, toast directly from frozen or let it thaw at room temperature; either method preserves the lovely flavors.

This Lemon Blueberry Sourdough Bread pairs well with various spreads. A simple pat of butter or a drizzle of honey enhances the tangy flavor, while cream cheese can add a delightful creaminess. You could also toast thick slices and top them with fresh berries for a delightful breakfast treat or serve it as an elegant addition to your afternoon tea spread.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just make sure to add them directly from the freezer to avoid them getting mushy.

→ What if my dough doesn't rise?

If your dough isn't rising, check the activity of your sourdough starter. It should be bubbly and have doubled in size before using.

→ How do I store leftover bread?

Store leftover sourdough bread in a paper bag at room temperature for a couple of days or wrap it in plastic for longer storage in the freezer.

→ Can I add nuts or seeds to this recipe?

Absolutely! Chopped nuts or seeds can be added during the kneading stage for an extra crunch.