There’s something magical about combining the tangy depth of sourdough with the bright zest of lemon and the juicy sweetness of blueberries. This artisan-style loaf strikes the perfect balance between crusty sourdough texture and bursting fruit flavor, making it a bakery-worthy bread you can create in your own kitchen.
Unlike typical sweet breads, this one isn’t overly sugary—it lets the natural flavors shine. The sourdough fermentation adds complexity, while lemon zest and juice brighten each bite. The blueberries? They create irresistible pockets of sweetness and color. Perfect for summer brunch, Mother’s Day breakfast, or simply an indulgent weekend bake.
🥖 What You’ll Need
Ingredients
- 500 g bread flour (high-protein, for best structure)
- 350 g filtered water (room temperature)
- 100 g active sourdough starter (100% hydration)
- 10 g sea salt
- Zest of 2 organic lemons
- 2 tbsp fresh lemon juice
- 1 tbsp honey (or maple syrup for vegan)
- 150 g fresh blueberries (keep frozen if using frozen)
- Extra flour, cornmeal, or semolina (for dusting)
Equipment
- Digital kitchen scale
- Large mixing bowl
- Dough scraper
- Banneton or towel-lined bowl
- Dutch oven with lid (or baking stone + steam tray)
- Bread lame or sharp knife (for scoring)
- Spray bottle for water
🔬 The Baking Science Behind It
- Lemon juice (acidic) helps tighten gluten bonds, improving dough strength and flavor balance.
- High hydration (70%) keeps the crumb open and airy, but requires proper folding for structure.
- Blueberries release extra moisture—keeping them cold until folding helps prevent soggy dough.
- Overnight cold proofing deepens flavor while making dough easier to handle.
👩🍳 Step-by-Step Recipe
Day 1 – Evening (Starter Prep)
- Feed your sourdough starter (1:1:1 ratio: starter, flour, water).
- Leave it at room temperature until bubbly and doubled in size (8–12 hours).
Day 2 – Morning
Step 1 – Mix Dough (Autolyse)
- In a bowl, combine 350 g water + 100 g active starter.
- Stir in lemon juice, zest, and honey.
- Add flour and mix until no dry bits remain.
- Cover and rest for 30 minutes.
Step 2 – Add Salt & Begin Bulk Fermentation
- Sprinkle salt over the dough, pinch and fold until incorporated.
- Begin a 4-hour bulk fermentation with stretch-and-folds every 30 minutes for the first 2 hours.
Step 3 – Incorporate Blueberries (Final Fold)
- After 2nd or 3rd fold, gently spread dough into a rectangle.
- Scatter blueberries over half, fold like a letter, repeat if needed.
- Return dough to bowl, cover, and ferment until ~50% larger in volume.
Day 2 – Afternoon (Shaping & Proofing)
- Lightly flour a surface, gently pre-shape dough into a round. Rest 20 minutes.
- Final shape: fold edges inward, flip seam-side down, and create surface tension.
- Place dough in a floured banneton seam-side up.
- Proof 3–4 hours at room temp or refrigerate overnight (8–14 hrs).
Day 3 – Baking Day
- Preheat Dutch oven at 500°F (260°C) for 45 minutes.
- Turn dough onto parchment paper, score top with a lame.
- Transfer into Dutch oven, spritz with water, cover, and bake:
- 20 minutes covered at 500°F
- 20–25 minutes uncovered at 450°F until golden brown
- Bread is done when internal temp = 205–210°F (96–99°C).
- Cool at least 2 hours before slicing (important for texture).
🍞 Serving Ideas
- Toasted with mascarpone and honey drizzle
- As a base for a summer fruit & yogurt breakfast plate
- Turned into French toast with lemon whipped cream
- Simply with salted butter and tea
🧑🔬 Troubleshooting Tips
- Dough too sticky? Add 1 tbsp flour during folds.
- Blueberries leaking? Keep them frozen until folding.
- Flat loaf? Starter may have been weak—ensure it doubles before use.
- Burnt berries on crust? Push exposed berries slightly inward before final shaping.
🌿 Variations
- Swap blueberries for raspberries or blackberries.
- Add 1 tbsp rosemary for a herbal note.
- Replace lemon with orange for winter baking.
- Fold in 50 g white chocolate chunks for a dessert-style loaf.
📊 Nutrition (per slice, 1/12 of loaf)
- Calories: 190
- Carbohydrates: 38 g
- Protein: 6 g
- Fat: 2 g
- Fiber: 3 g
- Sugar: 5 g
❓ FAQs
Q1: Can I use frozen blueberries?
Yes! Add them frozen during folding—never thaw first.
Q2: Can I make this gluten-free?
Yes, substitute a strong gluten-free bread flour blend, though texture will differ.
Q3: Why is my bread gummy inside?
It was likely underbaked. Check with a thermometer (205–210°F internal temp).
Q4: How long does it last?
2–3 days at room temp wrapped in a towel, or 3 months sliced and frozen.
Q5: Can I skip honey?
Yes, but it adds balance. For vegan, use maple syrup instead.
📌 Conclusion
This lemon blueberry sourdough bread recipe combines bright citrus, tangy fermentation, and juicy blueberries into one stunning loaf. With the right balance of science, patience, and technique, you’ll bake bread that looks bakery-perfect yet feels deeply homemade.
Enjoy it toasted, as French toast, or simply with butter—it’s a loaf that never disappoints!
