Tangy Lemon & Sweet Blueberry Sourdough Bread Recipe

Baking sourdough bread with a tangy lemon blueberry twist brings pure culinary magic to your kitchen.

This delightful recipe combines the zesty brightness of citrus with sweet, bursting blueberries.

Sourdough enthusiasts will adore the complex layers of flavor dancing through each slice.

The natural tanginess of sourdough perfectly complements the bright lemon notes and juicy blueberries.

Precise fermentation and careful folding create a tender crumb that melts in your mouth.

Perfectly golden and studded with vibrant berries, this bread transforms an ordinary morning into a gourmet experience.

Savor each delectable bite and let your taste buds celebrate this extraordinary sourdough creation.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Calories: 210 kcal

Servings: 9

All You Need For Lemon Blueberry Sourdough Bread

• Sourdough Starter: Heart of tangy flavor, choose active and bubbly starter for best rise.
• All-Purpose Flour: Provides structure and smooth texture, select high-quality unbleached flour.
• Warm Water: Activates yeast and helps develop gluten, use filtered water for consistent results.
• Granulated Sugar: Feeds fermentation and adds subtle sweetness, prefer organic cane sugar.

• Lemon Zest: Brings bright, citrusy notes, use fresh organic lemons for maximum aroma.
• Salt: Balances flavors and strengthens gluten, opt for fine sea salt for even distribution.

• Fresh Blueberries: Adds natural sweetness and juicy texture, choose ripe, firm berries without bruising.
• Optional Lemon Glaze Ingredients
• Powdered Sugar: Creates smooth, glossy finish, sift to prevent lumps.
• Lemon Juice: Provides tangy kick, freshly squeezed recommended.
• Additional Lemon Zest: Intensifies citrus flavor profile.

Tools For Lemon Blueberry Sourdough Bread

• Large mixing bowl: Essential for combining ingredients and mixing dough.
• Kitchen scale: Precise measurement of flour and starter for consistent results.
• Damp towel: Covers dough during resting to prevent drying out.
• Baking sheet or loaf pan: Provides shape and support during baking.
• Parchment paper: Prevents sticking and helps easy bread removal.
• Wire rack: Allows bread to cool evenly without getting soggy.
• Measuring cups and spoons: Accurate ingredient portioning.
• Mixing spoon or spatula: Helps combine ingredients smoothly.

How To Bake Lemon Blueberry Sourdough Bread

• Kickstart the Dough Fusion

Blend sourdough starter with flour, warm water, sugar, salt, and zesty lemon shavings in a spacious mixing bowl. Stir until a rough dough emerges. Shield with a damp cloth and let it chill for half an hour.

• Massage and Incorporate Berries

Tenderly work the dough, kneading for 5-10 minutes until silky smooth. Gently nestle blueberries into the mixture, handling them with care to prevent bursting.

• Allow Fermentation Magic

Transfer the dough to a greased vessel, cover, and let it transform at room temperature for 4-6 hours until it doubles in volume. For deeper flavor, you can also park it in the refrigerator overnight.

• Craft the Bread Shape

Flip the dough onto a flour-dusted surface. Mold into a round loaf or elongated shape. Settle it into a greased pan or onto a parchment-lined baking sheet.

• Final Rise and Preparation

Let the dough expand for 1-2 hours until it looks puffy. Fire up the oven to 375F (190C).

• Bake to Golden Perfection

Slide the bread into the oven and bake for 35-40 minutes. The loaf should turn golden and produce a hollow sound when tapped. Allow it to cool completely on a wire rack.

• Optional Citrus Drizzle

Whip together powdered sugar, lemon juice, and zest into a smooth glaze. Pour over the cooled bread.

• Savor and Enjoy

Slice the bread and indulge, either plain or adorned with a generous butter spread.

Baking Tips For Lemon Blueberry Sourdough Bread

• Blueberry Burst Technique: Gently fold blueberries into the dough to prevent crushing, ensuring even distribution and beautiful berry pockets throughout the bread.
• Slow Fermentation Magic: Refrigerate the dough overnight to develop deeper, more complex sourdough flavors and improve digestibility.
• Gluten-Free Friendly Option: Substitute regular flour with a gluten-free blend and add xanthan gum to maintain bread structure and texture.
• Dairy-Free Adaptation: Replace butter with coconut oil or olive oil, keeping the bread moist and suitable for those avoiding dairy products.
• Freezer-Friendly Hack: Slice the bread before freezing, allowing easy individual thawing and preventing waste of this delicious sourdough creation.

Ways To Serve Lemon Blueberry Sourdough Bread

• Breakfast Bliss: Slice this tangy sourdough and pair with creamy Greek yogurt topped with fresh blueberries for a morning delight.
• Sweet Morning Toast: Spread a layer of honey or homemade blueberry jam on warm slices for a delectable breakfast experience.
• Afternoon Tea Companion: Serve alongside a cup of Earl Grey tea, with a dollop of lemon curd for an elegant midday treat.
• Dessert Transformation: Cut thick slices, lightly toast, and serve with a scoop of vanilla ice cream drizzled with lemon glaze for a decadent dessert.

Keep Lemon Blueberry Sourdough Bread Fresh

• Fridge Fresh Tactics: Store the lemon blueberry sourdough bread in an airtight container or sealed plastic bag inside the refrigerator for up to 5 days. Wrap tightly to prevent moisture loss and maintain soft texture.
• Counter Charm: Keep bread at room temperature for 2-3 days maximum. Place in a bread box or covered container away from direct sunlight to prevent quick staleness.
• Freezer Magic: Slice bread before freezing for easier portioning. Wrap individual slices or whole loaf in plastic wrap, then aluminum foil. Freeze up to 3 months. Thaw at room temperature for best texture restoration.
• Revive & Refresh: Slightly stale bread transforms wonderfully when warmed. Toast slices or warm briefly in oven at 300F for 5-7 minutes to restore softness and enhance lemon-blueberry flavors. Brush with melted butter for extra deliciousness.

Tangy Lemon Blueberry Sourdough Bread Recipe

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4.6 from 38 reviews

• Total Time: 1 hour
• Yield: 9 1x

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Description

Lemon blueberry sourdough bread combines tangy citrus with sweet, juicy berries in a perfectly balanced loaf. Crisp crust and moist crumb invite bakers to savor each delightful slice.

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Ingredients

Scale 1x2x3x

• 3 cups / 360 g all-purpose flour
• 1 cup / 240 ml warm water
• 1 cup / 240 ml active sourdough starter (fed and bubbly)
• 1 cup / 150 g fresh or frozen blueberries (if using frozen, do not thaw)
• ¼ cup / 50 g granulated sugar
• 1 tsp / 5 g salt
• Zest of 1 lemon
• 1 cup / 120 g powdered sugar
• 2–3 tbsps / 30-45 ml fresh lemon juice
• 1 tsp lemon zest

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Instructions

1. Dough Preparation: Merge sourdough starter, flour, warm water, sugar, salt, and lemon zest in a large mixing bowl. Stir until a shaggy texture forms, then cover with a damp cloth and rest for 30 minutes to allow initial fermentation and ingredient integration.
2. Kneading and Blueberry Incorporation: Tenderly knead the dough for 5-10 minutes until smooth and elastic, gently folding fresh blueberries throughout without crushing the delicate fruits. Transfer to a lightly oiled container, ensuring complete coverage.
3. Fermentation Process: Allow dough to rise at room temperature for 4-6 hours, or refrigerate overnight to develop deeper flavor complexity. Watch for substantial volume increase during this transformative stage.
4. Shaping and Proofing: Dust a work surface with flour and shape the dough into a round loaf or elongated form. Place in a greased loaf pan or on a parchment-lined baking surface. Let the shaped dough proof for 1-2 hours until slightly puffy and expanded.
5. Baking Transformation: Preheat the oven to 375F (190C). Slide the prepared loaf into the heated oven and bake for 35-40 minutes, watching for a golden exterior and listening for the distinctive hollow sound when tapped.
6. Cooling and Optional Glaze: Remove the bread from the oven and transfer to a wire cooling rack. Once completely cooled, optionally create a vibrant glaze by whisking powdered sugar, lemon juice, and zest. Delicately drizzle over the bread’s surface for a zesty finishing touch.

Notes

• Manage Blueberry Distribution: Lightly dust blueberries with flour before folding into dough to prevent color bleeding and ensure even spread throughout the bread.
• Prevent Soggy Texture: Allow blueberries to drain and pat dry before incorporation to minimize excess moisture that could compromise bread’s structural integrity.
• Control Fermentation Temperature: Maintain consistent room temperature around 70-75°F during proofing to optimize sourdough development and prevent over-fermentation.
• Glaze Application Strategy: Wait until bread is completely cooled before adding lemon glaze to prevent immediate absorption and maintain a crisp, decorative finish.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 9
• Calories: 210
• Sugar: 14 g
• Sodium: 200 mg
• Fat: 2 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 1.5 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 0 mg