🍋 Lemon Blueberry Sourdough Bread Recipe

This loaf brings together the rustic chew of sourdough, the sweet pop of blueberries, and the zesty lift of fresh lemon. It’s perfect for spring mornings, weekend brunch, or even as a lightly sweet treat with afternoon tea.

🛒 What You’ll Need

For the Dough:

• 500g bread flour
• 100g active sourdough starter (fed and bubbly)
• 320g water (room temperature)
• 10g salt
• Zest of 1 large lemon

For the Mix-Ins:

• 1 cup fresh blueberries (tossed in 1 tbsp flour to prevent sinking)
• 2 tbsp honey

👩‍🍳 Pro Tips

1. Toss blueberries in flour so they don’t burst and bleed into the dough.
2. Add lemon zest in the first mix so the citrus oil infuses the bread.
3. Handle the dough gently when adding berries to avoid squishing them.
4. For extra lemon punch, drizzle a lemon glaze over the cooled loaf.
5. Use a very active starter — sluggish starter = dense loaf.

🧰 Tools You’ll Need

• Large mixing bowl
• Bench scraper
• Proofing basket or bowl lined with floured towel
• Dutch oven or baking stone
• Parchment paper
• Kitchen scale (for accuracy)

🔄 Substitutions & Variations

• Use frozen blueberries (no need to thaw, just toss in flour).
• Swap lemon for orange zest for a different citrus note.
• Add ½ tsp cinnamon for a cozy, spiced version.

👩‍🍳 Instructions

Step 1: Mix Dough

In a large bowl, combine starter, water, and honey. Stir until starter dissolves. Add flour, salt, and lemon zest. Mix until a shaggy dough forms.

Step 2: Autolyse & Stretch

Cover and let rest for 30 minutes. Perform 3–4 sets of stretch-and-folds over 2 hours, resting 30 minutes between each.

Step 3: Add Blueberries

On the final stretch-and-fold, gently fold in floured blueberries, being careful not to crush them.

Step 4: Bulk Fermentation

Cover and let the dough rise at room temperature until puffy and airy (about 4–6 hours, depending on your starter strength and room temp).

Step 5: Shape & Proof

Gently shape into a round loaf. Place seam side up in a floured proofing basket. Cover and refrigerate overnight for a cold proof.

Step 6: Bake

Preheat oven with Dutch oven inside to 475°F (245°C). Turn dough onto parchment, score the top, and carefully place into Dutch oven. Bake covered for 20 minutes, then uncovered for 20–25 minutes until golden brown. Cool completely before slicing.

🧊 Leftovers & Storage

• Store at room temp in a bread bag for up to 3 days.
• Freeze slices for up to 2 months; toast straight from freezer.
• Avoid refrigerating — it can dry out bread faster.

💬 Final Thoughts

This Lemon Blueberry Sourdough Bread is the perfect mix of tangy, sweet, and fresh. It feels bakery-special but is totally doable at home with a bit of patience. Once you taste it, you might never go back to plain sourdough again.