This vibrant Lemon Blueberry Sourdough Bread recipe is the ultimate summer sourdough recipe for home bakers. It combines the tangy depth of wild yeast with zesty citrus and sweet berries for a flavorful artisan loaf.
Unlike a simple sourdough discard lemon loaf, this bread uses active fermentation to achieve a perfect artisan bread crumb and crispy crust.
Lemon Blueberry Sourdough Bread
Equipment
- Dutch Oven
- Mixing bowl
- Banneton Basket
- Bench Scraper
- Cooling Rack
- Parchment Paper
Ingredients
Main Dough
- 330 grams water
- 20 grams lemon juice freshly squeezed
- 50 grams active sourdough starter fed and bubbly
- 500 grams bread flour or unbleached all-purpose flour (reduce water by 25 g)
- 10 grams salt
- 50 grams sugar or 25 g honey
- 1 tablespoon lemon zest finely grated
- 200 grams blueberries fresh
Instructions
- Feed your sourdough starter and let it double in size before baking.
- In a large bowl, mix water and lemon juice. Add the active sourdough starter and stir until combined.
- In a separate bowl, rub sugar and lemon zest together until fragrant, then mix with flour and salt.
- Combine wet and dry ingredients until a shaggy dough forms. Cover and let rest for 30 minutes.
- Perform one set of stretch and folds. Cover and rest 30–60 minutes. Add blueberries during the next set of folds.
- Let the dough rise overnight (10–14 hours) until 75% risen and bubbly.
- Shape into a round loaf, creating surface tension. Place seam-side up in a floured banneton basket and cover.
- Refrigerate for 8+ hours (up to 2 days) for the final proof.
- Preheat a Dutch oven to 450°F (230°C). Flip dough onto parchment, score, and bake covered for 25 minutes, then uncovered for 10–15 minutes.
- Cool for at least 2 hours before slicing. Serve with butter, cream cheese, or lemon curd.
Notes
Table of Contents
Why You Will Love This Lemon Blueberry Sourdough Bread
This loaf stands out among flavored sourdough bread recipes because of its perfect balance of moisture and acidity. You will love it because:
- Incredible Flavor: The citrusy lemon and sweet blueberries complement the sourdough tang perfectly.
- Beautiful Presentation: The fresh fruit creates a colorful, marbled interior that looks like a blueberry cheesecake sourdough bread.
- Versatile Use: It is a great breakfast bread that tastes delicious topped with butter or lemon curd.
- Better Nutrition: Using a slow fermentation process makes this bread easier to digest than standard lemon blueberry bread.
- Crowd Favorite: This blueberry sourdough bread is always a hit at brunch or afternoon tea.
Ingredients Needed for Lemon Blueberry Bread Sourdough
For the best results, use a high protein bread flour to manage the hydration level of this fruit-filled loaf.
The Sourdough Base
- 330g Water: Use room temperature water (about 1.33 cups).
- 50g Active Sourdough Starter: Ensure it is bubbly and at its peak (about 1/4 cup).
- 500g Bread Flour: High protein flour helps absorb water efficiently (about 3.5 cups).
- 10g Salt: Any fine sea salt or table salt works well (about 1.5 teaspoons).
Flavor Inclusions
- 200g Fresh Blueberries: These provide the best texture and color (about 1.25 cups).
- 50g Sugar: This sweetens the dough and balances the tart lemon (about 1/4 cup).
- 1 Tablespoon Lemon Zest: Rub this into the sugar to release the essential oils.
- 20g Lemon Juice: Adds brightness to the dough (about 1.5 tablespoons).
How to Make This Lemon Blueberry Sourdough Bread Recipe
Success with easy sourdough inclusions depends on timing and temperature. Follow this detailed process for a perfect loaf.
1. Active Starter Prep and Mixing
Start by feeding your starter so it is active and doubled in size. In a large bowl, whisk together the water, lemon juice, and active starter. In a separate small bowl, rub the lemon zest into the sugar until it smells very fragrant.
Add the flour, salt, and the lemon sugar mixture to the wet ingredients. Stir with a Danish dough whisk or your hands until the dough looks shaggy and no dry flour remains.
2. Stretch and Folds with Fruit
Let the dough rest for 30 minutes to allow the flour to hydrate. Perform your first set of stretch and folds by grabbing one side of the dough, pulling it up, and folding it over itself.
Repeat this four times while rotating the bowl. During the second set of folds, gently add the fresh blueberries. Work carefully to avoid crushing the berries, as this can make the dough too wet.
3. Bulk Fermentation
Cover the bowl and let the dough sit at room temperature for 10 to 14 hours. This is the bulk fermentation phase where lactic acid bacteria develop flavor.
Look for the dough to rise by about 75 percent and show bubbles on the surface. If your house is cold, this may take longer.
4. Shaping and Second Proof
Dump the dough onto an unfloured surface and spread it into a rectangle. Fold it like an envelope to build tension.
This creates a taut skin that helps the loaf rise in the oven. Place the dough seam side up into a banneton basket dusted with rice flour.
Cover and place in the fridge for a cold retard of 8 to 48 hours. This long proof develops the sourdough blueberry lemon loaf flavor.
5. Dutch Oven Baking
Preheat your oven and a Dutch oven to 450F. Flip the dough onto parchment paper and use a sharp bread lame to score the surface.
Bake with the lid on for 25 minutes to trap steam. Remove the lid and bake for another 10 to 12 minutes until the crust is golden brown. The bread should sound hollow when tapped on the bottom.
Sample Baking Schedule for Beginners
Managing your time is key for successful sourdough bread recipes.
- 8:00 AM: Feed your sourdough starter.
- 2:00 PM: Mix the dough and perform stretch and folds.
- 3:00 PM: Add blueberries during the final fold.
- 10:00 PM: Shape the dough and place it in the fridge.
- Next Morning: Preheat the oven and bake your fresh loaf.
Serving and Storage Tips
Let the bread cool on a wire rack for at least 2 hours before slicing. Cutting it too early can make the interior gummy.
Store the loaf on the counter for up to 2 days covered with a tea towel. For longer storage, slice the bread and freeze it in a freezer safe bag. You can toast individual slices directly from the freezer for a quick breakfast.
Helpful Notes for Success
- Flour Choice: If you use all purpose flour instead of bread flour, reduce the water by 25 grams.
- Temperature: If your house is above 75F, watch the dough closely as it will ferment much faster and may overproof.
- Additions: For a more decadent treat, try adding white chocolate chips or a layer of lemon curd during the shaping step.
Conclusion
This Lemon Blueberry Sourdough Bread is a winner because it combines professional artisan techniques with bright, seasonal flavors.
The addition of sugar and lemon juice creates a soft, flavorful crumb that stands out from a standard sourdough loaf.
Whether you are looking for a sourdough blueberry lemon loaf or a summer sourdough recipe to share, this recipe delivers every time.
If you tried this recipe, please leave a comment and a star rating below! We love seeing your bakes on social media, so be sure to share your photos on Pinterest and Facebook. What variations did you try? Let us know in the comments!
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Frequently Asked Questions (FAQ)
How much lemon juice to add to bread dough?
In this recipe, we use 20 grams of lemon juice. Replacing a small portion of water with lemon juice adds flavor without making the dough too acidic for the yeast.
When to add fresh fruit to sourdough?
Fresh fruit should be added during the stretch and fold phase. Adding them early allows the berries to be distributed without being crushed during the final shaping.
How do you keep blueberries from sinking in bread?
Using a high protein bread flour and proper shaping techniques helps keep inclusions suspended. Tucking the berries inside the dough during the final shape also prevents them from sinking or burning on the bottom of the pan.
Can I add frozen blueberries to my sourdough?
Fresh blueberries are recommended for the best texture. If you use frozen berries, do not thaw them first, as the excess juice can significantly change the hydration level of your dough.
What does lemon juice do to dough?
Lemon juice provides a bright citrus flavor and can slightly increase the acidity of the dough. This can affect the fermentation speed, so it is important to monitor the rise rather than just following the clock.
