Lemon Blueberry Sourdough Bread Spring Recipe

Name: Lemon Blueberry Sourdough Bread Spring Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 5 h
Yield: 1 loaf
Ingredients: 2 cups all-purpose flour; 1 cup bread flour; 1 cup active sourdough starter; 1 cup water, lukewarm; 1 teaspoon salt; 1 tablespoon sugar; Zest of 1 lemon; 1/2 cup blueberries, fresh or frozen; Coarse sugar for sprinkling (optional)

Highlighted under: Sugary Delights

I've always loved baking bread, and this Lemon Blueberry Sourdough Bread has quickly become one of my favorite recipes for spring. The delightful combination of tangy lemon and juicy blueberries creates a refreshing flavor that pairs perfectly with the sourdough's natural fermentation. This recipe not only produces a beautiful loaf but also fills my kitchen with an irresistible aroma. Each bite is a testament to how simple ingredients can transform into something truly special, making it a highlight of my spring baking.

Created by

Tabitha Green

Last updated on 2026-01-22T09:34:21.873Z

Baking this Lemon Blueberry Sourdough Bread has been an adventure for me. I initially thought the combination of flavors might be too bold, but it turned out to be a delightful surprise! The acidity from the lemon enhances the blueberries' sweetness, creating a vibrant taste that's perfect for spring.

One crucial tip I learned is to incorporate the lemon zest and juice just before baking. This preserves the fresh flavor and ensures the blueberries don't break down too much during the fermentation process. I also love to sprinkle some coarse sugar on top for a delightful crunch!

Why You'll Love This Recipe
Bright and zesty lemon flavor that awakens your senses
Beautifully fluffy crumb with a perfect crust
Packed with fresh blueberries for a naturally sweet touch
An impressive bake that’s perfect for gatherings or self-indulgence

Baking Process Overview

Creating the perfect Lemon Blueberry Sourdough Bread is a rewarding journey that begins with understanding the fermentation process. The active sourdough starter plays a crucial role in developing flavor and texture. I recommend refreshing your starter the night before and allowing it to bubble vigorously. This ensures you have active yeast ready to help your dough rise efficiently. It's important to keep your ingredients at room temperature to facilitate a good fermentation environment during the rising periods.

During the autolyse phase, allowing the dough to rest without salt helps to hydrate the flour and promote gluten development. You should notice the dough becoming smoother after the rest period, making it easier to knead. This step is pivotal for achieving that beautifully fluffy crumb. Pay careful attention to the texture; once it feels elastic and slightly tacky, you’re ready to incorporate the blueberries, which should be added gently to maintain their integrity.

Flavor and Storage Tips

The tangy lemon zest not only adds brightness but also enhances the overall flavor profile of your bread. Consider using organic lemons to ensure the zest is free from pesticides, which can affect the taste. For a varied flavor, you can try substituting lemon with lime or orange zest for a unique twist. The natural sweetness of the blueberries complements the sour notes beautifully, making each slice a delightful experience.

Once baked, let your Lemon Blueberry Sourdough Bread cool completely on a wire rack to prevent a gummy texture. If you’re planning on storing it, wrap the cooled bread in parchment paper followed by a clean kitchen towel, or transfer it to a bread bag. This conserves the moisture and keeps the crust crispy. For longer storage, consider slicing and freezing the bread. It thaws well, and you can even toast it directly from the freezer for a quick treat.

Ingredients

For the sourdough bread

2 cups all-purpose flour
1 cup bread flour
1 cup active sourdough starter
1 cup water, lukewarm
1 teaspoon salt
1 tablespoon sugar
Zest of 1 lemon
1/2 cup blueberries, fresh or frozen

For finishing

Coarse sugar for sprinkling (optional)

Ensure all ingredients are measured precisely for the best results.

Instructions

Mix the Dough

In a large bowl, combine the all-purpose flour, bread flour, active sourdough starter, lukewarm water, salt, sugar, and lemon zest. Mix until a shaggy dough forms.

Autolyse

Cover the bowl and let the dough rest for about 30 minutes. This process will help develop the gluten.

Knead the Dough

After the autolyse, knead the dough on a floured surface for 10-15 minutes until smooth and elastic.

Incorporate Blueberries

Gently fold in the blueberries to the dough, taking care not to break them apart.

First Rise

Place the dough in a lightly greased bowl, cover it, and let it rise in a warm environment for 2-3 hours, or until doubled in size.

Shape the Loaf

Once risen, gently deflate the dough and shape it into a round or oval loaf. Transfer it to a proofing basket.

Second Rise

Cover the loaf with a cloth and let it rise for another 1-2 hours.

Preheat the Oven

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

Bake

Carefully remove the hot Dutch oven, place the dough inside, and cover. Bake for 30 minutes covered, then 15-20 minutes uncovered until golden brown.

Cool and Serve

Once baked, transfer to a wire rack to cool completely before slicing. Enjoy your delicious Lemon Blueberry Sourdough Bread!

Slicing the bread too soon may affect its texture. Let it cool!

Pro Tips

For a more pronounced lemon flavor, try adding a splash of lemon juice to the dough during mixing.

Troubleshooting Common Issues

If your dough doesn't rise as expected, it may be due to a weak starter or insufficient warmth during the proofing stages. Ensure your starter is active; it should double in size within 4-6 hours after feeding. If rising is slow, try placing your dough in a slightly warmer location, like an oven with the light on or near a warm stovetop. The dough should feel airy and light after resting, indicating proper fermentation.

Another common issue is overmixing or undermixing the dough during kneading. Overmixing can make the bread dense, while undermixing may fail to develop gluten properly, resulting in a flat loaf. Your dough should be smooth and elastic after kneading, bouncing back when gently pressed. Remember to check the dough's consistency – it should be tacky but not overly sticky.

Variations and Serving Suggestions

Feel free to get creative with this recipe! You can enhance your Lemon Blueberry Sourdough Bread by adding 1/4 cup of chopped nuts like walnuts or pecans for extra crunch and flavor. For a spicier note, incorporate a dash of cinnamon into the dough. These additions can give the bread a delightful twist, making it versatile for different tastes and occasions.

Serving this bread is a joy in itself. Enjoy it warm with a generous spread of butter or cream cheese for a delightful breakfast. It also makes for a stunning centerpiece at brunch gatherings. For a refreshing dessert, consider pairing slices with a scoop of vanilla ice cream or a dollop of lemon curd, allowing its bright flavors to shine even further.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. There's no need to thaw them before adding them to the dough.

→ How do I store the bread?

Store the bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.

→ Can I use a different type of flour?

Yes, you can substitute whole wheat flour for part of the all-purpose flour, but this may affect the overall texture.

→ What if my dough doesn't rise?

Ensure that your sourdough starter is active and bubbly. If it’s not, try feeding it again and giving it some time to become active.