Lemon Blueberry Sourdough Bread Bakery Style

Name: Lemon Blueberry Sourdough Bread Bakery Style
Prep time: 40 min
Cook time: 30 min
Total time: 3 h
Yield: 1 loaf
Ingredients: 1 cup active sourdough starter; 1 cup lukewarm water; 2 cups all-purpose flour; 1 teaspoon salt; 1 tablespoon sugar; Zest of 1 lemon; 1 cup blueberries (fresh or frozen); 1 egg, beaten; 1 tablespoon water

Highlighted under: Dessert Delights

I am excited to share my recipe for Lemon Blueberry Sourdough Bread Bakery Style. Combining the tanginess of sourdough with the bright flavors of lemon and sweet blueberries creates a delightful experience for your taste buds. The aroma that fills the kitchen while this bread bakes is simply irresistible. It’s perfect for breakfast, a snack, or even dessert! I've spent time perfecting this recipe, and I believe the unique method really enhances the tangy flavor of the sourdough starter. Here’s why you'll want to try it.

Created by

Brianna Tate

Last updated on 2026-01-22T08:52:11.655Z

When I first decided to experiment with sourdough, I didn’t expect it to become a staple in my kitchen. After several attempts, I discovered that adding lemon and blueberries not only enhanced the flavor but also gave the bread a beautiful color. The key lies in allowing the dough to ferment properly, as it creates a depth of flavor that truly elevates this loaf. The tangy lemon zest and sweet blueberries create a harmonious balance that I just can’t get enough of.

One of my favorite moments is slicing into a fresh loaf and seeing the vibrant blueberries pop against the golden crust. It’s a visual treat, and the taste is equally satisfying. I recommend letting the bread cool completely before slicing; this helps to maintain its structure and texture. Enjoy it as is, or spread a little butter for an even more indulgent treat!

Why You Will Love This Recipe
Tangy lemon brightness paired with juicy blueberries
Crispy crust with a flavorful, moist interior
Perfect for breakfast, dessert, or an afternoon treat

The Role of Sourdough Starter

The sourdough starter is the backbone of this recipe, providing natural leavening and a unique tangy flavor. An active starter is crucial; ensure it has been fed and bubbly before beginning. This promotes a healthy fermentation process, which not only aids in rising but also develops the bread's complex flavors. For best results, use a starter that has been at room temperature for several hours prior to mixing your ingredients.

If you don't have a sourdough starter ready, you can create a quick version by mixing equal parts of flour and water, allowing it to rest at room temperature for a few days until bubbly and active. However, for the best flavor profile, utilizing an established starter is recommended.

Incorporating Flavors

In this recipe, the inclusion of fresh lemon zest not only brightens the flavor but also adds an aromatic element that elevates the overall experience. Use a microplane to finely zest the lemon, ensuring that only the bright yellow part of the peel is included, leaving out the bitter white pith. Just one lemon can make a significant impact, so don't skip this step.

When it comes to blueberries, both fresh and frozen varieties work beautifully, though fresh blueberries provide a burst of juiciness and color. If using frozen, be sure to gently fold them into the dough to prevent the color from bleeding throughout, which can lead to a less visually appealing loaf.

Tips for Perfect Baking

Baking at the correct temperature is essential to achieving that coveted crispy crust. Preheat your oven thoroughly; I recommend giving it at least 20-30 minutes to reach the desired 375°F (190°C). This ensures even baking and enhances crust formation. If you notice that the loaf is browning too quickly, you can cover it loosely with aluminum foil during the last 10-15 minutes of baking.

Cooling the bread correctly is just as important as the baking itself. By letting it rest in the pan for a short period before transferring it to a wire rack, you allow the crumb structure to set properly. If you cut into the bread too soon, you may end up with a gummy texture. Allowing it to cool completely will yield slices that are more stable and easier to serve.

Ingredients

Gather all the necessary ingredients to ensure a smooth baking process.

To Make the Dough

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

For the Egg Wash

1 egg, beaten
1 tablespoon water

Ensure all ingredients are at room temperature for the best results.

Instructions

Follow these steps closely for delicious results.

Mix the Ingredients

In a large bowl, combine the sourdough starter, water, and sugar. Stir in the flour, salt, and lemon zest until a shaggy dough forms.

Knead the Dough

Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic. Gently fold in the blueberries.

First Rise

Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 2 hours or until doubled in size.

Shape and Second Rise

Punch down the dough, shape it into a loaf, and place it in a greased loaf pan. Cover and let it rise for another hour.

Preheat the Oven

Preheat the oven to 375°F (190°C).

Egg Wash and Bake

Brush the top of the loaf with the egg wash. Bake for 30 minutes or until golden brown and sounds hollow when tapped.

Cool and Serve

Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Enjoy your homemade bread with a generous spread of butter or cream cheese.

Pro Tips

For extra flavor, consider adding a tablespoon of poppy seeds or a sprinkle of coarse sugar on top before baking.

Storing and Freezing

To keep your Lemon Blueberry Sourdough Bread fresh, store it at room temperature in a paper bag or wrapped in a clean kitchen towel for up to three days. Avoid plastic wrap, as it can create moisture and lead to a soggy crust. If you want to enjoy the bread longer, consider slicing and freezing it. Wrap the slices tightly in plastic and then place them in a freezer bag for up to three months.

When you're ready to enjoy your frozen bread, simply pop it directly into a toaster or let it thaw in the refrigerator overnight. If you find the crust softer after thawing, you can give it a quick toast in the oven at 350°F (175°C) for about 5-10 minutes to restore its crispness.

Serving Suggestions

This Lemon Blueberry Sourdough Bread is incredibly versatile—serve it warm with a pat of butter or cream cheese for a delightful breakfast. You can also transform it into an indulgent French toast dish by soaking slices in a custard mixture before cooking them on a griddle. Top it off with a sprinkle of powdered sugar and fresh berries for a stunning presentation.

For a snack or dessert, consider pairing slices of this bread with a drizzle of honey or a dollop of lemon curd. The tartness of the lemon curd complements the sweetness of the blueberries wonderfully, elevating your experience to a whole new level. This bread makes a lovely addition to brunches or as part of a seasonal dessert table.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just add them directly to the dough without thawing.

→ How do I store leftover bread?

Store the bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days.

→ Can I make this with whole wheat flour?

Yes, you can substitute part or all of the all-purpose flour with whole wheat flour for a denser loaf.

→ What if my dough doesn’t rise?

Ensure your starter is active; if it's not bubbly, give it more time to ferment or feed it before using.