Lemon Blueberry Sourdough Bread
Let’s Talk About This Lemon Blueberry Sourdough Bread (and Why I Make It Too Often)
I have this memory from a couple of spring-times ago, when the kitchen smelled like citrus and my whole table was dusted with flour (and a bit of blueberry juice that got out of hand—don’t ask). That’s when I accidentally stumbled into the world of Lemon Blueberry sourdough bread. The first loaf barely made it out of the pan without losing some blueberries to the counter, but it tasted like the beginning of a little kitchen tradition. So, if you ever need a recipe that’ll have your house smelling like fancy brunch and your hands looking like you just picked berries in the wild, this one is for you.
Why You’ll Love Making This (Probably as Much as Eating It)
I make this whenever I’m feeling a little blah and just need something zippy to wake up breakfast. My family practically hovers near the oven when I bake it—mostly because warm bread is basically a siren call in our house. It’s sweet but not cake-sweet, blueberry-studded (or overcrowded, depending how distracted I am), and the lemon zest? It just brightens everything. And if you mess up shaping it, just toast the slices—honestly, nobody’s ever complained. I used to freak out when my blueberries looked like they were leaking ink everywhere, but now it’s kind of part of the charm, ya know?
Gather These Ingredients (Don’t Stress About Substitutes)
- 1 cup active sourdough starter (the bubbly, happy kind; maybe a little less if you forget, it’ll still work)
- 3 cups (about 375g) bread flour (my grandma once insisted on King Arthur, but honestly any proper bread flour does the job)
- 3/4 cup water (room temp, or cold if your kitchen is a sauna—it’s forgiving)
- 1 tablespoon honey (sugar also works, or skip if you prefer tart)
- 1 1/2 teaspoons salt (I always just pinch and toss, then regret it if I’m not careful)
- Zest of 2 medium lemons (once I did one and it was just ‘meh’)
- 1 to 1 1/2 cups fresh blueberries (or frozen—sometimes I don’t thaw them and it’s fine; just toss them with a spoonful of flour to keep them from sinking…ish)
- Optional: 1/2 teaspoon vanilla extract (or not, I forget it all the time and nobody notices)
So, Here’s How I Actually Make This
- Mix The Dough: In a biggish bowl (mine chipped last year, still works), mix flour, water, sourdough starter, honey, and salt. Stir—not too vigorously—until a shaggy dough forms. Don’t worry if there are dry spots; they’ll come together. This is where I sometimes get impatient and use my hands even though it’s a sticky mess. Then, cover it up for 30 minutes. Go do something else—watch a silly video or, if you’re me, forget about it for an hour.
- Fold In the Lemon & Blueberries: Sprinkle the lemon zest over your dough and fold it in gently (unless you like streaky lemon, then swirl away). Now, add the blueberries. I try to poke them into the dough with my fingers, but, honestly, blueberries want to escape. Just tuck them back in. The dough will look a bit smushed—don’t panic.
- Stretch & Fold (Or, The Lazy Knead): Every 30ish minutes for the next 2 hours, stretch and fold the dough (just grab one edge, pull up, fold over, spin the bowl, and repeat 3 more times). Do it with flour-dusted hands or it’ll get silly sticky. If you forget a round, everything will still be fine—the universe rarely notices.
- First Rise: Cover and let the dough rise at room temp for 3-4 hours or until it looks puffy (sometimes doubling, but not always). If your place is chilly, stick it in the oven with the light on (but, you know, don’t bake it by accident).
- Shape the Dough (Kinda Carefully): Gently tip the dough onto a floured surface—it’ll be soft. I shape it into a round-ish ball, mostly by tucking edges under (sometimes it’s a blob, still bakes great). Place it seam-side up in a floured proofing basket or a bowl lined with a towel. This is where I usually sneak a taste of a runaway blueberry, by the way.
- Chill Out (Literally): Cover and pop it in the fridge for 8-12 hours (overnight is easiest, unless you’re up for a midnight bake). It helps develop flavor and makes it easier to score, but honestly, I’ve baked it straightaway before and it’s not the end of the world.
- Bake & Be Patient: Preheat your oven to 450°F (230°C) with a Dutch oven inside. Once it’s wild hot, drop in your dough (parchment helps, but if not, just plop it in), score the top with a sharp knife or a bread lame if you wanna get fancy (sometimes I just let it burst naturally, less stress). Put the lid on and bake 20 minutes, then remove the lid and bake another ~20 minutes until golden and the crust sounds hollow when you knock it (or till you think it looks epic).
- Wait (Yes, Actually Wait): Cool completely before slicing. Seriously—it’s gooey inside if you cut it hot, trust me, I couldn’t resist once and it was just chaos. If you ignore my advice here, at least know what you’re signing up for (delicious, but messy).
Real Notes From My Kitchen (AKA, Lessons in Imperfection)
- If your dough is too wet, just add a bit more flour—it changes slightly every time at my place depending on the weather (or my measuring).
- Frozen blueberries leak more purple streaks, but I kinda dig that look.
- Don’t stress about perfect shaping. It’s rustic; I like rustic, and my guests seem to as well.
- Actually, if you over-knead the blueberries they’ll smush, but, weirdly, that makes for awesome blueberry streaks throughout the loaf. Happy accident?
I Tried These Variations, Some Good, Some Less So
- Swapped half the flour for spelt—came out nutty, more wholesome, less dramatic rise (I still liked it).
- Added white chocolate chips once— a bit sweet for breakfast in my house but great for brunch with coffee.
- Tried it with orange zest instead of lemon—actually, it’s nice, just less zingy.
- Once I used dried blueberries. Wouldn’t recommend unless you soak them first (they get a bit chewy and sad otherwise).
Gear You Might Need (But Don’t Sweat It)
- A Dutch oven is awesome for crust, but an oven-safe pot with a lid (or even a big roasting pan flipped over as a lid) works if you haven’t got one.
- Bench scraper? I just use a spatula (or the back of a bread knife in a pinch—probably not Boy Scout approved, but it’s what I do).
- For proofing, I love a banneton, but a mixing bowl with a flour-dusted dish towel works. Don’t buy stuff just for this recipe.
How I Store It (If There’s Anything Left, Which Is Rare)
Wrap the cooled bread in a clean kitchen towel or store it in a bread bag; it’ll stay fresher for a day or two on the counter. Pro tip: I’ve tried those bread boxes and, eh, they look cute but I always forget to use them. You could freeze slices with parchment between if you want to, but honestly, in my house it never lasts long enough to bother.
How We Like to Eat It (But You Do You)
We slice it thick and toast it—topped with a bit of salted butter or, on wild days, lemon curd (talk about meta). My cousin dunks it in her tea (she’s English and claims this is normal). Sometimes I even use it for French toast. On a sunny Saturday, a slice with a dollop of ricotta is peak happiness for me; what about you?
A Few Hard-Won Tips I Probably Should Have Learned Sooner
- I once tried to rush the final rise because I was hungry—ended up with a pancake loaf. Resist the urge. It needs time.
- If you forget to flour your proofing basket, you’ll be scraping dough for ages. Learned that the, um, messy way.
- Don’t stress if it’s not as lemony as you hoped—just zest another lemon over the slices when serving. Works like a charm, actually.
Your Burning Questions (And My Sometimes Rambly Answers)
- Can I make this with all-purpose flour? You probably can, but the loaf won’t be quite as chewy—totally edible though! Maybe add a pinch less water.
- Do I have to use sourdough starter? My starter is basically a rock right now. Well… this is a sourdough bread, but if you’re in a pinch you could grab a packet of dry yeast. Just skip the long proof and bake sooner—it won’t have that same tang, but it’ll work.
- Can I leave out the lemon? Sure, but then it’s just blueberry bread (still tasty). Or on second thought, maybe try orange or lime if that’s what you’ve got?
- It’s purple inside. Did I mess up? Nope, that’s just those rebellious blueberries. Sometimes my loaf even has stripes; totally fine. Might wanna call it art.
- How do I know it’s done baking? I knock on the crust and if it sounds hollow, I call it done. I once went by color alone and wound up with a gooey middle. Lesson learned.
Oh—and if you’re, say, feeding a crowd in a small apartment? Heads up: this bread smells amazing, and everyone will want seconds. You’ve been warned.
Ingredients
- 450 g bread flour (about 3 3/4 cups)
- 90 g active sourdough starter (about 1/2 cup)
- 270 ml lukewarm water (about 1 1/8 cups)
- 40 g granulated sugar (about 3 tbsp)
- 7 g fine sea salt (1 1/4 tsp)
- 1 tbsp lemon zest (from about 1 large lemon)
- 150 g fresh blueberries (about 1 cup)
- 25 g unsalted butter, melted (about 2 tbsp)
Instructions
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1In a large bowl, mix bread flour, sugar, and salt. Add in the active sourdough starter and lukewarm water. Stir until a shaggy dough forms.
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2Add lemon zest and melted butter to the dough. Mix well. Cover, let rest for 30 minutes, then perform 3 sets of stretch and folds at 30-minute intervals.
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3Gently fold in the fresh blueberries, being careful not to break them. Let dough rise at room temperature until doubled, about 3 to 4 hours.
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4Turn the dough onto a lightly floured surface. Shape into a round loaf and place into a proofing basket. Cover and allow to proof for 1 hour, or refrigerate overnight for enhanced flavor.
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5Preheat oven to 230°C (450°F) with Dutch oven inside. Score the top of the dough. Transfer loaf into the hot Dutch oven, cover, and bake for 25 minutes. Remove lid and bake for an additional 15-20 minutes until golden brown.
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6Cool bread on a wire rack for at least 1 hour before slicing. Enjoy your homemade lemon blueberry sourdough bread!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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