Blueberry Lemon Sourdough is where classic artisan baking meets fresh, vibrant flavor. This naturally leavened loaf combines the gentle tang of sourdough with bursts of juicy blueberries and the uplifting aroma of fresh lemon zest. The result is a bakery-worthy bread that feels equally at home on a weekend brunch table, alongside afternoon tea, or toasted with butter for a cozy morning ritual.

Unlike overly sweet quick breads, blueberry lemon sourdough relies on fermentation to deepen flavor rather than sugar to dominate it. The slow rise allows the dough to develop a complex structure, a lightly crisp crust, and an open, tender crumb speckled with jewel-toned berries. Lemon zest perfumes every bite without overwhelming the sourdough’s natural character, making this loaf balanced, sophisticated, and endlessly versatile.

This recipe is designed for home bakers who love the craft of sourdough but want something a little playful—something that feels special without being fussy. If you already maintain a sourdough starter, this loaf will quickly become part of your regular rotation.

Why Blueberry and Lemon Work So Well in Sourdough

Blueberries and lemon are a classic pairing for a reason. Blueberries bring sweetness, moisture, and subtle acidity, while lemon enhances flavor perception and brightens the dough. In sourdough, this pairing becomes even more compelling. The natural tang from fermentation complements the fruit, creating layers of flavor that evolve as the bread cools and even more so the next day.

Using fresh blueberries ensures juicy pockets throughout the crumb, while lemon zest infuses aromatic oils directly into the dough. Lemon juice is used sparingly—not for sourness, but to subtly reinforce the citrus note and balance the sweetness of the berries.

Ingredients

Active sourdough starter (100% hydration)
Bread flour
Water
Sea salt
Fresh blueberries
Lemon zest
Fresh lemon juice

Each ingredient plays a precise role. Bread flour provides strength and structure, essential when adding fruit. The starter supplies both lift and flavor. Blueberries add moisture, so the dough is slightly firmer at mixing to compensate. Lemon zest delivers aroma without excess acidity.

Instructions

Mix the dough:
In a large bowl, combine active sourdough starter, water, and lemon zest. Stir until milky and fragrant. Add bread flour and mix until no dry bits remain. Cover and rest for 30 minutes (autolyse).
Add salt and lemon juice:
Sprinkle salt over the dough and add lemon juice. Gently pinch and fold the dough until fully incorporated.
Bulk fermentation with folds:
Over the next 3–4 hours, perform a series of stretch-and-folds every 30 minutes. The dough will become smoother and more elastic.
Incorporate blueberries:
During the second fold, gently laminate the dough and scatter blueberries evenly over the surface. Fold carefully to avoid crushing them too much.
Complete bulk rise:
Allow the dough to rise until it has increased by about 50–60% and shows bubbles along the sides.
Pre-shape and rest:
Turn the dough onto a lightly floured surface, gently shape into a round, and rest uncovered for 20 minutes.
Final shaping:
Shape into a tight boule or batard, sealing blueberries inside to prevent leakage.
Cold proof:
Place the dough seam-side up in a floured banneton. Cover and refrigerate for 10–14 hours.
Bake:
Preheat oven to 475°F (245°C) with a Dutch oven inside. Score the dough, transfer to the hot pot, cover, and bake for 20 minutes. Remove lid and bake an additional 20–25 minutes until deeply golden.
Cool completely:
Let the loaf cool at least 2 hours before slicing to allow the crumb to set.

Texture, Flavor, and Aroma

Once baked, Blueberry Lemon Sourdough offers a crisp, crackling crust and a soft, open interior. The blueberries melt into the crumb, creating streaks of purple and pockets of jammy sweetness. Lemon zest perfumes the loaf without overpowering it, while the sourdough tang lingers gently on the palate.

The aroma is unmistakable: toasted wheat, citrus oils, and warm berries—a combination that feels both comforting and fresh.

Tips for Perfect Blueberry Lemon Sourdough

Toss blueberries lightly in flour before adding to reduce bleeding.
Use fresh, firm berries rather than frozen for better structure.
Zest lemons directly over the bowl to capture aromatic oils.
If blueberries burst during shaping, don’t worry—this adds character.
The flavor improves after resting overnight.

Variations and Creative Twists

Blueberry Lemon Almond: Add sliced almonds during shaping.
Honey Lemon Blueberry: Drizzle honey into the dough during mixing.
Whole Wheat Version: Replace 20% of the flour with whole wheat.
Mini Boules: Divide dough into smaller loaves for gifting.

Serving Suggestions

Blueberry Lemon Sourdough is stunning served simply with salted butter or whipped honey. It also pairs beautifully with:

Soft goat cheese or ricotta
Lemon curd
Mascarpone and fresh berries
Toasted slices with vanilla yogurt

This bread shines at brunch, afternoon tea, or as a lightly sweet breakfast toast.

Storage and Freezing

Store at room temperature wrapped loosely in linen for up to two days. Freeze sliced bread in airtight bags for up to two months. Toast directly from frozen for best results.

A Modern Take on Artisan Bread

Fruit-studded sourdough has roots in traditional European baking, where bakers often incorporated seasonal fruit into naturally leavened loaves. This blueberry lemon version is a modern interpretation—bright, approachable, and perfect for home kitchens.