Sunshine in a Slice: The Easy Lemon Blueberry Sourdough Bread Recipe You’ll Crave
There’s something magical about the aroma of fresh bread wafting through the kitchen—especially when it’s infused with lemon zest and bursting with juicy blueberries. This Easy Lemon Blueberry Sourdough Bread Recipe is one of those bakes that feels like a warm hug and a sunny morning all wrapped into one loaf.
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Whether you’re a seasoned sourdough baker or just dipping your toes into the sourdough bread recipe world (welcome, friend!), this one’s for you. With a fresh citrus kick and sweet blueberry bites in every slice, it’s perfect for brunch, afternoon tea, or just because it’s Wednesday and you need a treat.
I first whipped this up on a whim after a farmers’ market haul of plump blueberries and bright lemons—and oh my, it quickly became a family favorite. Especially when paired with whipped blueberry butter (yes, it’s as dreamy as it sounds).
Let’s dive in—apron on, oven preheating, and coffee brewing (optional, but highly encouraged).
Why You’ll Love This Easy Lemon Blueberry Sourdough Bread Recipe
Let’s be real—life is busy. Between morning meetings, after-school chaos, and the never-ending question of “what’s for dinner?”, finding time to bake can feel like a luxury. But this lemon blueberry sourdough? It’s 100% worth the effort—and surprisingly simple!
Here’s why it’ll win your heart:
- Combines tangy sourdough with sweet blueberries and zesty lemon for a flavor combo that sings.
- Uses minimal ingredients—no fancy gadgets or bakery skills needed.
- A fun twist on traditional blueberry sourdough, perfect for spring and summer baking.
- That whipped blueberry butter? It’s the cherry (err, berry) on top.
Ingredients You’ll Need
🍞 For the Lemon Blueberry Sourdough Bread
- 50g active sourdough starter
- 350g water
- 500g bread flour
- 11g salt
- 150g fresh blueberries
- Zest of 1 lemon
Tip: Don’t have fresh berries? Frozen will do in a pinch—just keep them chilled until ready to fold in.
🧈 For the Whipped Blueberry Butter
- 8 tablespoons (113g) butter, room temp
- ½ cup (75g) fresh blueberries, mashed
- 2 tablespoons (45g) honey
- Pinch of salt
This butter is optional… but once you try it, you’ll never want to skip it again.
How to Make Lemon Blueberry Sourdough Bread (Step-by-Step)
1. Mix the Dough
In a large bowl, combine your sourdough starter and water. Stir in the bread flour until just mixed. Cover and let rest for 30 minutes (this little nap is called autolyse—fancy name, simple magic).
2. Add Salt & Zest
Sprinkle in the salt and lemon zest, then knead or fold the dough gently in the bowl until it all comes together.
3. Bulk Fermentation & Blueberries Time
Let the dough rise at room temp for 4-6 hours, folding every 30 minutes for the first 2 hours. On the last fold, gently add the blueberries—careful not to squash them too much (unless you want a purple swirl loaf, which hey, could be a vibe!).
4. Shape & Final Proof
Turn the dough out onto a floured surface, shape it into a round or oval, and place it into a floured banneton or towel-lined bowl. Cover and let it proof in the fridge overnight (8-12 hours).
5. Bake It Up
Preheat your oven to 450°F (232°C) with your Dutch oven inside. When ready, transfer the dough into the hot pot, score the top, and bake covered for 20 minutes, then uncovered for another 20-25 minutes until golden and crusty.
6. Cool & Enjoy
Let it cool (yes, really—it’s worth the wait!) before slicing.
How to Make Whipped Blueberry Butter
This dreamy spread takes 5 minutes and makes everything better. Mash your blueberries and stir into the softened butter with honey and a pinch of salt. Whip until light and fluffy. Store in the fridge (if it lasts that long).
Tips for Baking with Blueberries
- Fresh is best, but frozen work too—just toss them in flour before folding into the dough to avoid excess moisture.
- Don’t overmix once blueberries are added. You want pretty pops of fruit, not a blueberry smoothie loaf.
- Lemon zest can be boosted with a splash of lemon juice if you’re craving extra zing.
A Little Story from My Kitchen to Yours
This recipe reminds me of sunny mornings when my kids would sneak blueberries off the counter before I could fold them into the dough. It became our little ritual—bake the bread, make the butter, and slice into the loaf while it’s still warm enough to melt the butter into every nook. My grandma (who inspired Every Day Meal Recipes) would’ve called it “a hug for your belly.” I couldn’t agree more.
FAQs About Lemon Blueberry Sourdough Bread
Can I substitute the blueberries with another fruit?
Yes! Try raspberries or chopped strawberries for a fruity twist on this sourdough bread recipe. Just be gentle when folding.
How do I store the bread?
Wrap it in a clean towel and keep it at room temp for up to 3 days, or freeze slices for grab-and-toast convenience.
Can I use all-purpose flour instead of bread flour?
You can, but bread flour gives it that chewy texture we all love. If you swap, just expect a slightly softer crumb.
Want More Sourdough Ideas?
If you’re loving this fruity twist, you’ll want to check out these other fun and flavorful bakes from my kitchen:
- The Best Lemon Poppy Seed Loaf to Brighten Your Mornings
- How to Make Papparoti at Home Step-by-Step Recipe & Tips
- How To Make Vanilla French Beignets
This Easy Lemon Blueberry Sourdough Bread Recipe is more than just a pretty bake—it’s a joyful, cozy treat that brings brightness to your table (and makes incredible French toast, by the way).
Go ahead, grab those blueberries and let’s make something beautiful.
🫐💛
With love and flour-dusted hands,
Emy
How to Make the Best Lemon Blueberry Sourdough Bread at Home
- Total Time: ~14 hours (includes overnight proof)
- Yield: 1 large loaf (8–10 slices) 1x
- Diet: Vegetarian
Description
This Easy Lemon Blueberry Sourdough Bread Recipe blends tangy sourdough with sweet, juicy blueberries and a burst of lemon zest. It’s the perfect balance of chewy, crusty, and fruity—delicious on its own or topped with whipped blueberry butter for a next-level treat. Whether you’re baking for brunch, gifting a loaf, or just want something new and fresh, this sourdough is a crowd-pleaser.
Ingredients
Lemon Blueberry Sourdough Bread:
50g active sourdough starter
350g water
500g bread flour
11g salt
150g fresh blueberries
Zest of 1 lemon
Whipped Blueberry Butter:
8 tablespoons unsalted butter, room temperature (113g)
½ cup fresh blueberries, mashed (75g)
2 tablespoons honey (45g)
Pinch of salt
Instructions
Make the Dough:
In a large bowl, mix sourdough starter and water until combined.
Add bread flour and mix until just combined. Let rest for 30 minutes (autolyse).
Add salt and lemon zest. Gently knead in the bowl until incorporated.
Bulk Fermentation:
Let the dough rest at room temperature for 4–6 hours, covered.
During the first 2 hours, perform stretch and folds every 30 minutes.
On the last fold, gently add in the blueberries without overmixing.
Shape & Cold Proof:
Shape the dough into a boule or oval on a floured surface.
Transfer to a floured banneton or towel-lined bowl.
Cover and refrigerate overnight (8–12 hours).
Bake:
Preheat oven to 450°F (232°C) with a Dutch oven inside.
Turn dough out onto parchment paper, score the top, and place in the Dutch oven.
Bake covered for 20 minutes, then uncovered for 20–25 minutes until golden brown.
Cool completely before slicing.
Whipped Blueberry Butter:
In a small bowl, combine softened butter, mashed blueberries, honey, and salt.
Mix or whip until fluffy and combined. Chill until ready to serve.
Notes
Use fresh or frozen blueberries; if using frozen, don’t thaw—just fold them in cold.
You can boost the lemon flavor with a teaspoon of fresh lemon juice.
For a sweeter loaf, sprinkle coarse sugar on top before baking.
Store bread wrapped in a towel at room temp for up to 3 days or freeze for longer shelf life.
Try this loaf for French toast—it’s a revelation!
- Prep Time: 30 minutes (plus resting and fermentation)
- Cook Time: 45 minutes
- Category: Bread, Breakfast
- Method: Sourdough, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (with butter)
- Calories: 240
- Sugar: 5g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg
