🍋🫐 Blueberry Lemon Sourdough Bread

There’s nothing like a loaf of house-made sourdough bread that bursts with fresh blueberry sweetness and bright lemon zest. This version takes my favorite classic sourdough base and elevates it with citrusy tang and juicy berries, perfect for sunny mornings, brunch boards, or a fancy snack with a cup of tea.

If you love aromatic, slightly sweet artisan loaves with a soft, open crumb and golden crust… this loaf is for you.

This post contains affiliate links, meaning I may earn a small commission at no extra cost to you if you purchase through these links. 

🧾 Why This Blueberry Lemon Sourdough Works

This bread is all about balance.

• 💧 Hydration at 65% (325 g water for 500 g flour) gives you a soft, slightly open crumb without being too sloppy.

• 🍋 Fresh lemon zest wakes up the aroma and flavor, pairing so well with blueberries.

• 🫐 Blueberries add bursts of juiciness and subtle sweetness 

• 🍋 A lemon glaze (optional) amps up sweetness and makes this loaf feel extra special for coffee time or brunch.

Every bite has a bright pop of citrus and fruit without overwhelming the sourdough tang you love.

🛒 Ingredients

• 325 g water

• 100 g active sourdough starter (100% hydration, bubbly and ready)

• 500 g bread flour

• 10 g fine salt

• Zest of 2 lemons

• 25 g sugar

• 150-200 g blueberries (frozen works fine)

Optional Lemon Glaze:

• 1 cup powdered sugar

• 1–2 Tbsp lemon juice

🧰 Kitchen Tools You Might Love

Here is a lemon zester to help you get vibrant citrus flavor in every loaf:

💡 A good zester is one of those kitchen tools you’ll use far beyond this recipe — for lemon bars, vinaigrettes, cocktails, and more. 

🥣 Digital Kitchen Scale

🍞 Banneton Proofing Basket

🔪 Bread Lame (For That Beautiful Score)

🍲 Dutch Oven (For Bakery-Style Crust at Home)

🧴 Bench Scraper

🧻 Parchment Paper Sheets

🥖 Step-by-Step Instructions

1️⃣ Mix the Dough

In a large bowl, whisk together the 325g water and 100g active starter until milky and well combined.

Add the 500g flour and 10g salt, mixing until no dry flour remains. The dough will look shaggy — that’s perfect.

Cover and let rest for 30–45 minutes. This gives the flour time to hydrate (a short autolyse), which helps gluten development.

2️⃣ First Stretch & Fold

After the rest, perform your first set of stretch and folds:

Grab one side of the dough, stretch it up, and fold it over itself. Rotate the bowl and repeat 3–4 times until the dough tightens slightly.

Cover and let rest again.

3️⃣ Infuse the Lemon Flavor (Second Stretch & Fold) 🍋

In a small bowl, combine the zest of 2 lemons with 25g sugar.

Rub the sugar and zest together between your fingers until it becomes fragrant and slightly damp. This step releases the lemon oils and intensifies the citrus flavor throughout the loaf — don’t skip it!

At your second stretch and fold, sprinkle the lemon-sugar mixture over the dough and gently fold it in as you stretch and fold. It will incorporate beautifully.

You can also add your blueberries during this fold or the next one, depending on how your dough is feeling.

4️⃣ Add the Blueberries 🫐

Add the blueberries during your second or third stretch and fold.

Gently stretch the dough, sprinkle some berries over the surface, fold, rotate, and repeat until incorporated.

✨ Tip: If using frozen blueberries, add them straight from the freezer to reduce bleeding. Don’t worry if the dough streaks slightly — it adds character!

5️⃣ Continue Bulk Fermentation

Continue performing stretch and folds every 30–45 minutes until the dough feels stronger, smoother, and slightly puffy.

Bulk fermentation timing will vary depending on:

• Your kitchen temperature

• Starter strength

• Dough temperature

Rather than watching the clock, look for signs:

✔️ Dough has increased in volume

✔️ Bubbles along the sides and bottom

✔️ It jiggles slightly when you shake the bowl

Trust your dough more than the timer.

6️⃣ Shape & Cold Proof

Gently turn the dough onto a lightly floured surface. Pre-shape, rest 15–20 minutes, then perform your final shaping.

Place seam-side up in a floured banneton. Cover and refrigerate overnight (or up to 24 hours) to deepen flavor and make scoring easier.

7️⃣ Bake

Preheat your Dutch oven to 450°F

Transfer dough to parchment, score, and bake covered for 20 minutes. Remove lid and bake an additional 20–25 minutes until deeply golden.

Let cool completely before glazing or slicing — this is crucial for crumb structure.

8️⃣ Optional Lemon Glaze 🍋

Once fully cooled, whisk together powdered sugar and lemon juice until smooth.Drizzle lightly over the loaf for a bright, sweet finish.

Happy baking!

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