Lemon Blueberry Sourdough Bread Spring Recipe

Name: Lemon Blueberry Sourdough Bread Spring Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 5 h
Yield: 1 loaf
Ingredients: 500g bread flour; 350g active sourdough starter; 250ml water; 10g salt; Zest of 2 lemons; Juice of 1 lemon; 200g blueberries

Highlighted under: Festive Family Classics

I’ve always cherished the vibrant flavors of spring, especially when it comes to baking. This Lemon Blueberry Sourdough Bread combines the tangy brightness of lemon with juicy blueberries, resulting in a delightful treat that's perfect for brunch or an afternoon snack. The method I use allows the sourdough to shine through, while the fruit adds a touch of sweetness and juiciness that brings a smile with every bite. It’s a recipe that embodies the essence of spring, and I can’t wait for you to try it!

Created by

Aubrey Collins

Last updated on 2026-01-22T08:16:16.351Z

When I first experimented with this Lemon Blueberry Sourdough Bread, I was stunned by how the flavors melded perfectly. The combination of the sourdough's tang and the zesty lemon creates a cake-like texture that's both refreshing and satisfying. I made sure to incorporate a generous amount of lemon zest and juice, which truly enhances the aroma when baking.

One tip I found crucial is to let the dough rest and rise slowly. This not only develops the flavors further but also creates the perfect airy structure. The little burst of blueberries adds a surprise that everyone loves. It’s a simple yet elegant sourdough bread that feels like a special treat.

Why You Will Love This Recipe
Bright lemon flavor that’s refreshing and uplifting
Bursting with juicy blueberries in every slice
A perfect balance of tangy and sweet for any occasion

Mastering the Fermentation Process

Fermentation is a crucial step in developing the flavor and texture of your sourdough bread. During the bulk fermentation phase, you want to ensure that the dough rises adequately while also maintaining its structure. Keep an eye on the dough; it should roughly double in size after about 4 hours. If your kitchen is cooler, you may need to extend this time, checking every hour for the right lift and bubble formation.

Performing stretch and folds during fermentation helps to strengthen the gluten structure, which improves the texture of your bread. Every hour, gently pull a section of the dough up and fold it over itself. This technique not only aids in gluten development but also incorporates air into the dough, contributing to a lighter crumb and better rise. Don’t rush through this phase—patience here will lead to a better final product.

Flavor Pairing with Seasonal Ingredients

The vibrant lemon flavor in this recipe not only complements the blueberries but also enhances the sourdough’s inherent tang. Using the zest along with the juice ensures that you capture both the aromatic oils and the acidity, giving your bread a well-rounded citrus profile. Experiment with the amount of lemon juice as too much can make the dough overly sticky, while too little might not give you the bright flavor you desire.

For even more springtime freshness, consider adding herbs like thyme or rosemary to the bread dough. These herbs pair beautifully with lemon and blueberries, introducing an unexpected yet delightful nuance. Just a tablespoon of finely chopped fresh herbs can elevate your bread from traditional to extraordinary without overwhelming the existing flavors.

Ingredients

Gather the following ingredients to create this delightful Lemon Blueberry Sourdough Bread.

For the Sourdough Bread

500g bread flour
350g active sourdough starter
250ml water
10g salt
Zest of 2 lemons
Juice of 1 lemon
200g blueberries

Make sure to use fresh blueberries for the best flavor and texture.

Instructions

Follow these steps to create your Lemon Blueberry Sourdough Bread.

Mix the Dough

In a large bowl, combine the flour, sourdough starter, and water. Mix until a shaggy dough forms. Allow it to rest for about 30 minutes.

Add Ingredients

Incorporate the salt, lemon zest, and juice, and mix well. Gradually fold in the blueberries, being careful not to crush them.

Bulk Fermentation

Cover the bowl with a damp cloth and let it rise at room temperature for 4 hours, performing stretch and folds every hour.

Shape the Loaf

After the bulk fermentation, turn the dough onto a floured surface and shape it into a round loaf. Let it rest for 30 minutes, then shape it again.

Final Proof

Place the loaf in a well-floured banneton and let it proof for another 30 minutes.

Bake the Bread

Preheat the oven to 450°F (230°C). Once preheated, carefully transfer the loaf onto a baking stone or sheet and bake for 45 minutes.

Allow the bread to cool before slicing to enhance the texture.

Pro Tips

For a more pronounced lemon flavor, consider adding some lemon extract or a little lemon oil to the dough.

Tips for Perfecting Your Loaf

If you find your dough is too sticky after mixing in the blueberries, this can be a sign of too much moisture from the berries or insufficient flour. You can adjust by incorporating a small amount of additional flour while shaping the loaf. Be cautious, though—adding too much can alter the consistency. Aim for a dough that holds its shape but remains slightly tacky.

It's important to shape your dough gently, especially after incorporating the blueberries. A light touch ensures that you preserve the fruit's integrity and avoid a mushy texture. After shaping, a second resting period of 30 minutes allows the gluten to relax, making your final shaping easier and the crust crispier once baked.

Storing and Enjoying Your Bread

Once your Lemon Blueberry Sourdough Bread has cooled completely, store it in a paper bag or wrapped in a kitchen towel to keep its crust crisp. If you've baked multiple loaves, consider freezing them. Wrap each loaf tightly in plastic wrap, then in aluminum foil. This way, the bread can be stored in the freezer for up to three months. When ready to enjoy, thaw it at room temperature, then revive it in the oven for about 10 minutes at 350°F (175°C) for that freshly baked touch.

Serving ideas for this bread are abundant! Serve it toasted with a pat of butter or cream cheese for breakfast, or slice it thin and serve alongside a fresh fruit salad for brunch. You can also create delightful sandwiches with it—try turkey and cranberry or a light goat cheese and arugula topping, pairing beautifully with the lemony notes of the bread.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but make sure to thaw and drain them before adding to the dough to prevent excess moisture.

→ How do I know when my sourdough is ready to bake?

The dough should be puffed and have increased in size by about 50% during the final proof.

→ What can I serve this bread with?

It pairs wonderfully with cream cheese, butter, or as a side for a refreshing salad.

→ Can I make this bread without sourdough starter?

Unfortunately, this recipe relies on the natural leavening from the sourdough starter for its texture and flavor.