Lemon Blueberry Sourdough Recipe You’ll Love

There is something magical about tangy sourdough, juicy blueberries, and a hint of bright lemon. This Lemon Blueberry Sourdough is soft on the inside with a golden crust and bursts of fruit in every bite. It is perfect for breakfast, a snack, or a light dessert, offering more flavor than ordinary bread. The subtle tang of the sourdough balances beautifully with the sweetness of the blueberries and the fresh citrus notes. Whether you spread it with butter, cream cheese, or a drizzle of honey, this loaf is approachable, rewarding, and irresistible.

Ingredients Needed

To make this Lemon Blueberry Sourdough, gather fresh, high-quality ingredients. Using ripe blueberries and fresh lemon juice will make a noticeable difference in flavor. Here is everything you will need.

For the levain

• 50 grams active sourdough starter
• 50 grams all-purpose flour
• 50 grams water

For the dough

• 400 grams all-purpose flour
• 100 grams whole wheat flour
• 300 grams water at room temperature
• 10 grams salt
• 50 grams sugar
• Zest of 1 large lemon
• 1 teaspoon pure vanilla extract

Add-ins

• 200 grams fresh blueberries
• 50 grams chopped walnuts or pecans optional

Step by Step Instructions

Preparing the Levain

The night before baking, mix starter, flour, and water. Let sit eight to twelve hours until bubbly. This gives the bread its rise and tang.

Mixing the Dough

Mix flours, water, and levain in a bowl and rest for thirty minutes. Then fold in salt, sugar, lemon zest, and vanilla until the dough is sticky but elastic.

Folding in Blueberries and Nuts

Gently fold in blueberries and nuts, taking care not to crush the fruit. Add a few at a time so they are evenly distributed for bursts of sweetness.

Bulk Fermentation

Cover the dough and let rise for four to six hours. Fold gently every thirty minutes for the first two hours to strengthen the dough and create an even crumb.

Shaping the Loaf

After fermentation, shape the dough into a round or oval loaf on a floured surface, keeping the blueberries intact. Place it in a floured proofing basket or bowl.

Final Proof

Cover the loaf and allow it to proof for two to three hours at room temperature or overnight in the refrigerator. A longer, slow proof in the fridge enhances the flavor and makes slicing easier.

Baking the Sourdough

Preheat oven to 230°C with a Dutch oven inside. Place the loaf inside, score, cover, and bake twenty minutes. Uncover and bake another twenty-five minutes. Cool completely before slicing.

Tips for Customizing the recipe

You can use frozen blueberries instead of fresh, folding them in gently without thawing to prevent extra juice. For a nutty flavor, try adding toasted almonds, walnuts, or pecans, adjusting the amount to your taste. If you prefer a sweeter bread, increase the sugar slightly, keeping in mind that sourdough has a natural tang, so subtle sweetness works best. Adding a teaspoon of lemon juice along with the zest gives an extra bright citrus flavor. For a chewier texture, you can replace half of the all-purpose flour with bread flour, which boosts the gluten and enhances the crumb.

Nutritional Information

One slice of Lemon Blueberry Sourdough provides approximately 180 calories, with 5 grams of protein, 2 grams of fat, 35 grams of carbohydrates, 2 grams of fiber, and 7 grams of sugar. This bread is a good source of complex carbohydrates and natural antioxidants, making it a wholesome and flavorful choice for any meal.

Serving Suggestions

You can spread the Lemon Blueberry Sourdough with cream cheese or mascarpone for a creamy breakfast treat, or toast it and drizzle with honey or maple syrup for a simple and satisfying snack. It pairs wonderfully with a fresh fruit salad or yogurt for a wholesome brunch, and it also makes a delicious base for lemon blueberry French toast for an indulgent weekend morning.

Frequently Asked Questions