Introduction

This Lemon Blueberry Sourdough Bread is a delightful combination of tangy citrus and sweet berries folded into a soft, airy crumb. Perfect for breakfast or a snack, the gentle tartness of lemon zest pairs beautifully with bursts of juicy blueberries. Baking with a sourdough starter gives this bread a unique depth of flavor and a satisfying texture.

The image shows two thick slices of homemade blueberry bread with a light golden crust and soft crumb inside, visible with many air pockets. The bread has three main layers: the outer crust is brown and slightly crispy, the middle layer is pale beige with a chewy texture, and mixed throughout are irregular pockets of deep purple and dark blue blueberries, creating a swirled pattern. The slices rest on white crumpled paper, surrounded by a few fresh blueberries and thin yellow lemon slices on a white marbled surface. The photo has a close-up and natural look, showing the bread’s texture clearly. Photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: In a large mixing bowl, combine the sourdough starter and water until the starter is fully dissolved.

Step 2: Add the bread flour and salt to the mixture, then stir to form a rough dough. Let it rest for 30 minutes to an hour for autolyse.

Step 3: Incorporate the room temperature butter into the dough by folding and kneading gently until fully mixed.

Step 4: Gently fold in the lemon zest and fresh blueberries, taking care not to crush the berries.

Step 5: Cover the dough and let it ferment at room temperature until it has increased in size by about 50%. The dough should look light, have visible bubbles, and jiggle when shaken.

Step 6: Perform the windowpane test by stretching a small piece of dough to check for elasticity without tearing.

Step 7: Shape the dough into a loaf and place it in a proofing basket or bowl. Allow it to rise until it passes the poke test—when gently pressed, the dough springs back slowly.

Step 8: Preheat the oven to 230°C (450°F) with a Dutch oven or baking stone inside.

Step 9: Carefully transfer the loaf to the hot Dutch oven, score the top with a sharp knife, then cover and bake for 20 minutes.

Step 10: Remove the lid and bake for an additional 20–25 minutes until the crust is deep golden and crisp.

Step 11: While the bread cools, mix the mashed blueberries, honey, and a pinch of salt to create a sweet glaze.

Step 12: Brush the glaze over the cooled loaf for added moisture and sweetness. Let the bread cool completely before slicing.

Tips & Variations

For extra blueberry flavor, gently fold in some dried blueberries along with the fresh ones.

If you don’t have a Dutch oven, bake the loaf on a preheated baking stone and place a pan of hot water in the oven to create steam.

Adjust the honey glaze sweetness to your preference or omit it for a less sweet bread.

Use frozen blueberries if fresh are unavailable, but thaw and drain them to reduce excess moisture.

FAQs

Can I substitute lemon zest with lemon juice?

While lemon zest adds bright citrus oils and aroma, you can add a tablespoon of lemon juice if needed, but reduce other liquids slightly to keep the dough’s consistency.

How do I know if my sourdough starter is active enough?

An active starter should double in size within 4–6 hours of feeding and pass the float test, where a small spoonful floats in water, indicating good fermentation power for baking.