Name: Lemon Blueberry Sourdough Loaf
Prep time: 15 min
Cook time: PT-486338H4M24S
Total time: PT-486338H4M24S
Cuisine: Artisan/Breakfast
Ingredients: 1 cup (240 g) active sourdough starter, fed and bubbly; 1½ cups (360 ml) lukewarm water; 3½ cups (440 g) all-purpose flour (plus extra for dusting); 1 tsp salt; ¼ cup (50 g) sugar (optional); 1 tsp vanilla extract; 1 Tbsp lemon zest (about 1 lemon); 1½ cups fresh or frozen blueberries; 2 Tbsp lemon juice (optional)

Why You’ll Love This Recipe

I love this Lemon Blueberry Sourdough Loaf because it combines the natural tang of sourdough with the fresh, vibrant flavors of blueberries and lemon zest. The bread is soft and moist with a beautiful crumb, making each slice irresistible. The sourdough starter adds a lovely depth of flavor that elevates the classic blueberry bread into something more sophisticated. Plus, the lemony aroma as it bakes is absolutely wonderful!

Ingredients

1 cup (240 g) active sourdough starter, fed and bubbly
1 ½ cups (360 ml) lukewarm water
3 ½ cups (440 g) all-purpose flour, plus extra for dusting
1 tsp salt
¼ cup (50 g) sugar (optional, for a slightly sweeter loaf)
1 tsp vanilla extract
1 tbsp lemon zest (from about 1 lemon)
1 ½ cups fresh blueberries (or frozen, if preferred)
2 tbsp lemon juice (optional, for extra lemony flavor)

(Hint: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Dough:

Mix the Dough: In a large bowl, combine the active sourdough starter, lukewarm water, and sugar (if using). Stir until the sugar is dissolved. Add the all-purpose flour and salt, then mix to form a rough dough.
Knead the Dough: Turn the dough onto a lightly floured surface and knead for about 8-10 minutes, until smooth and elastic. You can add extra flour as needed to prevent sticking, but be careful not to add too much—this dough should be a bit tacky.
Add the Lemon and Blueberries: Once the dough has come together, gently fold in the lemon zest, vanilla extract, and blueberries. Be gentle when incorporating the blueberries to avoid crushing them.
Let it Rise: Place the dough into a lightly greased bowl and cover it with a damp cloth or plastic wrap. Let it rise at room temperature for about 4-6 hours, or until it has doubled in size. This is the first rise.

Shape and Second Rise:

Shape the Dough: Once the dough has doubled in size, gently punch it down to release air. Turn it out onto a lightly floured surface and shape it into a round or oval loaf, depending on your preference.
Second Rise: Place the shaped dough onto a parchment-lined baking sheet or into a greased loaf pan. Cover with a cloth and let it rise again for 1-2 hours, or until it’s puffed up and nearly doubled in size.

Bake the Loaf:

Preheat the Oven: Preheat your oven to 375°F (190°C).
Bake: Once the dough has risen, bake it in the preheated oven for 35-45 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom. You can check the internal temperature with a thermometer—aim for around 200°F (93°C).
Cool: Once baked, remove the loaf from the oven and allow it to cool on a wire rack for at least 30 minutes before slicing.

Serve:

Serve: Slice and serve the Lemon Blueberry Sourdough Loaf on its own or with a dollop of butter, a drizzle of honey, or a light glaze. Enjoy it fresh or toasted!

Servings and Timing

This recipe makes about 1 loaf, which yields 8-10 slices. Prep time is around 15 minutes, with a total rise time of 6-8 hours (including the first and second rise), and baking time is about 35-45 minutes. The entire process takes about 6-8 hours, but most of this time is hands-off while the dough rises.

Variations

This recipe is versatile, and you can customize it with different flavors:

Add nuts: For added texture, try folding in chopped walnuts or almonds along with the blueberries.
Use other fruits: If you don’t have blueberries, try using raspberries, blackberries, or even chopped apples.
Glaze it: For a sweet finish, drizzle a simple lemon glaze over the top (powdered sugar mixed with lemon juice) once the bread has cooled.

Storage/Reheating

Store leftover slices in an airtight container or wrap in plastic wrap for up to 3 days at room temperature. For longer storage, freeze slices by wrapping them tightly in plastic wrap and foil. To reheat, toast individual slices or warm the entire loaf in a 300°F (150°C) oven for 10-15 minutes.

FAQs

Can I use a different type of flour?

Yes, you can substitute whole wheat flour for part of the all-purpose flour for a slightly denser loaf with more fiber. You can also use gluten-free flour for a gluten-free version, but you may need to adjust the liquid amounts since gluten-free flour absorbs more moisture.

Can I make this loaf without a sourdough starter?

Yes, you can use instant yeast in place of the sourdough starter. Use about 2 ¼ teaspoons (1 packet) of active dry yeast, dissolved in the lukewarm water along with a little sugar. The rise times may be shorter with yeast, around 1-2 hours for each rise.

Can I use frozen blueberries?

Yes, you can use frozen blueberries instead of fresh. Just make sure to fold them in gently while frozen to avoid excess juice leaking into the dough.

How do I know when the loaf is fully baked?

The best way to check is by using a food thermometer. The loaf should reach around 200°F (93°C) in the center. If you don’t have a thermometer, tap the bottom of the loaf—it should sound hollow when fully baked.

Can I make this loaf in a bread machine?

Yes, you can use a bread machine to make the dough. Simply add the ingredients in the order suggested by your bread machine’s manufacturer, then let the machine do the kneading and rising. Once the dough is ready, follow the steps for shaping and baking.

Conclusion

This Lemon Blueberry Sourdough Loaf is the perfect combination of tangy, sweet, and savory, with the freshness of lemon and the burst of blueberries. The sourdough base adds a delightful depth of flavor to this simple loaf, and it’s the ideal addition to your breakfast, brunch, or dessert table. Whether you enjoy it fresh out of the oven or toasted with a little butter, it’s sure to become a favorite in your baking repertoire.

Lemon Blueberry Sourdough Loaf