This soft and tangy sourdough loaf is bursting with juicy blueberries, fresh lemon zest, and a hint of vanilla—perfect for breakfast or snacking.

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)

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Mix dough: Stir sourdough starter, water, sugar (optional); mix in flour and salt until a rough dough forms.

Knead: Turn onto floured surface; knead 8–10 minutes until smooth and elastic.

Fold in flavors: Gently incorporate lemon zest, vanilla, lemon juice (optional), and blueberries—being careful not to crush berries.

First rise: Place in greedy bowl, cover, and let rise at room temperature 4–6 hours until doubled.

Shape & second rise: Punch down, shape into loaf, place in loaf pan or on parchment-lined sheet. Cover and proof 1–2 hours until nearly doubled.

Bake: Preheat oven to 375°F (190°C); bake 35–45 min until golden and lightly hollow-sounding (internal temp ~200°F/93°C).

Cool: Let the loaf cool on a rack for at least 30 minutes before slicing.

Substitute part of the flour with whole wheat for more texture.

Fold in nuts like walnuts or almonds for crunch.

Try other berries (raspberries, blackberries) or add an optional lemon sugar glaze once cooled.

Replace sourdough starter with 2¼ tsp instant yeast and shorten rise times.