Blueberry sourdough bread combines the tangy flavor of traditional sourdough with sweet, juicy blueberries for a delightful breakfast or snack option. This easy blueberry sourdough bread recipe creates a beautiful artisan-style loaf with pockets of jammy blueberries and hints of bright lemon zest. Perfect for beginners and experienced bakers alike, this recipe will quickly become a family favorite! 🍞🫐

The Story Behind My Blueberry Sourdough Bread Journey

I’ll never forget the first time I made blueberry lemon sourdough bread. It was during blueberry season when my kitchen counters were overflowing with fresh berries from our local farm. As someone who already loved making traditional sourdough, I wondered if I could incorporate these juicy gems into my bread. After a few (sometimes messy!) experiments, this recipe was born.

The combination of tangy sourdough with sweet blueberries and bright lemon zest creates something truly magical. What I love most about this blueberry sourdough bread recipe is how versatile it is – you can enjoy it fresh with butter, toasted with cream cheese, or even transform day-old slices into the most amazing lemon blueberry sourdough bread pudding!

Whether you’re looking to use up your sourdough discard or create a showstopping loaf with your active starter, this recipe works beautifully. Even friends who follow special diets have adapted it into vegan blueberry sourdough bread or gluten-free sourdough blueberry bread with wonderful results! 🫐🍋✨

Why You’ll Love This Blueberry Sourdough Bread Recipe

• 🫐 Perfect balance of flavors – The tanginess of sourdough perfectly complements the sweet blueberries and bright lemon zest
• 🍞 Adaptable to your schedule – Can be made with active starter for a traditional loaf or sourdough discard for a quicker bread
• 🌱 Customizable for dietary needs – Can be adapted for vegan or gluten-free diets
• 🌈 Beautiful presentation – The purple-blue swirls throughout the bread make for a gorgeous loaf that’s perfect for gifting or special occasions
• 🔄 Seasonal flexibility – Works with fresh berries in summer or frozen berries year-round for seasonal blueberry sourdough bread options
• 🌡️ Freezes beautifully – Make extra loaves during blueberry season and freeze for later enjoyment
• 👨‍👩‍👧‍👦 Family favorite – Even picky eaters love this slightly sweet, fruity bread
• 🥣 Versatile uses – Perfect for breakfast, snacks, or transformed into bread pudding or French toast

Ingredients For Blueberry Sourdough Bread

For The Dough:

• Bread flour (or all-purpose flour)
• Whole wheat flour (optional)
• Active sourdough starter (or discard, depending on method)
• Water
• Salt
• Sugar
• Fresh or frozen blueberries
• Lemon zest

Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

Equipment Needed

Step-by-Step Instructions

1. Create the Dough Base

Start by combining 350g water with 100g active sourdough starter in a large bowl and mix until dissolved. Add 500g of flour (all-purpose or bread flour) and 10g salt, then mix until all the flour is incorporated. Cover and let rest for 1 hour to allow the flour to fully hydrate.

Pro Tip: Use warm water (around 85°F/29°C) to help activate your starter faster and get the fermentation process moving.

2. Develop the Dough Structure

Remove the cover and perform a set of stretch and folds. Grab a portion of the dough, pull up about 6 inches and fold it over itself. Rotate the bowl and repeat this process for a total of 4 folds. Cover again and let rest for 30 minutes. Repeat this process of stretching and folding every 30 minutes for a total of 4 sets.

Pro Tip: The key with stretch and folds is to pull the dough up just enough to fold over itself without tearing. This builds structure while keeping air in the dough.

3. Prepare the Flavorings

While the dough is developing, mix 1/4 cup of sugar with the zest of one large lemon until well combined. Set aside your fresh or frozen blueberries (about 1 cup).

4. Add the Blueberries and Lemon

When your dough has completed its stretch and folds and has risen about 75%, gently transfer it to a lightly floured surface. Stretch it out carefully without degassing too much, then spread the lemon-sugar mixture over the surface. Add fresh blueberries on top.

Fold the dough in thirds, turn it, add more lemon zest and blueberries, then roll it up, making sure to seal in the inclusions.

Pro Tip: Sugar-coating the blueberries can help prevent them from “bleeding” too much into the dough.

5. Final Shaping and Proofing

Shape the dough into a tight ball by cupping your hands around it and dragging it across your work surface to create tension on the top. Place it in a floured proofing basket seam-side up. Cover and refrigerate overnight (12-18 hours).

6. Baking

Preheat your oven to 500°F (260°C) with your baking vessel inside for 30-60 minutes. When ready to bake, remove the dough from the refrigerator, dust with flour, and carefully turn it out onto parchment paper. Score the top about 1/4 inch deep with a lame or sharp knife.

Lower the temperature to 450°F (230°C), transfer the dough to your baking vessel, and bake for 30-35 minutes total. If using a Dutch oven, bake covered for 20 minutes, then uncovered for an additional 15 minutes until golden brown.

7. Cooling

Let the bread cool completely on a wire rack for at least 4 hours before slicing to allow the crumb to set properly.

Pro Tips for Perfect Blueberry Sourdough Bread

• 🔍 Use active, bubbly starter – Ensure your starter has doubled in size and is at peak activity for the best rise in your bread
• 🧊 Cold dough is easier to handle – The overnight refrigeration not only develops flavor but makes the dough much easier to score and transfer to your baking vessel
• 🌡️ Preheat your baking vessel thoroughly – A properly preheated Dutch oven or baking stone is crucial for creating steam and helping your bread rise
• 🔪 Score decisively – When scoring your dough, use a quick, confident motion about 1/4 inch deep to allow proper expansion
• 🫐 Fresh vs. frozen berries – Fresh berries maintain their shape better, but frozen work well too! If using frozen, don’t thaw them first to prevent color bleeding
• 🍋 Don’t skip the lemon zest – The bright citrus notes perfectly balance the sweetness of the berries and the tang of the sourdough
• ⏰ Be patient with cooling – The hardest part might be waiting, but cutting into warm sourdough bread too soon results in a gummy texture
• 🌈 Distribution matters – When adding blueberries, try to distribute them as evenly as possible throughout the dough for consistent flavor in every slice

Serving Suggestions and Storage

This blueberry lemon sourdough bread is incredibly versatile and can be enjoyed in many ways. For breakfast, try toasting a slice and spreading with butter or cream cheese for a delightful morning treat. The slight sweetness and tangy notes make it perfect for both sweet and savory applications.

For a decadent dessert, transform day-old bread into lemon blueberry sourdough bread pudding by soaking cubes in a mixture of eggs, milk, sugar, and additional lemon zest, then baking until golden.

When it comes to storage, this bread will stay fresh at room temperature in a bread bag or wrapped in a clean kitchen towel for 2-3 days. For longer storage, slice the completely cooled bread and freeze individual slices with parchment paper between them for up to 3 months. This method allows you to take out and toast just what you need.

If you’re planning to make several loaves during blueberry season, you can freeze the shaped dough after its initial rise. Simply shape as directed, then freeze on a parchment-lined baking sheet until solid. Transfer to a freezer bag and store for up to 1 month. When ready to bake, thaw overnight in the refrigerator, then proceed with the baking instructions.

Nutritional Information

This blueberry sourdough bread offers more than just delicious flavor! The fermentation process in sourdough makes nutrients more bioavailable and easier to digest than conventional bread. Blueberries add antioxidants and vitamin C, while the natural fermentation process can make this bread easier to digest for some people with mild gluten sensitivities (though those with celiac disease should use a proper gluten-free flour blend).

Sweet & Tangy Blueberry Lemon Sourdough Bread

Jessica Tran

This delightful blueberry lemon sourdough bread combines tangy sourdough with sweet juicy blueberries and bright lemon zest, making it a perfect treat for breakfast or as a delicious snack.

Print Recipe Pin Recipe Save Recipe! Saved!

Cook Time 50 minutes mins

Resting Time 1 day d

Total Time 1 day d 6 hours hrs

Course Bread

Cuisine American

Servings 8 Slices

Equipment

• Dutch Oven or Baking Stone: For creating steam and proper crust formation
• Proofing Basket (Banneton): Helps dough maintain shape during final proof
• Kitchen Scale: For accurate measurements
• Bench Scraper: For handling dough and cleaning surfaces
• Parchment Paper: Prevents sticking and helps with transfer
• Lame or Sharp Knife: For scoring the bread before baking
• Mixing Bowl: For mixing and bulk fermentation
• Cooling Rack: Allows proper cooling after baking

Ingredients

  

For the Dough:

• 500 g Bread flour or all-purpose flour
• 100 g Active sourdough starter or sourdough discard
• 350 g Water
• 10 g Salt
• 1 tbsp Sugar
• 1 cup Fresh or frozen blueberries
• Zest of 1 large Lemon

Instructions

 

Create the Dough Base:

• Combine 350g of water with 100g of active sourdough starter in a large bowl; mix until dissolved.
• Add 500g of flour and 10g of salt, then mix until all flour is incorporated. Cover and let rest for 1 hour.

Develop the Dough Structure:

• Perform a set of stretch and folds: Grab a portion of the dough, pull up 6 inches, and fold it over itself. Rotate the bowl and repeat for a total of 4 folds.
• Cover again and let rest for 30 minutes. Repeat the stretching and folding every 30 minutes for a total of 4 sets.

Prepare the Flavorings:

• Mix 1 tbsp of sugar with the zest of one large lemon until well combined. Set aside the fresh or frozen blueberries (about 1 cup).

Add the Blueberries and Lemon:

• After the stretch and folds, gently transfer the dough to a lightly floured surface. Spread the lemon-sugar mixture over the surface and add the blueberries. Fold the dough in thirds, turn it, add more lemon zest and blueberries, then roll it up, sealing the inclusions.

Final Shaping and Proofing:

• Shape the dough into a tight ball and place it in a floured proofing basket seam-side up. Cover and refrigerate overnight (12-18 hours).

Baking:

• Preheat your oven to 500°F (260°C) with your baking vessel inside for 30-60 minutes. Remove the dough from the fridge, dust with flour, and turn it onto parchment. Score the top and lower the oven temperature to 450°F (230°C). Bake for a total of 30-35 minutes; bake covered for the first 20 minutes, then uncovered for an additional 15 minutes.

Cooling:

• Let the bread cool completely on a wire rack for at least 4 hours before slicing.

Video

Notes

Ensure your sourdough starter is active and bubbly for best results.
The bread can be frozen for up to 3 months; slice and store between parchment sheets for easy serving later.
This recipe can easily be adapted for vegan or gluten-free diets by substituting ingredients accordingly.

Related Recipes You’ll Love

If you enjoyed this blueberry sourdough bread recipe, you might also like my Sourdough Discard Blueberry Muffins which use up extra starter in a quick breakfast treat. For another fruity variation, try my Apple Cinnamon Sourdough Bread which follows a similar process but with a fall flavor profile. My Lemon Sourdough Biscuits complement this bread perfectly for a citrus-themed brunch spread, and don’t miss my Sourdough Discard Pancakes topped with fresh blueberry compote for a delightful weekend breakfast! 🫐🍋🥞

Have you tried this recipe? I’d love to see your creation! Leave a comment below and share your experience or tag me on Instagram with your baked loaf. 📸

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Frequently Asked Questions

Can I use sourdough discard instead of active starter for this recipe?

Yes! While active starter will give you a more traditional sourdough texture with better rise, sourdough discard blueberry bread can be made using discard instead. If using discard, you’ll need to add a small amount of commercial yeast (about 1 teaspoon) to help with rising, and the flavor will be less tangy. This is a great way to use up discard while still enjoying a delicious fruity bread.

Can I make this recipe gluten-free?

Absolutely! For gluten-free sourdough blueberry bread, substitute the regular flour with a 1:1 gluten-free flour blend designed for bread baking. You’ll also need to use a gluten-free sourdough starter. The texture will be slightly different, but you can still achieve a delicious result. Adding a tablespoon of psyllium husk or xanthan gum can help improve the structure.

Why did my blueberries turn the dough purple?

This is completely normal, especially if using frozen blueberries! As the berries warm up and get folded into the dough, they release some juice. To minimize this, use fresh berries when possible, keep frozen berries frozen until the last minute, or try coating them lightly in flour before adding them to the dough. However, those beautiful purple swirls actually make for a gorgeous loaf!

How do I prevent my blueberries from sinking to the bottom of the bread?

The naturally thick consistency of sourdough helps suspend the blueberries throughout the loaf. Make sure your dough has been properly developed through stretch and folds to build enough structure. Also, using the lamination technique described in the recipe (stretching out the dough and folding the berries in) helps distribute them evenly throughout.

Can I make this bread vegan?

Yes! This recipe is naturally vegan blueberry sourdough bread as it contains no dairy or eggs. Just ensure your sourdough starter hasn’t been fed with any animal products. The base recipe is already plant-based, which makes it perfect for everyone to enjoy regardless of dietary preferences.

There’s something magical about pulling a loaf of blueberry sourdough bread from the oven – that moment when the kitchen fills with the aroma of freshly baked bread, tangy sourdough, and sweet blueberries. I hope this recipe inspires you to try your hand at this delightful variation of traditional sourdough.

Whether you’re a seasoned baker or just starting your sourdough journey, this easy blueberry sourdough bread recipe is approachable and full of flavor. I can’t wait for you to try it and share your results! If you do, please drop a comment below to let me know how it turned out or tag me in your photos on Pinterest and Instagram. Your feedback means the world to me! 💕

Don’t forget to pin this recipe for later so you can return to it anytime you want to bake some delicious blueberry lemon sourdough bread. Trust me, you won’t want to miss out on this delightful treat! Happy baking, and enjoy every bite! 🍞🫐✨