My earliest memory in the kitchen isn’t about baking, it’s about the feel of dough between my tiny fingers. I was five, standing on a stool next to Grandma’s enormous butcher block, attempting to roll out biscuit dough. It was lumpy, uneven, and utterly perfect in my eyes.
That simple joy, that connection to creation, has stayed with me my whole life, shaping Sweet Magnolia into what it is today. There’s a magic in transforming basic ingredients into something extraordinary, especially when your sourdough starter is bubbling happily. This week, that magic takes the form of my new favorite bake: the Easy Lemon Blueberry Sourdough Bread.
Imagine the bright zest of lemons dancing with bursts of sweet, plump blueberries, all nestled within a beautifully tangy, chewy sourdough crumb. The aroma alone will transport you! This lemon blueberry sourdough isn’t just a recipe; it’s an experience, a delightful twist on a classic that fills your home with an aroma that speaks of pure comfort and sunny days.
It’s a truly captivating blueberry lemon sourdough, simpler than you might think, and absolutely irresistible. You are going to adore making and sharing this vibrant loaf, a testament to the joy of homemade baking.
Why You’ll Love This Recipe
This isn’t just any sourdough bread; it’s a celebration in every slice. You will discover so many reasons to fall in love with this Easy Lemon Blueberry Sourdough Bread. First, its vibrant flavor profile is unmatched.
The tartness of fresh lemon zest perfectly complements the natural sweetness of ripe blueberries, creating a harmonious burst of flavor that awakens your palate. Then, there’s the incredible texture. This lemon blueberry sourdough boasts a classic sourdough chewiness, complete with a beautifully crusted exterior and a soft, airy interior.
It feels wonderfully rustic yet refined. Furthermore, incorporating fruit and zest into your sourdough elevates a simple loaf into something truly special, making it perfect for breakfast, brunch, or an afternoon treat. Even if you’re new to sourdough, this recipe provides clear, achievable steps for a gorgeous, flavorful bake.
It truly is an easy lemon blueberry sourdough bread recipe designed for success and pure enjoyment. You’ll impress yourself and everyone you share it with. Get ready for a new favorite!
Ingredients You’ll Need
Gathering your ingredients is the first exciting step towards baking this incredible lemon blueberry sourdough loaf. Each component plays a crucial role in creating the perfect flavor and texture for your Easy Lemon Blueberry Sourdough Bread.
- Active Sourdough Starter (Fed & Bubbly): 100 grams (about 1/2 cup)
- Rosie’s Tip: Use a peak-active starter for a strong rise for your blueberry lemon sourdough.
- Warm Water: 350 grams (about 1 1/2 cups), ideally 90-95°F (32-35°C)
- Rosie’s Tip: Warm water helps activate the yeast and makes mixing easier.
- All-Purpose Flour (or Bread Flour): 500 grams (about 4 cups)
- Rosie’s Tip: All-purpose flour yields a softer crumb; bread flour offers more chew in this sourdough bread with lemon and blueberries.
- Fine Sea Salt: 10 grams (about 1 3/4 teaspoons)
- Rosie’s Tip: Salt enhances flavor and controls fermentation in your lemon blueberry sourdough.
- Fresh Blueberries (Frozen is fine, see tips): 150 grams (about 1 cup)
- Rosie’s Tip: Gently rinse and dry fresh blueberries. Keep frozen blueberries frozen until just before use to prevent bleeding.
- Lemon Zest: From 2 medium lemons (about 1 tablespoon)
- Rosie’s Tip: Use a microplane for fine zest, avoiding the bitter white pith. This gives your Easy Lemon Blueberry Sourdough Bread its signature brightness.
- Granulated Sugar (Optional, for sweeter berries): 1-2 tablespoons
- Rosie’s Tip: A touch of sugar enhances berry sweetness, especially for tart ones. It’s optional for this delightful lemon blueberry sourdough.
- Rice Flour (for dusting banneton): As needed
Substitutions & Variations
Baking is about creativity! This Easy Lemon Blueberry Sourdough Bread offers fantastic flexibility. Don’t hesitate to experiment!
- Flour Power: Incorporate up to 50 grams of whole wheat flour for a nuttier flavor and denser crumb. Whole wheat absorbs more water, so adjust liquid slightly. This adds dimension to your lemon blueberry sourdough.
- Fruit Swaps: Replace blueberries with raspberries, blackberries, or chopped strawberries. For an autumnal twist, chopped apples with cinnamon are lovely. Keep total fruit weight similar for your sourdough lemon blueberry.
- Citrus Zest Alternatives: Orange zest provides a beautiful, sweeter aroma. Lime zest offers a sharper, tropical note. Any choice makes your Easy Lemon Blueberry Sourdough Bread uniquely yours.
- Sweetness Levels: Omit optional sugar for a less sweet loaf. For a sweeter treat, add a tablespoon of maple syrup or honey to the water mixture.
- Spice It Up: A pinch of cardamom or vanilla extract can beautifully complement the lemon and blueberry flavors. Add these with the dry ingredients for an aromatic lemon blueberry sourdough.
- Nutty Additions: Fold in a handful of chopped pecans or walnuts during the final mix for extra texture and flavor in your blueberry lemon sourdough.
- Glaze It! A simple lemon glaze (powdered sugar and lemon juice) makes this Easy Lemon Blueberry Sourdough Bread an even more decadent treat after cooling.
Baking is about creativity! Try expanding your baking skills with this recipe for Festive Cranberry Brie Pull Apart Bread, which offers a unique flavor and texture that will impress your guests.
Step-by-Step Instructions
Let’s get baking! Follow these steps carefully, and you will soon enjoy your own delicious Easy Lemon Blueberry Sourdough Bread.
- Mix the Dough (Autolyse): In a large bowl, combine warm water and active sourdough starter. Stir until dissolved. Add flour; mix until no dry pockets remain. Cover with a damp cloth; rest for 30 minutes to 1 hour. This autolyse hydrates flour, making dough easier to work.
- Add Salt and Begin Folding: After autolyse, sprinkle salt over the dough. Dimple salt in, then perform first set of stretch and folds. Grab dough, stretch upwards, and fold over itself. Rotate and repeat 3-4 times until salt is incorporated and dough feels smoother.
- Incorporate Lemon Zest and Blueberries: After first folds, gently flatten dough. Scatter half of the lemon zest, blueberries (and optional sugar) over the surface. Perform another set of stretch and folds to encapsulate additions. Rotate and repeat with remaining zest and blueberries. Continue folding until mostly integrated. This is the magic for your lemon blueberry sourdough.
- Bulk Fermentation (Stretch and Folds): Cover the bowl. Over the next 3-4 hours (adjust for temperature), perform 3-4 more sets of stretch and folds every 30-45 minutes. The dough will become stronger, smoother, and more elastic. It should increase in volume by 20-30% and feel bubbly. This is a critical stage for a good Easy Lemon Blueberry Sourdough Bread.
- Pre-Shape: Gently turn dough onto a lightly floured surface. Loosely shape it into a round or rectangle. Rest, uncovered, for 20-30 minutes. This relaxes gluten, easing final shaping for your sourdough bread with lemon and blueberries.
- Final Shape: Lightly flour your surface and hands. For a boule, pull dough edges towards the center to create surface tension. Flip and cup hands to form a taut ball. For a batard, shape into an elongated cylinder. Be firm yet gentle; avoid tearing the surface or bursting blueberries. This careful shaping is key to a beautiful blueberry lemon sourdough.
- Cold Proof: Dust your banneton (or floured, towel-lined bowl) generously with rice flour. Transfer shaped dough, seam-side up, into the banneton. Cover with plastic wrap; refrigerate for 12-18 hours. Cold proofing develops flavor and makes dough easier to score. This step contributes to the ultimate success of your Easy Lemon Blueberry Sourdough Bread.
- Preheat Oven & Dutch Oven: About 1 hour before baking, place your Dutch oven (with lid) into the oven. Preheat to 500°F (260°C).
- Bake: Once oven and Dutch oven are fully preheated, carefully remove the hot Dutch oven. Gently invert cold dough from banneton into the hot Dutch oven. Score the top of the dough. Immediately cover and return to the oven. Reduce oven to 450°F (230°C) and bake for 20 minutes.
- Finish Baking: Remove the Dutch oven lid. Reduce temperature to 425°F (220°C) and continue baking for 25-35 minutes, or until the crust is deeply golden brown and sounds hollow when tapped. Internal temperature should be 200-210°F (93-99°C).
- Cool Completely: Carefully remove the lemon blueberry sourdough from the Dutch oven. Place it on a wire rack to cool completely for at least 2-3 hours before slicing. Slicing too early results in a gummy crumb. Patience ensures your perfectly baked Easy Lemon Blueberry Sourdough Bread.
Pro Tips for Success
Achieving a beautiful Easy Lemon Blueberry Sourdough Bread is incredibly rewarding. Here are my best tips for bakery-quality results every time.
- Know Your Starter: A healthy, active starter is the foundation. It should float in water, smell tangy, and have many bubbles. Feed it 4-12 hours before mixing dough for peak activity. This guarantees a good rise for your lemon blueberry sourdough.
- Handle Dough Gently: Sourdough, especially with fruit, benefits from a gentle touch. Avoid overworking, which can tear gluten or burst blueberries, leading to a gummy texture. Be mindful during folding and shaping.
- Don’t Over-Hydrate: Blueberries release moisture. If dough feels too wet after adding them, lightly flour your hands or work surface. Resist adding too much additional flour into the dough itself, which alters texture for your sourdough bread with lemon and blueberries.
- Keep Blueberries Frozen (if applicable): If using frozen, toss them in a tablespoon of flour before incorporating. This absorbs excess moisture and prevents sinking or bleeding into your beautiful Easy Lemon Blueberry Sourdough Bread. Add them late in bulk fermentation.
- Temperature Matters: Room temperature impacts fermentation time. Learn to read your dough’s cues (volume increase, bubbles) rather than strictly adhering to a clock for any blueberry lemon sourdough.
- Invest in a Dutch Oven: A Dutch oven is a game-changer. It traps steam, creating the perfect environment for great oven spring and a crispy crust. If you lack one, bake on a preheated baking steel/stone, covering the loaf with an inverted metal bowl for the first 20 minutes.
- Perfect Scoring: Scoring directs bread expansion. A sharp lame or razor blade is essential. Make a quick, confident cut about 1/2 inch deep. This allows your Easy Lemon Blueberry Sourdough Bread to achieve maximum loft and a beautiful opening.
- Patience with Cooling: This is the hardest tip! Resist slicing into hot lemon blueberry sourdough. The internal structure is still setting, and cutting too early causes a sticky, dense crumb. Cool completely on a wire rack for at least 2-3 hours. This waiting period is crucial for flavor and texture, ensuring your sourdough lemon blueberry loaf is perfect.
Achieving a beautiful Easy Lemon Blueberry Sourdough Bread is incredibly rewarding. For a different take on blueberries, check out these delicious Easy Blueberry Muffins that will make your mornings brighter!
Storage & Reheating Tips
You’ve baked this magnificent Easy Lemon Blueberry Sourdough Bread, and now you want to keep it fresh. Proper storage ensures you enjoy every last crumb.
- Room Temperature (First Day): On baking day, store your lemon blueberry sourdough cut-side down on a cutting board, or loosely covered. The crust stays crispy.
- Short-Term Storage (2-3 Days): For longer freshness at room temperature, wrap the cooled loaf tightly in plastic wrap or an airtight bread bag. This maintains moisture and prevents drying for your sourdough bread with lemon and blueberries.
- Freezing for Longevity (Up to 3 Months): Sourdough freezes beautifully! Allow your Easy Lemon Blueberry Sourdough Bread to cool completely. Freeze it whole, in halves, or sliced. Wrap tightly in plastic, then foil, or use a freezer-safe bag. Thaw at room temperature, then refresh.
- Refreshing a Whole Loaf: To revive a day-old or thawed whole loaf of blueberry lemon sourdough, preheat your oven to 350°F (175°C). Lightly mist the loaf with water, then bake directly on the rack for 10-15 minutes, until crispy and warm.
- Refreshing Slices: For individual slices, a toaster or toaster oven works perfectly. You can also lightly butter a pan and gently warm slices on the stovetop until golden. These methods are ideal for a quick enjoyment of your lemon blueberry sourdough.
What to Serve With This Recipe
This versatile Easy Lemon Blueberry Sourdough Bread shines in so many ways! Its delightful blend of tangy lemon and sweet blueberries makes it perfect for a variety of pairings.
- Breakfast & Brunch Bliss:
- Simple Butter: A thick, lightly toasted slice of your lemon blueberry sourdough with unsalted butter is pure heaven.
- Cream Cheese: Cream cheese or light ricotta, perhaps with a drizzle of local honey, elevates this bread.
- Yogurt & Granola: Serve alongside Greek yogurt topped with granola for a wholesome breakfast.
- Elevated Snacks:
- Ricotta & Honey: A dollop of fresh ricotta, a swirl of honey, and chopped pistachios create an elegant snack with sourdough bread with lemon and blueberries.
- Lemon Curd: For a double dose of lemon, spread a thin layer of homemade or store-bought lemon curd.
- Sweet Spreads: Apricot jam, peach preserves, or marmalade bring out the fruity notes of your Easy Lemon Blueberry Sourdough Bread.
- With Coffee or Tea:
- This blueberry lemon sourdough is an absolute dream companion to your morning coffee or afternoon tea.
- Dessert Alternative:
- Warm a slice of lemon blueberry sourdough, top with vanilla bean ice cream and fresh berries for a delightful simple dessert.
This versatile Easy Lemon Blueberry Sourdough Bread shines in so many ways! Complement it with The Best Chocolate Chip Zucchini Muffins for a delightful brunch spread.
FAQs
Can I use dried blueberries for this Easy Lemon Blueberry Sourdough Bread?
Yes, you certainly can! If using dried blueberries, I recommend rehydrating them first. Soak them in warm water or lemon juice for 15-20 minutes, then drain thoroughly and pat dry before incorporating. This prevents toughness and helps them distribute moisture better throughout your lemon blueberry sourdough.
Why did my blueberries sink to the bottom of the loaf?
Blueberries sinking often happens with wet dough or insufficient dough strength. To minimize sinking, keep frozen blueberries frozen and toss them in a tablespoon of flour. Ensure your dough develops strength through proper stretch and folds. Adding them towards the end of bulk fermentation can also help with your Easy Lemon Blueberry Sourdough Bread.
What if I don’t have a banneton for cold proofing?
No banneton? No problem! Use a regular bowl lined with a well-floured clean kitchen towel.
Rice flour works best for dusting to prevent sticking. Generously dust the towel. Shape your sourdough bread with lemon and blueberries and place it seam-side up in the floured towel-lined bowl. Cover tightly with plastic wrap before refrigerating.
My sourdough starter isn’t very active. Can I still make this recipe?
For the best results with this blueberry lemon sourdough, an active, bubbly starter is crucial. A weak starter will lead to a dense loaf with poor rise. Feed your starter regularly for a few days to get it lively before attempting this recipe. It’s ready when it doubles in size after feeding and floats in water.
Easy Lemon Blueberry Sourdough Bread combines the unique flavors of tangy lemon and sweet blueberries within a chewy sourdough base. This delightful fusion can enhance not only your breakfast but also your overall baking experience, showcasing the versatility of sourdough in modern recipes, as detailed in bread history.
Nutrition Information (per serving)
Please note: This information is an estimate based on the ingredients used and preparation method. Actual nutritional values can vary depending on specific brands, ingredient substitutions, and serving size of your Easy Lemon Blueberry Sourdough Bread.
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 250 kcal |
| Total Fat | 1.5 g |
| Saturated Fat | 0.2 g |
| Cholesterol | 0 mg |
| Sodium | 380 mg |
| Total Carbohydrates | 50 g |
| Dietary Fiber | 2.5 g |
| Total Sugars | 8 g |
| Protein | 8 g |
Rosie’s Note: Enjoying a slice of this lemon blueberry sourdough offers a wonderful balance of carbohydrates for energy, a touch of fiber from the fruit, and beneficial gut-healthy bacteria from the sourdough fermentation process. It’s a wholesome choice!
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Easy Lemon Blueberry Sourdough Bread
- Total Time: 12 hours 5 mins
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
Easy Lemon Blueberry Sourdough Bread is a vibrant and flavorful twist on classic sourdough, featuring fresh blueberries and bright lemon zest.
Ingredients
100 grams Active Sourdough Starter
350 grams Warm Water
500 grams All-Purpose Flour
10 grams Fine Sea Salt
150 grams Fresh Blueberries
Lemon Zest from 2 medium lemons
1–2 tablespoons Granulated Sugar (optional)
Rice Flour (for dusting as needed)
Instructions
- In a large bowl, combine warm water and active sourdough starter. Stir until dissolved
- Add flour; mix until no dry pockets remain. Cover and rest for 30 minutes to 1 hour
- Sprinkle salt over the dough and incorporate it with stretch and folds
- Gently flatten the dough, add lemon zest and blueberries, then perform stretch and folds
- Cover the bowl and do bulk fermentation for 3-4 hours, performing stretch and folds every 30-45 minutes
- Pre-shape the dough, let it rest for 20-30 minutes
- Final shape the dough and place it into a dusted banneto
- Cold proof the dough in the refrigerator for 12-18 hours
- Preheat the oven to 500°F (260°C) with a Dutch oven inside
- Bake the dough at 450°F (230°C) for 20 minutes, then reduce to 425°F (220°C) for 25-35 minutes
- Cool completely for 2-3 hours before slicing
Notes
Using a peak-active starter helps with rise.
If using frozen blueberries, keep them frozen until just before use.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 8 g
- Sodium: 380 mg
- Fat: 1.5 g
- Saturated Fat: 0.2 g
- Unsaturated Fat: 1.3 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2.5 g
- Protein: 8 g
- Cholesterol: 0 mg