Listen up, folks! We’re about to embark on a magical journey of lemon and blueberry bliss, wrapped up in a warm and cozy sourdough hug. This lemon blueberry sourdough bread is like a hug for your taste buds, and I promise it’ll have you dancing in the kitchen (or at least tapping your toes). 🎶 Get ready for a baking adventure that’s equal parts delicious and delightful – we’re not just cooking today, we’re performing a culinary masterpiece! 🎭
Why You’ll Love This lemon blueberry sourdough bread
Buckle up, because this lemon blueberry sourdough bread is about to change your life. (Or at least your breakfast/snack/lunch/dinner/midnight snack routine. 🤫) The perfect balance of tart and sweet, with a soft, pillowy crumb and a shatteringly crisp crust — this bread is an absolute showstopper. Plus, the sourdough adds that signature tangy twist that’ll have you reaching for slice after slice. (And not just because you forgot to eat lunch. 😅)
Whether you’re a seasoned sourdough baker or a newbie looking to impress, this recipe is a total winner. And if you’re curious about getting the best texture and rise from enriched doughs, you might enjoy this guide to baking with sourdough starters from King Arthur Baking.
Grab your apron and get ready for a baking adventure that’s equal parts delicious and delightful!
Ingredients You’ll Need
Alright, let’s talk ingredients! For this lemon blueberry sourdough bread, you’ll need your trusty sourdough starter, plus a few other pantry staples. 🍞 Flour, sugar, salt, eggs, butter, lemon zest and juice, and of course, those juicy, plump blueberries. (Is your mouth watering yet? 🤤) Trust me, with these simple ingredients, you’re about to create a flavor explosion in your kitchen.
- 1 cup (240g) — sourdough starter
- 3 cups (375g) — bread flour or all-purpose flour
- 1/2 cup (100g) — granulated sugar
- 1 teaspoon (5g) — salt
- 2 large (100g) — eggs
- 1/2 cup (113g) — unsalted butter, melted
- 2 tablespoons (30ml) — fresh lemon juice
- Zest of 2 lemons (about 2 tablespoons, 10g)
- 1 1/2 cups (225g) — fresh or frozen blueberries
Ingredient Swaps (No Panic Allowed)
- Sourdough starter → All-purpose flour + 1 packet of active dry yeast (still delicious, promise) ✅
- Blueberries → Raspberries, blackberries, or chopped nuts (easy dietary swap) 👍
How to Make lemon blueberry sourdough bread (Step-by-Step)
Alright, let’s get baking! First up, we need to tame our wild sourdough starter. (Or if you’re using regular yeast, we’ll need to do a little dance to get that bread rising. 💃) Once your starter is happy and bubbly, it’s time to mix up the dough. Throw in those bright lemon flavors and juicy blueberries, and you’re on your way to sourdough heaven.
Step 1: Prep Work
Before we get our hands dirty, let’s do a little prep work. Measure out all your ingredients, zest that lemon (use a microplane if you’ve got one – trust me, it’s a game-changer!), and grab a big ol’ bowl for mixing. Oh, and don’t forget to preheat that oven! We’re about to get this party started. 🎉
Step 2: Main Cooking Process
Alright, time to bring this dough to life! First, we’ll need to combine the sourdough starter, flour, sugar, salt, and a splash of water. (Don’t worry, I’ll walk you through the exact measurements. 😉) Once that’s all mixed together, it’s time to knead! Knead that dough like your life depends on it – or, you know, just for a few minutes until it’s nice and smooth.
Next up, we’ll gently fold in those bright lemon zest and juicy blueberries. Be careful not to overmix, or you might end up with a blue-green mess. (Trust me, I’ve been there. 🙈) Once everything is incorporated, it’s time to let the dough rise. Find a cozy, warm spot and let that baby do its thing for a few hours.
Step 3: Final Steps/Assembly
Alright, now that our dough has had a chance to rise and work its magic, it’s time to shape it into a beautiful loaf. Gently punch down the dough to release any air bubbles, then shape it into a oval or round loaf. (Or feel free to get creative with your shaping – this is your moment to shine, bakers!)
Place your dough into a greased bread pan or on a parchment-lined baking sheet, then cover and let it rise again. This second rise is crucial, so be patient and let it do its thing. Once it’s nice and puffy, it’s time to bake! Pop that baby in the oven and get ready for your kitchen to be filled with the most incredible aroma. 🥖
Step 4: Finishing Touches
Alright, the hard part is over! Now it’s time for the finishing touches. Once your lemon blueberry sourdough bread is golden-brown and baked to perfection, remove it from the oven and let it cool for a bit. (I know, I know – the anticipation is killing you. But trust me, it’s worth the wait!)
When it’s cool enough to handle, give it a little brush of melted butter to make the crust extra shiny and delicious. 😋 Then, slice into that beauty and get ready for the oohs and ahhs from your family and friends. (Or just enjoy it all to yourself – I won’t judge. 🤫)
How to Know It’s Done (No Guessing)
Alright, let’s talk about how to know when your lemon blueberry sourdough bread is perfectly baked. First, keep an eye out for that deep golden-brown crust – it should be shiny and crisp, like the perfect artisan loaf from your favorite bakery. 💫 Plus, when you tap the top, it should have a nice, hollow sound. And if you peek at the bottom, it should be a rich, caramelized color.
Look for
- A deep, golden-brown crust that’s shiny and crisp
- A hollow, tapping sound when you press the top
- A rich, caramelized color on the bottom
Avoid
- A pale, doughy crust
- A muffled, dense sound when tapping the top
If it’s too… here’s the fix
- Too salty — Sprinkle on a bit of extra sugar or a squeeze of lemon juice to balance out the flavors.
- Too dry — Try brushing the top with a bit of melted butter or milk to give it some extra moisture.
- Too runny — Pop it back in the oven for a few extra minutes to let that moisture evaporate.
- Not browning — Crank up the heat towards the end or give it a quick broil to get that perfect golden-brown crust.
Optional temp note (only if it makes sense): Not needed here — visual cues are enough.
What to Do If It Goes Wrong (Fix-It Guide)
Uh oh, did your lemon blueberry sourdough bread not turn out quite as planned? No need to panic – we’ve got your back!
- Too salty — Sprinkle on a bit of extra sugar or a squeeze of lemon juice to balance out the flavors.
- Too dry — Try brushing the top with a bit of melted butter or milk to give it some extra moisture.
- Too runny — Pop it back in the oven for a few extra minutes to let that moisture evaporate.
- Not browning — Crank up the heat towards the end or give it a quick broil to get that perfect golden-brown crust.
Good news: almost everything is fixable. Panic is optional. 😌
Recipe Variations & Tips (Tiny Checklist, Big Energy)
Before you freestyle: run this quick checklist like a kitchen boss.
- Extra Lemon Punch — Add a tablespoon or two of fresh lemon juice to the dough for an extra burst of citrus. ✅
- Berry Swap — Try swapping out the blueberries for raspberries or blackberries for a fun twist. Just be careful not to overmix! ✅
- Lemon Glaze — Top your loaf with a simple lemon glaze or a sprinkle of coarse sugar before baking. 🎉
- Bake in Advance — Mix and knead the dough a day in advance, then let it rise in the fridge overnight. Just shape and bake when you’re ready. 🚀
Warning: This may cause sudden happiness and suspicious silence at the dinner table. Proceed responsibly. 😅
Serving & Storage
| Topic | Notes |
|---|---|
| Best Serving Ideas | Slice it up and serve with a pat of creamy butter, a drizzle of honey, or a sprinkle of powdered sugar. It’s also amazing as toast with your favorite jam or marmalade. 😋 |
| Fridge Storage | Store your lemon blueberry sourdough bread in an airtight container in the fridge for up to 5 days. Just make sure to let it cool completely before sealing it up. |
| Freezer Storage | Wanna make this bread last even longer? Pop it in the freezer for up to 3 months. Just wrap it tightly in foil or plastic wrap to prevent freezer burn. |
| Reheating | To revive that fresh-baked taste, simply pop a slice in the toaster or oven at 350°F for a few minutes until warmed through. 🔥 |
Nutrition Notes
Now, I know what you’re thinking – with all this talk of lemon, blueberries, and buttery goodness, this bread must be an indulgent calorie bomb, right? Well, I’ve got some good news for you! This lemon blueberry sourdough bread is actually quite nutritious, thanks to the wholesome sourdough and the antioxidant-packed blueberries. 💪 Each slice clocks in at around 200 calories, with a nice balance of carbs, protein, and healthy fats to keep you feeling satisfied. So go ahead, enjoy that second (or third) slice – your taste buds and your body will thank you!
- Serving Size: 1 slice (about 60g)
- Calories: 200 kcal
- Protein: 6 g
- Carbs: 31 g
- Fat: 7 g
- Sodium: 240 mg
Lemon Blueberry Sourdough Bread
This Lemon Blueberry Sourdough Bread is a delightful blend of tangy lemon and sweet blueberries, creating a deliciously vibrant loaf that’s perfect for breakfast or a snack.
- Total Time: 180 minutes
- Yield: 1 loaf
Ingredients
- – 500g bread flour
- – 300g active sourdough starter
- – 350ml water
- – 10g salt
- – 100g fresh blueberries
- – Zest of 1 lemon
- – Juice of 1 lemon
- – 2 tablespoons honey
Instructions
- In a large bowl, combine the flour, water, and sourdough starter. Mix until fully incorporated.
- Let the dough rest for 30 minutes (autolyse).
- Add salt, lemon zest, lemon juice, and honey. Mix until well combined.
- Gently fold in the blueberries.
- Cover the bowl with a damp cloth and let it rise for 4-6 hours at room temperature, stretching and folding the dough every hour.
- Shape the dough into a round loaf and place it in a floured proofing basket.
- Let the dough proof for an additional 1-2 hours.
- Preheat your oven to 450°F (230°C) with a Dutch oven inside.
- Carefully transfer the dough to the hot Dutch oven, cover, and bake for 30 minutes.
- Remove the lid and bake for an additional 15-20 minutes until golden brown.
- Let the bread cool on a wire rack before slicing.
Notes
– For best results, use ripe blueberries and fresh lemons.
– The longer the dough ferments, the more sour the flavor will be.
– This bread is great toasted with butter or served with cream cheese.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Cozy Casseroles & Comfort Classics 🍲
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 180 kcal
- Sugar: 8g
- Sodium: 150mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Keywords: sourdough, bread, blueberry, lemon
Quick Questions People Always Ask
Absolutely! If you don’t have a sourdough starter on hand, you can absolutely use regular active dry yeast instead. Just follow the package instructions for proofing the yeast, then proceed with the recipe as written. The texture may be slightly different, but it’ll still be utterly delicious. 😋
Your sourdough starter is ready to use when it’s nice and bubbly, with a slightly tangy aroma. Give it a gentle stir – if it doubles in volume within 6-8 hours, you’re good to go! If it’s still a bit sluggish, let it hang out on the counter for a bit longer to get nice and active.
You bet! Frozen blueberries work perfectly in this recipe. Just make sure to let them thaw and pat them dry before folding them into the dough. This will help prevent them from making the bread too wet and soggy. Fresh or frozen, those juicy blueberries are going to be a total flavor bomb no matter what!
Your lemon blueberry sourdough bread will stay fresh and delicious for up to 5 days when stored properly in an airtight container. Just be sure to let it cool completely before sealing it up. And if you want to make it last even longer, you can always pop it in the freezer for up to 3 months. 🥖❄️