Lemon Blueberry Sourdough Bread Recipe: Zesty & Fresh

Ever notice how the smell of lemon and blueberries can yank you straight back to barefoot kitchen summers? This lemon blueberry sourdough bread recipe is all over Pinterest—for good reason. Tangy, fruity, and gorgeously golden. No fuss. Just 15-ish minutes of prep and a whole lotta cozy payoff.

Think of it like a bright breakfast hug. It’s a cozy lemon blueberry sourdough bread that pops with citrus, juicy berries, and that lovely homemade sourdough tang. Just lemons, blueberries, flour—and probably everything you already have. Like mom’s loaf, with a glow-up. Full details in the blog!

We used to make something like this on sleepy Saturdays, my mom tossing blueberries into just about everything. Years later, it’s still that same joy—now with a little zing and my own twist. I ditch the fluff, keep it simple. I tested it. You’ll love the secret!

Why You’ll Love This Recipe

Tangy lemons, juicy blueberries, and that delightful sourdough tang—what’s not to adore? This lemon blueberry sourdough bread recipe balances sweet and zesty like a charm. It’s the versatile star of the table, perfect for a cozy breakfast spread, an afternoon tea treat, or even as a thoughtful homemade gift. 🍋💙

Plus, don’t let “sourdough” intimidate you. This loaf is beginner-friendly and forgiving, with simple steps that feel more like fun than work. And the smell? Oh, it’s the kind that makes the whole house feel like a warm hug.

Ingredients and Tools

Let’s keep it simple—everything you need is likely already in your kitchen. Here’s the rundown:

• Sourdough Starter: Active and bubbly, ready to bring our bread to life! (Feed yours a few hours before starting.)
• Blueberries: Fresh is best for that juicy pop, but frozen works, too—just don’t thaw them first.
• Lemon Zest: Use a fine grater or microplane for the freshest, zingiest flavor. 🍋
• Tools: Grab a proofing basket (or a clean bowl), kitchen scale for accuracy, and a Dutch oven or oven-safe pot for baking.

Pro Tip: When zesting, avoid the bitter white pith and stick to the bright yellow outer layer!

How to Make It Step-by-Step

1. Mix the dough: Combine 50g of active sourdough starter, 350g water, 500g bread flour, and 11g salt in a large bowl. Stir until no dry patches remain, then let it rest for 30 minutes—that’s called autolyse!
2. Add the flavor magic: Gently fold in the lemon zest and blueberries. 🍋💙 Be patient—this part can get a little messy, but it’s worth it!
3. First proofing: Place the dough in a proofing basket or bowl, cover with a damp towel, and let it rise at room temp until it’s doubled in size (about 4–6 hours, depending on your kitchen).
4. Shape & second proof: Carefully shape the dough into a round or oval, place it back in the proofing basket, and refrigerate overnight for a slow, cold ferment.
5. Bake: Preheat your oven to 450°F (with your Dutch oven inside). Bake the bread covered for 20 minutes, then uncovered for an additional 25 to get that golden crust. Let it cool (if you can wait) before slicing!

Pro Tip: Handle the blueberries gently to keep them from bursting as you mix. A few juicy smears are fine—it’s a “wow, I made this!” kind of charm.

Common Troubleshooting & Timing Notes

Having a sticky dough moment? Don’t sweat it—sourdough is supposed to be a bit tacky! Lightly flour your hands and keep going.

Timing can be tricky based on your kitchen’s temp. If it’s chilly, your dough might need longer to proof. If it’s too warm, keep an eye out to avoid over-fermentation. Need a “cheat sheet”? Here’s a quick guide:

Step	Approximate Time
Autolyse & Mixing	40 minutes
First Proof	4–6 hours
Second Proof (Refrigerator)	8–12 hours
Baking	45 minutes

Note: Want to know if your dough is ready to bake? Gently press it with a finger—it should spring back slightly but still leave a small dent.

Creative Twists and Storage Ideas

Looking to mix it up? Try swapping blueberries for raspberries or even diced peaches for a summer twist. Add a pinch of cardamom for warmth, or drizzle a simple vanilla glaze over the cooled loaf. 🍑🍰

Storing your bread is easy, too. Keep it at room temp in a bread bag or container for up to 3 days. Want to save some for later? Slice and freeze it—just pop a piece in the toaster to revive that fresh flavor!

Pro Tip: Pair your warm slices with the whipped blueberry butter below. It’s a dreamy extra you’ll be spreading on everything!

🧠 Expert Insight: Balancing Flavors in Lemon Blueberry Sourdough Bread Recipe

Incorporating citrus and fruit into sourdough offers a delightful contrast to the bread’s natural tang. The lemon zest brightens the loaf while blueberries add subtle sweetness, creating a balanced flavor profile that enhances the bread’s complex fermentation notes without overpowering its texture.

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A Slice of Sunshine

Baking this Lemon Blueberry Sourdough Bread Recipe always brightens my kitchen, especially on gloomy mornings. The combination of zesty lemon and sweet berries reminds me of carefree summer brunches with family, where that first warm slice disappears almost instantly—pure joy in every bite!

FAQs ( Easy Lemon Blueberry Sourdough Bread Recipe )

Wrapping Up Your Lemon Blueberry Sourdough Bread Adventure

This lemon blueberry sourdough bread recipe is pure sunshine in loaf form—zesty, tender, and pocket-friendly on time and effort. You’ll love how those juicy berries and bright lemon zest come alive with each slice, turning your kitchen into a cozy bakery. Trust me, it’s as fun to bake as it is to eat!

Feel free to swap in raspberries or add a sprinkle of cinnamon for a new twist. Store your homemade loaf wrapped at room temp or freeze slices for easy breakfasts. A little tip from a baking buddy: handle berries gently—they keep the crumb pretty and the flavor fresh.

Have a batch baking right now? Snap a pic, share your tweaks, or tell me—did this remind you of any sweet family kitchen moments? Pass this recipe along to someone who loves homemade magic. After all, food tastes best when it’s shared with heart.

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