Lemon Blueberry Sourdough Bread Spring Recipe

Name: Lemon Blueberry Sourdough Bread Spring Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1 loaf
Ingredients: 2 cups all-purpose flour; 1 cup sourdough starter (active and bubbly); 1/2 cup warm water; 1/4 cup sugar; 1/4 cup unsalted butter, melted; 1/2 teaspoon salt; Zest of 1 lemon; 1 cup fresh blueberries

Highlighted under: Holiday Inspirations

I absolutely love baking this Lemon Blueberry Sourdough Bread every spring. The combination of tangy lemon and sweet blueberries creates a flavor profile that’s just irresistible. Each bite bursts with the freshness of spring, and the sourdough adds a beautiful depth to the taste. Whether we're enjoying it as a breakfast treat or sharing it with friends during a picnic, this bread never fails to impress. Plus, the process of making sourdough is so satisfying, and the smell that fills the kitchen is simply heavenly.

Created by

Daphne Collins

Last updated on 2026-01-22T10:31:17.369Z

When I first tried making sourdough bread with blueberries, I was worried about the moisture content affecting the dough's rise. However, after experimenting with different ratios, I found that combining the bananas with a bit of lemon juice created the perfect balance. The result was a tender loaf that complemented the delicious fruity flavors beautifully.

Another tip I discovered is to let the fully baked bread rest for at least 15 minutes before slicing. This allows the crumb to set properly, ensuring that every slice holds together perfectly, showcasing those lovely blueberries in each bite.

        Why You'll Love This Recipe
        Zesty lemon flavor paired with juicy blueberries
Unique sourdough texture that’s both chewy and tender
Perfect for brunch gatherings or a spring picnic

      

The Importance of a Good Sourdough Starter

The backbone of this Lemon Blueberry Sourdough Bread is a strong and active sourdough starter. It’s crucial for developing the unique flavors and texture characteristic of sourdough. Make sure your starter is bubbly and has been fed within the past 4 to 6 hours before you begin. This ensures that it’s strong enough to leaven your bread, providing that beautiful rise and chewy structure. If unsure, perform a float test: drop a spoonful of starter in water; if it floats, it's ready to use.

Using an unripe or underfed starter can lead to dense bread that fails to rise properly. If you find your bread is not rising as expected, consider adjusting the feeding schedule of your starter, or refrigerating it briefly if it's been overactive. The right balance of hydration in your starter, ideally around 100% hydration, keeps the dough pliable yet structured, setting the stage for those delightful blueberry pockets.

Selecting and Handling Blueberries

The quality of the blueberries used in this recipe can make a significant difference in flavor. Fresh, ripe blueberries are best for achieving that sweet, juicy burst in each bite. When selecting blueberries, opt for those that are plump and firm with a deep blue hue, avoiding any that are soft or shriveled. If fresh blueberries are out of season, you can substitute with frozen ones, but you should add them directly from the freezer to prevent excessive juice from leaking into the dough.

To incorporate the blueberries without breaking them, gently fold them into the dough during the shaping stage. This helps maintain their integrity and prevents excessive staining of the dough, resulting in beautifully marbled bread. If you notice the dough becoming too sticky while folding in the blueberries, lightly dust your work surface with flour to help manage the stickiness without altering the dough's hydration significantly.

Perfecting the Baking Process

Baking your Lemon Blueberry Sourdough Bread at the right temperature and time is essential for achieving that gorgeous crust while ensuring a fully baked interior. Preheat your oven to 375°F (190°C) to develop a golden crust that also helps seal in moisture. Use a digital thermometer to check the bread's internal temperature; it should reach around 190°F (88°C) when done, which signifies that the starches have set properly and the loaf is baked through.

To create a steamy environment in the oven, which can enhance crust development, consider placing a small pan of water at the bottom of the oven during preheating. This will help create a crispy crust. After baking, let the bread cool in the pan for a full 10 minutes; this resting period allows the crust to set while making it easier to transfer to a wire rack, preventing sogginess caused by trapped steam.

Ingredients

Gather these fresh and wholesome ingredients before starting:

Bread Ingredients

2 cups all-purpose flour
1 cup sourdough starter (active and bubbly)
1/2 cup warm water
1/4 cup sugar
1/4 cup unsalted butter, melted
1/2 teaspoon salt
Zest of 1 lemon
1 cup fresh blueberries

Ensure all ingredients are at room temperature for best results.

Instructions

Follow these easy steps to create your Lemon Blueberry Sourdough Bread:

Mix the Dough

In a large mixing bowl, combine the flour, sourdough starter, warm water, sugar, melted butter, salt, and lemon zest. Stir until a shaggy dough forms.

Knead the Dough

Turn the dough out onto a floured surface and knead for about 10 minutes until smooth and elastic. If the dough is too sticky, add a little more flour.

Incorporate Blueberries

Gently fold in the blueberries, being careful not to break them. Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean towel.

First Rise

Let the dough rise in a warm place for about 2 hours, or until doubled in size.

Shape the Loaf

Gently punch down the dough and turn it out onto a floured surface. Shape into a loaf and place it in a greased loaf pan.

Second Rise

Cover the loaf and let it rise again for about 30 minutes.

Bake

Preheat the oven to 375°F (190°C). Bake the bread for 30 minutes or until golden brown and it sounds hollow when tapped on the bottom.

Cool and Serve

Remove from the oven and let the bread cool in the pan for 10 minutes before transferring to a wire rack. Allow to cool completely before slicing.

Enjoy this bread fresh or toasted, topped with butter!

Pro Tips

For an even more intense lemon flavor, consider adding a glaze made with powdered sugar and lemon juice on top after cooling.

Make-Ahead Tips

If you’re looking to prepare this loaf in advance, the dough can be shaped and given its second rise, then covered and refrigerated for up to 12 hours. This slow fermentation enhances the sourdough flavor, making for a more complex taste profile. Just remember to take the dough out of the fridge and allow it to sit at room temperature for about 30 minutes before baking, ensuring it’s not too cold when it goes into the oven.

Another option is to bake multiple loaves at once and freeze them. Once cooled completely, wrap each loaf tightly in plastic wrap and then in aluminum foil. This method can keep the bread fresh for up to 3 months. To enjoy, simply thaw at room temperature or pop it in the oven at a low temperature for about 10-15 minutes to refresh the crust before serving.

Serving Suggestions

For a delightful brunch experience, serve slices of your Lemon Blueberry Sourdough Bread with a smear of cream cheese or a sprinkle of powdered sugar for added sweetness. Adding a side of lemon curd can further enhance the zesty flavor, making each bite a burst of spring freshness. You could also toast slices lightly before serving to bring out the flavors more prominently.

If you're hosting a picnic, consider making a bread sandwich! This bread pairs beautifully with a tangy goat cheese or a simple turkey and cheese combination. The sweetness of the blueberries balances wonderfully with savory ingredients, transforming a simple sandwich into a gourmet picnic treat. Don’t forget to pack extra slices for sharing; this bread is bound to be a crowd-pleaser!

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries, but do not thaw them before mixing into the dough.

→ How do I store leftover bread?

Store it wrapped in plastic wrap at room temperature for up to 3 days, or freeze for longer storage.

→ Can I substitute whole wheat flour?

Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a healthier option.

→ What if my dough doesn’t rise?

Make sure your sourdough starter is active and bubbly. If it’s too cold, try placing it in a warmer spot to encourage rising.