Blueberry Sourdough Bread
Blueberry Sourdough Bread is tart, tangy, and sweet enough to make your morning toast feel extra special. Or hey, just tear into it warm, standing over the sink like I did the first time I made it. Zero regrets.
This loaf is soft inside, crusty outside, and packed with flavor bombs in every bite. Whether you’re a sourdough newbie or borderline obsessed like me, this one’s gonna steal the show.
If you love sourdough as much as I do, you’ll also want to try these Sourdough Discard Cinnamon Rolls, Air Fryer Sourdough Blueberry Bread, or these Sourdough Discard Chocolate Chip Muffins.
Ingredients
I’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
- Sourdough Starter – You’ll need it active and bubbly (fed within 4 hours before starting).
- Bread Flour – Don’t swap it! Bread flour gives structure and that classic chewy texture.
- Filtered Water – Super important for fermentation. Tap water with chlorine can mess with your starter.
- Salt – Table or sea salt both work great here.
- Blueberries – Fresh or frozen, both are fair game. See tips below on how to prep them properly.
- Lemon Zest – About a tablespoon, or one large lemon’s worth.
See the recipe card below for quantities.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
Step 1: In a large bowl, mix the starter, water, and salt. Add the flour and mix until fully combined.
Step 2:Let the dough rest, and then fold in the lemon zest and blueberries.
Step 3:Perform a set of stretch and folds every 30 minutes for 3 hours.
Step 4: Let the dough sit for bulk fermentation until it is almost doubled and has bubbles on the top
Step 5: Shape the dough for cold fermentation.
Step 6: Then bake the bread according to the directions in the recipe card.
Storage
- Room Temp: Keep it in a paper bag or bread box for up to three days.
- Freezing: Slice the item first, then wrap it tightly in foil or plastic wrap and place it in a zip-top bag for freezing. Pull out slices as needed and toast them straight from the freezer!
- Reheating: Pop slices into the toaster, or warm a chunk in the oven at 300°F for 10 minutes wrapped in foil. Smells amazing all over again.
What to Serve With Sourdough Blueberry Bread
This bread’s basically begging for:
- Softened butter and honey
- A smear of cream cheese
- Greek yogurt + more fresh berries
- Ricotta and a drizzle of maple syrup
- Or even avocado and a squeeze of lemon (trust me)
Wendys Tips
- Using fresh blueberries? Wash and really dry them. Damp berries = slippery folding mess.
- Using frozen blueberries? Thaw, drain well, and toss in a little flour before adding them to the dough. This keeps them from bleeding and sinking.
- Don’t skip the lemon zest. It totally lifts the flavor and makes the whole loaf feel fancy.
- Don’t rush the fermentation process; this is important for the flavor and texture of your bread.
FAQ
Do you have questions about this sourdough blueberry lemon bread recipe? Here are the answers to the most commonly asked questions.
You could shorten it, but overnight is best for flavor and structure. It’s worth the wait, promise.
Totally normal! Blueberries can streak the dough, especially if they’re super juicy. Still delicious.
Blueberries can release moisture, especially frozen ones. Try flouring your hands and surface more generously during shaping.
Blueberry Sourdough Bread
Equipment
- kitchen scale
- dutch oven
- Mixing Bowl
- Bench scraper
- Dough scraper
- Bread proofer
- A bread lame or a razor blade to score the dough
- Oven mitts
- cooling rack
- Bread knife
Ingredients
- 100 grams sourdough starter active fed within 4 hours
- 365 grams bread flour
- 240 grams filtered water
- 10 grams salt
- 125 grams blueberries
- 1 large lemon zested 2 small lemons
- Additional Flour for dusting
Instructions
Make the dough (40 min):
- In a large mixing bowl, combine the active sourdough starter with salt and water until it is fully incorporated.
- Slowly add the flour and mix well, making sure there are no dry bits of flour.
- Cover with a cloth and let it rest for 30 minutes.
- Once the dough has rested, add the blueberries and lemon zest.
- Gently fold the blueberries and lemon zest into the dough.
Stretch and Fold Process (3 hours):
- Perform a set of stretch and folds every 30 minutes for 3 hours:
- Use a little water to wet your hands, grab a portion of the dough and slowly stretch it, taking care not to break it.
- Fold it towards the center over the dough. Keep turning the bowl and repeat the process until all parts of the dough is covered. This completes one set of stretch and fold.
- Repeat this process six times at an interval of 30 minutes.
Bulk Fermentation (3-4 hours):
- Let the dough sit for bulk fermentation until it is almost doubled and has bubbles on the top. This may take 3-4 hours, depending on the temperature of your kitchen.
Shaping and cold fermentation:
- Dust round or oval bannetons well with (AP or Rice) flour.
- Flip the dough onto a lightly floured surface.
- To Shape: Pick one side of the dough and fold it to the center.
- Pick the other side and fold it to the center.
- Now hold the dough gently and tuck it to form a log.
- Carefully place the dough seam-side up on the banneton. (This will be helpful to flip it out for baking)
- Cover the dough loosely and place it in the refrigerator overnight for cold fermentation and final rise (6-12 hours).
Bake the bread:
- After the cold fermentation, place a Dutch oven into the oven and set it to preheat to 450 F (230 C) for 45 minutes.
- While the oven is preheating, take the dough out of the fridge and let sit until you’re ready to bake (45 mins).
- Flip it out of the banneton onto parchment paper.
- Score the dough using a blade or sharp knife.
- Carefully take the Dutch oven out of the oven.
- Place the scored dough along with the baking paper into the hot Dutch oven and immediately close the lid (tucking in any parchment sticking out)
- Place it back in the oven and bake for 20 minutes.
- Remove the lid from the Dutch oven and bake for another 15 minutes.
- Let the bread stay in the pot for 15 min before removing.
- Cool completely on a wire rack, slice, and serve.
Notes
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
