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Lemon blueberry sourdough bread loaf sliced on a wooden cutting board showing airy crumb with fresh blueberries and lemon zest in a rustic kitchen setting.

Lemon Blueberry Sourdough Bread (Easy Summer Recipe)

Savannah
A bright and flavorful sourdough loaf filled with juicy blueberries and fresh lemon zest. This Lemon Blueberry Sourdough Bread offers a perfect balance of tangy sourdough, sweet berries, and citrus aroma.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 day
Course Breakfast, Snack
Cuisine Artisan Bread / American
Calories 190 kcal

Ingredients
  

  • 500 g strong white bread flour
  • 350 g water
  • 100 g active sourdough starter 100% hydration
  • 10 g salt
  • 25 g sugar or honey optional
  • 150 g fresh blueberries
  • Zest of 1 large lemon

Instructions
 

  • 1.Feed the starter and allow it to become active and bubbly.
  • 2.Autolyse: Mix flour and water to form a shaggy dough. Rest for 30–60 minutes.
  • 3.Mix the dough: Add sourdough starter, salt, and sugar. Knead until smooth.
  • 4.Bulk fermentation: Let the dough rise while performing 3–4 stretch and folds every 30 minutes.
  • 5.Add mix-ins: Gently laminate blueberries and lemon zest into the dough.
  • 6.Shape the dough into a tight round and place in a floured banneton.
  • 7.Cold proof in the refrigerator for 12–24 hours.
  • 8.Preheat oven to 240°C (465°F) with a Dutch oven inside.
  • 9.Score the dough and bake covered for 30 minutes, then uncovered for 20 minutes until golden.
  • 10.Cool completely before slicing.

Notes

  • Use an active starter: Your sourdough starter should be bubbly and doubled in size before mixing the dough. A strong starter helps Lemon Blueberry Sourdough Bread rise properly.
  • Handle blueberries gently: Fresh blueberries work best. When adding them during lamination, fold the dough carefully to prevent the berries from bursting and coloring the dough.
  • Use lemon zest instead of juice: Lemon zest provides strong citrus flavor without adding extra liquid that could affect the dough hydration.
  • Watch fermentation closely: Because blueberries contain natural sugars, Lemon Blueberry Sourdough Bread may ferment slightly faster than a plain sourdough loaf.
  • Cool before slicing: Allow the bread to cool completely on a wire rack. Cutting too early can make the crumb appear gummy.
  • Prevent sticking: Dust your proofing basket with rice flour to keep the dough from sticking during the cold proof.
  • Storage tip: Store the loaf at room temperature in a bread bag or container for up to 3 days, or freeze slices for longer storage.