Lemon Blueberry Sourdough Bread Spring Recipe

Name: Lemon Blueberry Sourdough Bread Spring Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 1 loaf
Ingredients: 1 cup active sourdough starter; 1 cup warm water; 3 cups all-purpose flour; 2 tablespoons sugar; 1 teaspoon salt; Zest of 1 lemon; 1 cup fresh blueberries

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I adore the vibrancy of spring, and this Lemon Blueberry Sourdough Bread perfectly encapsulates that feeling. It combines the bright zing of fresh lemon with juicy blueberries, creating a delightful balance of flavors. The artisanal touch of sourdough adds a depth that makes this bread utterly irresistible. It's not just a treat for the taste buds; the aroma that fills your kitchen while it bakes is an experience in itself. I love cutting into the bread when it's still warm, revealing the colorful blueberry bursts and the zesty undertones—it truly embodies the spirit of spring!

Created by

Georgia Lane

Last updated on 2026-01-22T08:10:13.497Z

When I first attempted this lemon blueberry sourdough bread, I was skeptical about how well the flavors would blend. To my delight, the combination turned out to be magical! The sourdough's tanginess complements the sweetness of blueberries, while the lemon zest adds a refreshing kick. I found that letting the dough rest for a bit longer enhances the sourdough flavor, resulting in a subtle complexity that elevates the simple ingredients.

One special tip I discovered is to fold the blueberries into the dough gently to prevent them from bursting and coloring the bread too much. This way, you maintain those beautiful, vibrant bursts of blue against the soft, bright dough. Trust me, when you slice into this loaf and see those pockets of juicy blueberries, it's like spring on a plate!

Why You'll Love This Recipe
Bright and refreshing blend of citrus and berry flavors
Soft, airy texture with a delightful crust
A fun and rewarding baking project that impresses

Understanding Sourdough

Sourdough starter is the heart of this Lemon Blueberry Bread, providing natural leavening and distinct flavor. The wild yeast and bacteria in the starter contribute to the bread's unique tanginess, enhancing the brightness of the lemon and the sweetness of the blueberries. Ensuring your starter is active and bubbly is crucial; feed it 4-6 hours before starting this recipe for optimal rise and flavor development!

Kneading the dough is another critical step for achieving the right texture. A well-kneaded dough will become smooth and elastic, which is essential for trapping air during fermentation. Pay attention to the dough's feel—if it’s still sticky and won't hold its shape, you may need to knead a few extra minutes or lightly flour your surface without overdoing it.

Blueberry Considerations

When adding blueberries, freshness is key for the best flavor and color. Opt for ripe, in-season blueberries if possible, as they provide a burst of sweetness and moisture. If you only have frozen blueberries, thaw them and drain excess moisture to prevent the dough from becoming too wet. Gently folding them in after the first rise is also important; this preserves their shape and prevents them from breaking and staining the dough.

The distribution of blueberries can affect the final result, so aim to space them evenly throughout the loaf. This ensures every slice boasts a colorful splash of berries. If you prefer a more pronounced berry flavor, consider adding a touch of blueberry extract into the dough, complementing the fruit while enhancing the overall taste.

Ingredients

For the Bread

1 cup active sourdough starter
1 cup warm water
3 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
Zest of 1 lemon
1 cup fresh blueberries

Additional Notes

Make sure to use fresh blueberries for the best flavor.

Instructions

Prepare the Dough

In a large bowl, combine the active sourdough starter and warm water. Gradually mix in the flour, sugar, salt, and lemon zest until a shaggy dough forms.

Knead the Dough

Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic. Form it into a ball.

First Rise

Place the dough in a greased bowl, cover it, and let it rise in a warm place for about 3 hours or until doubled in size.

Add Blueberries

Gently fold the blueberries into the dough, being careful not to burst them.

Shape the Loaf

Shape the dough into a loaf and place it in a greased loaf pan. Cover and let rise for another hour.

Bake

Preheat the oven to 375°F (190°C). Bake the loaf for 40-45 minutes, or until golden brown and hollow-sounding when tapped.

Cool and Serve

Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack. Slice and enjoy!

Serve fresh, toasted, or with butter for a delicious breakfast.

Pro Tips

For additional flavor, consider adding a teaspoon of vanilla extract or using lemon juice in place of some of the water.

Storing and Serving

Once cooled, store your lemon blueberry sourdough bread in a cloth bag or wrapped in parchment paper at room temperature for up to three days. For longer storage, slice and freeze the bread in an airtight container. To enjoy, simply toast slices directly from the freezer or warm them in the oven for a few minutes until heated through and the crust re-crisps.

This sourdough bread is delightful on its own, but it can be elevated with a smear of butter or a drizzle of honey. For a brunch treat, serve it alongside lemon curd or whipped cream cheese to enhance the citrusy notes. You could even make French toast with the leftover slices—imagine the flavor of lemon blueberry toast drizzled with maple syrup!

Variations and Customizations

Feel free to get creative with your Lemon Blueberry Sourdough Bread! For added texture, consider mixing in chopped nuts like walnuts or pecans, which will add a delightful crunch. Dried fruits, such as cranberries or apricots, could also be an excellent substitute for blueberries, changing the flavor profile while still keeping it fruity and light.

If you're looking to adjust the sweetness, consider reducing the sugar or substitute with honey or maple syrup. Just remember, these liquid sweeteners might alter the dough's hydration slightly, so compensate by adjusting flour or water accordingly during mixing for the desired dough consistency.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just make sure to thaw and drain them to avoid excess moisture in the dough.

→ How do I know when the bread is done?

The bread is done when it's golden brown on top and sounds hollow when tapped on the bottom.

→ What can I do with leftover sourdough starter?

You can use leftover starter in pancakes, waffles, or other baked goods.

→ Can I leave out the lemon zest?

Yes, but the lemon zest adds a nice flavor. You can replace it with an equal amount of another zest like orange or simply omit it.