Okay, sourdough lovers, listen up! I’ve got a recipe that’s gonna knock your socks off – my lemon blueberry sourdough bread. Trust me, it’s not just bread; it’s an experience. It’s tangy, it’s sweet, it’s got that perfect sourdough chew… seriously, what more could you want? I’ve been baking sourdough for years, and this lemon blueberry sourdough bread is one of my absolute favorites. The bright lemon zest combined with juicy blueberries makes every slice taste like sunshine. So, grab your starter and let’s get baking!

Why You’ll Love This Lemon Blueberry Sourdough Bread Recipe

Okay, so why should you try this recipe? Well, let me tell you!

It’s bursting with flavor! Seriously, the lemon and blueberry combo is a total winner. It’s like summer in a slice.
That sourdough tang? It just *makes* the bread. It’s not too overpowering, but it’s definitely there, adding a delicious depth.
It’s surprisingly easy! Don’t let “sourdough” scare you. I’ve broken it down so even beginners can nail it.
It’s gorgeous! I mean, who doesn’t love a beautiful loaf? The blueberries create these lovely little pops of color. Perfect for showing off!
Makes amazing toast! Okay, this is a big one. Toasted with a little butter? Forget about it! That’s breakfast sorted.

Ingredients for Your Lemon Blueberry Sourdough Bread

Alright, let’s gather our goodies! Here’s what you’ll need to make this magic happen. Don’t skimp – good ingredients make a GREAT loaf!

1 cup active sourdough starter: You want it bubbly and ready to rock!
2 1/2 cups bread flour: I swear by King Arthur, but use whatever you like best.
1 cup lukewarm water: Not too hot, not too cold – Goldilocks water!
2 teaspoons sea salt: Don’t use the cheap stuff; it makes a difference.
1 large lemon: You’ll need the zest of the whole lemon. Trust me, it’s worth it!
1 cup fresh or frozen blueberries: If frozen, don’t thaw them! Toss them in frozen.

Make sure you have everything prepped and ready to go. It makes the whole process so much smoother! Nobody wants to be scrambling for lemon zest halfway through, am I right?

How to Make Lemon Blueberry Sourdough Bread: Step-by-Step Instructions

Okay, sourdough slingers, gather ’round! Here’s the nitty-gritty on how to turn those ingredients into a beautiful, delicious lemon blueberry sourdough bread. Don’t worry, I’ll walk you through it. And hey, even if it’s not *perfect* the first time, it’ll still taste amazing!

Mix it up, baby! In a large bowl, whisk together your active sourdough starter, bread flour, and lukewarm water. Just get it combined; it doesn’t need to be perfect. We’re just looking for a shaggy dough here!
Autolyse Time! Cover the bowl and let it rest for 30 minutes. This is called the autolyse, and it’s a fancy way of saying “let the flour absorb the water.” It makes the dough easier to work with later, trust me.
Salt & Zest! Add the sea salt and lemon zest to the dough. Now, knead it! You can do this in the bowl or on a lightly floured surface. Aim for about 8-10 minutes, until the dough is smooth and elastic. If you’re using a stand mixer, go for about 6-8 minutes on low speed.
Blueberry Bonanza! Gently fold in the blueberries. Be careful not to squish them too much, or you’ll end up with blue bread (not the end of the world, but we want pops of blueberry, not a Smurf loaf!).
Bulk Fermentation (aka The Long Nap): Place the dough in a lightly oiled bowl, cover it, and let it rise for 6-8 hours at room temperature. This is where the magic happens! You want it to almost double in size. If your kitchen is cold, it might take longer.
Shape It Up! Turn the dough out onto a lightly floured surface and gently shape it into a round or oval loaf. Don’t overwork it! We want to keep those lovely air bubbles.
Proofing Time! Place the shaped dough in a well-floured banneton basket (or a bowl lined with a floured kitchen towel). Cover it and let it proof for 1-2 hours. You’ll know it’s ready when it springs back slowly when you gently poke it.
Preheat Power! About 30 minutes before baking, preheat your oven to 450°F (232°C) with your Dutch oven inside. Yes, with the Dutch oven inside! It needs to be screaming hot. Careful, it will be very hot!
Score & Bake! Carefully remove the hot Dutch oven from the oven. Gently place the dough inside (score the top of the loaf with a sharp knife or lame – this helps it expand properly). Cover and bake for 20 minutes.
Golden Brown Gorgeous! Remove the lid and bake for another 15-20 minutes, or until the crust is a deep golden brown. Keep an eye on it, you don’t want to burn it!
Cool Down! Let the bread cool completely on a wire rack before slicing. I know, it’s hard to resist, but trust me, it’s worth the wait! If you cut too soon, it’ll be gummy.

And that’s it! You’ve made your very own Lemon Blueberry Sourdough Bread. Now, go grab some butter and enjoy!

Tips for the Best Lemon Blueberry Sourdough Bread

Wanna take your lemon blueberry sourdough bread to the next level? Here are a few of my top tips. I’ve learned these the hard way, so you don’t have to!

Happy Starter, Happy Bread! Make sure your sourdough starter is active and bubbly. If it’s sluggish, your bread will be too. Feed that baby!
Don’t Overknead! Overkneading can make the bread tough. Aim for a smooth, elastic dough, but don’t go overboard.
Patience is a Virtue! Sourdough takes time. Don’t rush the proofing process. Let it rise until it’s ready, even if it takes longer than the recipe says.
Hot, Hot, Hot! Make sure your Dutch oven is preheated properly. That initial burst of heat is what gives the bread its amazing crust.

Follow these tips, and you’ll be baking like a pro in no time! Now, get back to the kitchen and bake something amazing!

Variations on This Lemon Blueberry Sourdough Bread Recipe

Okay, so you’ve mastered the original? Awesome! Let’s shake things up a bit! This lemon blueberry sourdough bread is just a starting point – get creative!

Orange You Glad? Swap out the lemon zest for orange zest. It gives a totally different, but equally delicious, citrusy vibe. Maybe add a splash of orange juice, too!
Nutty for You! Throw in a handful of chopped walnuts or pecans along with the blueberries. It adds a lovely crunch and nutty flavor that goes so well with the lemon and blueberry.
Spice It Up! A pinch of cardamom or cinnamon can add a warm, cozy note. Just a little bit, though – you don’t want to overpower the lemon and blueberry.

Seriously, don’t be afraid to experiment! That’s how you discover your own signature loaf. Baking should be fun, so go wild!

Serving Suggestions for Lemon Blueberry Sourdough Bread

Alright, you’ve baked this beauty – now what? Let me give you some ideas! My personal fave? A thick slice, toasted, with a smear of good butter. Simple, but oh-so-good! It’s also amazing with a dollop of yogurt and a drizzle of honey. Or, get fancy and make little sandwiches with goat cheese and a smear of blueberry jam–yum! Honestly, you can’t go wrong!

Frequently Asked Questions About Lemon Blueberry Sourdough Bread

Got questions? I got answers! Here are some of the most common questions I get about making my lemon blueberry sourdough bread. Don’t worry; there are no silly questions! Let’s get you baking with confidence.

Why are my blueberries sinking to the bottom?

Ah, the dreaded blueberry sink! This usually happens if your dough is too loose or your blueberries are too juicy. Make sure you’re not adding extra water to the recipe, and toss your berries in a little flour before folding them in. That should help them stay afloat! Also, be gentle when you fold them in, that will help keep the bread from deflating!

My sourdough is dense. What gives?

Dense sourdough usually means your starter wasn’t quite active enough or your bulk fermentation wasn’t long enough. Make sure your starter is bubbly and doubles in size after feeding. And give that dough enough time to rise! Remember, sourdough is on its own time, not yours!

Can I use sourdough discard in this recipe?

While this recipe is designed for active starter, you can totally use your sourdough discard to make something amazing! I highly recommend my sourdough discard cinnamon quick bread. It’s super easy and uses up all that leftover discard beautifully!

How do I get a good crust on my lemon blueberry sourdough bread?

A good crust comes from a hot oven and steam! That’s why we use a Dutch oven. Make sure it’s preheated properly, and don’t peek too much during the baking process! That lets the steam escape.

Can I freeze this bread?

Absolutely! Let it cool completely first, then wrap it tightly in plastic wrap and foil. It’ll keep in the freezer for a month or two. When you’re ready to eat it, thaw it completely and give it a quick refresh in a warm oven. Perfection!

Nutritional Information for Lemon Blueberry Sourdough Bread

Okay, so you’re curious about the nutritional info? Here’s the deal: I can give you an *estimate*, but keep in mind that this changes based on the specific ingredients you use. Different flours, different blueberries… it all adds up! So, this is just a rough idea, okay?

Enjoy Your Homemade Lemon Blueberry Sourdough Bread

Alright, my friend, go bake this bread! If you love it as much as I do, give the recipe a rating below! And hey, share a pic of your beautiful loaf with me – I’d love to see it! I’ve also got a great regular lemon blueberry bread recipe you should check out sometime!