If you love sourdough bread and crave something just a little special, Blueberry Lemon Sourdough might become your new favorite bake. This loaf balances the deep, tangy flavor of naturally fermented sourdough with juicy bursts of blueberry and the fresh, aromatic lift of lemon zest. The result is a bread that feels both rustic and elegant—perfect for weekend baking, brunch spreads, or gifting to someone you love.

Unlike overly sweet quick breads, this sourdough loaf leans into complexity rather than sugar. The fermentation enhances flavor and texture, while blueberries melt into the crumb, creating pockets of jammy fruit. Lemon zest cuts through the richness with brightness, making each slice lively and fragrant.

Whether you’re an experienced sourdough baker or ready to stretch beyond classic country loaves, this recipe delivers bakery-quality results with approachable steps.

Why Blueberry Lemon Works So Well in Sourdough

Sourdough’s mild acidity is a natural partner for fruit. Blueberries bring sweetness and moisture, while lemon zest intensifies aroma without adding excess liquid. Together, they create contrast: tangy crumb, sweet fruit, and citrusy top notes.

Unlike cinnamon-raisin loaves, fruit-based sourdough feels lighter and more versatile. This bread works just as well toasted with butter as it does paired with soft cheese or a drizzle of honey.

Ingredients

Active sourdough starter (100% hydration)
Bread flour
Whole wheat flour
Fresh blueberries (or frozen, not thawed)
Lemon zest (from fresh lemons only)
Water
Fine sea salt

Instructions

Mix the Dough
In a large bowl, combine bread flour, whole wheat flour, water, and sourdough starter. Mix until no dry flour remains. Cover and let rest for 30–45 minutes (autolyse).
Add Salt and Lemon Zest
Sprinkle salt and lemon zest over the dough. Incorporate by pinching and folding until evenly distributed.
Bulk Fermentation with Folds
Over the next 3–4 hours, perform stretch-and-folds every 30 minutes for the first 2 hours. The dough should become smoother and elastic.
Add Blueberries
Gently fold blueberries into the dough during the final fold. Be careful not to crush them excessively.
Complete Bulk Rise
Allow dough to rise until roughly 30–40% increased in volume, with visible bubbles along the sides.
Shape the Dough
Turn dough onto a lightly floured surface, pre-shape into a round, rest 20 minutes, then shape into a boule or batard.
Cold Proof
Place dough seam-side up in a floured banneton. Cover and refrigerate 8–16 hours.
Bake
Preheat oven to 475°F (245°C) with a Dutch oven inside. Score dough, bake covered for 20 minutes, then uncovered for 20–25 minutes until deeply golden.
Cool Completely
Let loaf cool at least 1 hour before slicing to set the crumb.

Baking Tips for Success

Use firm blueberries: Very soft berries can bleed too much into the dough.
Zest lightly: Avoid the white pith—it adds bitterness.
Cold proof for flavor: Longer fermentation enhances lemon aroma and sour depth.
Don’t rush slicing: Cutting too early can cause a gummy crumb.

Variations to Try

Lemon Blueberry Walnut: Add toasted walnuts for crunch.
Blueberry Orange Sourdough: Swap lemon zest for orange.
Spelt Flour Version: Replace 25% of bread flour with spelt for nuttiness.
Sweet Breakfast Loaf: Add 1–2 tablespoons honey during mixing.

Serving Suggestions

Toasted with salted butter or lemon curd
With ricotta and honey for brunch
Alongside soft cheeses like brie or mascarpone
As French toast for a citrusy twist

Storage & Freezing

Store at room temperature up to 2 days, cut-side down.
Freeze sliced loaf up to 2 months; toast directly from frozen.

Fun Bread Fact

Blueberries are naturally acidic, which subtly strengthens gluten during fermentation—helping this loaf hold structure despite the fruit.

Final Thoughts

Blueberry Lemon Sourdough is the kind of bread that feels special without being fussy. It’s bright, fragrant, and deeply satisfying, proving that sourdough doesn’t need to be plain to be perfect. Once you bake this loaf, it’s hard to go back.