This sourdough bread is full of fresh blueberries and bright lemon zest. It’s soft and sweet inside, and the crust is golden and crisp. The lemon and blueberries go perfectly together. It’s a great loaf to make in spring—or anytime you want a fruity treat.
You can also make an easy blueberry honey butter to spread on top. It’s sweet, creamy, and bursting with color and flavor.
Ingredients
For the Bread:
- 500g bread flour
- 350g water
- 50g active sourdough starter
- 11g salt
- 150g fresh blueberries
- Zest of 1 lemon (just the yellow part)
For the Whipped Blueberry Honey Butter:
- 8 tablespoons (113g) soft butter
- ½ cup (75g) mashed fresh blueberries
- 2 tablespoons (45g) honey
- Pinch of salt
Supplies Needed:
- Large bowl
- Kitchen scale
- Bowl scraper (optional)
- Banneton basket or small bowl with a tea towel
- Danish dough whisk
- Dutch oven
- Parchment paper
- Lame, razor blade, or sharp knife
- Tea towel, plastic wrap, or a reusable shower cap
Sample Baker’s Schedule
Schedule 1 (3-Day Process):
- Day 1 Night: Feed starter (1:4:4 ratio).
- Day 2 Morning: Mix dough and do stretch & folds.
- Day 2 Evening: Preshape, add blueberries & lemon zest, shape, and place in fridge.
- Day 3 Morning: Bake.
Schedule 2 (2-Day Process):
- Day 1 Evening: Feed starter, mix dough, stretch & folds.
- Day 2 Early Morning: Preshape, add inclusions, shape, place in fridge.
- Day 2 Evening: Bake.
How to Make It
Step 1: Feed Your Starter
Feed your sourdough starter so it’s active and bubbly. This usually takes 4–12 hours.
Step 2: Make the Dough
Mix the starter and water in a large bowl until it looks cloudy.
Add flour and salt. Mix until no dry flour remains. The dough will look rough.
Let it rest for 30 minutes.
Step 3: Stretch and Fold
Wet your hands. Stretch one side of the dough upward and fold it over. Turn the bowl and repeat until you’ve stretched all sides.
Let the dough rest for 30 minutes.
Repeat stretch and folds 3 more times, resting 30–60 minutes between each set.
Step 4: Bulk Fermentation
Let the dough rise. This can take 6–9 hours in a 68–70°F room.
Look for these signs:
- Dough is 50% bigger
- It jiggles when you shake it
- You see bubbles
- It passes the windowpane test
Step 5: Preshape
Gently take the dough out of the bowl.
Do light stretch and folds again to make a round shape.
Turn it seam-side down and cover with a bowl. Let it rest 30 minutes.
Prepare your proofing basket by dusting with flour.
Step 6: Final Shape with Blueberries and Lemon
Flip the dough over. Stretch it into a rectangle (don’t stretch too thin).
Sprinkle half the blueberries and lemon zest.
Fold one side in, add more blueberries and zest.
Fold the other side in like a letter. Add the rest.
Roll the dough into a log and gently shape it into a round loaf.
Place it seam-side up into the floured basket. Cover and refrigerate for 8–72 hours.
Step 7: Bake
30 minutes before baking, put the dough in the freezer.
Preheat your Dutch oven at 450°F (230°C) for at least 30 minutes.
Place the dough on parchment paper. Score it with a sharp blade.
Carefully place it in the hot Dutch oven and cover.
Bake covered for 27 minutes, then remove lid and bake for 10–15 minutes more.
Cool the bread on a wire rack for at least 1 hour before slicing.
Whipped Blueberry Honey Butter
Mix soft butter, mashed blueberries, honey, and a pinch of salt using a whisk or mixer until fluffy (2–3 minutes).
How to Serve
Serve toasted with butter, whipped blueberry honey butter, honey, or jam.
Stale slices can be used to make French toast or a breakfast casserole.
Tips & Tricks
- Use only the yellow part of the lemon zest to avoid bitterness.
- Don’t rush the cooling process—hot bread will turn gummy if sliced too soon.
- Cold proofing deepens flavor and gives flexibility to bake when ready.
Lemon Blueberry Sourdough Bread
A crusty, golden sourdough loaf filled with juicy blueberries and fresh lemon zest. Perfect for springtime, breakfast, or a sweet snack.
Total Time: 13 hours 15 minutes
(30 min prep, 45 min bake, 12 hrs fermentation)
Yield: 1 loaf
Ingredients
Bread:
- 50g active sourdough starter
- 350g water
- 500g bread flour
- 11g salt
- 150g fresh blueberries
- Zest of 1 lemon
Whipped Butter:
- 113g butter (soft)
- 75g mashed blueberries
- 45g honey
- Pinch of salt
Instructions
- Feed your starter 4–12 hours before mixing.
- Mix starter with water, then add flour and salt. Let rest 30 min.
- Do stretch and folds 4 times, resting 30–60 min between.
- Bulk ferment 6–9 hours until dough is jiggly and bubbly.
- Preshape, rest 30 min.
- Add blueberries and lemon zest during final shaping.
- Place in floured basket, cover, and cold proof 8–72 hours.
- Preheat oven and Dutch oven to 450°F.
- Score and bake: 27 min covered, 10–15 min uncovered.
- Cool 1 hour before slicing.
