Irresistible Lemon Blueberry Sourdough Loaf in 5 Simple Step

Oh my goodness, let me tell you about the first time I pulled this lemon blueberry sourdough loaf out of the oven – the smell alone was enough to make my whole kitchen feel like a sunny summer morning! That perfect balance of tangy lemon zest and sweet, juicy blueberries baked into a naturally fermented sourdough is just magic. I remember the early days of my sourdough journey (so many flat loaves!), but this recipe changed everything. The natural fermentation gives it this incredible depth of flavor you just can’t get with commercial yeast. And that crisp crust giving way to the softest, most flavorful crumb? Absolute perfection.

Why You’ll Love This Lemon Blueberry Sourdough Loaf Recipe

Trust me, this isn’t just another bread recipe—it’s a game-changer. Here’s why:

• Flavor explosion: The tangy lemon zest and sweet blueberries create this bright, fruity flavor that dances on your tongue with every bite
• Naturally fermented goodness: That sourdough tang pairs perfectly with the fruit, plus you get all the gut-friendly benefits of slow fermentation
• Endlessly customizable: Swap in different berries, add a vanilla bean, or drizzle with lemon glaze—it’s your canvas!
• Texture heaven: Crisp crust gives way to the softest, most tender crumb studded with juicy berry pockets
• Makes your house smell amazing: Seriously, the aroma alone is worth the bake

Once you try this loaf, you’ll understand why it’s become my most-requested recipe from friends and family!

Ingredients for Lemon Blueberry Sourdough Loaf Recipe

Alright, let’s gather our ingredients – and trust me, using the right stuff at the right temperature makes all the difference in this lemon blueberry sourdough loaf!

• 500g bread flour (I like King Arthur for consistent results)
• 100g whole wheat flour (adds nice depth, but see substitutions below)
• 400g water (room temp, about 75°F/24°C)
• 100g active sourdough starter (fed, bubbly, and at its peak – this is key!)
• 10g salt (fine sea salt dissolves best)
• 150g fresh blueberries (tossed in 1 tbsp flour to prevent sinking)
• Zest of 2 lemons (finely grated, avoid the bitter white pith)
• 1 tbsp honey (helps balance the tartness – local raw honey is my favorite)

Pro tip: Measure everything by weight for precision, and leave ingredients out about an hour before mixing to reach room temp. Cold ingredients slow down fermentation, and we don’t want that!

Ingredient Substitutions & Notes

No whole wheat flour? Use all bread flour or try spelt for a nutty twist. Out of honey? Maple syrup works beautifully. Frozen blueberries can sub for fresh (no need to thaw, just pat dry). Watch your dough hydration – if it feels too sticky after adding berries, sprinkle in a bit more flour during folds. And whatever you do, don’t skip tossing those blueberries in flour – it’s the secret to keeping them from turning your loaf purple!

Equipment You’ll Need

Don’t worry—you don’t need fancy gadgets to make this lemon blueberry sourdough loaf shine, but these basics are non-negotiable:

• Dutch oven (creates that dreamy crust—I use my trusty 5-quart Lodge)
• Proofing basket (banneton) (keeps your dough perfectly shaped)
• Bench scraper (for clean shaping and handling sticky dough)

Nice-to-haves: digital scale (precision matters!), lame for scoring, and a spray bottle for extra steam. But honestly? Your hands and a mixing bowl will get you 90% there!

How to Make Lemon Blueberry Sourdough Loaf Recipe

Alright, let’s get our hands dirty! Making this lemon blueberry sourdough loaf is like conducting a delicious symphony – timing and technique matter, but the results are so worth it.

First, mix your flours, water, and active starter in a large bowl until just combined. Let this rough mixture rest for 30 minutes – we call this the autolyse stage, and it helps develop gluten naturally. After resting, add the salt and honey, then knead for about 5 minutes until the dough becomes smooth and slightly tacky.

Now for the fun part – gently fold in those flour-dusted blueberries and lemon zest. Be careful not to overwork the dough here, or you’ll crush the berries and turn everything purple! Once incorporated, cover the bowl with a damp towel and let it bulk ferment at room temperature (about 72°F/22°C) for 4-6 hours.

During the bulk ferment, perform 3-4 sets of stretch-and-folds every 30 minutes for the first 2 hours. Wet your hands slightly to prevent sticking, grab one side of the dough, stretch it upward, then fold it over itself. Give the bowl a quarter turn and repeat. This builds strength in the dough without aggressive kneading.

After bulk fermentation, it’s time to shape your loaf. Gently transfer the dough to a lightly floured surface, shape into a tight boule (see tips below), and place it seam-side up in a floured proofing basket. Cover and refrigerate for 12 hours – this cold proof develops amazing flavor!

When ready to bake, preheat your oven to 450°F (230°C) with your Dutch oven inside for 30 minutes. Carefully transfer your dough to the hot Dutch oven, score the top (more on that below), cover, and bake for 20 minutes. Remove the lid and bake another 25 minutes until deeply golden. Resist cutting into it for at least 2 hours – I know it’s hard, but the crumb needs time to set!

Shaping and Scoring Tips

For perfect shaping: Use wet hands to create surface tension by tucking edges underneath. Score at a 45° angle about 1/2 inch deep – this gives your lemon blueberry sourdough loaf room to expand beautifully. Pro tip: If berries peek through the surface, dust them with flour before scoring to prevent bursting during baking.

Baking and Storing Your Lemon Blueberry Sourdough Loaf

That moment when you pull your golden loaf from the oven is pure magic – but don’t rush it! Let it cool completely (yes, the full 2 hours) or you’ll end up with a gummy mess. I learned that the hard way! Store it in a linen bread bag at room temp for up to 3 days – the crust stays crisp while the crumb stays moist. For longer storage, slice and freeze in an airtight bag. A quick toast brings it right back to life!

Nutritional Information

Now, I’m no nutritionist, but here’s the scoop on what you’re getting in each glorious slice of this lemon blueberry sourdough loaf (give or take based on your exact ingredients):

• 180 calories – totally worth every one!
• 5g sugar – mostly from those sweet blueberries and touch of honey
• 5g protein – thank you, slow-fermented grains

Remember, these numbers can vary based on your flour brand or berry size – but honestly? When something tastes this good, who’s counting?

FAQs About Lemon Blueberry Sourdough Loaf Recipe

Can I use frozen blueberries instead of fresh?
Absolutely! No need to thaw – just pat them dry and toss with flour like you would fresh. They might bleed a little more color into the dough, but the flavor will still be fantastic. I actually keep frozen wild blueberries in my freezer year-round for impromptu bakes!

Why did my loaf turn out dense?
Oh honey, we’ve all been there! Usually it’s either underproofed dough (give it more time during bulk ferment) or overhandling after adding berries. Next time, try the poke test – if the indentation springs back slowly, it’s ready. And remember – gentle folds, not aggressive kneading!

Can I make this without a Dutch oven?
You bet! Use a baking sheet with a pan of boiling water on the rack below to create steam. The crust won’t be quite as crackly, but it’ll still be delicious. My grandma used to bake hers in a cast iron skillet with a metal bowl inverted over the top!

How do I know when my starter is active enough?
Look for bubbles and a domed surface – it should double in size within 4-8 hours after feeding. Do the float test: drop a teaspoon in water. If it floats like a little life raft, you’re golden! If not, give it another feeding and wait a few more hours.

Can I add nuts or other mix-ins?
Go wild! Toasted walnuts or pecans are divine in this. Just keep additions to about 1 cup total so the dough can still rise properly. And always chop nuts finely so they don’t tear your beautiful crumb.

Share Your Bake!

I’d love to see your beautiful lemon blueberry sourdough creations! Snap a photo of that golden crust and tag me – nothing makes me happier than seeing your bubbly loaves fresh from the oven. Happy baking!

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