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Blueberry Lemon Sourdough Bread: A Tangy, Sweet, and Irresistible Homemade Loaf

Blueberry Lemon Sourdough Bread
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This loaf started as a weekend experiment with my sourdough starter—and quickly became a family favorite. The tart lemon, sweet blueberries, and the signature tang of sourdough create a perfect harmony. It’s the kind of bread that smells like comfort and tastes like sunshine. Try it toasted with a pat of butter—you’ll thank yourself!

Ingredients

  • 1 cup active sourdough starter

  • 3 cups bread flour

  • 1 cup water

  • 1 1/2 teaspoons salt

  • 1 tablespoon lemon zest

  • 1 tablespoon lemon juice

  • 1 cup fresh or frozen blueberries (not thawed if frozen)

  • 1 tablespoon honey (optional)

Instructions

  1. In a large bowl, mix starter, flour, water, salt, lemon zest, lemon juice, and honey (if using) until a rough dough forms.

  2. Cover and let rest for 30 minutes, then perform 3–4 sets of stretch and folds every 30 minutes.

  3. Gently fold in blueberries during the last stretch to avoid smashing them.

  4. Shape dough into a round loaf and place in a floured proofing basket.

  5. Cover and refrigerate overnight (8–12 hours) for cold fermentation.

  6. The next day, preheat oven and Dutch oven to 475°F (245°C).

  7. Score the dough, place it in the Dutch oven, cover, and bake for 20 minutes.

  8. Remove lid and bake another 20–25 minutes until golden brown.

  9. Cool completely before slicing.

Notes

  • Use rice flour in your proofing basket to prevent sticking.

  • Fresh lemon zest gives the brightest flavor—don’t skip it!

  • Want it sweeter? Add a swirl of honey after baking.

Nutrition

Find it online: https://recipes.gernarb.com/blueberry-lemon-sourdough-bread-a-tangy-sweet-and-irresistible-homemade-loaf/