This loaf bakes up beautifully with a crispy, golden crust and a chewy crumb. The wild blueberries create pockets of juicy sweetness, while the lemon zest brings brightness to every bite. It’s wonderful toasted, gifted, or served with tea!
🛒 What You’ll Need
- 500g (3 ⅓ cups) bread flour
- 100g (⅔ cup) ripe sourdough starter (fed and bubbly)
- 350g (1 ½ cups) water
- 10g (2 tsp) salt
- 150g (1 cup) fresh or frozen blueberries
- Zest of 1 large lemon
👩🍳 Pro Tips
- Use cold blueberries to reduce juice bleeding into the dough.
- Zest the lemon finely and distribute evenly during folding.
- Add fruit after autolyse to maintain dough strength.
- Chill the shaped dough overnight for best oven spring.
- Score deeply and bake in a Dutch oven for that classic sourdough crust.
🧰 Tools You’ll Need
- Mixing bowl
- Dutch oven or covered baking pot
- Banneton (proofing basket) or bowl lined with floured towel
- Parchment paper
- Bench scraper
- Kitchen scale (highly recommended)
- Lame or sharp knife for scoring
🔄 Substitutions & Variations
- No sourdough starter? Use a hybrid method with ¼ tsp yeast + 50g yogurt.
- Frozen berries: Use straight from the freezer (don’t thaw!).
- Add-ins: Sprinkle in poppy seeds or a swirl of honey before shaping.
- Gluten-free: Not ideal for sourdough, but I can give you a GF quickbread version if you like!
⏱️ Make Ahead Tips
- Bulk ferment during the day, then shape and refrigerate overnight.
- Can be baked straight from the fridge in the morning.
- Loaf can be sliced and frozen for quick weekday breakfasts!
👩🍳 Instructions
1. Mix Dough (Autolyse)
In a large bowl, mix flour and water (no salt or starter yet). Cover and rest for 1 hour.
2. Add Starter & Salt
Add ripe starter and salt to the dough. Mix and fold until fully incorporated. Cover and rest for 30 minutes.
3. Stretch & Fold with Blueberries + Zest
Perform 3–4 sets of stretch and folds every 30 minutes. Gently add blueberries and lemon zest during the second fold.
4. Bulk Fermentation
Let dough rise at room temperature until doubled—about 4–6 hours depending on kitchen warmth.
5. Shape & Chill
Gently shape the dough into a round boule. Place in a well-floured banneton or bowl. Cover and refrigerate 8–12 hours. 6: Score & Bake
6. Score & Bake
Preheat oven to 475°F (245°C) with Dutch oven inside. Place dough on parchment, score with a sharp blade, and bake covered for 20 min, then uncovered for 20–25 min
7. Cool & Serve
Cool completely before slicing to keep the crumb intact. Slice and enjoy with butter, honey, or lemon curd.
🧊 Leftovers & Storage
- Store unsliced loaf at room temperature in a paper bag for 2–3 days.
- Slice and freeze extras—toast straight from frozen!
- Great for French toast, grilled cheese, or fruit toast with cream cheese.
💬Final Thoughts
This Blueberry Lemon Sourdough Bread is the perfect combo of rustic and sweet, tart and chewy, familiar and unique. It’s a celebration loaf, a Sunday-morning treat, and a baker’s favorite all in one. 🍋🫐💛
Have questions about your starter, stretch & folds, or how to flavor it differently next time? Leave a comment—I’m here to help you master every loaf! Want me to design a printable recipe card? I’d be happy to!
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