What makes blueberry lemon sourdough bread different from regular sourdough?

The main difference lies in flavor and texture. Blueberry lemon sourdough bread combines the tangy base of traditional sourdough with the sweet, citrusy notes of blueberries and lemon zest. This creates a more vibrant taste and a slightly softer crumb, with colorful fruit and fragrant citrus infused throughout the loaf.

Can I use frozen blueberries in blueberry lemon sourdough bread?

Yes, frozen blueberries are perfectly fine to use. Keep them frozen until just before folding them into the dough to prevent bleeding. Lightly coating them in flour helps distribute them evenly and prevents sinking.

How do you prevent blueberries from sinking in sourdough bread?

Use small, firm berries and add them after the dough has developed structure—usually after the second set of folds. Coat them with a bit of flour and avoid overmixing. Cold dough also helps; chill it briefly before shaping to minimize sinking.

What type of lemon is best for sourdough bread, zest or juice?

Both zest and juice are important. Zest offers strong citrus aroma and infuses the crumb with lemon oil, while juice adds tartness and moisture. Regular lemons give a sharper flavor; Meyer lemons offer a milder, sweeter profile. Always use fresh zest for best results.

Can I use sourdough discard for this recipe?

Yes, discard results in a denser, moister loaf. While an active starter creates better rise and texture, discard delivers tangier flavor and reduces waste. Adjust proofing times since discard ferments more slowly.

How long does it take to make this bread from start to finish?

It typically takes 16 to 24 hours depending on proofing. Here's a rough timeline: Starter feed : 4–6 hours Mixing and bulk fermentation : 4–5 hours Final proof (overnight) : 8–12 hours Baking and cooling : 1.5–2 hours

Blueberry Lemon Sourdough Bread – The Best Tangy and Sweet Loaf (2025)

Name: Blueberry Lemon Sourdough Bread
Prep time: 6 h
Cook time: 45 min
Total time: 6 h 45 min
Cuisine: Artisan
Ingredients: 500g bread flour; 100g active sourdough starter (or 120g discard for denser loaf); 300ml water (adjust for frozen berries); 10g salt; 150g fresh or frozen blueberries; Zest of 2 lemons; 1 tbsp lemon juice; Optional: 1 tsp vanilla extract, 1–2 tbsp honey or maple syrup, 1–2 tsp poppy seeds, 1/4 cup chopped nuts

Description

A vibrant, rustic artisan loaf with juicy blueberries and bright lemon zest, perfect for brunch or a cozy breakfast.

Ingredients

500g bread flour
100g active sourdough starter (or 120g discard for denser loaf)
300ml water (adjust for frozen berries)
10g salt
150g fresh or frozen blueberries
Zest of 2 lemons
1 tbsp lemon juice
Optional: 1 tsp vanilla extract, 1–2 tbsp honey or maple syrup, 1–2 tsp poppy seeds, 1/4 cup chopped nuts

Cook Mode Prevent your screen from going dark

Instructions

Feed your starter 4–6 hours before baking or use discard if preferred.
Mix flour, water, and starter. Rest (autolyse) for 30 minutes.
Add salt, lemon zest, lemon juice, and any optional flavorings. Mix gently.
Perform stretch-and-folds every 30 minutes during a 2–3 hour bulk fermentation.
After the second fold, gently add blueberries (frozen berries should be floured).
Shape the dough into a loaf. Avoid crushing the berries. Place in a floured proofing basket.
Proof at room temperature 1–2 hours or refrigerate overnight.
Preheat oven with Dutch oven to 475°F.
Score dough and bake covered for 20 minutes. Uncover and bake 20–25 more minutes at 450°F.
Cool completely before slicing.

Notes

To prevent berries from sinking, keep them dry and coat in flour. For best results, use small firm berries and add after dough develops strength. Reduce hydration slightly when using frozen fruit.

Prep Time: 6 hours (including fermentation)
Cook Time: 45 minutes
Category: Breakfast, Brunch
Method: Baking
Cuisine: Artisan, American