Lemon Blueberry Sourdough Bread (Easy, Cozy, Bakery-Style)

Lemon Blueberry Sourdough Bread is the kind of loaf that makes your kitchen smell like a sunny weekend. You get that classic tangy sourdough flavor, plus bright lemon zest and pockets of juicy blueberries in every slice. It’s cozy, a little sweet, and honestly better than most bakery loaves.

This Lemon Blueberry Sourdough Bread is also a total “wow” bread that’s still doable at home. The secret is adding the blueberries late (so they don’t get smashed) and using a short chill in the fridge for an easier bake and deeper flavor. Once you taste that lemony aroma with warm toast? You’ll want to make it again next week.

If you’ve been looking for a sourdough loaf that feels special but still fits a normal schedule, this is it. This Lemon Blueberry Sourdough Bread is a fan-favorite style of loaf—everyone asks for the recipe after one bite.

Why You’ll Love This Lemon Blueberry Sourdough Bread

• Bakery-style at home: You get a tall, crusty loaf with a soft crumb that feels like a treat from a fancy bakery.
• Bright, fresh flavor: Lemon zest adds a sunny pop that makes the blueberries taste even sweeter.
• Naturally leavened goodness: Classic sourdough fermentation gives you that gentle tang and great texture.
• Perfect for breakfast or snacks: Toast it, butter it, or turn it into French toast for a cozy weekend vibe.
• Freezer-friendly: Slice and freeze so you always have an easy breakfast option ready to go.

Ingredients for Lemon Blueberry Sourdough Bread

Dough

• Active sourdough starter (100% hydration) (100 g): The natural yeast that makes the bread rise and adds that signature tang. If your starter is sleepy, feed it and use it at peak for the best lift.
• Warm water (325 g / about 1 1/3 cups): Hydrates the dough for a soft, open crumb. If your kitchen is cold, slightly warm water helps fermentation.
• Bread flour (450 g / about 3 1/2 cups): Builds structure so the loaf rises tall. You can swap up to 1 cup with all-purpose flour, but the loaf may be a bit less lofty.
• Whole wheat flour (50 g / about 1/3 cup): Adds flavor and a little extra strength. You can replace it with more bread flour if you want a lighter taste.
• Fine salt (10 g / about 1 3/4 teaspoons): Makes the flavor pop and strengthens the dough.
• Honey or sugar (25 g / about 1 tablespoon + 2 teaspoons): Adds gentle sweetness that pairs perfectly with lemon and blueberries. Maple syrup also works.
• Lemon zest (from 1 large lemon): This is the big flavor booster—don’t skip it. Zest gives lemon flavor without making the dough too acidic.
• Vanilla extract (1 teaspoon, optional): Adds a soft, bakery-style warmth.

Mix-ins (add later)

• Blueberries (1 1/2 cups): Juicy bursts in every bite. Fresh is great, but frozen works too—use them straight from the freezer so they don’t bleed as much.
• A tablespoon of flour (for tossing the berries): Helps keep blueberries from sinking and reduces streaking in the dough.

Helpful note: Pre-shredded cheese shortcuts don’t matter here—but a “shortcut” that does matter is starter strength. A bubbly, active starter is what gives you that gorgeous oven spring.

Lemon Blueberry Sourdough Bread Recipe (How to Make It)

1) Mix the dough

Stir the starter, water, honey (or sugar), and lemon zest in a large bowl until the starter loosens into the water. Add the bread flour and whole wheat flour and mix until you have a shaggy dough with no dry flour. Cover and let it rest for 30 minutes (this helps the flour hydrate so the dough feels smoother later).

2) Add salt and build strength

Sprinkle the salt over the dough and pinch and fold it in until it’s well mixed. Then stretch and fold the dough (grab one edge, pull up, fold over) about 8–10 times. Cover and rest 20–30 minutes.

3) Stretch and fold a few more times

Repeat stretch-and-folds 3 more rounds, resting 20–30 minutes between rounds. Keep the dough covered so it doesn’t dry out. You’ll notice it getting more elastic and holding its shape—this is exactly what you want.

4) Add blueberries gently

Toss the blueberries with 1 tablespoon flour. Spread the dough into a rough rectangle in the bowl (or on a lightly damp counter), scatter the berries over the top, and fold the dough over itself like a letter. Fold 2–3 times until the berries are tucked in.
Pro tip: If you see a few berries popping, don’t stress. A little blueberry streaking is normal—and honestly kind of pretty.

5) Bulk ferment until puffy

Cover and let the dough rise at room temperature until it looks puffy and airy and has risen about 30–50%, usually 3–6 hours depending on your kitchen. If it looks too slack, give it one extra gentle fold halfway through.

6) Shape and cold proof

Shape the dough into a tight round (or an oval) and place it seam-side up in a floured proofing basket or a bowl lined with a floured towel. Cover and refrigerate 8–14 hours.
Trust me—don’t skip this step. The cold proof makes the loaf easier to score and boosts the lemon-blueberry flavor.

7) Bake until deeply golden

Preheat your oven to 475°F with a Dutch oven inside for 45 minutes. Turn the cold dough onto parchment, score the top, and carefully lower it into the hot Dutch oven.
Bake covered for 20 minutes, then reduce to 450°F and bake uncovered for 20–25 minutes, until the crust is deep golden and the loaf sounds hollow when tapped.

8) Cool before slicing

Cool on a rack for at least 1 hour before slicing. If you cut too early, the crumb can turn gummy. (It’s hard to wait, I know—but it’s worth it.)

Tips for Perfect Lemon Blueberry Sourdough Bread

• Use starter at its peak: When it’s bubbly and domed, you’ll get better rise and a lighter crumb.
• Add berries late: Mixing blueberries in too early can smash them and turn the dough purple.
• Keep the dough covered: Dry dough doesn’t stretch well and can ferment unevenly.
• Don’t overproof: If the dough looks very loose and doesn’t bounce back at all, it may be overproofed and bake flatter.
• Bake long enough: A darker crust means better flavor and a loaf that stays fresh longer.

Variations & Substitutions

• Lemon pop: Add up to 1/2 teaspoon lemon extract for an extra-bright lemon aroma.
• Make it sweeter: Increase honey or sugar to 2 tablespoons for a more “breakfast bread” vibe.
• Try different berries: Use raspberries or chopped strawberries, but add them gently since they’re softer.
• Add crunch: Mix in 1/2 cup chopped walnuts or pecans with the blueberries.
• Glaze it (lazy bakery version): Drizzle cooled slices with a quick glaze made from powdered sugar and a tiny splash of lemon juice.
• Flour swap: Use all bread flour if you don’t have whole wheat flour—still delicious and fluffy.

Make-Ahead & Freezing

• Fridge: Store slices in an airtight container at room temp for 2 days, or in the fridge for up to 5 days (toast for best texture).
• Freezer: Slice the loaf, wrap slices tightly, and freeze for up to 2 months. Toast straight from frozen.
• Reheat: Warm slices in a toaster or at 350°F for 8–10 minutes until cozy and fragrant. If the loaf feels a little dry, butter fixes everything.

Serving Suggestions & Pairings

• Simple and cozy: Toasted with butter, honey, or lemon curd.
• Brunch upgrade: Turn slices into lemony French toast with a sprinkle of powdered sugar.
• Snack board: Serve with cream cheese and extra blueberries on the side.
• Weeknight treat: Pair with a simple yogurt bowl for an easy, meal prep-friendly breakfast.
• Dessert-ish: Toast, then top with vanilla ice cream and warm blueberries (yes, really).

Reader Review: “I made this Lemon Blueberry Sourdough Bread for a weekend brunch and everyone thought it came from a bakery! The lemon flavor is so bright and the blueberries stay juicy. I’m already planning my next loaf.”

If you make this Lemon Blueberry Sourdough Bread, I’d love to hear how it went! Leave a rating, drop a comment, and share a photo. And tell me—would you add nuts, a glaze, or keep it classic?