Blueberry Lemon Sourdough Bread

Introduction

A bright, rustic loaf that sings of summer.
This recipe is for bakers who want a loaf that balances tang and sweetness with a soft, open crumb and pockets of juicy fruit. Blueberries bring bursts of jammy flavor while citrus lift from lemon keeps the palate fresh and lively.
As a pro food blogger and recipe developer, I approach this bread with two goals: create reliable structure so the crumb is tender and open, and preserve the integrity of whole fruit so each bite has contrast — a chewy crust, a pillowy interior, and the occasional blueberry that releases a little surprise.

• Texture plays a starring role: we want a glossy crust with a slight chew, and an interior that showcases air pockets without collapsing.
• Flavor layering: naturally fermented tang from the starter, honey sweetness, and a bright citrus thread that complements rather than overpowers.

In this post you'll find a clear ingredient list, a concise step-by-step method, and pro tips that help you troubleshoot the dough through bulk fermentation, shaping, proofing, and baking. Whether you bake frequently or are experimenting with fruit in levain-based loaves for the first time, I walk through the decisions and techniques that protect the fruit, maintain dough strength, and yield a show-stopping loaf without unnecessary fuss.

Why You’ll Love This Recipe

Why this version stands out.
This sourdough marries reliable fermentation techniques with thoughtful ingredient choices so the final loaf is both beautiful and approachable to home bakers.

• Balanced complexity: The natural acidity from long fermentation gives backbone while honey and lemon keep the profile lively and inviting.
• Visual appeal: The contrast of purple-blue fruit against a pale, open crumb makes for an eye-catching slice perfect for photography or a weekend brunch table.
• Adaptable technique: The method supports both overnight refrigeration for convenience and a shorter room-temperature proof for immediacy.

What I love most is how forgiving the dough is: gentle handling of berries at the right stage avoids streaking while still getting even distribution. The loaf rewards patience — a cool proof intensifies flavor, and the hot bake locks in oven spring and color. Expect a loaf that slices well, toasts beautifully, and makes every breakfast feel a little celebratory.

Flavor & Texture Profile

A sensory tour of the loaf.
On the nose you'll notice a bright citrus top note with an earthy, slightly fermented aroma beneath — that’s the signature of naturally leavened bread. When you tear into the crust, there’s a satisfying crunch that gives way to a soft, springy interior dotted with pockets of sweetness from the fruit.

• Crust: Slightly blistered and deep golden, with a thin chew. The finishing brush of oil or butter pre-bake keeps the sheen gentle rather than glossy.
• Crumb: Open but structured, offering an irregular network of air pockets that hold butter or preserves without collapsing.
• Fruit interaction: Blueberries roast slowly in the oven — they soften and release juice that caramelizes slightly against the crumb, creating sweet notes without making the loaf soggy.

Texturally, the interplay between tender crumb and pop-from-juice moments from the berries is what keeps each bite interesting. The lemon brightens and cuts through the richness, ensuring the loaf remains refreshing rather than cloying. For those who love contrast, this bread hits the sweet-sour balance in a way that makes it excellent both plain and dressed with butter or a tart cheese.

Gathering Ingredients

All ingredients organized for success.
Laying everything out before you begin streamlines the process and reduces the chance of overworking the dough once the fruit is introduced. Below is the complete ingredient list — measure and arrange each item so you can add them confidently during the mixing and folds.

• 500 g bread flour
• 100 g whole wheat flour
• 350 ml water
• 200 g active sourdough starter
• 10 g salt
• 30 g honey
• Zest of 1 lemon
• 2 tbsp lemon juice (≈30 ml)
• 150 g blueberries, fresh or frozen
• 1 tbsp olive oil or melted butter
• Semolina or extra flour for dusting (1-2 tbsp)

Pro tips for ingredient prep:

• Blueberries: If frozen, keep them frozen until the moment you fold them in to minimize color bleed and excess moisture. If fresh, rinse and pat dry thoroughly.
• Starter: Use a lively, recently fed starter at its peak for predictable fermentation strength.
• Lemon: Zest before juicing the lemon so the zest remains dry and easy to incorporate.

With everything measured and ready, you’ll be able to move confidently through autolyse, mixing, and the delicate process of folding in fruit without compromising dough structure.

Preparation Overview

A stepwise approach to confident shaping and handling.
This recipe is built around a few core techniques that, when understood, make the process repeatable: autolyse to hydrate flour, gentle mixing to develop cohesion, timed stretch-and-folds to build strength, and careful incorporation of fruit to protect dough structure. Think of the method as a choreography — each movement prepares the dough for the next so the loaf finishes with good spring and a resilient crumb.
Key technique notes:

• Autolyse: Resting flour and water allows enzymes to activate, improving extensibility and flavor extraction without intensive kneading.
• Stretch-and-folds: Gentle, periodic folds replace kneading, pumping air into the matrix and aligning gluten strands for strength.
• Fruit incorporation: Add berries late in the bulk phase so they remain intact; use a gentle cup-and-fold motion rather than aggressive kneading.
• Cold proof: Refrigeration firms the dough, deepens flavor, and gives you flexibility on bake day.

Equipment matters but is not prohibitive: a bench scraper, a well-floured banneton or bowl, and a heavy-lidded pot for baking will take you a long way. Remember that the dough’s feel — tacky but cohesive, slightly extensible — is a better indicator of readiness than the clock. Watch for development and responsiveness during folds, and trust the dough’s elasticity during shaping.

Cooking / Assembly Process

Step-by-step baking and assembly instructions.
Follow the method below exactly as structured to ensure predictable results. Each numbered step maps to a stage in the workflow so you can track progress easily.

1. Mix the flours and water until no dry flour remains, cover and autolyse 30 minutes.
2. Add the sourdough starter and honey, then mix to combine.
3. Add salt and knead briefly or mix until the dough is cohesive.
4. Perform 4 stretch-and-folds during bulk fermentation, about every 30 minutes.
5. On the last fold, gently incorporate the lemon zest, lemon juice and blueberries.
6. After bulk fermentation, shape the dough into a loaf and place in a floured banneton.
7. Proof in the refrigerator overnight (8–12 hours) or at room temperature for 2–3 hours until puffy.
8. Preheat oven with a Dutch oven to 250°C (approx 480°F).
9. Turn the loaf into the hot Dutch oven, score the top, bake covered 20 minutes then uncovered 20–25 minutes until deep golden.
10. Cool the bread on a wire rack at least 2 hours before slicing and serving.

Baker’s notes to accompany the steps:

• Mixing: Aim for a cohesive mass that still feels slightly tacky — it will become stronger during folds.
• Folds: Use the dough’s surface tension to your advantage; each gentle fold should create a bit more structure without deflating trapped air.
• Scoring: Score with confidence using a sharp blade; the cut controls where the loaf expands for an attractive ear.
• Baking: The covered phase traps steam for oven spring; removing the lid lets the crust brown and crisp.

Serving Suggestions

Ways to showcase this loaf.
This bread shines in simple presentations that let its flavors speak. Serve it slightly toasted to intensify aroma and texture; the fruit pockets become even more pronounced and the crust crisps delightfully under the broiler. For a classic pairing, spread with high-quality unsalted butter so the citrus and berry notes can bloom.

• Breakfast: Thick-cut slices, lightly toasted, topped with ricotta and a drizzle of honey for a luxurious start to the day.
• Brunch: Offer alongside soft cheeses and a small bowl of lemon curd for guests to assemble their own sweet-savory bites.
• Dessert-ish: A thin slice gently warmed and served with vanilla ice cream or lemon mascarpone provides contrast between warm bread and cool creamy textures.

Tips on slicing: Use a sharp serrated knife and allow the loaf to rest fully before cutting so the crumb sets cleanly. If you plan to toast, slightly underbake by a few minutes to keep the interior soft when reheated — this approach is lovely when making open-faced toasts topped with seasonal fruit and herbs.

Storage & Make-Ahead Tips

Keep your loaf fresh and versatile.
This bread is best enjoyed within the first two days when the crust retains some crispness, but there are simple strategies to preserve texture and flavor beyond that window. Wrapping the loaf in a breathable linen bag or a loose paper bag avoids trapping moisture that would soften the crust excessively; for longer storage, slice and freeze so you can toast individual portions directly from frozen.

• Short-term storage: Keep on the counter in a bread box or linen bag to maintain a balance between crust and crumb.
• Freezing: Slice and freeze in airtight bags — remove as many air pockets as possible. Toast slices straight from the freezer for best texture.
• Reviving stale slices: Sprinkle with a little water and warm under the broiler or in a hot oven for a minute or two to refresh the crust and soften the interior.

Make-ahead ideas include preparing the dough the night before for a refrigerated proof, which deepens flavor and makes morning baking effortless. If you want to plan for entertaining, bake the loaf the day before and refresh it in a warm oven just prior to serving to restore the crust’s appeal.

Frequently Asked Questions

Answers to common questions and final encouragement.

• Can I use frozen blueberries? Yes — keep them frozen until the moment you fold them in to minimize color bleed and excess moisture. Gently incorporate using a folding motion so they remain intact.
• My loaf spreads during proof — what went wrong? Typically this indicates insufficient surface tension during shaping or overproofing. Tighten your final shape and ensure you refrigerate if you need more time before baking.
• How do I prevent the berries from staining the crumb? Adding berries on the last fold and using a light hand helps keep them from bursting excessively. Slight streaking is normal and part of the loaf’s character.
• Can I replace honey with another sweetener? Honey contributes flavor and fermentation-friendly sugars; taste differences will be subtle if you substitute, but avoid heavy syrups that add excess moisture.
• Is a Dutch oven necessary? A heavy lidded pot creates a steamy environment that benefits oven spring and crust development, but you can use a baking stone with a tray of hot water to generate steam as an alternative.

Final note: Baking with natural leavening is part science and part feel — observe how the dough changes during each step and adjust technique rather than ingredients. Enjoy the process, and know that each bake teaches you something new about timing, temperature, and texture. If you have more questions about timing adjustments, shaping or ingredient swaps, I’m happy to help troubleshoot.