Blueberry Lemon Sourdough Bread

Blueberry Lemon Sourdough Bread is a bright, bakery-style loaf with soft crumb, juicy bursts, and golden crust. Naturally leavened, it’s tangy yet gently sweet, and, as a result, wonderfully balanced. First, we build structure with folds; then we laminate in chilled, floured blueberries for clean pockets. Finally, a long, cold proof deepens flavor and makes scoring effortless.

Because sourdough thrives on patience, this loaf fits your day: mix in the afternoon, proof overnight, and bake in the morning. Meanwhile, lemon zest quietly lifts the berries, so every slice tastes fresh and fragrant.

Fun bit: before commercial yeast, bakers relied on wild yeast and lactic bacteria—exactly what powers sourdough today. Therefore, you’re tapping into a delicious tradition while creating something modern and eye-catching.

Serve it slightly warm with salted butter, cream cheese, or honey. Moreover, toast leftovers for breakfast; the blueberries caramelize and sing. Bake once, and you’ll keep this loaf in your rotation—especially when berries are irresistible.

Recipe Yield: 12 servings

INGREDIENTS

3 1/2 cup (420 g) bread flour
1 1/4 cup (300 g) warm water, 80–85°F
1/2 cup (120 g) active sourdough starter (100% hydration, bubbly)
1 Tbsp honey
2 tsp fine sea salt
1 cup (170 g) fresh blueberries, chilled
1 tsp lemon zest
1 Tbsp all-purpose flour, to toss berries
1 tsp olive oil, for bowl
1 Tbsp rice flour, for dusting

INSTRUCTIONS

1. Wake the starter:
Ensure your starter is active; it should float in water. Feed 4–8 hours before mixing if needed.

2. Mix the dough:
Whisk warm water, starter, and honey. Stir in bread flour until no dry spots remain. Cover and rest 30 min (autolyse).

3. Add salt & strengthen:
Sprinkle in salt. With a wet hand, pinch and fold for 2–3 min until smoother.

4. Bulk with folds:
Cover and rest 30 min. Perform 3 sets of stretch-and-folds every 30 min (total 90 min), keeping dough covered.

5. Prep the berries:
Toss chilled blueberries with lemon zest and all-purpose flour to lightly coat.

6. Laminate & add berries:
Lightly mist counter. Gently stretch dough into a rectangle, scatter berries, roll up, coil-fold, and return seam-down to bowl.

7. Finish bulk rise:
Let dough rise until puffy and ~70% larger, 2 1/2–4 hrs at 72–76°F; it should jiggle.

8. Shape:
Dust a banneton with rice flour. Turn dough onto an unfloured surface, tighten into a round, and place seam-side up in banneton.

9. Cold proof:
Cover and refrigerate 12–18 hrs to deepen flavor and firm for clean scoring.

10. Preheat:
Put a Dutch oven and lid in the oven; preheat to 450°F for 30 min. Set dough at room temp while heating.

11. Score & bake covered:
Invert onto parchment, score a 1/2-inch arc, transfer to hot Dutch oven, cover, and bake 20 min.

12. Finish uncovered:
Remove lid and bake 22–28 min more, until deeply golden and 208–210°F inside. Cool at least 2 hrs before slicing.

Helpful Tips to Perfect This Recipe

• Keep Berries Cold & Coated: Chilled blueberries, lightly floured, hold shape; consequently, the crumb stays marbled—not soggy.
• Build Surface Tension: A tight final shape encourages oven spring; therefore, your ear lifts and the loaf blooms beautifully.
• Proof Overnight for Flavor: Slow, cold fermentation boosts tang and, moreover, makes scoring cleaner and baking more consistent.