The Best Lemon Blueberry Sourdough Bread

This homemade sourdough lemon blueberry bread is made with fresh blueberries and lemon zest. Made just like your normal sourdough but with some add-ins that will make you want Spring to be here!

This year, on Groundhog Day, the groundhog awoke to cloudy skies. Now, that means that it is looking like we will have an early Spring. For that, I am very thankful!

Spring is one of my favorite seasons. It is full of longer days, warmer days (hopefully), some rain and a whole lot of yummy food.

When it comes to the food in Spring, I want light flavors! And flavors like lemon and blueberry, separate but especially combined, just scream Spring. That is why this lemon blueberry sourdough bread is exactly what you need to make this time of year to help bring Spring on. The blueberries in this bread slightly burst in your mouth while the lemon zest provides a slight zing in the best way.

Don’t let this recipe intimidate you! If you love making sourdough bread, then this recipe is for you. And if you are new to making sourdough bread, I encourage you to give this recipe a try!

Don’t forget to save this recipe on Pinterest so you can keep coming back to it!

Now, let’s make lemon blueberry sourdough bread together!

Why You Will Love This Lemon Blueberry Sourdough Bread

This recipe is simple and easy to follow/make. Making sourdough bread can be intimidating a lot to take in. Although, this recipe is far from that. It is straightforward and easy to follow. We have created a recipe for you that takes out anything that is unnecessary to do.

You will love this lemon blueberry sourdough bread because of the flavor. The flavor is too good! I mean what can go wrong when you add lemon zest and fresh blueberries to bread?! The blueberries slightly pop in your mouth and the lemon taste is perfectly present.

This bread is truly beautiful! The way the blueberries look when you cut into the bread is one to be in awe of. They are a lovely deep blueish purple color. Keep this bread on your counter after you cut it so you can look at it!

Tips to Make the Best Lemon Blueberry Sourdough Bread

• Don’t rush the process! When it comes to this bread, and really sourdough in general, the long process is worth it. A long process ensures a beautifully risen loaf of bread.
• A warm space is best. This bread rises best at a warmer temperature. In the Winter months when it is hard to find a warm space, turn your oven light on and let it sit in there. It works every time!
• When baking your bread, add a few ice cubes into the Dutch oven along with the bread. This will help improve the rise of the bread while it is in the oven. The ice cubes create steam within the Dutch oven.

How to Know Your Sourdough Starter is Ready

Here are a few things to look at when it comes to your sourdough starter to know if it is ready to be made into bread.

• The starter should have doubled in size. The volume doubling ensures a healthy and active starter.
• A ready starter also has bubbles all on the top and the sides of it.
• To be very sure your starter is ready, you can do the float test. This means adding some water into a bowl or cup. Once the water is added, add in a spoonful of the sourdough starter. If the starter floats, it means it is active and ready to be used for bread. If it sinks, it needs a bit more time to rise.

Ingredients

Active Sourdough Starter

Warm Water

Bread Flour

Fresh Blueberries

Lemon Zest

Tools You Will Need

Large Mixing Bowl

Wooden Spoon/Dough Whisk

Measuring Scale

Dutch Oven

Parchment Paper

Dough Scraper (optional)

How to Make Lemon Blueberry Sourdough Bread Step-by-Step

Sourdough Starter

To start, about 8-12 hours before making the bread, feed your sourdough starter with 100 grams of water and 100 grams of flour. Then, let sit in a warm spot to activate.

Make Dough

Once the starter is activated, let’s combine the ingredients to make the bread!

For the bread, measure out the warm water and add in the active sourdough starter to the water. Using a wooden spoon or a dough whisk mix the water and starter together until a cloudy liquid forms.

To the cloudy liquid mixture, weigh out the bread flour and the salt. To mix this, I usually start with the wooden spoon and then transition to my hand when the dough gets too hard to work with. Once fully combined, a shaggy dough should be formed.

Cover the bowl with a damp tea towel and let sit for 1 hour.

Stretch and Folds

After the dough has set for an hour, it is time to perform stretch and folds.

To do a stretch and fold, pull a corner of the dough up and over to the side of the dough. Repeat this the whole way around the dough. Cover and let sit for 30 minutes.

After 30 minutes, repeat another round of stretch and folds. Cover and let sit for 30 minutes.

Perform the last round of stretch and folds.

Bulk Ferment

Once the stretch and folds have been completed, it is time for the bulk ferment.

Allow the dough to bulk ferment covered in a warm place for 7-10 hours.

You know the bulk ferment is done when the dough has just about doubled in size and the surface of the dough has bubbles on the top.

Add-ins

Now it time to add those fresh blueberries and lemon zest into the bread!

Dump the bulk fermented dough onto a floured work surface and stretch into a rough rectangle shape.

Onto the rectangle shaped dough, add the blueberries and lemon zest. Fold the long sides of the rectangle into the center, then roll one end of the dough to the other end.

Push the dough away from up then pull it back towards you a few times to create tension in the dough. This will help the dough have a nice spring when it rises.

Using a dough hook for leverage, place the dough on parchment paper then place into a bowl and cover.

Short Rise

Let the dough sit for 1-2 hours or until you push into the dough with your finger, and it doesn’t spring back right away but rather slowly comes back.

Bake

Preheated the oven to 445-degrees Fahrenheit with the Dutch oven inside.

Once heated, add the bread into the Dutch oven, cover with the lid, and bake for 20 minutes.

After 20 minutes, remove the lid and bake for another 25 minutes or until golden brown.

Let cool and enjoy!

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