Introduction
This Lemon Blueberry Sourdough Bread is the loaf you are going to want to bake all spring long. It is a stunning variation on classic artisan sourdough, bursting with juicy blueberries and the bright, zesty aroma of fresh lemon. The crumb is stained a beautiful purple hue, and every slice offers a perfect balance of tart and sweet. Whether toasted with a slather of homemade Whipped Blueberry Honey Butter or turned into the most luxurious French Toast you’ve ever had, this bread is a showstopper that tastes as good as it looks.
Why You’ll Love This Recipe
Flavor Explosion: The combination of lemon zest and blueberries cuts through the tangy sourdough flavor for a refreshing twist.
Texture: You get that classic crispy, blistered crust with a soft, airy interior studded with fruit.
Visual Appeal: The swirled blueberries create gorgeous purple streaks, making it an “Instagram-worthy” bake.
Versatile: While amazing on its own, it elevates breakfast dishes like French Toast to a gourmet level.
Equipment
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Dutch Oven: Essential for trapping steam to create that bakery-style crust.
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Proofing Basket (Banneton): Helps the dough hold its shape during the long cold proof.
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Kitchen Scale: Baking sourdough requires precision; weighing ingredients is non-negotiable.
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Bench Scraper: Useful for shaping the sticky dough and moving it around the counter.
Ingredients
The Sourdough Base
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Active Sourdough Starter: 50g; ensure it is bubbly, active, and at its peak.
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Water: 350g; filtered water is best to keep the yeast happy.
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Bread Flour: 500g; high protein flour is crucial for developing the gluten structure needed to hold the heavy fruit inclusions.
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Salt: 11g; enhances flavor and strengthens the gluten network.
The Inclusions
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Blueberries: 150g fresh; using fresh berries prevents excessive bleeding compared to frozen.
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Lemon Zest: Zest of 1 lemon; adds the aromatic citrus note.
Whipped Blueberry Honey Butter
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Butter: 8 Tablespoons (113g), room temperature.
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Blueberries: 1/2 cup (75g), mashed.
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Honey: 2 Tablespoons (45g).
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Salt: A pinch.
Instructions
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Feed Starter: Ensure you have 50g of active, bubbly starter ready to go.
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Mix Dough: In a large bowl, whisk 50g starter and 350g water until milky. Add 500g bread flour and 11g salt. Mix until a shaggy dough forms. Rest for 30 minutes.
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Stretch & Fold: Perform 4 sets of stretch and folds, resting 30 minutes between each set. This builds the dough strength.
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Bulk Ferment: Cover and let the dough rise at room temperature (68-70°F) until it increases by 50% and is bubbly (approx. 6-9 hours).
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Pre-Shape: Turn dough onto a counter. Gently shape into a loose round. Cover and rest for 30 minutes.
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Laminate & Add Inclusions: Flip the dough seam-side up. Stretch it into a large rectangle (lamination). Spread half the blueberries and lemon zest over the dough. Fold one side to the middle, top with more berries. Fold the other side over (tri-fold) and top with remaining berries. Roll it up tight.
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Final Shape: Shape the dough into a tight ball, creating tension on the surface. Place upside down into a floured banneton.
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Cold Proof: Cover and refrigerate for 8–72 hours.
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Score & Bake: Preheat oven with Dutch oven to 450°F. Flip cold dough onto parchment paper. Score a design. Bake covered for 27 minutes. Remove lid and bake for another 10–15 minutes until golden.
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Cool: Let cool on a wire rack for at least 1 hour before slicing.
Make the Butter: Whip butter, mashed blueberries, and honey in a mixer until fluffy (2-3 minutes).
You Must Know
Lamination is Key: Instead of mixing the berries in at the start, we use “lamination” (stretching the dough flat and folding the fruit in layers) during shaping. This prevents the berries from being crushed and turning the dough into purple mush.
Cold Proofing: Don’t skip the fridge time. Cold dough is firmer and easier to score, and the long fermentation deepens the sour flavor.
Cooling Time: If you cut into hot sourdough, the steam escapes too fast and the texture becomes gummy. Patience is mandatory!
Storage Tips
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Room Temp: Store the bread in a paper bag or bread box for 2-3 days.
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Freezing: Slice the loaf completely. Place parchment between slices and freeze in a ziplock bag. Toast slices directly from frozen.
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Butter Storage: Keep the blueberry butter in the fridge for up to 1 week.
Ingredient Substitutions
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Berries: You can use dried blueberries for a less messy dough, but you’ll lose the “juicy” pockets. Cranberries or blackberries work too.
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Flour: You can sub up to 20% whole wheat flour, but you may need to increase the water slightly.
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Sweetener: Maple syrup can replace honey in the butter.
Serving Suggestions
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Toast: The classic—toasted with the blueberry honey butter.
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French Toast: Thick slices of this bread make incredible French toast, especially with a lemon glaze.
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Cheese Board: Pairs surprisingly well with creamy goat cheese or brie.
Cultural and Historical Context
Artisan sourdough saw a massive resurgence in 2020, but adding inclusions like fruit and nuts is a technique professional bakers use to elevate simple loaves. The combination of lemon and blueberry is a classic American flavor profile, often found in muffins and scones, adapted here for a rustic hearth loaf.
Seasonal Adaptations
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Winter: Swap blueberries for dried cranberries and lemon for orange zest.
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Summer: Use fresh blackberries or raspberries.
Perfect Occasions
This is perfect for Mother’s Day Brunch, a Spring Picnic, or simply a Weekend Baking Project.
Freezer Meal Conversion
Par-Bake: You can bake the loaf for the covered portion (27 mins), then remove and cool. Freeze the pale loaf. When ready to eat, thaw and finish baking in a 450°F oven until golden to have fresh bread on demand.
Pro Tips
Freezer Trick: Put your dough in the freezer for 30 minutes before baking. It firms up the surface, making it much easier to score intricate designs without the blade dragging.
Rice Flour: Use rice flour to dust your banneton. It has no gluten and won’t absorb moisture, ensuring your dough never sticks to the basket.
Butter Temp: Make sure your butter is truly room temperature before whipping, or the blueberry juice might separate from the fat.
FAQs About Recipes
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Why did my blueberries sink? In sourdough, they don’t really “sink” like in batter, but if you don’t distribute them evenly during lamination, you might get clumps.
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Can I use frozen berries? It is risky. Frozen berries release a lot of water as they thaw in the dough, which can make the inside raw and gummy. Fresh is safer.
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My dough is too sticky! High hydration dough is sticky. Keep your hands wet (not floured) when handling it during stretch and folds.
Lemon Blueberry Sourdough Bread
Ingredients
Equipment
Method
- Mix starter, water, flour, and salt. Rest 30 mins.
- Perform 4 sets of stretch and folds every 30 mins.
- Bulk ferment until 50% rise (6-9 hours).
- Pre-shape and rest 30 mins.
- Laminate dough, adding blueberries and lemon zest in layers. Roll tight.
- Cold proof in fridge for 8-72 hours.
- Score and bake in Dutch oven at 450°F (27 mins covered, 10-15 mins uncovered).
- Whip butter ingredients for serving.
