Blueberry Sourdough Bread

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

• Active Sourdough Starter- This blueberry sourdough loaf needs a bubbly, active starter to rise properly. Want to use sourdough discard instead? Choose some that’s only a few days old. Just keep in mind, the dough might take longer to rise.
• Fresh Blueberries- Stick with fresh blueberries - frozen ones can release too much moisture and turn the dough purple as they thaw.
• Lemon Juice + Zest- You’ll need the zest and juice from one whole lemon. The lemon juice adds a bit of acidity to the dough, which can speed up fermentation slightly.
• Bread Flour- Bread flour is key for a chewy texture and a taller rise, thanks to its higher protein content. If you don’t have bread flour, all-purpose flour works too, though the bread may be slightly less chewy. You can also swap out some of the flour for whole wheat - just be ready to add a little extra water to compensate.
• Water- This recipe uses 66% hydration, including the water and lemon juice. It’s easy to handle but still gives you an airy crumb. Feel free to adjust the hydration to suit your preference.
• Kosher Salt- Enhances the flavor of the bread. I use Diamond Crystal Kosher Salt, which is about 8.4 grams per tablespoon. If you're using table salt or Morton's brand, be sure to measure by weight or use about half the amount.

How to Make Blueberry Sourdough Bread

Here is how to make lemon blueberry sourdough bread with fresh blueberries.

1. Feed Sourdough Starter

• Feed your sourdough starter 6-12 hours before starting to ensure it’s bubbly and active.
• Timing will depend on your kitchen temperature.
• In cooler kitchens (around 65-68℉), it might take 10-12 hours. In warmer kitchens (75℉), it might take just 6 hours.

2. Mix the Dough

• In a large mixing bowl, whisk together the lemon zest, lemon juice, warm water, and sourdough starter.
• Add the bread flour and kosher salt. Mix until the dough comes together into a rough, sticky mass.
• Cover the bowl and let the dough rest for 20 minutes.

3. Stretch and Fold

• Lightly wet your hands to prevent sticking.
• Flatten the dough slightly and add ¼ of the blueberries into the center.
• Perform a stretch-and-fold by grabbing one side of the dough, gently stretching it upward, and folding it over the top. Rotate the bowl 90°, add another ¼ of the blueberries, and repeat the stretch-and-fold. Continue until you've completed four folds and all blueberries are incorporated.
• Gather the dough into a rough ball, placing it seam side down in the bowl.
• Cover and let it rest for 20 minutes.
• Repeat the stretch-and-fold process 3 more times, with 20-minute rests in between each round.

4. Bulk Fermentation

• Cover the dough and let it rise until it doubles in size and develops visible fermentation bubbles on the surface.
• The rise time can vary, taking anywhere from 4 to 8 hours or more, depending on the temperature of the dough and your kitchen, and the strength of your starter.
• For an easy way to track its progress, use a straight-sided container and mark the starting level of the dough.

5. Pre-Shape

• Turn the fermented dough out onto a lightly floured surface. Gently stretch it into a rectangle.
• Fold one long side toward the center, then the other (like folding a letter). Fold each short end toward the center, flip the dough seam-side down, and gently shape it into a round ball.
• Cover and let it rest for 15 minutes.

6. Shape

• Flip the dough seam-side up again and gently stretch it into a smaller rectangle.
• If you're using a bowl or banneton, repeat the shaping process above.
• For a batard, fold the shorter edges of the rectangle toward the center. Then, starting at one of the longer edges, roll the dough tightly into a log, pinching the seam and ends to seal.

7. Cold Proof

• Dust your proofing basket generously with rice flour to prevent sticking.
• Transfer the shaped dough into the basket, seam side up. Pinch the seam to seal if necessary.
• Cover and cold proof the dough overnight in the refrigerator (about 12-16 hours).

8. Bake the Bread

• Place a lidded Dutch oven inside your oven and preheat to 450℉. Let the Dutch oven heat for an extra 30-60 minutes once the oven reaches temperature.
• Turn the dough out onto a bread sling or parchment paper. Score the top as desired with a lame or sharp knife.
• Carefully place 2 ice cubes in the Dutch oven for steam.
• Use the parchment or sling to transfer the dough into the hot Dutch oven. Cover immediately with the lid to trap the steam inside.
• Bake at 450℉ for 40 minutes with the lid on. Then, remove the lid and bake for an additional 5-10 minutes or until your desired crust color is achieved.
• Allow the bread cool on a wire rack for at least 2-4 hours before slicing and serving.

How to Store

Store an uncut loaf of blueberry sourdough bread at room temperature for up to 3 days. Place it in a bread box or brown paper bag to prevent it from drying out.

A sliced loaf can be stored in an airtight container at room temperature for about 2 days. For longer storage, freeze the sliced bread in a freezer-safe bag for up to 3 months.

When you’re ready to enjoy, thaw a slice at room temperature or pop it straight into the toaster.

More Sourdough Bread Recipes