This Sourdough Blueberry Bread is studded with juicy blueberries and bright lemon zest for a naturally sweet, tangy loaf. Soft, flavorful, and beginner-friendly, it’s perfect toasted with butter, cream cheese, or lemon curd.
I first shared this blueberry sourdough bread last January. Back then I only tested it with fresh blueberries. I'll admit, I was a little intimidated by using frozen berries in the dough.
But after a reel about it took off on Instagram, I knew I wanted to revisit it and do some more testing.
So, a few weeks ago, I finally gave frozen blueberries a try. I thawed them in the microwave, strained the liquid, and folded them in during the first stretch-and-fold. And it worked beautifully!
Honestly, I think it even bakes up better than fresh, since most of the berry liquid is released before it hits the oven.
I also bumped up the lemon zest for extra brightness and cut back on the juice, so the acidity doesn’t slow the fermentation. It keeps this inclusion loaf beginner-friendly while still bursting with flavor.
I skipped adding sugar so the blueberries can really shine. Toast a slice with butter and a sprinkle of brown sugar, or spread on some cream cheese or lemon curd.
I can’t wait for you to try it. I think you’re going to love it as much as I do!
🫐 Can't get enough blueberries? Give my sourdough blueberry quick bread or muffins a try!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Active Sourdough Starter- Use a bubbly, active starter for the best rise. You can use sourdough discard that’s 1–2 days old, but the dough may take longer to rise.
- Blueberries- Use fresh or fully thawed frozen blueberries, drained well.
- Lemon Juice + Zest- Zest 1–2 lemons and use juice from ½ a lemon. Too much juice can interfere with fermentation. Swap in orange or lime if desired.
- Bread Flour- Gives the loaf structure, chew, and a taller rise. All-purpose flour works, though the bread may be slightly softer. You can also swap in some whole wheat, but you may need to add a little extra water.
- Water- Total hydration is about 69% (water + lemon juice), giving an airy yet easy-to-handle dough. Adjust slightly if you prefer a wetter or drier dough.
- Kosher Salt- Enhances the flavor of the bread. I use Diamond Crystal Kosher Salt, which is about 2.8 grams per teaspoon. If you're using table salt or Morton's brand, be sure to measure by weight or use about half the amount.
Tips for Success
- Use active starter. For the best rise, use an active sourdough starter. Discard works if it’s only 1–2 days old, but expect a slightly longer rise time.
- Strain frozen blueberries. Thaw and drain them well before adding to the dough to prevent extra liquid from making it too wet.
- Find a warm spot. Dough rises best in a warm (not hot) spot, especially in cooler weather.
- Keep an eye on fermentation. Lemon juice can speed things up, so check often to avoid overproofing.
- Use a straight-sided container. Mark the starting level to easily see when the dough has doubled.
- Build tension when shaping. A tight surface helps the loaf hold its shape and rise tall.
- Cool completely. Wait at least two hours before slicing to avoid a gummy texture.
How to Make Blueberry Sourdough Bread
Follow these step-by-step instructions with photos to make lemon blueberry sourdough bread.
Step 1: Feed starter. Feed your sourdough starter 6–12 hours before mixing, until bubbly, active, and doubled in size.
Step 2: Mix the dough. Whisk water, starter, lemon zest, and juice. Add flour and salt, mix into a shaggy dough. Rest 20 minutes.
Step 3: Add blueberries with stretch and folds. With wet hands, fold in blueberries during the first set of stretch-and-folds. Repeat 3 more times, resting 15 minutes between each set.
Step 4: Bulk fermentation. Cover and let dough rise until puffy and doubled, 4–12 hours depending on room temp.
Step 5: Shape the dough. Turn dough out onto a floured surface. Stretch into a rectangle, fold edges to center, flip seam-side down, and shape into a round.
Step 6: Cold proof. Place in a well-floured proofing basket. Cover and refrigerate overnight (12–16 hours).
Step 7: Bake the bread. Preheat a Dutch oven to 450°F. Turn the dough onto parchment, score the top, and add 2 ice cubes for steam. Cover and bake 40 minutes, then uncover and bake 5–10 minutes more until golden. Cool on a wire rack 2–4 hours before slicing.
Baker's Timeline
Here is an example of a schedule you can use to make this lemon blueberry sourdough bread.
- 8:00 PM (Night Before): Feed your starter.
- 8:00 AM: Mix the dough.
- 8:30-9:30 AM: Stretch and fold, add blueberries.
- 9:30 AM-3:30 PM (varies): Bulk fermentation.
- 3:30-4:00 PM: Shape.
- 4:00 PM-8:00 AM (Next Day): Cold proof.
- 8:00-8:45 AM: Bake.
- 8:45-10:45 AM: Cool.
Note: Rise times will vary depending on the strength of your starter and the temperature of your kitchen and dough. It's best to use visual cues from your starter and dough rather than sticking to a strict timeline.
How to Store
Store blueberry sourdough bread in an airtight container at room temperature for up to 2 days.
For longer storage, slice and freeze in a freezer-safe container for up to 3 months. Thaw at room temperature or toast slices straight from the freezer.
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Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Lemon Blueberry Sourdough Bread
Equipment
- Straight-sided container (optional)
- Proofing basket or bowl lined with tea towel
- Bread sling or parchment paper
- Lame or sharp knife
Ingredients
- 1 ¼ cups (300 grams) warm water 80-90℉
- ½ cup (100 grams) active sourdough starter
- Zest of 1-2 lemons
- 2 tablespoons (30 grams or about ½ lemon) lemon juice
- 4 cups (480 grams) bread flour
- 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
- 1 cup (140 grams) blueberries fresh or frozen (if frozen, thaw completely and drain well before adding to dough)
- Rice flour for dusting proofing basket
- 2 ice cubes for steam
Instructions
- Feed your sourdough starter 6–12 hours before mixing the dough, until it’s bubbly and active. In cooler kitchens (65–68°F), this may take closer to 10–12 hours; in warmer kitchens (around 75°F), about 6 hours.
- In a large bowl, whisk together the warm water, active sourdough starter, lemon zest, and lemon juice. Add the bread flour and salt, mixing until a rough, sticky dough forms and no dry flour remains. Cover and let rest for 20 minutes.Zest of 1-2 lemons, 2 tablespoons (30 grams or about ½ lemon) lemon juice, 1 ¼ cups (300 grams) warm water, ½ cup (100 grams) active sourdough starter, 4 cups (480 grams) bread flour, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
- Lightly wet your hands to prevent sticking. Gently flatten the dough and sprinkle ¼ of the blueberries over the center. Perform a stretch-and-fold by lifting one side of the dough, stretching it upward, and folding it over itself. Rotate the bowl 90°, add another ¼ of the blueberries, and repeat. Continue until all four sides are folded and all blueberries are incorporated. Gather the dough into a loose ball, seam side down. Cover and rest for 15 minutes. Repeat this stretch-and-fold process 3 more times, resting 15 minutes between each round (4 total sets).1 cup (140 grams) blueberries
- Cover the dough and let it rise until doubled in size with visible bubbles, about 4–12 hours depending on room temperature and starter strength. Tip: A straight-sided container makes it easier to track the rise.
- Turn the dough out onto a lightly floured surface and gently stretch it into a rectangle. Fold one short side toward the center, then the other, like folding a letter. Next, fold the long sides in, flip the dough seam-side down, and gently shape into a round.
- Generously dust a proofing basket with rice flour. Transfer the dough to the basket seam-side up, pinching the seam closed if needed. Cover and refrigerate overnight for 12–16 hours.Rice flour
- Place a lidded Dutch oven in your oven and preheat to 450°F. Once the oven reaches temperature, allow the Dutch oven to heat for an additional 30–60 minutes.
- Turn the dough out onto a bread sling or parchment paper. Score the top as desired. Carefully place 2 ice cubes into the hot Dutch oven for steam, then transfer the dough inside. Cover immediately.2 ice cubes
- Bake at 450°F for 40 minutes with the lid on. Remove the lid and bake for an additional 5–10 minutes, until the crust reaches your desired color.
- Transfer the bread to a wire rack and let cool for at least 2–4 hours before slicing.
Notes
- Storage: Store in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.
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