Lemon Blueberry Sourdough Bread

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.

Course Bread

Cuisine American

Prep Time 1 12

Cook Time 45

Cool Time 2

Total Time 1 14 45

Servings slices

Calories 172kcal

Author Ashley Petrie, RDN, LDN

Equipment

Kitchen scale
Microplane
Bowl scraper
Straight-sided container (optional)
Proofing basket or bowl lined with tea towel
Bread sling or parchment paper
Lame or sharp knife
6-quart dutch oven

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.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.