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This Sourdough Lemon Blueberry Bread is bursting with bright lemon flavor and sweet blueberries, for a fresh twist on classic artisan sourdough. This recipe begins with an overnight levain and dried blueberries soaked in lemon juice.
Baked in a Dutch oven, this sourdough recipe comes out golden, crusty, and filled with juicy blueberry pockets. There’s also a bonus recipe for quick homemade Lemon Blueberry Jelly made from the leftover soaking liquid—perfect for spreading on warm slices of bread!
If you love sourdough with a similar flavor profile, try this Sourdough Lemon Bread, Sourdough Lemon Poppy Seed Scones, or blueberry favorites like Sourdough Blueberry Scones and Sourdough Blueberry Quick Bread.
Why You’ll Love Sourdough Lemon Blueberry Bread
- Easy Sourdough: Just 25 minutes of hands-on time to complete the blueberry lemon sourdough loaf. The rest of the day, the bread takes care of itself as it rises and bakes.
- A Finished Loaf in One Day: With a fresh sourdough starter, the bread started in the morning produces a beautiful sourdough loaf by dinner time. Unlike my Easy Beginner Sourdough Bread Recipe, this loaf is completed in one day!
- Great for Gifting: Sourdough lemon blueberry loaves are so great to give as gifts!
- Bonus Recipe: Jelly made from the leftover lemon blueberry juice after rehydrating the blueberries is a delicious addition to each slice of the sourdough loaf. Or, it would also be great with homemade blueberry honey freezer jam.
Equipment
- Quart glass container with lid
- Lemon squeezer
- 2 or 3-quart bowl with lid (for blueberries)
- Stand mixer with dough hook or Danish Dough Whisk and a Large mixing bowl
- Plastic bench scraper for bread
- 4-6 quart bowl with lid (for bulk rise)
- 4.3 or 6 quart enameled round Dutch oven
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post. Here are the key ingredients you’ll need:
- Sourdough Starter (Levain): Builds flavor and rise through natural fermentation.
- Dehydrated Blueberries: These need to be dehydrated and not fresh blueberries. Rehydrate them in lemon juice overnight for extra tartness and color.
- Fresh Lemons: Used for zest and juice to infuse the loaf with a bright, fresh taste.
- All-Purpose + Bread Flour: Creates a soft but structured crumb that holds the blueberries beautifully.
- Kosher Salt: Enhances sweetness and balances the lemon’s acidity.
How to Make Sourdough Lemon Blueberry Bread
Here are the step-by-step instructions for how to make this blueberry lemon sourdough bread:
Make the Levain
Step 1: In a quart-sized glass container with a lid, add all ingredients. Stir well until the flour is thoroughly combined.
Step 2: Cover and let sit at room temperature overnight or until ready to make the bread. You will notice that the starter has doubled in size, with numerous large and small bubbles, indicating that the levain is active.
Soak the Dehydrated Blueberries
Step 3: In a glass container with a lid, add dehydrated blueberries and fresh-squeezed lemon juice.
Step 4: Cover and leave at room temperature overnight. The blueberries will be plump the next morning.
Make the Bread
Step 5: Add water first, then add all other ingredients into the bowl of a stand mixer. Using a stand mixer with a dough hook, mix on low speed for 5 minutes. The bread dough will clump around the dough hook and pull away from the sides. Do not add more flour.
Step 6: Using a plastic scraper or spatula, remove the bread dough from the bowl and dough hook. Place it directly into a lightly greased bowl (with a lid). Cover and let rest for 5 minutes.
Stretch and Fold/Mix-in Addition
Recipe Tip
For a visual of how to do stretches and folds, see my Easy Sourdough Bread Recipe, which contains photos of this process.
Step 7: Perform the first stretch and fold by wetting your hand and grabbing the edge of the dough ball at the bottom of the bowl. Pull the dough up and press it into the center of the dough ball. Continue this action 4 or 5 times around the dough ball. Replace the lid. Set a timer for 10 minutes.
Step 8: Drain the blueberries, reserving the liquid for later use (see the jelly recipe below).
Step 9: When the timer goes off, add half the blueberries to the bread dough (Photo 1). Perform the second stretch and fold in the same manner. The blueberries will begin to mix into the dough (Photo 2). Replace the lid. Set the timer for 10 minutes again.
Step 10: When the timer goes off, add the remaining blueberries to the bread dough. Perform the third stretch and fold (Photo 3). The blueberries will become more evenly distributed throughout the dough. Replace the lid. Set the timer for 10 minutes again.
Step 11: When the timer goes off, perform the last stretch and fold. The blueberries will be distributed very evenly throughout the dough. Replace the lid.
Bulk Rise/Shaping/Second Rise
Step 12: Bulk Rise: Allow the bread to rise in a warm location for 5-7 hours, or until the dough doubles in size. Be careful not to over-proof (see FAQ). For time flexibility, place the dough in the refrigerator to rise.
Step 13: Shape: When the dough has doubled in size, turn it out onto a floured surface. Form into a ball-shaped loaf by taking each of the four corners, pulling it out, and then pressing it into the center of the dough ball. Turn the dough ball over so the seams are down and use the counter to create resistance as you lightly roll it into a ball shape with the cupping of your one hand (Photo 4). Place the loaf on a piece of parchment paper and place it inside an enameled Dutch oven. Press the parchment paper over the edges of the Dutch oven. Cover with the lid.
Step 14: Second Rise: Allow the loaf to rise the second time for approximately 2 hours. About 30 minutes before the 2-hour mark, preheat the oven to 500°F.
Bake the Sourdough Loaf
Step 15: Remove the lid. Lightly dust the loaf with flour and score it with a bread lame or a sharp knife (Photo 5). Replace the lid.
Step 16: Turn the oven temperature down to 420°F. Place the Dutch oven with the lid in the oven and bake for 40 minutes.
Step 17: Remove the Dutch oven from the oven and remove the lid (Photo 6). Holding onto the parchment paper (and avoiding the hot Dutch oven), place the sourdough loaf back in the oven (without the Dutch oven) and continue to bake until it is as brown and crispy as you desire, for about 10-15 minutes.
Step 18: Remove the loaf and parchment paper and place it on a cooling rack. Allow the loaf to cool for at least 1 hour before cutting, to ensure it retains its shape (Photo 7). But if serving for dinner, let it cool for at least 10-15 minutes. Serve with lemon blueberry jelly (Photo 8), if desired (see recipe below).
Bonus Recipe: Homemade Lemon Blueberry Jelly
Step 1: Using reserved liquid from rehydrating blueberries (approximately 96g), add ½ Tablespoon Cornaby’s EZ gel.
Step 2: Stir the mixture until thickened. Add more EZ gel as needed for a thicker jelly.
Sep 3: Serve with slices of Blueberry Lemon Sourdough. Refrigerate if storing.
Suggested Baker’s Timeline
Here’s an easy-to-follow schedule to help you plan your baking process for this lemon blueberry sourdough bread:
-8 pm: The night before, between 8 and 10 pm (and left at room temperature):
Create the Levain (and then refresh your starter)—the levain will double in size
Soak the Blueberries
-7 am: In the morning, between 6 and 10 am:
Make the Bread Dough
-7:15 am: After resting the dough for 5 minutes, start Stretch and Folds
Stretch and Fold 1. Set the timer for 10 minutes.
Add ½ cup blueberries. Stretch and Fold 2. Set the timer for 10 minutes.
Add remaining blueberries. Stretch and Fold 3. Set the timer for 10 minutes.
Stretch and Fold 4.
-7:45 am: Bulk Rise: 5-7 hours—or until dough has doubled in size
-12:45-1:45 pm: Shape Dough and place in a covered Dutch oven to rise for 2 hours
-2:15 pm: Preheat oven to 500°F—half hour before baking time
-2:45 pm: Dust Flour, Score Dough, Replace Lid, Place in 420°F oven for 40 minutes
-3:30 pm: Remove sourdough loaf (with parchment paper) from Dutch oven. Place back in the oven to brown for 10-15 minutes
-3:40-3:45 pm: Remove sourdough loaf from oven to cool on cooling rack
-5:00-6:30 pm: Cut and serve a sourdough loaf for dinner
Frequently Asked Questions
A levain is a fresh mixture of sourdough starter, flour, and water used to naturally leaven bread. Unlike commercial yeast, it gives bread a complex flavor, better texture, and potential digestive benefits due to natural fermentation.
During bulk rise, the dough should double in size, look domed, and jiggle when moved. After the second rise, it should feel airy and slowly spring back when poked—if it springs back fast, it needs more time; if it doesn’t, it’s over-proofed.
Yes! Freeze whole or sliced loaves in airtight bags for up to 3 months. Bake in a Dutch oven for a crisp crust and perfect rise, or on parchment on a baking sheet if you don’t have one.
I use the cold of the refrigerator to extend my time as needed. Cold slows the rate of the rise in the dough and in the levain. If I don’t have time during the day to shape the dough or bake it, I allow the bulk rise to occur in the refrigerator overnight, or up to 2 days.
Yes, you can allow the bulk rise to occur in the refrigerator overnight, or up to 2 days.
More Sourdough Recipes
- Sourdough Blueberry Muffins
- Blueberry Cream Cheese Sourdough Bread
- Sourdough Butter Swim Biscuits
- Sourdough Hot Cross Buns
If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you!
Sourdough Lemon Blueberry Bread
Equipment
- Lemon squeezer optional
- 2 – 3-quart bowl with lid (for blueberries)
- Stand mixer with dough hook or Danish dough whisk and a mixing bowl
- 4-quart Bowl with lid (for bulk rise)
- Bread lame or sharp knife
- Parchment paper (12×16)
Ingredients
For the Levain
- 25 g starter, about 2 tablespoons
- 75 g flour, about 2/3 cup
- 75 g water, about 5 tablespoons
For the Blueberries
- 100 g dehydrated blueberries, not freeze-dried or fresh, about 2/3 cup
- 147 g fresh-squeezed lemon juice, 3 lemons, about 2/3 cup
For the Bread
- 250 g water, about 1 cup + 2 tablespoons
- 175 g levain, active starter, about 3/4 cup
- 50 g fresh-squeezed lemon juice, 1 lemon, plus additional water if needed, about 3 tablespoons
- 10 g salt, about 1 3/4-2 teaspoons
- 225 g all-purpose flour, about 1 3/4 cups
- 225 g bread flour, about 1 3/4 cups
- Lemon zest, from 1-2 lemons, about 1–2 tablespoons
Instructions
- Make the Levain: In a quart-sized glass container with a lid, add all ingredients. Stir well until the flour is thoroughly combined.
- Cover and let sit at room temperature overnight or until ready to make the bread. You will notice that the starter has doubled in size, with numerous large and small bubbles, indicating that the levain is active.
- Soak the Dehydrated Blueberries: In a glass container with a lid, add dehydrated blueberries and fresh-squeezed lemon juice.
- Cover and leave at room temperature overnight. The blueberries will be plump the next morning.
- Make the Bread: Add water first, then add all other ingredients into the bowl of a stand mixer with a dough hook, and mix on low speed for 5 minutes. The bread dough will clump around the dough hook and pull away from the sides. Do not add more flour.
- Using a plastic scraper or spatula, remove the bread dough from the bowl and dough hook. Place it directly into a lightly greased bowl (with a lid). Cover and let rest for 5 minutes.
- Stretch and Fold/Mix-in Addition: Perform the first stretch and fold by wetting your hand and grabbing the edge of the dough ball at the bottom of the bowl. Pull the dough up and press it into the center of the dough ball. Continue this action 4 or 5 times around the dough ball. Replace the lid. Set a timer for 10 minutes.
- Drain the blueberries, reserving the liquid for later use (see jelly recipe below).
- When the timer goes off, add half the blueberries to the bread dough. Perform the second stretch and fold in the same manner. The blueberries will begin to mix into the dough. Replace the lid. Set the timer for 10 minutes again.
- When the timer goes off, add the remaining blueberries to the bread dough. Perform the third stretch and fold. The blueberries will become more evenly distributed throughout the dough. Replace the lid. Set the timer for 10 minutes again.
- When the timer goes off, perform the last stretch and fold. The blueberries will be distributed very evenly throughout the dough. Replace the lid.
- Bulk Rise: Allow the bread to rise in a warm location for 5-7 hours, or until the dough doubles in size. Be careful not to over-proof. For time flexibility, place the dough in the refrigerator to rise.
- Shape: When the dough has doubled in size, turn it out onto a floured surface. Form into a ball-shaped loaf by taking each of the four corners, pulling it out, and then pressing it into the center of the dough ball. Turn the dough ball over so the seams are down and use the counter to create resistance as you lightly roll it into a ball shape with the cupping of your one hand. Place the loaf on parchment paper and place it inside an enameled Dutch oven. Press the parchment paper over the edges of the Dutch oven. Cover with the lid.
- Second Rise: Allow the loaf to rise the second time for approximately 2 hours. About 30 minutes before the 2-hour mark, preheat the oven to 500°F.
- Bake the Sourdough Loaf: Remove the lid. Lightly dust the loaf with flour and score it with a bread lame or a sharp knife. Replace the lid.
- Turn the oven temperature down to 420°F. Place the Dutch oven with the lid in the oven and bake for 40 minutes.
- Remove the Dutch oven from the oven and remove the lid. Holding onto the parchment paper (and avoiding the hot Dutch oven), place the sourdough loaf back in the oven (without the Dutch oven) and continue to bake until it is as brown and crispy as you desire, for about 10-15 minutes.
- Remove the loaf and parchment paper and place it on a cooling rack. Allow the loaf to cool for at least 1 hour before cutting, to ensure it retains its shape. But if serving for dinner, it's fine to let it cool for at least 10-15 minutes.
BONUS RECIPE: Homemade Lemon Blueberry Jelly
- Using reserved liquid from rehydrating blueberries (approximately 96g), add 1/2 Tablespoon Cornaby’s EZ gel.
- Stir the mixture until thickened. Add more EZ gel as needed for a thicker jelly.
Notes
- Dehydrated blueberries: The blueberries must be dehydrated, not freeze-dried or fresh. The addition of lemon juice to the hydration process of the blueberries gives this sourdough loaf a zesty, sweet, and delicious flavor.
- Fresh-squeezed lemon juice: For hydrating the blueberries, for the bread dough, fresh-squeezed lemon juice and the zest from a lemon are a must. A special note for lemon juice in the bread dough: if your single lemon yields less than 50g of fresh-squeezed lemon juice, add enough water to bring the total liquid to 50g, so the bread dough does not become too dry.
- I use the cold of the refrigerator to extend my time as needed. Cold slows the rate of the rise in the dough and in the levain. If I don’t have time during the day to shape the dough or bake it, I allow the bulk rise to occur in the refrigerator overnight, or up to 2 days.
- If you want to long ferment this recipe, you can do the bulk rise in the refrigerator overnight or up to 2 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
