Sourdough Bread · Recipe

Lemon Blueberry Sourdough Bread: Fresh, Fruity & Easy

A bright, gently sweet sourdough loaf with lemon zest and juicy blueberries folded into a soft, open crumb.

This lemon blueberry sourdough bread brings bright citrus and juicy berries to a tender, gently sweet loaf. The dough stays manageable because the fruit is folded in after it has developed strength. It is a colourful weekend bake with clear fermentation cues for home bakers.

By Lifetipme•11 min read•Updated October 2026
Sliced lemon blueberry sourdough bread with a golden crust
Sliced lemon blueberry sourdough bread with a golden crust · Lifetipme editorial image
Quick answer

Build strength in a lightly sweet sourdough dough, add blueberries and lemon zest after the first folds, then proof until puffy before baking.

A fresh, fruity loaf with a simple rhythm

This lemon blueberry sourdough bread balances bright citrus with the soft sweetness of baked blueberries. The fruit makes the dough more delicate, so the recipe uses a moderate hydration and adds the berries after the dough has developed some strength. Keep the blueberries cold and dry to make folding easier.

If you are still learning how starter strength affects a loaf, start with the signs of a starter ready to bake with before beginning this recipe.

Recipe overview

Prep35 min
Fermentation8–14 hr
Bake45–50 min
Yield1 loaf

Ingredients

  • 500 g strong bread flour
  • 335 g water
  • 100 g active sourdough starter
  • 30 g honey
  • 10 g fine sea salt
  • 90 g fresh blueberries, dried well
  • Zest of 1 unwaxed lemon

Step-by-step method

  1. 01
    Mix flour and 315 g water and rest for 30 minutes.
  2. 02
    Add starter, honey, salt, and remaining water. Mix until cohesive.
  3. 03
    Complete two or three gentle folds over the first 90 minutes.
  4. 04
    Fold in the dry blueberries and lemon zest once the dough feels stronger.
  5. 05
    Bulk ferment until the dough has risen noticeably and shows bubbles at the edges.
  6. 06
    Shape gently, then proof in a banneton at room temperature or in the refrigerator.
  7. 07
    Bake at 230°C covered for 20 minutes, then at 220°C uncovered for 25–30 minutes. Cool fully before slicing.

How to add the fruit without tearing the dough

Spread the dough into a rough rectangle, scatter half the blueberries and zest over it, fold the dough, then add the rest during a second gentle fold. Avoid kneading the berries in aggressively; crushed fruit can make the dough wet and difficult to shape.

Fermentation cues

Because honey and fruit add sugar, the dough can ferment a little more quickly than a plain loaf. Follow the visual signs in our guide to knowing when bulk fermentation is done: visible expansion, edge bubbles, a smoother surface, and a gentle jiggle.

Troubleshooting

Blueberries leak everywhereWhy: They were wet, warm, or crushed during mixing.Try: Dry them well, keep them cold, and fold them in gently.
Loaf spreads during shapingWhy: The dough fermented too long or fruit added extra moisture.Try: Shorten bulk slightly and chill the shaped dough before baking.
Crust browns too quicklyWhy: Fruit sugars caramelize near the surface.Try: Keep the loaf covered for the first 20 minutes and lower the uncovered temperature.

Storage

Cool the loaf completely before slicing. Keep it wrapped or in a bread bag for up to two days. Freeze slices with baking paper between them for up to one month and toast from frozen.

Frequently asked questions

Can I use frozen blueberries?

Yes. Add them frozen and handle them as little as possible. They may create more purple streaks, but the loaf will still taste good.

Can I add lemon juice?

Use zest for a clean lemon flavour. A lot of juice adds extra liquid and acidity, so it can change the dough structure and fermentation time.

Recipe card

Lemon Blueberry Sourdough Bread

Intermediate
Prep35 min
Fermentation8–14 hr
Bake45–50 min
Total10–16 hr
Yield1 loaf

Ingredients

  • 500 g strong bread flour
  • 335 g water
  • 100 g active sourdough starter
  • 30 g honey
  • 10 g fine sea salt
  • 90 g fresh blueberries, dried well
  • Zest of 1 unwaxed lemon

Instructions

  1. 01
    Mix flour and 315 g water until no dry flour remains. Rest for 30 minutes.
  2. 02
    Add starter, honey, salt, and remaining water. Mix until cohesive.
  3. 03
    Complete two or three gentle folds during the first 90 minutes.
  4. 04
    When the dough has begun to strengthen, fold in the blueberries and lemon zest carefully.
  5. 05
    Bulk ferment until the dough is visibly expanded and bubbly at the edges.
  6. 06
    Shape gently, place seam-side up in a floured banneton, and proof at room temperature or in the fridge.
  7. 07
    Bake in a preheated Dutch oven at 230°C for 20 minutes covered, then 220°C for 25–30 minutes uncovered.
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