Simple Lemon Blueberry Sweet Sourdough Bread Recipe

Simple lemon blueberry sweet sourdough bread recipe has one of the most delightful combination of flavors! The combination of lemon and blueberries offers a harmonious blend of flavors and aromas that complement each other beautifully, making it a beloved pairing in culinary creations.

This rich dough with lemon zest adds a fragrant citrus aroma to this homemade sourdough bread, enhancing the overall sensory experience. When paired with the sweet aroma of blueberries, it creates an irresistible scent that draws people in! Lemon zest can elevate the flavors of baked goods, while blueberries provide a burst of freshness and vibrant color which is why it is one of our favorite ways to enjoy this combination this time of year! 

How to Eat Sourdough Sweet Breads

Sourdough sweet breads offer versatility in culinary creativity. Here are several delightful ways to enjoy your homemade lemon blueberry bread:

Plain Enjoyment: Slice the bread and savor its flavors without any additional toppings. The sweetness of the bread pairs beautifully with the tanginess of the sourdough, creating a delicious treat on its own.

Toasted Delights: Toast slices of the bread and spread them with butter, jam, honey, or nut butter for a simple yet satisfying snack or breakfast option. Try this with this butter recipe! How To Make Easy Homemade Butter From Raw Milk

French Toast Extravaganza: Turn your sourdough sweet bread into a decadent breakfast or brunch by transforming it into French toast. Dip slices of the bread into a mixture of eggs, milk, and cinnamon, then fry them until golden brown. Serve with maple syrup, fresh fruit, or whipped cream for a scrumptious treat.

Bread Pudding Bliss: Repurpose leftover sourdough sweet bread into a luscious bread pudding. Tear the bread into chunks and soak them in a mixture of eggs, milk, sugar, and spices. Bake until set and golden brown, then serve warm with a drizzle of caramel sauce or a dollop of whipped cream.

Whether enjoyed on its own or incorporated into various dishes, sourdough sweet breads offer a delightful culinary experience that’s sure to please your taste buds.

Can I Put Frozen Blueberries Into My Sourdough? 

Yes, you can! I have made this recipe with frozen berries and fresh blueberries, and both were a hit! However, because both the frozen and fresh blueberries contain more moisture than dried blueberries, I have found that they tend to “bleed” and the dough, mostly the bottom part, will become purple, which for some people is not very flattering to the eye. But, notice how that has not stopped me from sharing this recipe, because it tastes amazing!

I have also read that some people recommend to toss the fresh or frozen blueberries in flour before placing them into the dough to help them from bleeding. While this is a great solution to help keep blueberries from sinking in quick baked goods, I do not feel that it applies here because the berries will be worked into the dough for the second overnight rise, and by the time the sourdough dough is ready to be baked, they will have thawed out and the flour will have been absorbed into the dough. Leaving the problem still standing.

How to Stop the Blueberries From Turning the Sourdough Bread Purple

Unfortunately as stated above, this will always happen with fresh blueberries. For this reason I have a second option for this sourdough bread.

Option 2: Substitute the fresh blueberries with dried blueberries that have been soaked in orange juice overnight. This will control the discoloration and still give you those cheerful flavor combinations of lemon and blueberry!

Tips For Scoring the Lemon Blueberry Sourdough Bread

Do not score deep! Keep it at about a 1/4 inch max! I have made this mistake a couple of times and the final loaf looked like a mess! The loaf that I made with the fresh blueberries caused more color to come out and more discolored dough, and the loaf that I scored with the dried blueberries caused them to spew out when baking.

My Baker’s Schedule

The Night Before
8 pm: Feed my sourdough starter. Place the dried blueberries into the orange juice and allow it to sit overnight, until ready to incorporate into the dough for the second rise.

The Next Morning:

11 am: Mix the rest of the ingredients for lemon and blueberry sweet sourdough bread together in a bowl and let it rest for 30 minutes.

11:30 am to 12:30pm: I perform 3 sets of stretch and folds.

12:30 pm to 7pm: I place the dough on the counter and allow it to bulk ferment.

7:00 pm: I shape the sourdough and incorporate the blueberries. I place the dough into a banneton and into my fridge overnight for the final fermentation process.

9 am: I remove the sourdough from the fridge, score it and then transfer it to the oven to cook.

Ingredients for homemade sourdough bread:

• 100 grams active sourdough starter (1/2 cup)
• 350 grams warm water (1 1/2 cups warm water about 85 degrees)
• 500 grams bread flour (5 cups flour)
• 80 grams cane sugar or brown sugar (1/2 cup)
• 10 grams salt (2 teaspoons)
• zest from 1 whole lemon
• 1 cup fresh blueberries (only if using fresh blueberries)

If using dried blueberries:

• 1 cup dried blueberries 
• 1 cup orange juice
• Additional flour for dusting

Lemon and Blueberry Sweet Sourdough Bread Recipe

The Night Before:

Feed your sourdough starter. 

If using dried blueberries: Place the dried blueberries into the orange juice, cover and allow it to sit overnight, until ready to incorporate into the dough for the second rise.

The Next Morning:

Mixing the Dough

In a large mixing bowl add the wet ingredients: active starter, warm water until completely combined. 

Then add the sugar until it dissolves.

Add the bread flour, salt, and lemon zest, stirring until a shaggy dough forms.

Place a wet tea towel or plastic wrap on the bowl and let the rough dough rest for 30 minutes.

Stretch and Folds

After 30 minutes have elapsed, initiate the stretching and folding process for the dough. 

Take one end of the dough, stretch it out, and fold it back onto itself. 

Repeat this action with the opposite end, then do the same with the sides. 

Continue this stretching and folding routine for a total of three times, with 30-minute intervals between each session. 

First rise: 

Following the final stretch and fold, cover the bowl with a damp cloth and let the dough rise until the evening at room temperature, for a minimum of 12 hours.

That Evening:

Rinse fresh blueberries and have them ready to work into the dough. If using dried blueberries -Strain the blueberries.

The dough should have at least doubled in size by now. Remove the dough from the large bowl and place it onto a clean work surface that has been lightly dusted with flour.

Gently stretch the dough out into a rectangle shape. Not too thin!

Place the half of the blueberries (dried or fresh) across the dough, leaving a 1 inch perimeter around the edge so the blueberries do not fall out.

Fold the top half of the dough (to the center) onto itself as though folding a letter. 

Place a little more than half of what is left of the blueberries onto that half. Make sure to save a little bit of the berries for the final fold.

Fold the bottom half of dough onto the top half and add the rest of the blueberries to that.

Then fold the dough “long ways” in half.

Shape your dough into a smooth ball or oval shape. (The shape of your banneton.)

Cover with a damp towel and place the banneton in the fridge overnight for the final rise. 

Pro Tip: (For best results) Chilling your dough before scoring it will be the easiest way to achieving a beautiful score! Do not score this blueberry sourdough bread too deep! About 1/4 inch will do.

Preparing Your Bread to Bake

***Oven does not need to be preheated!

Next Morning

Remove the dough from the banneton and place it onto a piece of parchment paper. 

Score the top of the dough.

Place the dough into the dutch oven and into the oven.

Turn the oven to 425 degrees and bake for 1 hour.

Once 1 hour is up, remove the lid. 

Remove the bread if it is golden brown or allow the bread to brown for 5 more minutes or until the desired golden color is achieved.

Place fresh baked sourdough bread on a wire rack and allow to cool.

Wait at least one hour until the bread cools before slicing into it! This will insure that the cooking is complete and you will not have a mushy crumb.

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Easy Sourdough Bread Recipe Without A Dutch Oven

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Easy Same Day Sourdough Bread (Beginner’s Recipe)