How to Make Blueberry Lemon Sourdough Loaf from Scratch

Make this Blueberry Lemon Sourdough Loaf to bring a little sunshine to your sourdough routine. Juicy blueberries and fresh lemon zest turn traditional sourdough into something bright, soft, and full of flavor. Whether you’re just getting into sourdough or have been baking for years, this recipe walks you through each step to create a loaf that looks beautiful and tastes even better.

Turn your sourdough starter into a canvas for flavor with this Blueberry Lemon Sourdough Loaf! Every fold, stretch, and burst of fruit gives you a little moment of kitchen magic, turning a simple starter into something spectacular. It’s the kind of bread that makes your kitchen smell like sunshine and your morning toast feel like a treat.

Equipment Needed to make Blueberry Lemon Sourdough Loaf

• Digital Kitchen scale – You want to make sure you have accurate measurements!
• Dutch oven
• Mixing bowl
• Bench scraper
• Dough scraper
• Bread proofer
• A bread lame or a razor blade to score the dough
• Oven mitts
• Cooling rack
• Bread knife
• Breathable Cloth Cover – Allows airflow while keeping out contaminants from your dough.

(Starter kits sold on Amazon or Walmart usually include most of these items.)

Ingredients Needed to make Blueberry Lemon Sourdough Loaf

• 100 grams of sourdough starter active (fed within 4 hours) (You can follow our sourdough starter recipe)
• 365 grams of bread flour
• 240 grams of filtered water
• 10 grams of salt (I prefer to use Himalayan Pink Salt)
• 125 grams of fresh blueberries or frozen blueberries
• 1 large lemon zested (2 small lemons)
• Additional Flour for dusting 

Step by Step Instructions

Make the Dough (40 minutes)

• In a large mixing bowl, combine the active sourdough starter with salt and water until it is fully incorporated.

• Slowly add the flour and mix well, making sure there are no dry bits of flour. 

• Cover with a cloth and let it rest for 30 minutes.

• Once the dough has rested, add the blueberries and lemon zest. 

• Gently fold the blueberries and lemon zest into the dough. (You can use either frozen or fresh blueberries. Fresh blueberries should be washed and patted dry before use.  Frozen berries need to be thawed out at the top of the recipe, drained, and tossed in flour to keep them from sinking during baking.)

Stretch and Fold Process

Perform a set of stretch and folds every 30 minutes for 3 hours.

Use a little water to wet your hands, grab a portion of the dough and slowly stretch it, taking care not to break it. Fold it towards the center over the dough.

Keep turning the bowl and repeat the process until all parts of the dough are covered.

This completes one set of stretch and fold. Repeat this process six times at an interval of 30 minutes.

Shaping and Cold Fermentation

• Dust round or oval bannetons well with (All Purpose or Rice) flour.

• Flip the dough onto a lightly floured surface.

• To Shape: Pick one side of the dough and fold it to the center. Pick the other side and fold it to the center. Now hold the dough gently and tuck it to form a log. Carefully place the dough seam-side up on the banneton. (This will be helpful to flip it out for baking).

• Cover the dough loosely and place it in the refrigerator overnight for cold fermentation and final rise (6-12 hours).

Bake the Loaf

• After the cold fermentation, place a Dutch oven into the oven and set it to preheat to 450 F (230 C) for 45 minutes.
• While the oven is preheating, take the dough out of the fridge and let sit until you’re ready to bake (45 minutes). 

• Flip it out of the banneton onto parchment paper.
• Score the dough using a blade or sharp knife. Have fun and get creative with your designs. It’s always fun to see how your sourdough designs turn out after baking!

• Carefully take the Dutch oven out of the oven. 
• Place the scored dough along with the baking paper into the hot Dutch oven and immediately close the lid (tucking in any parchment sticking out).

• Place it back in the oven and bake for 20 minutes.
• Remove the lid from the Dutch oven and bake for another 15 minutes.
• Let the bread stay in the pot for 15 min before removing.

• Cool completely on a wire rack, slice, and serve.

🍋 Tips & Tricks for the Perfect Blueberry Lemon Sourdough Loaf

1. Use room temperature fruit when possible
Fresh or thawed blueberries work best at room temperature. Cold fruit can slow fermentation, and frozen fruit may release extra moisture if not properly drained.

2. Toss berries in flour
Lightly coating blueberries in flour before folding them in helps prevent them from sinking to the bottom of the loaf and keeps the color from bleeding too much.

3. Don’t rush the stretch and folds
Take your time with the stretch and fold process. Wet your hands slightly and be gentle. This helps build gluten and keeps the dough light and airy.

4. Embrace the cold fermentation
Overnight refrigeration isn’t just convenient. It deepens the flavor and improves the texture of your sourdough. Try not to skip it!

5. Score carefully
Use a sharp bread lame or razor blade to make clean, confident cuts. This gives the loaf a beautiful expansion in the oven and a professional look. Have fun scoring your sourdough!

6. Use a Dutch oven for the best crust
Baking in a preheated Dutch oven traps steam, giving your sourdough that crisp, crackly crust while keeping the crumb soft and chewy.

7. Let it cool completely
As tempting as it is to slice right away, letting the loaf cool fully ensures the crumb sets properly and makes slicing easier.

8. Experiment with zest and fruit combos
Feel adventurous? Try adding a touch of orange zest or swapping blueberries for raspberries, blackberries, or even chopped strawberries for a fun twist!

9. Don’t over flour your dough
It’s tempting to add flour when the dough feels sticky, but too much flour can make the loaf dense. Stick with lightly floured hands and surfaces for shaping.

10. Store it right
Keep the loaf wrapped in a clean kitchen towel at room temperature for 2–3 days, or slice and freeze for longer storage. Toasting frozen slices brings back that fresh-baked flavor.

🥖 FAQs

Q: Can I use frozen blueberries instead of fresh?
A: Absolutely! Just thaw them first, drain off any excess liquid, and toss them lightly in flour before folding them into the dough. This helps prevent the berries from sinking or bleeding too much color during baking.

Q: My dough feels too sticky, is that normal?
A: Yes! Sourdough with fruit can be a bit sticky, especially before the gluten develops. Try wetting your hands slightly when doing the stretch and folds, and resist adding too much extra flour. The dough will strengthen as it ferments.

Q: How do I know when my dough is ready for baking?
A: After the cold fermentation, the dough should feel airy and slightly domed. When you poke it gently, it should spring back slowly, that’s a good sign it’s ready to bake.

Q: Can I skip the overnight fermentation?
A: You can, but the flavor and texture won’t be quite the same. The long, slow ferment is what gives this loaf its deep sourdough tang and light crumb. If you’re short on time, aim for at least 6 hours of cold proofing.

Q: What’s the best way to store the loaf?
A: Once fully cooled, wrap it in a clean kitchen towel or keep it in a bread bag at room temperature for up to 3 days. For longer storage, slice and freeze it. It toasts up beautifully straight from the freezer.

Q: Can I make this recipe gluten-free?
A: This recipe was developed for bread flour, so a direct gluten-free swap won’t work the same way. If you’re experienced with gluten-free baking, you can experiment using a gluten-free sourdough starter and a blend designed for bread baking.

🥖 Bake, Slice, and Share the Sunshine

There’s nothing quite like pulling a golden loaf of homemade sourdough from the oven — especially one filled with bursts of blueberry sweetness and bright lemon zest. This Blueberry Lemon Sourdough Loaf is proof that baking can be both creative and comforting, giving you a beautiful loaf that’s as fun to make as it is to eat. So grab your starter, roll up your sleeves, and bake up a little sunshine to share!

Blueberry Lemon Sourdough Loaf