10 Gorgeous Blueberry Sourdough Artisan Bread Recipes Worth Showing Off

You love bread that looks as good as it tastes. Picture a golden crust flecked with purple-blue jewels. You want easy-to-follow sourdough recipes that make guests pause and ask for the recipe.

These blueberry sourdough artisan bread recipes give you that wow factor. You'll find classic loaves, lemony versions, sweet swirls, and rustic whole-grain bakes. Every recipe uses a sourdough starter, real blueberries, and simple pantry ingredients.

Each recipe includes full ingredients, clear steps, baking times, and serving ideas. You can bake an overnight no-knead boule or a decorative braided loaf for brunch. Pin the ones you love and try them across the week. Let’s get that starter fed and the oven hot.

1. Classic Blueberry Sourdough Artisan Bread

This loaf is the blueprint for blueberry sourdough artisan bread lovers. It balances tangy starter flavor with sweet, juicy berries. The crust is crisp and crackly, while the crumb stays moist and airy.

It’s perfect for weekend brunch or gifting to friends. You’ll love the gentle tart-sweet bursts from each bite. The scent of baked fruit fills the kitchen as it bakes.

Prep time: 30 minutes active, 12–16 hours bulk/proof (overnight).
Cook time: 45–55 minutes.
Yields: 1 large boule.

Ingredients

• 100 g active sourdough starter (fed, 100% hydration)
• 500 g bread flour
• 325 g water, room temperature
• 10 g fine sea salt
• 25 g honey
• 1 tsp lemon zest (optional)
• 200 g fresh or frozen blueberries (if frozen, do not thaw)
• 15 g olive oil or melted butter for greasing
• Extra flour for dusting

Instructions

1. Mix starter, water, and honey in a large bowl. Stir to dissolve the starter.
2. Add flour and lemon zest. Mix until no dry flour remains. Dough will be shaggy.
3. Autolyse: Cover and rest 30 minutes.
4. Add salt. Incorporate with wet hands or a dough scraper. Knead lightly until cohesive.
5. Fold in blueberries gently on a floured surface. Use folding motions to avoid crushing berries.
6. Bulk ferment: Let dough rise at room temperature 4–6 hours, doing 3 stretch-and-folds every 30 minutes in the first 2 hours. Dough should increase about 30–50% and feel airy.
7. Shape into a tight boule. Place seam-side up in a floured banneton or bowl lined with a tea towel.
8. Final proof: Refrigerate for 8–12 hours (overnight) for flavor. Or proof at room temp 2–3 hours until puffy.
9. Preheat oven to 475°F (245°C) with a Dutch oven inside for 45 minutes.
10. Score the loaf, transfer to Dutch oven, bake covered 20 minutes. Remove lid, lower temp to 450°F (230°C), bake 20–25 minutes until crust deep golden and internal temp 200–205°F (93–96°C).
11. Cool on a rack at least 2 hours before slicing to finish setting the crumb.

Troubleshooting: If berries bleed too much, toss them in 1 tsp flour before folding. If dough seems slack, chill for 30 minutes before shaping.

How to Serve It

• Slice thick and serve on a wooden board for rustic appeal.
• Garnish with a smear of soft butter and a few fresh blueberries.
• Pair with coffee, black tea, or a creamy yogurt bowl.
• Store in a paper bag at room temperature 2–3 days, or freeze slices up to 3 months.
• Make ahead by refrigerating after shaping and baking the next day. Great for Sunday brunch.

2. Lemon Blueberry Sourdough Artisan Bread

This loaf pairs citrus brightness with sourdough tang. Zest and lemon juice cut through sweetness and brighten the blueberries. The crumb is tender with a crisp crust.

It’s ideal for spring meals and tea parties. You’ll love the fresh, fragrant aroma while it bakes. The lemon flavor keeps the bread lively.

Prep time: 35 minutes active, 10–14 hours bulk/proof.
Cook time: 45–50 minutes.
Yields: 1 oval loaf.

Ingredients

• 100 g active sourdough starter (100% hydration)
• 450 g bread flour
• 50 g all-purpose flour
• 320 g water, room temperature
• 12 g fine sea salt
• 40 g granulated sugar
• 2 tbsp lemon zest (from 2 lemons)
• 2 tbsp lemon juice
• 175 g fresh blueberries
• 1 tbsp olive oil for greasing
• Extra flour for dusting

Instructions

1. Combine starter, water, lemon juice, and sugar. Stir until combined.
2. Add flours and lemon zest. Mix to form a shaggy dough.
3. Autolyse for 30 minutes covered.
4. Add salt and knead gently until dough becomes elastic.
5. Fold blueberries in carefully to prevent bursting.
6. Bulk ferment at room temp 4–5 hours, doing 3 folds in the first 90 minutes.
7. Shape into an oblong. Place seam-side down in a linen-lined basket.
8. Proof in fridge 8–12 hours or at room temp 2–3 hours.
9. Preheat oven with baking stone to 475°F (245°C). Place a tray for steam.
10. Score and bake 20 minutes with steam. Reduce to 450°F (230°C) and bake 20–25 minutes until golden and internal temp 200°F (93°C).
11. Cool at least 90 minutes before cutting.

Troubleshooting: If crust browns too quickly, tent with foil for the last 10 minutes.

How to Serve It

• Serve slices with lemon curd or soft ricotta.
• Garnish with a light dusting of powdered sugar and lemon zest.
• Pairs well with Earl Grey tea or sparkling water with mint.
• Keep in a paper bag for 2 days, then freeze.
• Make it for showers or spring brunch spreads.

3. Blueberry Walnut Sourdough Artisan Bread

Crunchy walnuts add texture and a toasty note to blueberry sourdough artisan bread. The walnuts complement the berries and add depth to each bite. The crust is robust and the crumb slightly chewy.

This loaf is great for breakfast toast or alongside salads. You’ll love the nutty aroma and bursts of blueberry. The contrast is both visual and flavorful.

Prep time: 30 minutes active, 10–14 hours bulk/proof.
Cook time: 45–50 minutes.
Yields: 1 large loaf.

Ingredients

• 100 g active sourdough starter (100% hydration)
• 500 g bread flour
• 320 g water, room temperature
• 10 g fine sea salt
• 25 g honey
• 150 g fresh blueberries
• 100 g toasted walnuts, coarsely chopped
• 1 tbsp olive oil for greasing
• Extra flour for dusting

Instructions

1. Mix starter, water, and honey in a bowl until combined.
2. Add flour and mix until a shaggy dough forms.
3. Autolyse 30 minutes covered.
4. Add salt and knead until dough feels elastic.
5. Fold in walnuts and blueberries gently.
6. Bulk ferment 4–6 hours at room temp, folding 3 times in the first 2 hours.
7. Shape into a tight bâtard and place seam-side up in a floured banneton.
8. Proof in fridge 8–12 hours or at room temp 2–3 hours.
9. Preheat Dutch oven to 475°F (245°C) for 45 minutes.
10. Score, bake covered 20 minutes, then uncovered at 450°F (230°C) for 20–25 minutes until deep brown and internal temp 200–205°F (93–96°C).
11. Cool at least 2 hours before slicing.

Troubleshooting: If walnuts sink during bake, toast them and fold in near the end of shaping.

How to Serve It

• Toast slices and top with cream cheese and extra walnuts.
• Add a drizzle of honey and a few fresh blueberries for garnish.
• Pairs well with black coffee or a nutty oolong.
• Store in a bread box for 2–3 days, or freeze slices for up to 3 months.
• Make ahead: bake and freeze; thaw and warm slices in toaster.

4. Blueberry Sourdough Artisan Bread with White Chocolate

This version of blueberry sourdough artisan bread adds sweet white chocolate for a dessert-like loaf. The white chocolate pockets melt slightly, making the crumb luscious. Berries add tartness to balance the sweetness.

Serve it warm for brunch or as a sweet snack. You’ll love the molten pockets and soft texture. The loaf looks decadent but stays approachable.

Prep time: 35 minutes active, 10–14 hours bulk/proof.
Cook time: 45–50 minutes.
Yields: 1 medium loaf.

Ingredients

• 100 g active sourdough starter (100% hydration)
• 450 g bread flour
• 300 g water, room temperature
• 12 g fine sea salt
• 30 g sugar
• 150 g fresh blueberries
• 120 g white chocolate chips or chopped white chocolate
• 15 g melted butter for brushing
• Extra flour for dusting

Instructions

1. Combine starter, water, and sugar. Stir until starter dissolves.
2. Add flour and mix into a shaggy dough.
3. Autolyse for 30 minutes covered.
4. Add salt and knead until elastic.
5. Gently fold in blueberries and white chocolate chips. Keep movements light.
6. Bulk ferment at room temp 4–5 hours, doing 3 folds in the first 2 hours.
7. Shape into a loaf and place seam-side up in a banneton.
8. Proof in fridge 8–12 hours or at room temp 2 hours.
9. Preheat oven with Dutch oven to 475°F (245°C) for 45 minutes.
10. Score, bake covered 18–20 minutes, then uncovered at 450°F (230°C) for 20–25 minutes until golden and internal temp 200°F (93°C).
11. Brush with melted butter right after baking for shine. Cool at least 90 minutes before slicing.

Troubleshooting: If chips melt into pockets, fold them in cooled dough or freeze chips briefly to reduce melt.

How to Serve It

• Serve warm with a scoop of vanilla ice cream for a dessert twist.
• Garnish with grated white chocolate and fresh blueberries.
• Pairs beautifully with milky coffee or dessert wine.
• Store wrapped at room temp for 2 days, then freeze.
• Make ahead and reheat slices briefly for molten centers.

5. No-Knead Overnight Blueberry Sourdough Artisan Bread

This no-knead version makes blueberry sourdough artisan bread approachable. Minimal hands-on time gives you time back. Long, cool fermentation builds flavor and improves texture.

It’s perfect when you want bread with little fuss. You’ll enjoy a rustic crust and airy crumb. The berries stay intact with gentle folding.

Prep time: 15 minutes active, 16–20 hours bulk/proof.
Cook time: 45–55 minutes.
Yields: 1 medium boule.

Ingredients

• 100 g active sourdough starter (100% hydration)
• 500 g bread flour
• 360 g water, room temperature
• 12 g fine sea salt
• 20 g sugar or honey
• 200 g fresh or frozen blueberries
• 1 tbsp olive oil for bowl
• Extra flour for dusting

Instructions

1. Stir starter, water, and sugar in a bowl. Add flour and salt. Mix briefly.
2. Cover with plastic and leave at room temperature 30 minutes.
3. Fold blueberries in with gentle turns after autolyse.
4. Bulk ferment at room temp 4 hours with one gentle fold after 90 minutes.
5. Refrigerate for 12–16 hours for long, slow proof.
6. Shape gently on a floured surface into a boule.
7. Final proof at room temp 1–2 hours if needed.
8. Preheat Dutch oven to 475°F (245°C) for 45 minutes.
9. Score and bake covered 20 minutes, then uncovered at 450°F (230°C) for 20–25 minutes until crust deepens and internal temp 200–205°F (93–96°C).
10. Cool on a rack at least 90 minutes before slicing.

Troubleshooting: If dough is sticky, keep hands wet when shaping to reduce sticking.

How to Serve It

• Slice and toast lightly for breakfast.
• Top with ricotta and honey or almond butter.
• Pair with strong coffee or a citrusy herbal tea.
• Keeps well in a paper bag 2–3 days; freeze extra slices.
• Make ahead by refrigerating shaped dough and baking next morning.

6. Whole Wheat Blueberry Sourdough Artisan Bread

Whole wheat gives this blueberry sourdough artisan bread a nutty, wholesome flavor. The berries lighten the denser crumb. The texture is tender yet satisfying.

This loaf is great for hearty breakfasts and sandwiches. You’ll love the earthy notes paired with bursts of sweet fruit. It’s cozy and nourishing.

Prep time: 30 minutes active, 10–14 hours bulk/proof.
Cook time: 50–60 minutes.
Yields: 1 large loaf.

Ingredients

• 100 g active sourdough starter (100% hydration)
• 300 g bread flour
• 200 g whole wheat flour
• 340 g water, room temperature
• 12 g fine sea salt
• 25 g maple syrup or honey
• 200 g fresh blueberries
• 30 g rolled oats (plus extra for topping)
• 1 tbsp olive oil for greasing

Instructions

1. Mix starter, water, and maple syrup in a bowl.
2. Add flours and oats. Mix into a shaggy dough.
3. Autolyse for 30 minutes covered.
4. Add salt and knead until elastic and slightly tacky.
5. Fold blueberries in gently.
6. Bulk ferment 4–6 hours at room temp with 3 folds during the first 2 hours.
7. Shape into a bâtard and roll oats onto the surface.
8. Proof in fridge 8–12 hours or at room temp 2–3 hours.
9. Preheat oven with baking stone to 460°F (238°C) and place steam tray.
10. Score and bake for 50–60 minutes until crust is well brown and internal temp 200–205°F (93–96°C).
11. Cool at least 2 hours before slicing.

Troubleshooting: If crumb is too dense, increase hydration by 10–20 g next bake.

How to Serve It

• Toast and spread with almond butter and sliced bananas.
• Garnish with extra oats and a drizzle of maple syrup.
• Pairs with chai tea or a latte.
• Store wrapped in cloth at room temp 2–3 days, freeze leftovers.
• Great for picnic sandwiches or hearty brunch boards.

7. Blueberry Sourdough Artisan Bread with Rosemary and Honey

Herby rosemary lifts this blueberry sourdough artisan bread into savory territory. Honey rounds the flavor and melds with the berries. The aroma is herbaceous and sweet.

Serve it with cheeses or roasted meats. You’ll love the savory-sweet contrast and fragrant crumb. Each slice smells like a sunlit garden.

Prep time: 35 minutes active, 10–14 hours bulk/proof.
Cook time: 45–50 minutes.
Yields: 1 medium boule.

Ingredients

• 100 g active sourdough starter (100% hydration)
• 500 g bread flour
• 325 g water, room temperature
• 12 g fine sea salt
• 30 g honey
• 2 tbsp finely chopped fresh rosemary
• 175 g fresh blueberries
• 1 tbsp olive oil for greasing
• Extra rosemary sprig for garnish

Instructions

1. Combine starter, water, and honey until smooth.
2. Add flour and rosemary; mix into a rough dough.
3. Autolyse 30 minutes covered.
4. Add salt and knead until dough is elastic.
5. Gently fold blueberries in without crushing.
6. Bulk ferment at room temp 4–5 hours, with 3 folds in the first 2 hours.
7. Shape and place seam-side up in a banneton.
8. Proof in fridge 8–12 hours or at room temp 2–3 hours.
9. Preheat Dutch oven to 475°F (245°C) for 45 minutes.
10. Score, bake covered 20 minutes, then uncovered at 450°F (230°C) for 20–25 minutes until golden and internal temp 200–205°F (93–96°C).
11. Cool on a rack 90–120 minutes before slicing.

Troubleshooting: Reduce chopped rosemary if you want a subtler herb note.

How to Serve It

• Serve with soft goat cheese, honey drizzle, and rosemary sprigs.
• Pair with dry white wine or herbal tea.
• Store loosely wrapped for 2–3 days, freeze longer-term.
• Make ahead: bake and bring to picnics or cheese boards.

8. Cinnamon Blueberry Sourdough Swirl Loaf

This swirl loaf layers cinnamon sugar with blueberries for a sweet, breakfast-style sourdough. The spiral look is gorgeous when sliced. The crumb is soft, with pockets of cinnamon and fruit.

It’s perfect for holiday mornings and brunch tables. You’ll love the warm spice and jewel-toned berries. The aroma of cinnamon fills the kitchen.

Prep time: 40 minutes active, 10–14 hours bulk/proof.
Cook time: 45–55 minutes.
Yields: 1 loaf.

Ingredients

• 100 g active sourdough starter (100% hydration)
• 450 g bread flour
• 300 g water, room temperature
• 12 g fine sea salt
• 50 g brown sugar
• 2 tsp ground cinnamon
• 200 g fresh blueberries
• 25 g melted butter for brushing
• 1 tbsp oil for greasing
• Extra flour for dusting

Instructions

1. Mix starter, water, and half the brown sugar.
2. Add flour and mix until combined.
3. Autolyse 30 minutes covered.
4. Add salt and knead briefly until elastic.
5. Roll dough into a rectangle on a floured surface.
6. Brush melted butter over dough. Combine remaining brown sugar and cinnamon and sprinkle evenly.
7. Scatter blueberries over the cinnamon layer.
8. Gently roll into a log, seam sealed. Place into a greased loaf pan seam-side down.
9. Bulk ferment at room temp 2–3 hours then refrigerate 8–12 hours for final proof.
10. Preheat oven to 425°F (220°C).
11. Bake for 40–50 minutes until top is deep golden and internal temp 200°F (93°C).
12. Cool in pan 10 minutes, then on a rack 90 minutes before slicing.

Troubleshooting: Use frozen berries sparingly; they can bleed. Pat fresh berries dry before scattering.

How to Serve It

• Serve thick slices with whipped cream or mascarpone.
• Dust with powdered sugar or brush with honey for shine.
• Pairs with spiced lattes or chai.
• Store wrapped at room temp for 2 days; freeze slices for longer.
• Perfect for holiday brunch or coffee morning.

9. Mini Blueberry Sourdough Boules (Individual)

These mini blueberry sourdough artisan bread boules are perfect for gifting or portioned brunch servings. Individual loaves bake faster and look charming. Each has a crisp crust with a tender, berry-spotted crumb.

Great for parties or packed lunches. You’ll love the golden rounds and portion control. They make attractive additions to breakfast trays.

Prep time: 30 minutes active, 10–14 hours bulk/proof.
Cook time: 30–35 minutes.
Yields: 6 small boules (about 120–140 g each).

Ingredients

• 100 g active sourdough starter (100% hydration)
• 600 g bread flour
• 420 g water, room temperature
• 14 g fine sea salt
• 40 g sugar or honey
• 300 g fresh blueberries
• 2 tbsp olive oil for greasing
• Extra flour for dusting

Instructions

1. Combine starter, water, and sugar in a large bowl.
2. Add flour and mix to a shaggy dough.
3. Autolyse 30 minutes covered.
4. Add salt and knead until elastic.
5. Divide dough into six equal pieces. Work with one at a time.
6. Gently fold blueberries into each piece.
7. Shape each into a tight boule and place seam-side up on a floured tray.
8. Proof in fridge 8–12 hours or at room temp 1–2 hours until puffy.
9. Preheat oven to 460°F (238°C) with baking stone and steam tray.
10. Score each mini boule and bake 30–35 minutes until golden and internal temp 200°F (93°C).
11. Cool on a rack at least 60 minutes before serving.

Troubleshooting: If mini boules brown too fast, lower oven temp by 10–15°F and add a few extra minutes.

How to Serve It

• Serve warm with butter pats or jam.
• Present three per guest on a wooden board with fruit and cheese.
• Pairs well with cappuccino or cold-pressed juice.
• Store in a paper bag for 1–2 days, or freeze individually.
• Great for picnic boxes or brunch platters.

10. Blueberry Sourdough Artisan Bread with Almond and Orange

This elegant loaf blends almonds and orange with blueberry sourdough artisan bread. Orange zest brightens the almond’s richness. The crumb is tender with crunchy almond bits.

It’s lovely for holiday gifting or tea. You’ll enjoy the bright citrus and nutty crunch with sweet berries. The loaf smells floral and bright.

Prep time: 35 minutes active, 10–14 hours bulk/proof.
Cook time: 45–50 minutes.
Yields: 1 loaf.

Ingredients

• 100 g active sourdough starter (100% hydration)
• 450 g bread flour
• 300 g water, room temperature
• 12 g fine sea salt
• 35 g sugar
• 2 tbsp orange zest
• 150 g fresh blueberries
• 80 g sliced almonds, plus extra for topping
• 1 tbsp orange juice
• 1 tbsp olive oil for greasing

Instructions

1. Mix starter, water, orange juice, and sugar until blended.
2. Add flour and orange zest; mix into a shaggy dough.
3. Autolyse 30 minutes covered.
4. Add salt and knead until dough becomes elastic.
5. Fold in blueberries and sliced almonds gently.
6. Bulk ferment 4–6 hours with 3 folds during the first 2 hours.
7. Shape into a loaf and sprinkle extra almonds on top, pressing lightly.
8. Proof in fridge 8–12 hours or at room temp 2–3 hours.
9. Preheat oven to 475°F (245°C) with Dutch oven or baking stone.
10. Score and bake covered 20 minutes, then uncovered at 450°F (230°C) for 20–25 minutes until golden and internal temp 200–205°F (93–96°C).
11. Cool at least 90 minutes before slicing.

Troubleshooting: If almonds brown too quickly, tent foil over the loaf for the last 10 minutes.

How to Serve It

• Serve sliced with orange marmalade or almond butter.
• Garnish with a few slivered almonds and orange zest.
• Pairs well with green tea or an orange-spiced coffee.
• Store in a cool spot for 2–3 days; freeze for longer storage.
• Lovely addition to holiday brunch or breakfast buffet.

You now have ten gorgeous blueberry sourdough artisan bread recipes to try. Each brings a different mood—classic, sweet, savory, or nutty—so you can pick one for every occasion. Feed your starter tonight and mark recipes to bake across the week.

Save this pin for later so you can come back when the oven's warm. Which recipe will you bake first—the classic boule, the lemon-bright loaf, or the white chocolate treat? Share your bakes with friends and family and see which one disappears fastest.