10 Amazing Blueberry Sourdough Bread Recipes You’ll Make Over and Over

You know that warm, slightly tangy smell when sourdough comes out of the oven. Now imagine it studded with burst blueberries and a hint of lemon. These blueberry sourdough bread recipes bring that bright, fruity pop to your favorite fermented loaf.

You’ll find long-ferment boules, quick discard loaves, soft rolls, and even a brioche-style swirl. Each recipe shows ingredients, clear steps, and practical tips so you can bake confidently. The blueberry sourdough bread recipes here range from no-knead weekend projects to weeknight quick breads you'll make again and again.

Pin the ones you love, bake one today, or plan a sourdough baking day with friends. You’ll love how blueberry and tangy starter play together in each loaf.

1. Classic Blueberry Sourdough Bread

This classic blueberry sourdough bread balances tangy starter and sweet blueberries. The crumb is open with pockets of juicy fruit. It's a great weekend bake when you have time for long fermentation. You'll notice bright lemon zest and a thin, crackly crust. Bakers who love texture and fresh fruit will savor this loaf.

Ingredients

• 150 g active sourdough starter (100% hydration)
• 500 g bread flour
• 325 g water, room temperature
• 10 g fine sea salt
• 25 g granulated sugar
• 30 g unsalted butter, softened
• 1 tsp lemon zest
• 200 g fresh blueberries, rinsed and patted dry
• 1 tbsp all-purpose flour (for dusting blueberries)
• 1 tsp vanilla extract

Instructions

1. Feed starter 4–6 hours before mixing, until bubbly and doubled.
2. In a large bowl, mix 500 g flour and 325 g water. Stir until no dry flour remains. Cover 30 minutes for autolyse.
3. Add 150 g starter, 10 g salt, 25 g sugar, 30 g softened butter, 1 tsp lemon zest, and 1 tsp vanilla. Mix until combined.
4. Do four sets of stretch-and-folds every 30 minutes over two hours.
5. Toss 200 g blueberries gently with 1 tbsp flour. Fold berries into dough during the last fold.
6. Transfer dough to a lightly floured banneton seam-side up. Cover and bulk ferment in fridge for 8–12 hours for flavor.
7. Preheat oven with a Dutch oven inside to 475°F (246°C) for 45 minutes.
8. Turn dough onto parchment, slash, and transfer to Dutch oven. Reduce oven to 450°F (232°C) and bake 30 minutes covered.
9. Remove lid and bake 12–18 minutes until crust is deep golden and internal temp reads 205–210°F (96–99°C). Toothpick will come out mostly clean near blueberry pockets.
10. Cool on a wire rack at least 2 hours before slicing.

How to Serve It

Serve thick slices with soft butter or cream cheese. Garnish with extra fresh blueberries and lemon zest. Pair with coffee or a fruity white tea. Store wrapped at room temp up to 2 days, or freeze sliced up to 3 months. Make ahead by baking and freezing; toast to revive.

2. Blueberry Sourdough No-Knead Boule

This no-knead blueberry sourdough boule is simple and forgiving. It needs minimal handling and gives a chewy, open crumb. The crust is crisp and rustic. It's perfect for a beginner or a slow weekend bake. You'll taste warm blueberry bursts and a mild tang.

Ingredients

• 150 g active sourdough starter (100% hydration)
• 450 g bread flour
• 300 g water, lukewarm (80–85°F / 27–29°C)
• 10 g fine sea salt
• 20 g honey
• 2 tbsp olive oil
• 180 g fresh blueberries
• 1 tbsp cornstarch (toss with berries)
• 1 tsp ground cinnamon

Instructions

1. Feed starter so it’s active and bubbly several hours before mixing.
2. In a bowl, combine 450 g flour, 300 g water, and 150 g starter. Mix until shaggy.
3. Cover for 1 hour for autolyse.
4. Add 10 g salt, 20 g honey, and 2 tbsp olive oil. Mix until incorporated.
5. Gently fold in 180 g floured blueberries and 1 tsp cinnamon.
6. Let dough rise at room temp 3–4 hours, folding once at 90 minutes.
7. Shape into a tight boule and place seam-side up in a floured banneton. Refrigerate 6–8 hours or overnight.
8. Preheat Dutch oven to 475°F (246°C) for 45 minutes.
9. Bake covered at 450°F (232°C) for 30 minutes, uncovered for 12–15 minutes until golden and soundly hollow when tapped.
10. Cool at least 90 minutes before slicing to let crumb set.

How to Serve It

Slice thick and toast for breakfast. Drizzle with honey or serve with mascarpone. Pair with herbal tea or a latte. Store in a paper bag overnight to protect crust. Freeze slices for sandwiches or toasts.

3. Cinnamon Lemon Blueberry Sourdough Loaf

Bright lemon and warm cinnamon lift this blueberry sourdough bread loaf. The crumb is softer than a boule, ideal for toasting. It's built for brunch or an elegant tea. You'll get citrus zing, spice warmth, and juicy berry pops.

Ingredients

• 125 g active sourdough starter (100% hydration)
• 400 g all-purpose flour
• 100 g bread flour
• 300 g water, room temperature
• 12 g fine sea salt
• 40 g granulated sugar
• 2 large eggs, room temperature
• 60 g unsalted butter, softened
• 2 tsp ground cinnamon
• 2 tbsp lemon zest (about 2 lemons)
• 180 g fresh blueberries
• 1 tbsp flour (for berries)

Instructions

1. Feed starter to peak 3–4 hours before mixing.
2. In a bowl whisk 400 g all-purpose and 100 g bread flour with 300 g water. Autolyse 30 minutes.
3. Whisk eggs and 125 g starter together, then add to dough.
4. Add 12 g salt, 40 g sugar, 60 g softened butter, 2 tsp cinnamon, and 2 tbsp lemon zest. Mix until smooth.
5. Toss 180 g blueberries in 1 tbsp flour. Fold them in gently during final stretch.
6. Bulk ferment 3–4 hours at room temp with folds every 45 minutes.
7. Shape into a loaf pan (9×5-inch) lined with parchment. Proof 2–3 hours until dough rises about 1 inch above the pan.
8. Preheat oven to 375°F (190°C). Bake 40–50 minutes until top is golden and internal temp is 200°F (93°C).
9. Toothpick inserted near center should come out mostly clean with some blueberry residue.
10. Cool at least 1 hour before removing from pan and slicing.

How to Serve It

Serve warm with a lemon glaze or cinnamon butter. Garnish with powdered sugar and lemon zest. Pair with milky coffee or Earl Grey. Keep wrapped in a tea towel and plastic for up to 3 days. Slice and freeze for quick breakfasts.

4. Blueberry Sourdough Bread with Honey Oat Crust

This blueberry sourdough bread with honey oat crust has a sweet, crunchy topping. Oats add texture and a rustic look. The crumb is tender and slightly sweet. It's ideal for brunch or gifting. You’ll love the honey glaze and oat crunch.

Ingredients

• 150 g active sourdough starter (100% hydration)
• 500 g bread flour
• 320 g water, lukewarm
• 12 g sea salt
• 40 g honey, plus 2 tbsp for glaze
• 40 g unsalted butter, softened
• 1 tsp vanilla extract
• 200 g fresh blueberries
• 30 g rolled oats, plus extra for topping
• 1 tbsp milk, room temperature (for glazing)
• 1 tbsp all-purpose flour (for berries)

Instructions

1. Feed starter until active and bubbly.
2. Mix 500 g flour and 320 g water. Autolyse 30 minutes.
3. Add 150 g starter, 12 g salt, 40 g honey, 40 g softened butter, and 1 tsp vanilla. Mix until elastic.
4. Stretch-and-fold every 30 minutes for 2 hours.
5. Toss 200 g blueberries in 1 tbsp flour. Fold them in gently on final fold.
6. Shape into a loaf and place seam-side down in a lined loaf pan or banneton.
7. Mix 30 g oats, 2 tbsp honey, and 1 tbsp milk. Brush over loaf before final proof.
8. Proof 2–4 hours at room temp, or overnight in fridge.
9. Bake in preheated oven at 425°F (218°C) for 10 minutes then reduce to 400°F (204°C) and bake another 30–35 minutes until crust deepens and internal temp hits 205°F (96°C).
10. Cool 90 minutes before slicing.

How to Serve It

Serve with ricotta and a drizzle of honey. Sprinkle extra oats and a few fresh blueberries on top. Pairs well with chamomile tea or cappuccino. Store sliced in an airtight container in fridge up to 4 days. Warm slices to refresh the oat crust.

5. Blueberry Sourdough Quick Bread (Discard)

This blueberry sourdough quick bread uses discard starter for a weekend-friendly bake. No long ferment is needed. The texture is moist and cake-like, but still bread. It's great for breakfast or snack time. You’ll taste tangy starter, buttery crumb, and sweet blueberries.

Ingredients

• 200 g sourdough starter discard (100% hydration)
• 200 g all-purpose flour
• 150 g granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 2 large eggs, room temperature
• 100 g unsalted butter, melted and cooled
• 80 g milk, room temperature
• 1 tsp vanilla extract
• 200 g fresh or frozen blueberries, tossed with 1 tbsp flour
• Zest of 1 lemon

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment.
2. In a bowl whisk 200 g flour, 150 g sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
3. In another bowl beat 2 eggs with 200 g discard, 100 g melted butter, 80 g milk, and 1 tsp vanilla.
4. Pour wet into dry and fold until just combined.
5. Fold in 200 g floured blueberries and lemon zest carefully.
6. Pour batter into pan and smooth top.
7. Bake 50–60 minutes until a toothpick comes out clean or with a few moist crumbs.
8. If top browns too fast, tent with foil after 30 minutes.
9. Cool 15 minutes in pan, then transfer to rack to cool completely at least 60 minutes.
10. Slice and serve.

How to Serve It

Slice thick and spread butter or cream cheese. Dust with powdered sugar for a brunch table. Pairs with black coffee or iced tea. Store wrapped at room temp for 2–3 days. Freeze whole or sliced; thaw and warm before serving.

6. Blueberry Sourdough Brioche-Style Swirl

This brioche-style blueberry sourdough loaf is rich and tender. Eggs and butter create a soft, enriched crumb. The blueberry swirl adds bursts of color and flavor. It's a special brunch centerpiece or dessert bread. You'll love the soft texture and glossy finish.

Ingredients

• 100 g active sourdough starter (100% hydration)
• 400 g bread flour
• 60 g sugar
• 5 g fine sea salt
• 4 large eggs, room temperature
• 140 g unsalted butter, softened
• 80 g milk, warm
• 1 tsp vanilla extract
• 200 g blueberries
• 30 g blueberry jam (for swirl)
• 1 tbsp flour (for berries)
• 1 egg beaten with 1 tbsp water for egg wash

Instructions

1. Feed starter to peak 3–4 hours before mixing.
2. In mixer bowl, combine 400 g flour, 60 g sugar, and 5 g salt.
3. Whisk 4 eggs, 100 g starter, 80 g milk, and 1 tsp vanilla. Add to dry ingredients and mix on low.
4. Gradually add 140 g softened butter in pieces. Mix until dough is smooth and elastic.
5. Bulk ferment 2–3 hours at room temp, folding once at 90 minutes.
6. Roll dough into a rectangle. Spread 30 g blueberry jam and scatter 200 g flour-tossed blueberries.
7. Roll tightly and cut into sections. Braid or twist for a loaf.
8. Place in a greased loaf pan, cover, and proof 2 hours until puffy.
9. Preheat oven to 350°F (175°C). Brush with egg wash and bake 35–40 minutes until deep golden and internal temp 190–200°F (88–93°C).
10. Cool 1 hour before slicing to keep the swirl intact.

How to Serve It

Warm slices and serve with whipped cream or mascarpone. Garnish with powdered sugar and extra jam. Pair with espresso or a lightly brewed black tea. Keep wrapped in plastic at room temp up to 2 days. Freeze slices for quick treats.

7. Blueberry Sourdough Bread with Cream Cheese Swirl

This blueberry sourdough bread with cream cheese swirl combines tangy starter and silky filling. The cream cheese bakes into ribbons that balance sweet blueberries. It's a decadent breakfast or dessert loaf. Baker and brunch guests will love the creamy pockets and berry bursts.

Ingredients

• 150 g active sourdough starter (100% hydration)
• 450 g bread flour
• 330 g water, room temperature
• 10 g sea salt
• 40 g sugar
• 30 g unsalted butter, softened
• 200 g blueberries, tossed with 1 tbsp flour
• 200 g cream cheese, softened
• 60 g powdered sugar (for cream cheese)
• 1 egg yolk for cream cheese swirl
• 1 tsp vanilla extract

Instructions

1. Feed starter until bubbly and active.
2. Mix 450 g flour and 330 g water. Autolyse 30 minutes.
3. Add 150 g starter, 10 g salt, 40 g sugar, and 30 g softened butter. Mix until smooth.
4. Do four stretch-and-folds over 2 hours.
5. Prepare filling: beat 200 g soft cream cheese with 60 g powdered sugar, 1 egg yolk, and 1 tsp vanilla.
6. Gently fold in 200 g floured blueberries.
7. Roll dough into rectangle and spread cream cheese-blueberry mixture in a swirl.
8. Roll up and shape into a loaf. Place seam-side down in a 9×5-inch pan lined with parchment.
9. Proof 2–3 hours at room temp until risen about 1 inch above pan rim.
10. Bake at 375°F (190°C) for 45–55 minutes until golden and internal temp is 200°F (93°C). Cool 1 hour before slicing.

How to Serve It

Serve slices slightly warm to enjoy the creamy swirl. Top with a drizzle of blueberry compote or fresh berries. Pairs well with milky coffee or dessert wine. Store refrigerated for up to 4 days because of cream cheese. Freeze sliced for longer storage.

8. Blueberry Walnut Sourdough Batard

Crunchy walnuts add a nutty contrast to this blueberry sourdough batard. The loaf is shaped for a nice crumb-to-crust ratio. Blueberries soften into sweet pockets against toasted nuts. It's hearty enough for sandwiches and elegant enough for a cheese board.

Ingredients

• 140 g active sourdough starter (100% hydration)
• 500 g bread flour
• 320 g water, room temperature
• 12 g sea salt
• 25 g honey
• 60 g chopped walnuts, toasted
• 180 g fresh blueberries
• 1 tbsp flour (for blueberries)
• 1 tsp orange zest
• 10 g olive oil

Instructions

1. Feed starter until airy and active.
2. Mix 500 g flour and 320 g water. Autolyse 30 minutes.
3. Add 140 g starter, 12 g salt, 25 g honey, and 10 g olive oil. Mix until dough forms.
4. Perform stretch-and-folds every 30 minutes for 2 hours.
5. Toss 180 g blueberries with 1 tbsp flour and fold them and 60 g toasted walnuts into dough in the last fold.
6. Shape into an oval batard. Place seam-side up in floured banneton.
7. Refrigerate overnight or proof at room temp 3–4 hours.
8. Preheat oven and baking stone to 475°F (246°C) for 45 minutes.
9. Bake at 450°F (232°C) covered for 25–30 minutes, then uncovered 12–15 minutes until crust is deeply browned and internal temp reaches 205°F (96°C).
10. Cool 2 hours before slicing for best texture.

How to Serve It

Slice thin for sandwiches or thicker with soft cheeses. Garnish with a smear of honey and extra toasted walnuts. Pairs with aged cheddar or a nutty beer. Store wrapped in a linen bag for 2 days; freeze slices for longer storage.

9. Whole Wheat Blueberry Sourdough Sandwich Loaf

This whole wheat blueberry sourdough sandwich loaf is hearty and wholesome. Whole wheat adds nuttiness and structure. The blueberries keep the crumb moist and bright. It's perfect for toast, sandwiches, or school lunches. You'll enjoy a balanced, mildly tangy loaf.

Ingredients

• 150 g active sourdough starter (100% hydration)
• 350 g whole wheat flour
• 150 g bread flour
• 360 g water, room temperature
• 12 g fine sea salt
• 30 g maple syrup
• 30 g unsalted butter, softened
• 200 g blueberries
• 1 tbsp flour (for berries)
• 1 tsp cinnamon

Instructions

1. Feed starter ahead so it's active and slightly domed.
2. Combine 350 g whole wheat and 150 g bread flour with 360 g water. Autolyse 30–45 minutes.
3. Add 150 g starter, 12 g salt, 30 g maple syrup, and 30 g softened butter. Mix until smooth.
4. Do stretch-and-folds every 30 minutes for 2 hours.
5. Toss 200 g blueberries in 1 tbsp flour and fold in gently with 1 tsp cinnamon.
6. Shape into a standard 8×4-inch loaf pan lined with parchment. Cover and proof 2–3 hours until puffy.
7. Preheat oven to 375°F (190°C).
8. Bake 40–50 minutes until golden and internal temp reaches 200°F (93°C).
9. If top browns too quickly, tent foil after 30 minutes.
10. Cool 1–2 hours before slicing to allow crumb to set.

How to Serve It

Toast slices and top with nut butter or cream cheese. Garnish with fresh berries and a pinch of cinnamon. Pairs with yogurt and fruit for a balanced breakfast. Wrap cooled loaf in plastic for 3 days or freeze for longer storage.

10. Blueberry Sourdough Pull-Apart Rolls

These blueberry sourdough pull-apart rolls are soft, pillowy, and shareable. Small rolls make them ideal for brunch or dessert. Blueberry jam or whole fruit hides in the layers. You'll love tearing pieces apart and dunking in butter.

Ingredients

• 125 g active sourdough starter (100% hydration)
• 400 g bread flour
• 240 g water, room temperature
• 40 g sugar
• 8 g salt
• 40 g unsalted butter, softened
• 1 large egg, room temperature
• 150 g fresh blueberries
• 60 g blueberry jam
• 1 tbsp flour (for berries)
• 1 egg beaten with 1 tbsp milk for egg wash

Instructions

1. Feed starter until bubbly and active.
2. Mix 400 g flour, 240 g water, and 125 g starter. Autolyse 25 minutes.
3. Add 40 g sugar, 8 g salt, 40 g softened butter, and 1 egg. Mix until dough is smooth.
4. Do stretch-and-folds every 30 minutes for 90 minutes.
5. Toss 150 g blueberries with 1 tbsp flour.
6. Roll dough into a rectangle, spread 60 g blueberry jam, and sprinkle blueberries evenly.
7. Cut into 12 squares, stack or roll as desired, and place in a greased 9-inch round pan.
8. Proof 1.5–2 hours at room temp until rolls are puffy and nearly doubled.
9. Preheat oven to 375°F (190°C). Brush with egg wash and bake 20–25 minutes until golden and internal temp is 190–195°F (88–90°C).
10. Cool 20 minutes in pan before pulling apart and serving.

How to Serve It

Serve warm straight from the pan with extra jam or whipped butter. Garnish with powdered sugar and fresh mint. Pair with brunch cocktails or hot chocolate. Store in an airtight container for 2 days; reheat gently before serving.

These ten blueberry sourdough bread recipes give you tangy sourdough flavor with bright fruit in every bite. You’ve got quick discard loaves, enriched brioche-style swirls, rustic batards, and soft pull-apart rolls to test your skills. Save the ones that catch your eye, pin the article for later, and try one this weekend. Which blueberry sourdough bread recipe will you bake first, and who will you share it with? Don’t forget to snap a photo and share it with friends and family.