14 Perfect Blueberry Sourdough Sandwich Bread Variations for Lunch Boxes

You pack dozens of lunch boxes and want bread that's interesting, sturdy, and kid-friendly. Blueberry sourdough sandwich bread gives you soft, tangy crumb with juicy pops of berry. It makes school lunches feel special and holds up to spreads and fillings.

This collection of 14 blueberry sourdough sandwich bread variations gives you options. You’ll find classic recipes, sweet and nutty loaves, savory twists, and quick make-ahead ideas. Each recipe uses an active sourdough starter and approachable techniques you can repeat.

You’ll see ingredient lists, step-by-step instructions, and smart serving tips for lunch boxes. These blueberry sourdough sandwich bread recipes will brighten sandwiches, pair well with cheese, and freeze beautifully. Grab your starter and favorite mix-ins—there’s a new loaf for every week of the month.

1. Classic Blueberry Sourdough Sandwich Bread

This is the base loaf you’ll return to. It balances tangy sourdough and sweet blueberries with a soft, springy crumb. The texture holds sandwich fillings without falling apart. It’s simple, approachable, and lunch-box friendly. You’ll smell a faint citrus note from lemon zest and taste bright fruit pockets. Kids and adults both love this one.

Ingredients

• 450 g (3 1/2 cups) bread flour
• 275 g (1 1/8 cups) water, room temperature
• 150 g (2/3 cup) active sourdough starter (100% hydration)
• 40 g (3 tbsp) granulated sugar
• 8 g (1 1/2 tsp) fine sea salt
• 30 g (2 tbsp) unsalted butter, softened
• 1 large egg, room temperature
• Zest of 1 lemon
• 200 g (1 1/4 cups) fresh blueberries, rinsed and drained
• 2 tbsp all-purpose flour (to toss blueberries)

Instructions

1. Mix starter, water, and flour in a large bowl until no dry flour remains. Cover and rest 30 minutes for autolyse.
2. Add sugar, salt, softened butter, egg, and lemon zest. Mix until a shaggy dough forms.
3. Perform four sets of stretch-and-fold every 30 minutes over 2 hours. Dough should be smooth and slightly tacky.
4. Toss blueberries with 2 tbsp flour. Gently fold them into the dough on the last stretch-and-fold to avoid crushing.
5. Shape into a tight loaf and place in a greased 9×5-inch pan. Cover and proof until puffy, about 2–3 hours at room temperature (or overnight in fridge).
6. Preheat oven to 350°F (175°C). Bake 35–40 minutes until top is golden and internal temperature reads about 200°F (93°C).
7. Remove from pan and cool on a rack at least 1 hour before slicing. A toothpick inserted in center should come out clean.

How to Serve It

Slice thick for sandwiches or thin for jam and butter. Garnish with a smear of soft cream cheese or a drizzle of honey. Pair with iced tea or milk for lunch boxes. Store wrapped in a bread bag at room temperature 2–3 days, or freeze slices for up to 3 months. Make dough the night before for morning baking.

2. Lemon-Blueberry Sourdough Sandwich Loaf

This loaf turns up the citrus for a bright, fresh flavor. Lemon zest and a touch of lemon juice lift the blueberries. The crumb stays soft and tender. It’s light, slightly sweet, and great for picnic-style sandwiches. You’ll notice a lively aroma when you slice the loaf.

Ingredients

• 450 g (3 1/2 cups) bread flour
• 280 g (1 1/4 cups) water, room temperature
• 150 g (2/3 cup) active sourdough starter
• 50 g (1/4 cup) granulated sugar
• 8 g (1 1/2 tsp) fine sea salt
• 40 g (3 tbsp) unsalted butter, softened
• 2 large eggs, room temperature
• Zest of 2 lemons
• 1 tbsp fresh lemon juice
• 200 g (1 1/4 cups) fresh blueberries, patted dry
• 2 tbsp all-purpose flour (to toss berries)

Instructions

1. Combine starter, water, and flour. Autolyse 30 minutes.
2. Add sugar, salt, butter, eggs, lemon zest, and juice. Mix until cohesive.
3. Do four stretch-and-folds at 30-minute intervals over 2 hours.
4. Toss blueberries with 2 tbsp flour. Gently fold into dough at final fold.
5. Shape and place in a greased 9×5-inch pan. Proof 2–3 hours or overnight in fridge.
6. Preheat oven to 350°F (175°C). Bake 35–40 minutes until golden and internal temp 200°F (93°C).
7. Cool 1 hour before slicing. Test doneness with toothpick and warm aroma.

How to Serve It

Top slices with ricotta and honey for a creamy contrast. Garnish with lemon zest for color. Pair with green salads or light chicken sandwiches. Keeps well at room temperature 2–3 days, or freeze for lunches. Make a glazed drizzle with powdered sugar and lemon juice for weekend tea.

3. Honey Oat Blueberry Sourdough Sandwich Bread

This one’s hearty and slightly sweet. Rolled oats add chew and a golden crust. Honey rounds the sourness and deepens color. The crumb is soft but holds together. It’s ideal for wholesome school sandwiches and yogurt-topped toast.

Ingredients

• 400 g (3 1/4 cups) bread flour
• 100 g (3/4 cup) rolled oats, plus extra for topping
• 300 g (1 1/4 cups) water, room temperature
• 150 g (2/3 cup) active sourdough starter
• 50 g (1/4 cup) honey
• 8 g (1 1/2 tsp) fine sea salt
• 30 g (2 tbsp) unsalted butter, softened
• 1 large egg, room temperature
• 200 g (1 1/4 cups) fresh or frozen blueberries, floured
• 1 tbsp milk for egg wash

Instructions

1. Mix starter, water, bread flour, and oats until combined. Autolyse 30 minutes.
2. Add honey, salt, butter, and egg. Mix until smooth.
3. Stretch-and-fold every 30 minutes for four rounds.
4. Fold in blueberries gently on the final fold.
5. Shape and place in a greased 9×5-inch pan. Sprinkle oats on top. Proof 2–3 hours.
6. Preheat oven to 350°F (175°C). Brush with milk wash. Bake 35–40 minutes until golden and internal temp 200°F (93°C).
7. Cool 1 hour before slicing. Check center with a toothpick.

How to Serve It

Serve with nut butter or honey for a filling lunch. Add sliced apples or turkey in sandwiches. Store wrapped at room temp 2–3 days, or freeze slices. Oats add texture and keep slices hearty for school kids.

4. Cinnamon Swirl Blueberry Sourdough Sandwich Bread

This loaf adds a warm spice swirl to the fruity loaf. A brown sugar and cinnamon ribbon winds through the crumb. The texture is tender and slightly sweet. It’s excellent for sweet sandwiches and breakfast boxes. You’ll taste cinnamon spice and jammy blueberries in each bite.

Ingredients

• 450 g (3 1/2 cups) bread flour
• 275 g (1 1/8 cups) water, room temperature
• 150 g (2/3 cup) active sourdough starter
• 40 g (3 tbsp) brown sugar
• 8 g (1 1/2 tsp) fine sea salt
• 30 g (2 tbsp) unsalted butter, softened
• 1 large egg, room temperature
• 1 tbsp ground cinnamon
• 60 g (1/3 cup) dark brown sugar (for swirl)
• 200 g (1 1/4 cups) blueberries, floured
• 2 tbsp melted butter (for brushing swirl layer)

Instructions

1. Mix starter, water, and flour. Autolyse 30 minutes.
2. Add brown sugar, salt, butter, and egg. Mix until smooth.
3. Do four stretch-and-folds every 30 minutes.
4. Roll dough gently into a rectangle on floured surface. Brush with melted butter.
5. Mix ground cinnamon and dark brown sugar; sprinkle evenly. Scatter floured blueberries.
6. Roll tightly, seal the seam, and place seam-side down into greased pan. Proof 2–3 hours.
7. Preheat oven to 350°F (175°C). Bake 35–40 minutes until golden and internal temp 200°F (93°C).
8. Cool 1–2 hours before slicing to set the swirl. Toothpick should be clean.

How to Serve It

Slice for dessert-style sandwiches or spread with mascarpone. Pair with hot cocoa or coffee for lunches on chilly days. Store at room temperature 2–3 days or freeze slices. Make the dough the night before for fresher morning baking.

5. Blueberry Sourdough Sandwich Bread with Cream Cheese Swirl

This recipe folds a tangy cream cheese ribbon into the loaf. The swirl gives soft, creamy pockets against tart blueberries. It’s rich but still lunch-box friendly. You’ll enjoy a moist crumb and a mild tang from the cream cheese. It pairs well with savory fillings too.

Ingredients

• 450 g (3 1/2 cups) bread flour
• 275 g (1 1/8 cups) water, room temperature
• 150 g (2/3 cup) active sourdough starter
• 40 g (3 tbsp) granulated sugar
• 8 g (1 1/2 tsp) fine sea salt
• 30 g (2 tbsp) unsalted butter, softened
• 1 large egg, room temperature
• 150 g (5 oz) cream cheese, room temperature
• 1 tbsp powdered sugar (for cream cheese)
• 200 g (1 1/4 cups) blueberries, floured
• 2 tbsp all-purpose flour (to toss berries)

Instructions

1. Combine starter, water, and flour. Autolyse 30 minutes.
2. Add sugar, salt, butter, and egg. Mix to form dough.
3. Do four stretch-and-folds at 30-minute intervals.
4. Blend cream cheese and powdered sugar until smooth.
5. Roll dough into rectangle. Spread cream cheese mixture thinly. Scatter floured blueberries.
6. Roll tightly and place seam-down in a greased 9×5-inch pan. Proof 2–3 hours.
7. Preheat oven to 350°F (175°C). Bake 35–40 minutes until golden and internal temp 200°F (93°C).
8. Cool 1 hour before slicing so the cream cheese sets. Use toothpick test for doneness.

How to Serve It

Slice and serve with sliced turkey or ham for a sweet-savory lunch. Garnish with extra cream cheese or fresh berries. Store refrigerated up to 3 days because of cream cheese. Freeze slices individually if needed. Great for weekend brunch boxes.

6. Whole Wheat Blueberry Sourdough Sandwich Bread

This version adds whole wheat for nuttiness and fiber. The loaf is denser but still tender. Blueberries brighten the grain-forward flavor. It’s hearty and great for school lunches needing filling sandwiches. You’ll get a warm, toasty aroma and a slightly chewy crumb.

Ingredients

• 300 g (2 1/2 cups) bread flour
• 150 g (1 1/4 cups) whole wheat flour
• 300 g (1 1/4 cups) water, room temperature
• 150 g (2/3 cup) active sourdough starter
• 40 g (3 tbsp) honey
• 8 g (1 1/2 tsp) fine sea salt
• 30 g (2 tbsp) olive oil or softened butter
• 1 large egg, room temperature
• 200 g (1 1/4 cups) blueberries, floured
• 2 tbsp all-purpose flour (to toss berries)

Instructions

1. Mix starter, water, bread, and whole wheat flour. Autolyse 30 minutes.
2. Add honey, salt, oil, and egg. Mix until dough comes together.
3. Stretch-and-fold every 30 minutes for four rounds.
4. Gently fold in floured blueberries on final fold.
5. Shape and place in greased 9×5-inch pan. Proof 2–3 hours or overnight in fridge.
6. Preheat oven to 350°F (175°C). Bake 40–45 minutes until top is deep golden and internal temp 200°F (93°C).
7. Cool 1 hour before slicing. Use toothpick or instant-read thermometer for doneness.

How to Serve It

Use for hearty turkey or cheese sandwiches. Toast slices for crunch and top with honey butter. Store at room temp 2–3 days or freeze for longer. Whole wheat lends a rustic look perfect for autumn lunch boxes.

7. Blueberry Banana Sourdough Sandwich Bread

This loaf blends ripe banana and blueberries for natural sweetness. Banana keeps crumb moist and tender. It’s sweet enough for breakfast sandwiches but mild for lunch boxes. You’ll smell banana and see flecks through the crumb. Kids often pick this one first.

Ingredients

• 375 g (3 cups) bread flour
• 75 g (1/2 cup) whole wheat flour
• 300 g (1 1/4 cups) water, room temperature
• 150 g (2/3 cup) active sourdough starter
• 80 g (1/3 cup) mashed ripe banana (about 1 medium)
• 40 g (3 tbsp) brown sugar
• 8 g (1 1/2 tsp) fine sea salt
• 30 g (2 tbsp) unsalted butter, softened
• 1 large egg, room temperature
• 175 g (1 cup) blueberries, floured

Instructions

1. Mix starter, water, and flours. Add mashed banana. Autolyse 30 minutes.
2. Add brown sugar, salt, butter, and egg. Mix until dough is smooth.
3. Perform four rounds of stretch-and-fold every 30 minutes.
4. Fold in floured blueberries gently at the last fold.
5. Shape and place in greased 9×5-inch pan. Proof 2–3 hours.
6. Preheat oven to 350°F (175°C). Bake 35–45 minutes until golden and internal temp 200°F (93°C).
7. Cool 1 hour before slicing. Check doneness with a toothpick.

How to Serve It

Spread with peanut butter for a filling lunch. Pair with yogurt cups or granola. Store wrapped at room temp 2–3 days, or freeze slices. Great for back-to-school breakfasts too.

8. Blueberry Almond Sourdough Sandwich Bread

Toasty almonds add crunch and a nutty note. Almond extract deepens flavor while slivered almonds add a crisp top. The crumb remains tender and rich. It’s elegant for lunch box sandwiches and pairs well with mild cheeses. You’ll taste toasted almond and sweet blueberries.

Ingredients

• 400 g (3 1/4 cups) bread flour
• 50 g (1/2 cup) almond flour
• 300 g (1 1/4 cups) water, room temperature
• 150 g (2/3 cup) active sourdough starter
• 40 g (3 tbsp) granulated sugar
• 8 g (1 1/2 tsp) fine sea salt
• 30 g (2 tbsp) unsalted butter, softened
• 1 tsp almond extract
• 1 large egg, room temperature
• 175 g (1 cup) blueberries, floured
• 30 g (1/4 cup) slivered almonds for topping

Instructions

1. Mix starter, water, bread flour, and almond flour. Autolyse 30 minutes.
2. Add sugar, salt, butter, almond extract, and egg. Mix until cohesive.
3. Do four stretch-and-folds every 30 minutes.
4. Fold in floured blueberries gently.
5. Shape and place in greased pan. Sprinkle slivered almonds on top. Proof 2–3 hours.
6. Preheat oven to 350°F (175°C). Bake 35–40 minutes until almonds toasted and internal temp 200°F (93°C).
7. Cool 1 hour before slicing. Use toothpick test for doneness.

How to Serve It

Pair with brie or mild cheddar for a sophisticated lunch. Add sliced pear for contrast. Store at room temp 2–3 days or freeze slices. Toast slices lightly for extra crunch.

9. Blueberry-Chia Sourdough Sandwich Bread

Chia seeds add texture, omega-3s, and a subtle crunch. They also help keep crumb moist. Blueberries remain the star, with seeds adding visual interest. This loaf is nutritious and sturdy. It’s perfect for health-conscious lunch boxes.

Ingredients

• 420 g (3 cups + 2 tbsp) bread flour
• 30 g (3 tbsp) chia seeds
• 300 g (1 1/4 cups) water, room temperature
• 150 g (2/3 cup) active sourdough starter
• 40 g (3 tbsp) honey
• 8 g (1 1/2 tsp) fine sea salt
• 30 g (2 tbsp) olive oil or softened butter
• 1 large egg, room temperature
• 175 g (1 cup) blueberries, floured
• 1 tbsp lemon zest

Instructions

1. Combine starter, water, and flour. Add chia seeds. Autolyse 30 minutes.
2. Add honey, salt, oil, and egg. Mix until smooth.
3. Stretch-and-fold every 30 minutes for four rounds.
4. Add lemon zest and fold in floured blueberries on last fold.
5. Shape and place in greased pan. Proof 2–3 hours or overnight in fridge.
6. Preheat oven to 350°F (175°C). Bake 35–40 minutes until golden and internal temp 200°F (93°C).
7. Cool 1 hour before slicing. Toothpick should be clean.

How to Serve It

Top with nut butter or plain cream cheese for a nutritious lunch. Pair with fruit cups or carrot sticks. Store at room temperature 2–3 days or freeze. Chia keeps the crumb moist, so slices thaw well.

10. Blueberry Ricotta Sourdough Sandwich Bread

Ricotta adds extra moisture and a delicate tang. It creates an almost custardy crumb. Blueberries give bursts of acidity and color. The loaf is soft and slightly rich. It’s lovely for mild sandwich fillings and breakfast-to-go.

Ingredients

• 420 g (3 cups + 2 tbsp) bread flour
• 300 g (1 1/4 cups) water, room temperature
• 150 g (2/3 cup) active sourdough starter
• 60 g (1/4 cup) granulated sugar
• 8 g (1 1/2 tsp) fine sea salt
• 150 g (1/2 cup + 2 tbsp) whole-milk ricotta, room temperature
• 30 g (2 tbsp) unsalted butter, softened
• 1 large egg, room temperature
• 175 g (1 cup) blueberries, floured
• 1 tsp vanilla extract

Instructions

1. Mix starter, water, and flour. Autolyse 30 minutes.
2. Add sugar, salt, ricotta, butter, egg, and vanilla. Mix until smooth.
3. Complete four stretch-and-folds at 30-minute intervals.
4. Fold in floured blueberries gently.
5. Shape and place in greased 9×5-inch pan. Proof 2–3 hours.
6. Preheat oven to 350°F (175°C). Bake 35–40 minutes until top is golden and internal temp 200°F (93°C).
7. Cool at least 1 hour before slicing so ricotta sets. Toothpick should come out clean.

How to Serve It

Serve with honeyed ricotta for extra creaminess. Pair with smoked turkey or mild cheese for sandwiches. Store refrigerated up to 3 days due to ricotta. Freeze slices if making ahead.

11. Savory Blueberry & Cheddar Sourdough Sandwich Bread

This savory-sweet loaf pairs sharp cheddar with sweet blueberries. Cheese creates pockets of savory richness. The contrast is striking and fun in lunch boxes. It’s great for grilled cheese sandwiches with jam. You’ll get cheesy aroma and tangy berry notes.

Ingredients

• 430 g (3 1/2 cups) bread flour
• 300 g (1 1/4 cups) water, room temperature
• 150 g (2/3 cup) active sourdough starter
• 8 g (1 1/2 tsp) fine sea salt
• 30 g (2 tbsp) unsalted butter, softened
• 1 large egg, room temperature
• 150 g (1 1/2 cups) sharp cheddar, grated
• 175 g (1 cup) blueberries, floured
• 1 tsp dried thyme
• 1 tbsp honey (optional, balances tang)

Instructions

1. Combine starter, water, and flour. Autolyse 30 minutes.
2. Add salt, butter, egg, and honey if using. Mix until cohesive.
3. Perform four rounds of stretch-and-fold every 30 minutes.
4. Fold in grated cheddar and floured blueberries on final fold.
5. Shape and place in greased pan. Proof 2–3 hours.
6. Preheat oven to 350°F (175°C). Bake 35–45 minutes until cheese melts and internal temp 200°F (93°C).
7. Cool 1 hour before slicing. Use toothpick for doneness.

How to Serve It

Make grilled cheese with extra sharp cheddar and this loaf. Add apple slices for crunch on sandwiches. Store wrapped at room temp 2–3 days. Cheese intensifies after day one; slice fresh for best texture.

12. Blueberry Coconut Sourdough Sandwich Bread

Coconut adds a tropical, slightly sweet undertone. Desiccated coconut in dough and flakes on top add chew and texture. Blueberries balance the sweetness with acidity. The loaf is fragrant and soft. It’s a fun twist for lunch boxes and afternoon snacks.

Ingredients

• 400 g (3 1/4 cups) bread flour
• 50 g (1/2 cup) coconut flour or desiccated coconut
• 300 g (1 1/4 cups) water, room temperature
• 150 g (2/3 cup) active sourdough starter
• 50 g (1/4 cup) granulated sugar
• 8 g (1 1/2 tsp) fine sea salt
• 30 g (2 tbsp) coconut oil or softened butter
• 1 large egg, room temperature
• 175 g (1 cup) blueberries, floured
• 30 g (1/4 cup) shredded coconut for topping

Instructions

1. Mix starter, water, bread flour, and desiccated coconut. Autolyse 30 minutes.
2. Add sugar, salt, coconut oil, and egg. Mix until smooth.
3. Do four stretch-and-folds every 30 minutes.
4. Fold in floured blueberries gently.
5. Shape and place in greased pan. Sprinkle shredded coconut on top. Proof 2–3 hours.
6. Preheat oven to 350°F (175°C). Bake 35–40 minutes until coconut toasted and internal temp 200°F (93°C).
7. Cool 1 hour before slicing. Use toothpick for doneness.

How to Serve It

Spread with cream cheese and top with extra toasted coconut. Pair with tropical fruit salads for lunch. Freeze slices for make-ahead lunches. Coconut makes slices slightly more crumbly—toast for sturdier sandwiches.

13. Blueberry Poppy Seed Sourdough Sandwich Bread

Poppy seeds add a subtle nutty crunch and visual contrast. They pair beautifully with lemon zest and blueberries. The loaf is light, slightly floral, and tender. It’s bright for lunch boxes and elegant for tea-time sandwiches. You’ll love the speckled crumb.

Ingredients

• 450 g (3 1/2 cups) bread flour
• 275 g (1 1/8 cups) water, room temperature
• 150 g (2/3 cup) active sourdough starter
• 50 g (1/4 cup) granulated sugar
• 8 g (1 1/2 tsp) fine sea salt
• 30 g (2 tbsp) unsalted butter, softened
• 1 large egg, room temperature
• Zest of 1 lemon
• 2 tbsp poppy seeds, plus extra for topping
• 200 g (1 1/4 cups) blueberries, floured

Instructions

1. Mix starter, water, and flour. Autolyse 30 minutes.
2. Add sugar, salt, butter, egg, and lemon zest. Mix until smooth.
3. Do four stretch-and-folds every 30 minutes.
4. Stir in poppy seeds and fold in floured blueberries gently.
5. Shape and place in greased pan. Sprinkle extra poppy seeds on top. Proof 2–3 hours.
6. Preheat oven to 350°F (175°C). Bake 35–40 minutes until golden and internal temp 200°F (93°C).
7. Cool 1 hour before slicing. Use toothpick to check center.

How to Serve It

Serve with lemon curd or cream cheese for a bright sandwich. Pair with herbal tea or chilled lemonade for lunch boxes. Store at room temp 2–3 days or freeze. Poppy seeds add subtle texture and visual flair.

14. Blueberry Herb & Honey Sourdough Sandwich Bread

Fresh herbs add savory depth to this subtly sweet loaf. Honey balances the herbs, while blueberries add bright pockets. The crumb is fragrant and balanced. It’s perfect for savory lunch box pairings like chicken salad. You’ll notice herbal aroma as you slice.

Ingredients

• 430 g (3 1/2 cups) bread flour
• 300 g (1 1/4 cups) water, room temperature
• 150 g (2/3 cup) active sourdough starter
• 40 g (3 tbsp) honey
• 8 g (1 1/2 tsp) fine sea salt
• 30 g (2 tbsp) unsalted butter, softened
• 1 large egg, room temperature
• 1 tbsp chopped fresh thyme
• 1 tbsp chopped fresh rosemary, finely chopped
• 175 g (1 cup) blueberries, floured

Instructions

1. Combine starter, water, and flour. Autolyse 30 minutes.
2. Add honey, salt, butter, and egg. Mix until dough smooth.
3. Stretch-and-fold every 30 minutes for four rounds.
4. Fold in chopped herbs and floured blueberries gently during final fold.
5. Shape and place in greased pan. Proof 2–3 hours.
6. Preheat oven to 350°F (175°C). Bake 35–40 minutes until golden and internal temp 200°F (93°C).
7. Cool 1 hour before slicing. Use toothpick for center doneness.

How to Serve It

Pair with roasted chicken or herb goat cheese for savory sandwiches. Garnish with extra thyme sprigs. Store at room temperature 2–3 days or freeze slices. Herbs give a fresh, seasonal twist to lunch boxes.

You now have 14 blueberry sourdough sandwich bread variations to rotate through lunch week after week. Each recipe is built around an active sourdough starter and simple techniques you can repeat. Try a sweeter loaf one day and a savory option the next to keep lunches exciting.

Save or pin this list so you can grab a new recipe when you want to bake. Which loaf do you want to try first? Share your favorite with friends or pack a slice for someone who loves homemade bread.