13 Heavenly Fresh Blueberry Sourdough Breads That Taste Like Summer

Summer mornings smell like warm bread and fresh fruit. If you love tangy sourdough and bursts of juicy fruit, these blueberry sourdough breads are your new go-to. You’ll find everything from classic rustic loaves to sweet swirls, lemon-kissed batards, and portable rolls that taste like sunshine.

This list of 13 heavenly blueberry sourdough breads covers no-knead methods, quicker fridge-ferments, and show-stopping weekend bakes. Each recipe has clear ingredients, realistic timings, and step-by-step instructions. You’ll also get serving ideas and storage tips for every loaf.

Pin the ones you want to try, then pick a starter and a sunny afternoon. These blueberry sourdough breads bring bright flavor, tender crumb, and summer color to your table.

1. Blueberry Sourdough Breads — Classic Rustic Summer Loaf

This classic loaf highlights simple sourdough flavor plus juicy blueberries. Prep: 30 minutes active + 8–12 hours bulk/chill. Bake: 40–45 minutes at 450°F (230°C). It’s tangy, fruity, and has an open crumb with soft blueberry pockets. You get bright bursts of sweetness against a chewy crust. Perfect for weekend breakfast and anyone who loves traditional sourdough with summer fruit.

Ingredients

• 500 g (4 cups) bread flour
• 350 g (1 1/2 cups) water, room temperature
• 100 g (1/2 cup) active sourdough starter (100% hydration)
• 10 g (2 tsp) fine sea salt
• 150 g (1 cup) fresh blueberries, rinsed and patted dry
• 1 tbsp honey
• 1 tbsp olive oil
• Zest of 1 lemon
• 1 tbsp milk (for brushing)
• Extra flour for dusting

Instructions

1. Mix 500 g flour and 350 g water in a bowl until no dry bits remain. Cover and rest 30 minutes (autolyse).
2. Add 100 g starter and 10 g salt. Mix until combined and dough feels tacky.
3. Fold in 150 g blueberries, 1 tbsp honey, and lemon zest gently to avoid crushing berries.
4. Bulk ferment at room temp 4–6 hours with stretch-and-folds every 30 minutes for first 2 hours.
5. Shape into a tight oval. Place seam-side up in a floured banneton. Cover and retard in the fridge 8–12 hours.
6. Preheat oven with Dutch oven to 450°F (230°C) for 45 minutes.
7. Turn dough onto parchment, score, brush with 1 tbsp milk, and bake covered 20 minutes, uncovered 20–25 minutes until deep golden and hollow-sounding.
8. Test doneness: internal temp should be 200–205°F (93–96°C) or loaf sounds hollow. Cool on a rack at least 2 hours before slicing.

How to Serve It

Serve thick slices with room-temperature butter or ricotta. Garnish with a few fresh blueberries and lemon zest. Pair with black coffee or chamomile tea. Store wrapped at room temp up to 2 days, or freeze sliced for up to 3 months. Make ahead by baking and freezing; toast to refresh.

2. Lemon-Blueberry Sourdough Batard

Bright lemon and sweet blueberries lift this batard. Prep: 25 minutes active + overnight fridge rest. Bake: 35–40 minutes at 425°F (220°C). The crumb is tender and slightly sweet, with a citrus perfume. This loaf is great for brunch and lemon lovers.

Ingredients

• 450 g (3 3/4 cups) bread flour
• 300 g (1 1/4 cups) water, cool
• 90 g (3/8 cup) active sourdough starter
• 9 g (1 1/2 tsp) fine sea salt
• 120 g (3/4 cup) fresh blueberries, dry
• Zest and juice of 1 small lemon
• 30 g (2 tbsp) sugar
• 20 g (1 1/2 tbsp) melted butter, cooled
• 1 egg white (for wash)
• 1 tsp vanilla extract

Instructions

1. Whisk 450 g flour and 300 g water. Rest 30 minutes.
2. Add 90 g starter, 30 g sugar, lemon juice, and vanilla. Mix until smooth.
3. Add 9 g salt and 20 g melted butter. Knead briefly in bowl.
4. Gently fold in 120 g blueberries and lemon zest.
5. Bulk ferment at room temp 3–4 hours, folding every 45 minutes.
6. Shape into a batard and place seam-side down in a floured banneton. Refrigerate overnight ~10–12 hours.
7. Preheat oven to 425°F (220°C) with baking stone. Brush with egg white before scoring.
8. Bake 35–40 minutes until golden and internal temp 200°F (93°C). Cool 90 minutes before slicing.

How to Serve It

Slice thin for jam toast or thicker for ricotta and honey. Sprinkle with powdered sugar for a brunch feel. Pair with iced tea or sparkling wine. Keep at room temp in a bread bag up to 2 days. Freeze whole loaf up to 3 months.

3. No-Knead Blueberry Sourdough Boule

This no-knead boule is hands-off and rustic. Prep: 15 minutes active + 12–18 hours cold ferment. Bake: 35–40 minutes at 475°F (246°C). You get a chewy crust and tender interior with even blueberry distribution. Perfect for busy bakers who want summer flavor with minimal work.

Ingredients

• 400 g (3 1/4 cups) bread flour
• 300 g (1 1/4 cups) water, room temp
• 80 g (1/3 cup) active sourdough starter
• 9 g (1 1/2 tsp) salt
• 140 g (1 cup) fresh blueberries
• 1 tbsp olive oil
• 1 tbsp honey
• 1 tsp lemon zest
• Extra flour for banneton

Instructions

1. Stir 400 g flour and 300 g water until shaggy. Rest 30 minutes.
2. Add 80 g starter, 9 g salt, 1 tbsp honey, and olive oil. Mix until evenly combined.
3. Fold in 140 g blueberries gently.
4. Cover and cold ferment in fridge 12–18 hours.
5. Remove and warm 1 hour at room temp. Shape into boule and place seam-side up in floured banneton for 45 minutes.
6. Preheat Dutch oven to 475°F (246°C) for 45 minutes.
7. Score loaf, place in hot Dutch oven, cover. Bake 20 minutes covered, then 15–20 minutes uncovered until crust is deep brown.
8. Check internal temp 200–205°F (93–96°C). Cool 2 hours before slicing.

How to Serve It

Rip wedges and spread with lemon curd or whipped goat cheese. Top with extra fresh blueberries and mint. Serve with chilled rosé or strong coffee. Keeps well in a paper bag for 1–2 days. Slice and freeze for longer storage.

4. Honey-Blueberry Sourdough Sandwich Loaf

This sandwich loaf is soft, slightly sweet, and blueberry-speckled. Prep: 40 minutes active + 8 hours rise. Bake: 30–35 minutes at 375°F (190°C). It yields a tender crumb that makes perfect toast and sandwiches. Great for kids and weekday breakfasts.

Ingredients

• 450 g (3 3/4 cups) bread flour
• 250 g (1 cup) milk, warm (about 100°F/38°C)
• 80 g (1/3 cup) active sourdough starter
• 40 g (3 tbsp) honey
• 1 large egg, room temp
• 50 g (3 1/2 tbsp) softened unsalted butter
• 8 g (1 1/2 tsp) salt
• 120 g (3/4 cup) fresh blueberries
• 1 tbsp cornstarch (toss for blueberrries)
• Butter for greasing pan

Instructions

1. Grease a 9×5-inch loaf pan and line with parchment.
2. Combine 450 g flour, 250 g warm milk, 80 g starter, 40 g honey, and egg. Mix until smooth.
3. Add 50 g softened butter and 8 g salt, kneading until dough is elastic, about 8–10 minutes by hand or 6 minutes in a mixer.
4. Toss blueberries with 1 tbsp cornstarch and gently fold into dough.
5. First rise in a greased bowl 3–4 hours at room temp, until roughly doubled.
6. Shape into a loaf, place in pan, cover, and proof 2–3 hours until puffy or overnight in fridge.
7. Preheat oven to 375°F (190°C). Brush top with milk and bake 30–35 minutes until golden and internal temp 190–195°F (88–90°C).
8. Remove from pan and cool 90 minutes before slicing.

How to Serve It

Toast slices and spread with softened butter and honey. Add cream cheese and a sprig of mint for a breakfast treat. Pair with latte or fresh orange juice. Store wrapped at room temp up to 2 days, or freeze sliced.

5. Lemon-Blueberry Sourdough Breads — Streusel-Topped Loaf

This streusel-topped sourdough loaf balances tangy starter, lemon, and sweet crumble. Prep: 40 minutes active + overnight fridge proof. Bake: 40–45 minutes at 375°F (190°C). The streusel adds crunch to a soft, blueberry-swirled crumb. Ideal for brunch or tea time.

Ingredients

• 420 g (3 1/4 cups) bread flour
• 300 g (1 1/4 cups) water
• 90 g (3/8 cup) active sourdough starter
• 10 g (2 tsp) salt
• 120 g (3/4 cup) fresh blueberries
• Zest and juice of 1 lemon
• 60 g (1/4 cup) sugar
• 40 g (3 tbsp) unsalted butter, cold for streusel
• 50 g (1/3 cup) all-purpose flour (for streusel)
• 1/4 tsp cinnamon (streusel)
• 1 tbsp milk (for wash)

Instructions

1. Combine 420 g flour and 300 g water. Rest 30 minutes.
2. Mix in 90 g starter, salt, sugar, and lemon juice until combined.
3. Fold in 120 g blueberries and lemon zest carefully.
4. Bulk ferment 4–6 hours at room temp with 3 sets of folds early on.
5. Make streusel: rub 40 g cold butter into 50 g flour and 60 g sugar, stir in cinnamon.
6. Shape into a loaf, place in a greased pan or banneton, and refrigerate overnight.
7. Preheat oven to 375°F (190°C). Brush loaf with 1 tbsp milk, sprinkle streusel, and bake 40–45 minutes until golden and internal temp 200°F (93°C).
8. Cool 90 minutes before slicing.

How to Serve It

Serve slices with whipped cream and extra lemon zest. Pair with Earl Grey tea or cold brew coffee. Store in an airtight container at room temp for 2 days. Freeze wrapped slices for longer keeping.

6. Blueberry Sourdough Focaccia with Rosemary

Savory rosemary meets sweet blueberries in this airy focaccia. Prep: 30 minutes active + 6–8 hours bulk proof. Bake: 20–25 minutes at 425°F (220°C). The crumb is pillowy with olive oil richness and fruity pops. Great for summer picnics and sharing.

Ingredients

• 500 g (4 cups) bread flour
• 380 g (1 1/2 cups) water, warm
• 100 g (1/2 cup) active sourdough starter
• 10 g (2 tsp) salt
• 60 g (1/4 cup) olive oil, plus more for drizzling
• 120 g (3/4 cup) fresh blueberries
• 2 tbsp fresh rosemary, chopped
• 1 tsp coarse sea salt for topping
• 1 tbsp honey (optional for slight sweetness)
• Cornmeal for pan

Instructions

1. Oil a 9×13-inch pan and dust with cornmeal. Preheat oven later.
2. Mix 500 g flour, 380 g water, and 100 g starter. Rest 30 minutes.
3. Add 10 g salt, 60 g olive oil, and 1 tbsp honey if using. Mix until sticky.
4. Bulk ferment 4–6 hours at room temp with occasional folds.
5. Spread dough into oiled pan, dimple with fingers, scatter 120 g blueberries and rosemary, drizzle olive oil.
6. Proof 1–2 hours until puffy. Preheat oven to 425°F (220°C).
7. Bake 20–25 minutes until edges golden and top set. Check doneness visually; crust should be crisp.
8. Cool 20 minutes and cut into squares.

How to Serve It

Serve warm or at room temp with extra olive oil for dipping. Garnish with flaky salt and rosemary sprigs. Pairs well with chilled white wine or lemony salads. Store covered at room temp 1–2 days; reheat to refresh.

7. Whole Wheat Blueberry Sourdough Loaf

This whole wheat loaf adds nutty depth to blueberry brightness. Prep: 40 minutes active + overnight fridge proof. Bake: 40–45 minutes at 425°F (220°C). The texture is hearty yet tender, with pockets of juicy blueberry. Ideal for rustic breakfasts and sandwiches.

Ingredients

• 350 g (2 3/4 cups) bread flour
• 150 g (1 1/4 cups) whole wheat flour
• 350 g (1 1/2 cups) water, room temp
• 100 g (1/2 cup) active sourdough starter
• 10 g (2 tsp) salt
• 140 g (1 cup) fresh blueberries
• 2 tbsp honey
• 1 tbsp olive oil
• 1 tsp cinnamon (optional)
• Extra flour for shaping

Instructions

1. Combine flours and water. Rest 30 minutes.
2. Stir in 100 g starter, 2 tbsp honey, and 1 tbsp olive oil.
3. Add 10 g salt and mix until dough forms.
4. Fold in 140 g blueberries gently.
5. Bulk ferment 4–6 hours with folds every 45 minutes for the first 2 hours.
6. Shape loaf, place in banneton, and refrigerate overnight.
7. Preheat oven with Dutch oven to 425°F (220°C). Bake covered 20 minutes, uncovered 20–25 minutes until crust brown.
8. Internal temp 200–205°F (93–96°C). Cool 2 hours before slicing.

How to Serve It

Toast thick slices and top with almond butter and fresh blueberries. Pair with herbal tea or milk. Refrigerate up to 3 days for whole wheat loaves, or freeze slices.

8. Blueberry Cinnamon Swirl Sourdough

This sweet swirl loaf pairs cinnamon warmth with blueberry tang. Prep: 45 minutes active + overnight cold proof. Bake: 40 minutes at 375°F (190°C). The soft crumb and ribboned filling make slices perfect for dessert toast. It smells of spice and fruit.

Ingredients

• 450 g (3 3/4 cups) bread flour
• 280 g (1 1/8 cups) water
• 100 g (1/2 cup) active sourdough starter
• 10 g (2 tsp) salt
• 80 g (1/2 cup) brown sugar
• 2 tbsp butter, softened
• 120 g (3/4 cup) fresh blueberries
• 2 tbsp cinnamon
• 1 tbsp cornstarch (for blueberry filling)
• 1 tbsp milk for brushing

Instructions

1. Mix 450 g flour and 280 g water. Rest 30 minutes.
2. Add 100 g starter, 10 g salt, and 2 tbsp softened butter. Mix until smooth.
3. Combine 80 g brown sugar with 2 tbsp cinnamon and set aside.
4. Roll dough into rectangle, sprinkle cinnamon sugar leaving a 1-inch border.
5. Toss 120 g blueberries with 1 tbsp cornstarch and distribute over sugar. Roll tightly into a log.
6. Place seam-side down in a greased loaf pan or shape into boule. Refrigerate overnight.
7. Preheat to 375°F (190°C) and brush with 1 tbsp milk. Bake 35–40 minutes until golden and internal temp 195–200°F (90–93°C).
8. Cool 90 minutes before slicing to set the swirl.

How to Serve It

Serve toasted with mascarpone or vanilla yogurt. Top with a dusting of powdered sugar for brunch. Pairs well with spiced tea or latte. Wrap leftover slices in foil and refrigerate up to 3 days.

9. Mini Blueberry Sourdough Breads — Dinner Rolls

These mini rolls are soft and portable. Prep: 30 minutes active + 4–6 hours proof. Bake: 18–22 minutes at 375°F (190°C). They’re tender and lightly sweet, with fresh blueberry bursts. Great for picnics, brunch, or serving alongside salads.

Ingredients

• 375 g (3 cups) bread flour
• 225 g (1 cup) water
• 90 g (3/8 cup) active sourdough starter
• 35 g (2 1/2 tbsp) sugar
• 30 g (2 tbsp) unsalted butter, softened
• 7 g (1 1/2 tsp) salt
• 150 g (1 cup) fresh blueberries
• 1 tbsp milk (for brushing)
• 1 tsp lemon zest
• Cornmeal for tray

Instructions

1. Line a muffin tin or 9-cup tray and dust with cornmeal.
2. Mix 375 g flour, 225 g water, 90 g starter, and 35 g sugar. Rest 30 minutes.
3. Add 30 g softened butter and 7 g salt. Knead until smooth.
4. Fold in 150 g blueberries and lemon zest gently.
5. Divide dough into 9 equal pieces, shape into balls and place in tray.
6. Proof 2–4 hours at room temp until puffy.
7. Preheat oven to 375°F (190°C). Brush with 1 tbsp milk and bake 18–22 minutes until golden.
8. Cool 20 minutes before removing.

How to Serve It

Split and serve with herbed butter or cream cheese. Top with a smear of jam and a blueberry. Pair with chilled lemonade or iced tea. Store in an airtight container for 2 days, or freeze and reheat.

10. Blueberry Sourdough Babka-Style Loaf

This twisted loaf is dramatic and great for dessert. Prep: 1 hour active + overnight proof. Bake: 40–45 minutes at 350°F (175°C). Layers of blueberry filling and tender enriched dough create a rich, swirled loaf. Ideal for special brunches and gatherings.

Ingredients

• 450 g (3 3/4 cups) bread flour
• 250 g (1 cup) milk, warm
• 80 g (1/3 cup) active sourdough starter
• 80 g (1/3 cup) sugar
• 50 g (3 1/2 tbsp) butter, softened
• 2 large eggs, room temp
• 8 g (1 1/2 tsp) salt
• 160 g (1 cup) blueberry filling (fresh blueberries cooked down with 2 tbsp sugar and 1 tbsp cornstarch)
• 1 tsp vanilla extract
• 1 tbsp butter, melted for glazing

Instructions

1. Make an enriched dough: mix 450 g flour, 250 g warm milk, 80 g starter, 80 g sugar, 2 eggs, and 1 tsp vanilla.
2. Add 50 g softened butter and 8 g salt, kneading until smooth and elastic (~8 minutes).
3. Roll dough into a rectangle, spread cooled 160 g blueberry filling over it.
4. Roll tightly into a log, cut lengthwise, and twist to form babka. Place in a greased loaf pan.
5. Proof overnight in fridge or 4–6 hours at room temp until puffy.
6. Preheat oven to 350°F (175°C). Brush with 1 tbsp melted butter.
7. Bake 40–45 minutes until glossy and center registers 190–200°F (88–93°C).
8. Cool 90 minutes before slicing to set ribbons.

How to Serve It

Serve slices warm with clotted cream or vanilla ice cream. Sprinkle toasted almonds on top for crunch. Pairs beautifully with sweet dessert wine or espresso. Store at room temp for 2 days; freeze slices for later.

11. Blueberry & Lemon Sourdough Pull-Apart Bread

This pull-apart bread is fun and shareable. Prep: 45 minutes active + 3–4 hours proof. Bake: 30–35 minutes at 350°F (175°C). Each piece gets a blueberry surprise and lemon glaze finish. Great for weekend brunch and family gatherings.

Ingredients

• 450 g (3 3/4 cups) bread flour
• 280 g (1 1/8 cups) water
• 100 g (1/2 cup) active sourdough starter
• 60 g (1/4 cup) sugar
• 50 g (3 1/2 tbsp) softened butter
• 8 g (1 1/2 tsp) salt
• 140 g (1 cup) fresh blueberries
• Zest of 1 lemon
• Glaze: 60 g powdered sugar + 1 tbsp lemon juice
• Extra butter for brushing

Instructions

1. Mix flour, water, and starter. Rest 30 minutes.
2. Add sugar and butter, knead until smooth.
3. Add salt and lemon zest, then fold in blueberries carefully.
4. Divide dough into 12 pieces, shape into balls, and place in a greased bundt or round pan.
5. Proof 2–3 hours at room temp until nearly doubled.
6. Preheat oven to 350°F (175°C). Brush with butter and bake 30–35 minutes until golden.
7. Make lemon glaze and brush warm loaf after cooling 10 minutes.
8. Cool 60 minutes before pulling apart and serving.

How to Serve It

Serve warm pieces directly from the pan. Drizzle extra glaze and top with lemon zest. Pair with sparkling cider or coffee. Store in an airtight container for 2 days; reheat gently.

12. Blueberry Sourdough Quick Pan Loaf (Shorter Ferment)

This pan loaf uses a slightly quicker method for busy bakers. Prep: 30 minutes active + 6–8 hours room temp proof. Bake: 35–40 minutes at 375°F (190°C). It trades a bit of sour tang for speed but keeps blueberry brightness. Best when you want a reliable summer bread on a tighter schedule.

Ingredients

• 400 g (3 1/4 cups) bread flour
• 300 g (1 1/4 cups) water
• 100 g (1/2 cup) active sourdough starter
• 10 g (2 tsp) salt
• 60 g (1/4 cup) sugar
• 120 g (3/4 cup) fresh blueberries
• 2 tbsp olive oil
• 1 tsp lemon zest
• 1 tbsp milk for brushing
• Parchment paper for pan

Instructions

1. Grease a 9×5-inch loaf pan and line with parchment.
2. Mix flour and water. Rest 20–30 minutes.
3. Add starter, sugar, and olive oil. Mix thoroughly.
4. Stir in salt and fold in blueberries and lemon zest.
5. Proof in pan at room temp 6–8 hours until puffy.
6. Preheat oven to 375°F (190°C). Brush with 1 tbsp milk.
7. Bake 35–40 minutes until golden and internal temp 195°F (90°C).
8. Cool 90 minutes before slicing.

How to Serve It

Slice for quick breakfast toast topped with yogurt. Top with toasted oats for texture. Pairs with fruit salad or iced tea. Keep wrapped on the counter for 2 days or slice and freeze.

13. Cardamom-Blueberry Sourdough Loaf

Cardamom adds warm floral notes to this blueberry loaf. Prep: 35 minutes active + overnight cold proof. Bake: 40 minutes at 375°F (190°C). The spice lifts the fruit for an elegant flavor. Ideal for afternoon tea or gifting.

Ingredients

• 430 g (3 1/2 cups) bread flour
• 300 g (1 1/4 cups) water
• 90 g (3/8 cup) active sourdough starter
• 10 g (2 tsp) salt
• 60 g (1/4 cup) sugar
• 1 1/2 tsp ground cardamom
• 120 g (3/4 cup) fresh blueberries
• 2 tbsp butter, softened
• 1 tbsp milk (for wash)
• Powdered sugar for dusting

Instructions

1. Mix flour and water. Rest 30 minutes.
2. Add starter, sugar, and butter; mix until combined.
3. Stir in ground cardamom and 10 g salt.
4. Fold in 120 g blueberries gently.
5. Bulk ferment 4–6 hours with a few folds early on.
6. Shape into loaf and refrigerate overnight for cold proof.
7. Preheat oven to 375°F (190°C). Brush with milk and bake 40 minutes until golden and internal temp 200°F (93°C).
8. Cool 90 minutes, dust with powdered sugar before serving.

How to Serve It

Slice and serve with crème fraîche or ricotta. Garnish with extra cardamom and a few blueberries. Pair with masala chai or green tea. Store covered at room temp for 2 days or freeze.

These 13 blueberry sourdough breads offer bright, fruity loaves for every occasion. You’ve got classic rustic loaves, quick pans, enriched treats, rolls, and shareable pull-aparts. Pin your favorites so you can find them when fruit is at its best. Which recipe will you bake first — the no-knead boule, the babka-style swirl, or the streusel-topped lemon loaf? Share a batch with friends or bring one to a weekend picnic — baking is better when it’s shared.