How to Make Lemon Blueberry Sourdough Bread That Tastes Like Sunshine

You know the feeling: you want a loaf that brightens breakfast and holds up to jam. This guide shows you how to make lemon blueberry sourdough bread that tastes like sunshine, with tangy crumb, pockets of blueberries, and a hint of lemon zest you can smell across the room. How to make lemon blueberry sourdough bread that tastes like sunshine is easier than you think—you’ll learn the exact ingredients, timings, and simple techniques to bake it this afternoon.

Follow these steps and you’ll finish with a tender, glossy crust loaf you’ll want to slice for every friend. How to make lemon blueberry sourdough bread that tastes like sunshine will be clear, practical, and pin-ready.

What You'll Need (Ingredients + Tools)

• Ingredients
  • 300g bread flour
  • 100g whole wheat flour
  • 330g water (warm, ~75°F/24°C)
  • 150g active sourdough starter (100% hydration)
  • 10g fine salt
  • 40g granulated sugar
  • Zest of 1 large lemon
  • 120g fresh or frozen blueberries (tossed in 1 tsp flour)
• Tools
  • Dutch oven or baking stone
  • Bench scraper, dough bowl, banneton or towel-lined bowl
  • Digital scale, instant-read thermometer

Tip: Use a ripe starter that doubles within 4–6 hours after feed. Frozen blueberries work; rinse quickly and pat dry before tossing in flour.

Preparing Your Ingredients (Autolyse + Levain)

1. Feed your starter 4–6 hours before and use when bubbly.
2. In a large bowl, mix 300g bread flour, 100g whole wheat, and 330g water until no dry spots. Add lemon zest now for infused flavor. Cover and rest 30–45 minutes (autolyse).
3. After autolyse, mix in 150g starter and 40g sugar by pinching and folding until incorporated.
4. Sprinkle 10g salt, wait 10 minutes, then knead or use stretch-and-fold.

Pro tip: Adding lemon zest during autolyse helps flavor penetrate the dough without extra handling.

Step-by-Step Instructions (Shaping, Proofing, Baking)

1. Bulk Fermentation
   • Perform 4 sets of stretch-and-folds every 30 minutes over 2 hours. Then let dough rest until it rises ~30–50% (total bulk ~3–4 hours depending on temp).
   • Gently fold in 120g blueberries during the second or third fold to avoid bursting.
2. Pre-shape and Bench Rest
   • Turn dough onto a floured surface, pre-shape into a tight round, rest 20 minutes.
3. Final Shape
   • Shape into a bâtard or boule. Place seam-side up in a floured banneton or bowl lined with linen.
4. Proof
   • Proof at room temperature 1–2 hours or retarder in fridge 8–12 hours for flavor depth.
5. Bake
   • Preheat Dutch oven to 475°F (245°C). Score the loaf, lower temp to 450°F (232°C), bake covered 20 minutes, then uncovered 20–25 minutes until crust is deep golden and internal temp reads 205–210°F (96–99°C).

Warnings: Don’t add blueberries too early; they can bleed and weaken gluten. If using frozen berries, fold them in lightly straight from freezer.

Serving, Storage, and Variations

• Serve warm with butter or honey. The lemon zest brightens each bite.
• Storage:
  • Keep at room temp in a paper bag or cloth for 2 days.
  • Freeze slices in a zip-top bag for up to 3 months.
  • Refresh frozen slices in a toaster or oven at 350°F (175°C) for 8–10 minutes.
• Variations:
  • Swap 40g sugar for honey for deeper flavor.
  • Add 1 tsp vanilla with the starter for a softer aroma.
  • For a sweeter loaf, fold in 30–50g lemon curd after cooling before serving.

Common mistake: over-proofing leads to a flat loaf. If dough deflates easily, shorten proof time or chill sooner.

Bright, citrusy crumb and dotted blueberries are your signs of success—light, tangy, and perfect for brunch.

You’ve just learned how to make lemon blueberry sourdough bread that tastes like sunshine and looks pin-worthy. Give it a try this weekend and enjoy the citrusy aroma filling your kitchen. Pin this guide for your next brunch, save it for later, and share with friends who love baking. Which tip will you try first? Let's do it!