12 Irresistible Lemon Blueberry Sourdough Bread Recipes That’ll Brighten Your Morning

Wake up to that first bright slice. If you love tangy sourdough crumb with a burst of fresh blueberry and lemon zest, these recipes are made for your mornings. Lemon Blueberry Sourdough Bread pairs the gentle sour tang of wild-fermented starter with sunny citrus and juicy berries. You’ll find classic rustic loaves, quick discard loaves, enriched brioche-style breads, mini loaves, and muffin-loaf hybrids.

Each recipe here gives clear ingredients, exact measurements, and step-by-step instructions so you can bake confidently. You’ll get tips for proofing, baking times, doneness tests, and serving ideas for brunch, coffee breaks, or picnic baskets. Save a few pins and try the one that fits your schedule—overnight no-knead, quick discard, or a show-stopping braided loaf. Let’s brighten your morning with twelve irresistible Lemon Blueberry Sourdough Bread recipes you’ll want to make again and again.

1. Classic Lemon Blueberry Sourdough Bread

This classic loaf balances tangy sourdough flavor with bright lemon and juicy blueberries. The crust is crisp and golden. The crumb is open but tender, with pockets of sweet berry. It’s perfect for breakfast toast or a brunch centerpiece. You’ll love it if you enjoy traditional sourdough texture with a fruity twist. Expect lemon aroma and berry bursts in every bite.

Ingredients

• 500 g bread flour
• 350 g water (70°F/21°C)
• 120 g active sourdough starter (100% hydration, fed and bubbly)
• 10 g fine sea salt
• 75 g granulated sugar
• 2 tbsp lemon zest (from 2 large lemons)
• 2 tbsp fresh lemon juice
• 150 g fresh blueberries (or frozen, tossed in 1 tsp flour)
• 30 g unsalted butter, softened
• 1 tsp vanilla extract
• Optional: 1 tbsp coarse sugar for topping

Instructions

1. Mix 500 g flour and 350 g water in a large bowl. Stir until no dry flour remains. Cover and autolyse 30 minutes.
2. Add 120 g starter, 75 g sugar, 2 tbsp lemon zest, 2 tbsp lemon juice, 30 g softened butter, and 1 tsp vanilla. Mix until combined.
3. Add 10 g salt and perform several turns: fold dough over itself 4 times in the bowl. Rest 30 minutes.
4. Do 3 sets of stretch-and-folds every 30 minutes during a 2-hour bulk fermentation. Dough should rise about 20–30% and feel airy.
5. Gently fold in 150 g blueberries on the final fold. Be gentle to avoid crushing berries.
6. Shape into a tight boule. Place seam-side up in a floured banneton or bowl lined with a towel.
7. Proof at room temperature 2–3 hours or refrigerate overnight (8–12 hours) for more flavor.
8. Preheat oven to 450°F (230°C) with Dutch oven inside for 45 minutes. Score the loaf, place seam-side down into hot Dutch oven. Bake covered 20 minutes.
9. Remove lid and bake 15–20 minutes until deep golden and crusty. Internal temperature should be 205–210°F (96–99°C).
10. Cool fully on a rack at least 2 hours before slicing. Use toothpick test for moist spots near center.

How to Serve It

Serve thick slices spread with soft butter or ricotta. Garnish with extra lemon zest and whole blueberries. Pair with coffee, Earl Grey, or a citrusy herbal tea. Store wrapped at room temp 2 days, refrigerated up to 5 days, or freeze slices up to 3 months. Make-ahead: refrigerate shaped loaf overnight for morning baking. Great for spring brunch or picnic baskets.

2. Sourdough Discard Lemon Blueberry Quick Loaf

This quick loaf uses sourdough discard and a touch of baking soda for lift. It’s bright, tender, and ready in under two hours. The crumb is moist like a tea bread. It’s perfect when you want sourdough flavor without long fermentation. Home bakers who save starter for baking will love this shortcut. Expect a sweet-tart lemon finish and bursts of blueberry.

Ingredients

• 2 cups (250 g) all-purpose flour
• 1 cup (240 g) sourdough starter discard (100% hydration)
• 3/4 cup (150 g) granulated sugar
• 2 large eggs, room temperature
• 1/2 cup (115 g) unsalted butter, melted and cooled
• 1/2 cup (120 ml) milk, room temperature
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp fine salt
• 2 tbsp lemon zest
• 2 tbsp lemon juice
• 1 1/2 cups (225 g) fresh blueberries (tossed in 1 tbsp flour)
• Optional: 1 cup powdered sugar + 1-2 tbsp lemon juice for glaze

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment.
2. Whisk 2 eggs, melted butter, milk, sourdough discard, 2 tbsp lemon juice, and 2 tbsp lemon zest until smooth.
3. In another bowl, sift 2 cups flour, 3/4 cup sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1 tsp salt.
4. Fold wet into dry until just combined. Do not overmix.
5. Gently fold in 1 1/2 cups blueberries.
6. Pour batter into pan and smooth top. Sprinkle a few extra blueberries on top.
7. Bake 50–60 minutes, or until a toothpick comes out clean and top is golden.
8. Cool in pan 15 minutes, then transfer to rack. Cool fully 1 hour before glazing.
9. Mix powdered sugar with lemon juice for glaze and drizzle across cooled loaf.
10. Store wrapped at room temp 3 days, refrigerate up to 1 week, or freeze slices.

How to Serve It

Slice and serve with a dollop of mascarpone or Greek yogurt. Top with extra lemon zest and toasted almonds for crunch. Pair with latte, cold brew, or lemony iced tea. For make-ahead breakfasts, slice and freeze; toast slices straight from the freezer. Great for busy mornings or gifting.

3. Lemon Blueberry Sourdough Sandwich Loaf

This sandwich loaf gives you tender soft crumb ideal for toasting. Lemon Blueberry Sourdough Sandwich Loaf is enriched with milk and butter for a pillowy texture. It holds slices cleanly for jam and butter. Families who want berry bread for breakfast sandwiches will love it. You’ll notice gentle tang, lemon brightness, and soft blueberry pockets.

Ingredients

• 450 g all-purpose flour
• 50 g bread flour
• 340 g water (70°F/21°C)
• 150 g active sourdough starter (100% hydration)
• 50 g unsalted butter, softened
• 60 g granulated sugar
• 10 g salt
• 1 large egg, room temperature
• 2 tbsp lemon zest
• 2 tbsp lemon juice
• 200 g fresh blueberries (tossed in 1 tbsp flour)
• 2 tbsp milk for brush

Instructions

1. Whisk 340 g water and 150 g starter. Add flours and mix until just combined. Autolyse 30 minutes.
2. Add 60 g sugar, 10 g salt, 1 egg, 2 tbsp lemon zest, 2 tbsp lemon juice, and 50 g softened butter. Mix until smooth.
3. Bulk ferment at room temp 3–4 hours, doing stretch-and-folds every 30 minutes for the first 2 hours.
4. Gently fold in 200 g blueberries during the final fold.
5. Shape into a loaf and place in a greased 9×5-inch loaf pan seam-side down.
6. Proof 2–3 hours at room temp or refrigerate overnight for 8–12 hours.
7. Preheat oven to 375°F (190°C). Brush top with 2 tbsp milk.
8. Bake 35–45 minutes until golden and internal temp 195–200°F (90–93°C).
9. Remove from pan, cool 1–2 hours before slicing to set crumb.
10. If loaf browns too fast, tent with foil for final 10 minutes.

How to Serve It

Toast thick slices and spread with lemon curd or ricotta honey. Garnish with extra lemon zest and fresh blueberries. Pair with smoothies, yogurt parfaits, or morning eggs. Store wrapped on the counter 2–3 days or freeze sliced. Make-ahead: shape and refrigerate overnight before baking for morning bread.

4. Lemon Blueberry Sourdough Brioche-Style Loaf

This enriched loaf blends sourdough tang with buttery brioche richness. It’s soft, slightly sweet, and melts in your mouth. Blueberries and lemon zest cut through the richness with bright notes. It’s ideal for special brunches or holiday mornings. You’ll savor the buttery aroma and pillowy texture.

Ingredients

• 500 g all-purpose flour
• 200 g milk, warm (95–105°F/35–40°C)
• 100 g active sourdough starter (100% hydration)
• 100 g granulated sugar
• 5 large eggs, room temperature
• 150 g unsalted butter, softened
• 10 g fine salt
• 3 tbsp lemon zest
• 2 tbsp lemon juice
• 200 g fresh blueberries
• 1 egg for egg wash
• Optional: coarse sugar for sprinkle

Instructions

1. Warm milk and mix with 100 g starter. In mixer, combine milk mixture with 500 g flour, 100 g sugar, and 3 eggs. Mix until shaggy.
2. Add 10 g salt. Knead at medium speed 6–8 minutes until dough pulls away.
3. Gradually add 150 g softened butter in pieces. Knead until dough is smooth and elastic, 8–10 minutes.
4. Fold in 200 g blueberries and 3 tbsp lemon zest gently by hand.
5. First rise: place dough in a greased bowl, cover, and refrigerate 6–8 hours or proof at room temp 3–4 hours until doubled.
6. Divide into 3 equal pieces, roll into ropes and braid. Place in a greased 9×5-inch loaf pan or on a baking sheet.
7. Proof 1.5–2 hours until puffy.
8. Preheat oven to 350°F (175°C). Brush with beaten egg and sprinkle coarse sugar.
9. Bake 30–35 minutes until deep golden and internal temp 190–195°F (88–90°C).
10. Cool at least 1 hour before slicing to finish setting.

How to Serve It

Serve warm with lemon butter, clotted cream, or jam. Garnish with powdered sugar and lemon slices. Pair with cappuccino or sparkling elderflower. Store in an airtight container 2–3 days, refrigerate for up to 5 days, or freeze slices. Make-ahead: shape and freeze raw braid; thaw and proof before baking.

5. Lemon Blueberry Sourdough Tea Bread (Quick Discard Version)

This tea bread is quick and tender, made with sourdough discard for depth. It’s lightly sweet with a lemon glaze that shines. The texture is moist like a pound cake but lighter. It’s great for afternoon tea or brunch snack. You’ll love its fragrant lemon aroma and speckled blueberry slices.

Ingredients

• 2 cups (250 g) all-purpose flour
• 1 cup (240 g) sourdough starter discard
• 1 cup (200 g) granulated sugar
• 1/2 cup (115 g) unsalted butter, softened
• 2 large eggs, room temperature
• 1/2 cup (120 ml) buttermilk, room temperature
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tbsp lemon zest
• 2 tbsp lemon juice
• 1 1/2 cups (225 g) blueberries

Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
2. Cream 1/2 cup butter with 1 cup sugar until light. Add 2 eggs, one at a time.
3. Mix in 1 cup sourdough discard, 2 tbsp lemon juice, and 2 tbsp lemon zest.
4. Whisk 2 cups flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Alternate adding dry mixture and 1/2 cup buttermilk to wet, beginning and ending with dry.
5. Fold in 1 1/2 cups blueberries gently.
6. Pour batter into pan and smooth top.
7. Bake 55–65 minutes, until a toothpick comes out mostly clean and edges pull from pan.
8. Cool 15 minutes in pan, then transfer to rack. Cool 1 hour before glazing.
9. For glaze, whisk 1 cup powdered sugar with 2 tbsp lemon juice. Drizzle over cool loaf.
10. Slice and store covered at room temp 3 days or freeze.

How to Serve It

Cut thin slices for tea service. Add a smear of lemon curd or clotted cream. Garnish with fresh blueberries and mint. Pair with black tea or light white wine for brunch. Make-ahead: bake and freeze whole loaf; defrost on rack before serving.

6. Lemon Blueberry Sourdough Cinnamon Swirl Loaf

Sweet cinnamon and tangy lemon play against blueberry pockets in this eye-catching loaf. The swirl adds visual drama and cinnamon warmth. It’s great for weekend brunch or gifting. You’ll enjoy the layered flavors: sourdough depth, citrus zing, and spiced sweetness. Aroma is warm and inviting.

Ingredients

• 450 g bread flour
• 300 g water (room temp)
• 120 g active sourdough starter
• 60 g granulated sugar
• 8 g salt
• 50 g unsalted butter, softened
• 2 tbsp lemon zest
• 2 tbsp lemon juice
• 1 cup (200 g) brown sugar (for swirl)
• 2 tbsp ground cinnamon
• 200 g fresh blueberries
• Optional: 1 tbsp butter melted for brushing

Instructions

1. Mix 450 g flour and 300 g water. Autolyse 30 minutes.
2. Add 120 g starter, 60 g sugar, 2 tbsp lemon juice, 2 tbsp lemon zest, 50 g butter, and 8 g salt. Mix well.
3. Bulk ferment 3–4 hours with stretch-and-folds every 30 minutes for the first 2 hours.
4. Roll dough into a rectangle on lightly floured surface after final rise.
5. Mix 1 cup brown sugar and 2 tbsp cinnamon. Brush surface with a thin layer of melted butter, sprinkle cinnamon-sugar evenly.
6. Distribute 200 g blueberries across the cinnamon layer, leaving a small border.
7. Roll tightly from long side, seal seam and shape into a loaf. Place in greased 9×5-inch pan.
8. Proof 1.5–2 hours at room temp.
9. Preheat oven to 375°F (190°C). Brush top with melted butter.
10. Bake 40–50 minutes, tent with foil if browning too quickly. Check doneness with toothpick and internal temp 195–200°F (90–93°C). Cool 1 hour before slicing.

How to Serve It

Serve slices warm to showcase the cinnamon swirl. Add a scoop of vanilla yogurt or crème fraîche. Garnish with a dusting of powdered sugar and lemon zest. Pair with chai tea or dark roast coffee. Store airtight 3 days, freeze slices for longer storage. Makes a beautiful brunch centerpiece.

7. Lemon Blueberry Sourdough Buckwheat Rustic Loaf

This rustic loaf uses buckwheat for earthy flavor and hearty texture. Lemon and blueberries brighten the nutty notes. It bakes into a dense, toothsome crumb with a crisp crust. It’s ideal for weekend toasts or pairing with cheese. You’ll love the contrast of tangy lemon against buckwheat depth.

Ingredients

• 300 g bread flour
• 150 g buckwheat flour
• 350 g water (75°F/24°C)
• 120 g active sourdough starter
• 12 g fine salt
• 2 tbsp lemon zest
• 2 tbsp lemon juice
• 60 g honey
• 2 tbsp olive oil
• 150 g blueberries
• Optional: 1 tbsp rolled oats for topping

Instructions

1. Mix 300 g bread flour, 150 g buckwheat flour, and 350 g water until blended. Autolyse 30 minutes.
2. Add 120 g starter, 60 g honey, 2 tbsp lemon juice, 2 tbsp lemon zest, 2 tbsp olive oil, and 12 g salt. Mix until cohesive.
3. Bulk ferment 3–5 hours, performing 4 sets of stretch-and-folds over the first 2 hours.
4. Gently fold in 150 g blueberries at the end of bulk.
5. Shape into an oval and place seam-side up in a floured banneton.
6. Proof 2–3 hours at room temp or refrigerate overnight 8–12 hours.
7. Preheat oven with baking stone or Dutch oven to 460°F (238°C).
8. Score and bake covered 20 minutes, then uncovered 20–25 minutes until crust deepens. Internal temp 205°F (96°C).
9. Cool on wire rack 2 hours before slicing to set crumb.
10. Use toothpick test near center to ensure no gummy spots.

How to Serve It

Slice thick and toast for savory toppings like goat cheese and honey. Garnish with lemon zest and a drizzle of olive oil. Pair with cheddar or brie and a crisp white wine for brunch. Store wrapped 2–3 days, slice and freeze for up to 3 months. Makes a hearty fall or winter breakfast.

8. Lemon Blueberry Sourdough Mini Loaves

Mini loaves are perfect for gifting and portion control. These sourdough mini loaves are tender, lemony, and studded with blueberries. They bake faster and are great for brunch boxes. You’ll enjoy a moist crumb and concentrated flavor in each small loaf. They smell like sunshine baking.

Ingredients

• 3 cups (375 g) all-purpose flour
• 1 cup (240 g) sourdough starter discard
• 1 cup (200 g) granulated sugar
• 3/4 cup (170 g) unsalted butter, melted
• 3 large eggs, room temperature
• 1/2 cup (120 ml) milk, room temp
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 2 tbsp lemon zest
• 2 tbsp lemon juice
• 1 1/2 cups (225 g) blueberries

Instructions

1. Preheat oven to 350°F (175°C). Grease or line six mini loaf pans.
2. Whisk 3 eggs, melted butter, 1 cup sourdough discard, 1/2 cup milk, 2 tbsp lemon juice, and 2 tbsp lemon zest.
3. In a bowl, mix 3 cups flour, 1 cup sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1 tsp salt.
4. Fold dry into wet until just combined.
5. Gently fold in 1 1/2 cups blueberries.
6. Divide batter evenly among mini pans.
7. Bake 30–35 minutes until golden and a toothpick is clean.
8. Cool 10 minutes in pans, then transfer to rack. Cool fully before glazing.
9. Mix powdered sugar with lemon juice for glaze and drizzle over cooled loaves.
10. Store wrapped at room temp 3 days or freeze individually.

How to Serve It

Serve mini loaves for brunch platters or packable snacks. Top with fresh blueberries, lemon zest, or edible flowers for gifting. Pair with coffee or chai. Store individually wrapped for grab-and-go breakfasts. Make-ahead: bake and freeze; thaw and warm before serving.

9. Lemon Blueberry Sourdough Babka Twist

This babka-style loaf is twisted and filled with lemony blueberry jam, creating dramatic layers. The enriched dough keeps it tender and rich. It’s a showstopper for weekend brunch or brunch parties. You’ll get jammy pockets and a glossy crust. Expect impressive presentation and concentrated flavor.

Ingredients

• 450 g all-purpose flour
• 60 g sugar
• 250 g active sourdough starter
• 180 g milk, warm
• 80 g unsalted butter, softened
• 2 large eggs, room temp
• 8 g salt
• 1 tbsp lemon zest
• 1/4 cup (80 g) blueberry jam (or fresh-blueberry compote)
• 2 tbsp lemon juice
• 1 egg for egg wash
• Optional: pearl sugar for topping

Instructions

1. Combine flour, starter, warm milk, sugar, and eggs. Mix into a dough.
2. Add salt and knead in 80 g butter until smooth and elastic, about 8–10 minutes.
3. Mix in 1 tbsp lemon zest and 2 tbsp lemon juice.
4. Let dough rise 3–4 hours with folds every 30 minutes during first 2 hours.
5. Roll dough into a rectangle about 12×16 inches. Spread blueberry jam thinly, leaving a 1/2-inch border.
6. Roll tightly into a log, cut lengthwise, and twist two halves together, exposing the filling.
7. Place twist in a greased loaf pan or form into a braid on a baking sheet.
8. Proof 1.5–2 hours.
9. Preheat oven to 375°F (190°C). Brush with egg wash and sprinkle pearl sugar.
10. Bake 35–45 minutes until deep golden and internal temp 195–200°F (90–93°C). Cool 1 hour before slicing.

How to Serve It

Slice to show the dramatic swirls. Serve with clotted cream or lemon curd. Garnish with extra jam and lemon zest. Pair with espresso or prosecco for special occasions. Store wrapped at room temp 2–3 days or freeze slices.

10. Lemon Blueberry Sourdough Focaccia-Style Breakfast Bread

This focaccia-style breakfast bread is airy, olive-oil rich, and dotted with blueberries and lemon. It's a savory-sweet take that’s great for brunch sharing. The crumb is open and olive oil-softened. You’ll love crispy edges, lemon brightness, and berry pops. Serve it warm and tear apart for communal mornings.

Ingredients

• 500 g bread flour
• 400 g water (room temp)
• 100 g active sourdough starter
• 12 g salt
• 60 g olive oil (plus extra for drizzling)
• 2 tbsp lemon zest
• 2 tbsp lemon juice
• 1 1/2 cups (225 g) blueberries
• Fresh rosemary sprigs
• Coarse sea salt for sprinkling
• Optional: honey drizzle

Instructions

1. Mix 500 g flour, 400 g water, and 100 g starter. Autolyse 30 minutes.
2. Add 12 g salt, 60 g olive oil, 2 tbsp lemon juice, and 2 tbsp zest. Mix until cohesive.
3. Bulk ferment 3–4 hours, performing gentle folds every 30 minutes.
4. Generously oil a rimmed baking sheet. Stretch dough out to fit, dimpling with fingertips.
5. Scatter blueberries and rosemary, pressing berries slightly into dough. Drizzle with olive oil and sprinkle coarse salt.
6. Proof 1–2 hours until puffy and airy.
7. Preheat oven to 450°F (230°C).
8. Bake 20–25 minutes until golden and crisp at edges.
9. Cool 10 minutes, then drizzle with honey or extra lemon juice if desired.
10. Serve warm; store wrapped at room temp 2 days, reheat to refresh.

How to Serve It

Tear into pieces and serve with ricotta or labneh. Garnish with fresh lemon zest and rosemary sprigs. Pair with sparkling wine or citrusy cocktails for brunch. Make-ahead: bake one day in advance and reheat before serving. Great for large gatherings.

11. Lemon Blueberry Sourdough Overnight No-Knead Loaf

This no-knead loaf requires minimal hands-on time and an overnight ferment. It yields an open crumb and tangy depth from slow fermentation. Lemon and blueberries brighten the long-fermented flavor. You’ll love it for easy weekend baking—just mix, sleep, shape, and bake. Aroma fills the kitchen by morning.

Ingredients

• 450 g bread flour
• 350 g water (cool, 65–70°F/18–21°C)
• 120 g active sourdough starter
• 10 g salt
• 2 tbsp lemon zest
• 2 tbsp lemon juice
• 60 g honey
• 150 g blueberries
• 2 tbsp olive oil
• Optional: cornmeal for dusting

Instructions

1. In a large bowl, mix 450 g flour, 350 g water, and 120 g starter until shaggy. Autolyse 30 minutes.
2. Add 10 g salt, 2 tbsp lemon juice, 2 tbsp lemon zest, 60 g honey, and 2 tbsp olive oil. Mix well.
3. Fold in 150 g blueberries gently.
4. Cover and refrigerate overnight 12–16 hours for slow fermentation.
5. Next morning, shape dough into a boule on floured surface.
6. Place seam-side up in a floured banneton and proof 1–2 hours at room temp.
7. Preheat Dutch oven to 475°F (245°C) for 45 minutes.
8. Score and bake covered 20 minutes, then uncovered 20–25 minutes until deep brown and internal temp 205°F (96°C).
9. Cool 2 hours on rack before slicing to finish setting crumb.
10. Use toothpick test for moister spots in center if unsure.

How to Serve It

Slice and toast thick for brunch. Top with ricotta and lemon zest, or butter and jam. Pair with bright tea or coffee. Store covered at room temp 2–3 days, or freeze slices. Make-ahead: refrigerate shaped loaf overnight and bake fresh in the morning.

12. Lemon Blueberry Sourdough Muffin Loaf

This muffin-loaf combines easy muffin batter with loaf presentation. It’s airy, moist, and packed with lemon and blueberries. The sourdough discard adds subtle tang and keeps the crumb tender. It’s perfect for grab-and-go breakfasts or packing in lunchboxes. Expect a domed, cake-like top and bright citrus notes.

Ingredients

• 2 cups (250 g) all-purpose flour
• 1 cup (240 g) sourdough starter discard
• 3/4 cup (150 g) granulated sugar
• 2 large eggs, room temp
• 1/2 cup (115 g) vegetable oil or melted butter
• 1/2 cup (120 ml) milk
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tbsp lemon zest
• 2 tbsp lemon juice
• 1 1/2 cups (225 g) blueberries

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment.
2. In a bowl, whisk 2 eggs, 1 cup discard, oil, milk, 2 tbsp lemon juice, and 2 tbsp lemon zest.
3. In another bowl, mix 2 cups flour, 3/4 cup sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
4. Fold dry ingredients into wet until just combined.
5. Gently fold in 1 1/2 cups blueberries.
6. Pour into prepared loaf pan and smooth top.
7. Bake 45–55 minutes until a toothpick comes out clean and top is golden.
8. Cool 10 minutes in pan, then transfer to rack. Cool completely before glazing.
9. For glaze, mix powdered sugar with lemon juice and drizzle.
10. Store wrapped at room temp 3 days or freeze slices for later.

How to Serve It

Serve slices warmed with a smear of butter or cream cheese. Garnish with fresh blueberries and a lemon wedge. Pair with milky coffee or green tea. Slice and freeze for easy breakfasts. Great for school lunches or weekend brunch.

Bright, zesty, berry-studded—these twelve Lemon Blueberry Sourdough Bread recipes cover quick weekday loaves, leisurely overnight bakes, enriched brioche-style treats, and shareable focaccias. You’ve got options whether you’re saving starter, craving an impressive babka, or need grab-and-go mini loaves. Pin the recipes that fit your schedule and try one this weekend.

Which version will you try first—classic boule, quick discard loaf, or a braided babka? Share your bakes with friends or family, and don’t forget to save this list to your breakfast or brunch board for future inspiration. Happy baking and bright mornings ahead!