13 Incredible Tangy Lemon Blueberry Sourdough Loaves for Citrus Lovers

You know that moment when the kitchen smells like bright citrus and warm bread? That’s what a tangy lemon blueberry sourdough loaf delivers—zesty lemon, jammy blueberries, and the gentle tang of a live starter. If you love citrus-forward baked goods, these 13 Tangy Lemon Blueberry Sourdough Loaves give you every variation you could want.

Inside you’ll find classic loaves, glazed versions, whole-grain takes, mini loaves, and a honey-lemon ricotta option. Each recipe includes exact ingredients, clear steps, and realistic bake times so you can make them at home with confidence. You’ll learn how the sourdough starter adds depth, how to keep blueberries from sinking, and which glazes accent the lemon without overpowering it.

Pin the list you want to try first and bookmark the rest. Whether you’re baking for brunch, gifting to a neighbor, or simply craving a bright loaf with a chewy crumb, these tangy lemon blueberry sourdough loaves have your citrus cravings covered.

1. Classic Tangy Lemon Blueberry Sourdough Loaf

This classic tangy lemon blueberry sourdough loaf balances bright lemon zest with sourdough tang and juicy blueberries. The crumb is open but still holds berries without too many big holes. It’s the go-to loaf for weekend brunch or a gift that feels homestyle. You’ll love the contrast of citrus and tang, with a soft crust and moist interior. Expect a fresh lemon aroma as it cools.

Prep time: 30 minutes active, 8–12 hours bulk ferment | Bake time: 40–45 minutes | Makes: 1 standard loaf

Ingredients (lemon blueberry sourdough)

• 1 cup (240 g) active sourdough starter, fed and bubbly (room temp)
• 1 cup (240 g) lukewarm water (about 80°F / 27°C)
• 3 cups (375 g) all-purpose flour
• 1/2 cup (100 g) granulated sugar
• 2 tsp fine sea salt
• 2 tbsp lemon zest (from about 2 lemons)
• 1/4 cup (60 ml) fresh lemon juice
• 2 tbsp (28 g) unsalted butter, softened to room temperature
• 1 large egg at room temperature
• 1 1/2 cups (200 g) fresh blueberries, gently tossed in 1 tbsp flour
• Optional: 1 tsp vanilla extract

Instructions (sourdough starter, lemon glaze tips)

1. Prepare: Whisk starter and lukewarm water in a large bowl. Add sugar, lemon juice, and egg. Stir until combined.
2. Mix: Add flour, salt, and lemon zest. Stir with a spatula until a shaggy dough forms.
3. Add butter: Fold in softened butter until absorbed. Dough will be sticky but cohesive.
4. First rise: Cover bowl with a towel and let rest 30 minutes. Then perform 3 sets of stretch-and-folds every 20 minutes for structure.
5. Bulk ferment: Cover and let bulk ferment at room temp 6–10 hours, until slightly domed and airy. Look for small bubbles and gentle spring-back.
6. Fold in blueberries: Gently flatten dough, scatter floured blueberries, and fold to incorporate without crushing.
7. Shape: Turn dough onto a floured surface, shape into a tight loaf, seam side down. Place in a greased 9×5-inch loaf pan or banneton-lined bowl.
8. Final proof: Cover and proof 1–3 hours at room temp, or refrigerate overnight for 8–12 hours for extra tang.
9. Bake: Preheat oven to 375°F (190°C). If using a pan, bake 40–45 minutes until the top is golden and an inserted toothpick comes out with moist crumbs, not raw batter.
10. Cool: Remove from pan and cool on a rack at least 1 hour before slicing to set crumb.

How to Serve It

Serve sliced with a smear of butter or cream cheese and extra lemon zest. Garnish with fresh blueberries and thin lemon slices for a pretty presentation. Pair with Earl Grey tea, cold brew, or a citrusy sparkling water. Store tightly wrapped at room temperature for 2 days or refrigerate up to 5 days. Make ahead by refrigerating the shaped loaf overnight; bake the next morning. Perfect for spring brunch or a sunny picnic.

2. Lemon-Glazed Blueberry Sourdough Loaf

This lemon-glazed blueberry sourdough loaf adds a sweet-tart finish that highlights the citrus. The glaze creates a glossy top and extra lemon punch. Texture stays soft inside with a thin, crackly top under the glaze. It’s a brunch star for bakers who love a bit of shine. You’ll notice a bright lemon scent as you slice.

Prep time: 25 minutes active, 6–10 hours bulk ferment | Bake time: 38–42 minutes | Makes: 1 loaf

Ingredients (lemon glaze loaf)

• 1 cup (240 g) active sourdough starter, bubbly
• 3/4 cup (180 g) warm water (about 80°F / 27°C)
• 3 cups (375 g) all-purpose flour
• 1/3 cup (67 g) granulated sugar
• 2 tsp fine sea salt
• 2 tbsp lemon zest
• 1/4 cup (60 ml) fresh lemon juice
• 2 tbsp (28 g) unsalted butter, softened
• 1 large egg, room temperature
• 1 1/2 cups (200 g) fresh blueberries, tossed in 1 tbsp flour
• For glaze: 1 cup (120 g) powdered sugar + 2 tbsp lemon juice

Instructions (lemon blueberry sourdough loaf with glaze)

1. Start: Combine starter and warm water in a bowl. Whisk in egg, lemon juice, and sugar.
2. Add dry: Stir in flour, salt, and lemon zest until just combined.
3. Incorporate butter: Fold in softened butter until dough is smooth and tacky.
4. Rest and fold: Rest 30 minutes, then do 3 stretch-and-folds every 20 minutes.
5. Bulk proof: Cover and let bulk ferment 6–9 hours until bubbly and slightly risen.
6. Add blueberries: Carefully fold in floured blueberries to avoid color bleed.
7. Shape and proof: Shape into a loaf and place in greased pan. Proof 1–2 hours at room temp or chill overnight.
8. Bake: Preheat oven to 375°F (190°C). Bake 38–42 minutes until golden and a toothpick shows moist crumbs.
9. Make glaze: Whisk powdered sugar and lemon juice until smooth. Adjust for desired thickness.
10. Finish: Cool loaf 20 minutes, then drizzle glaze. Cool another 30 minutes before slicing.

How to Serve It

Plate slices on a white platter with extra glaze on the side. Garnish with thin lemon ribbons and a few fresh blueberries. Great with Greek yogurt and honey or a light sparkling wine for brunch. Store glazed loaf in the fridge up to 4 days, covered. Warm slices in a toaster oven for 5 minutes before serving. Make the glaze the day before and store covered.

3. Whole Wheat Lemon Blueberry Sourdough Loaf (Hearty Citrus Loaf)

This whole wheat lemon blueberry sourdough loaf uses part whole wheat for a nutty depth. It’s heartier but still bright from lemon zest and juice. Texture is slightly denser with a tender crumb and chewy crust. It’s ideal for cozy breakfasts or toast lovers. You’ll pick up toasted grain aromas with citrus brightness.

Prep time: 30 minutes active, 8–12 hours bulk ferment | Bake time: 45–50 minutes | Makes: 1 loaf

Ingredients (whole wheat lemon blueberry)

• 1 cup (240 g) active sourdough starter, bubbly
• 3/4 cup (180 g) warm water (80°F / 27°C)
• 2 cups (250 g) all-purpose flour
• 1 cup (120 g) whole wheat flour
• 1/3 cup (67 g) brown sugar
• 2 tsp fine sea salt
• 2 tbsp lemon zest
• 1/4 cup (60 ml) lemon juice
• 2 tbsp (28 g) unsalted butter, softened
• 1 large egg, room temperature
• 1 1/4 cups (165 g) fresh blueberries, floured with 1 tbsp flour

Instructions (whole grain citrus loaf)

1. Mix wet: Stir starter, warm water, lemon juice, and egg in a large bowl.
2. Add flours: Mix in all-purpose and whole wheat flours, salt, and lemon zest until shaggy.
3. Sweeten and fat: Add brown sugar and softened butter; stir to incorporate.
4. Autolyse & folds: Cover and rest 30 minutes, then perform 3 stretch-and-folds every 20 minutes.
5. Bulk rise: Let dough rise 7–10 hours until slightly domed and bubbly.
6. Gently add blueberries: Fold in floured blueberries with care.
7. Shape: Form into a loaf and place into a greased pan or banneton.
8. Proof: Proof 1–3 hours room temp or overnight in fridge for more tang.
9. Bake: Preheat to 375°F (190°C) and bake 45–50 minutes until golden and a toothpick comes out clean-ish with moist crumbs.
10. Cool: Let cool on a rack 1–2 hours before slicing.

How to Serve It

Serve thick slices toasted with ricotta and honey or plain butter. Top with lemon curd for extra citrus punch. Pairs well with nutty coffee or chai. Store tightly wrapped at room temperature for 2 days or freeze sliced for up to 3 months. Make dough the night before for an easy morning bake.

4. No-Knead Tangy Lemon Blueberry Sourdough Loaf

This no-knead tangy lemon blueberry sourdough loaf is low-effort but full-flavor. You let time do the work and wake up to ready-to-bake dough. Crust becomes crisp while the crumb stays soft and citrusy. It fits busy mornings and beginner bakers. The lemon scent is gentle and comforting.

Prep time: 15 minutes active, 12–18 hours total cold ferment | Bake time: 45–50 minutes | Makes: 1 round loaf (boule)

Ingredients (no-knead lemon blueberry sourdough)

• 1 cup (240 g) active sourdough starter, bubbly
• 1 1/4 cups (300 g) cold water (about 60–70°F / 16–21°C)
• 3 cups (375 g) all-purpose flour
• 1/3 cup (67 g) granulated sugar
• 2 tsp fine sea salt
• 2 tbsp lemon zest
• 1/4 cup (60 ml) lemon juice
• 2 tbsp (28 g) olive oil, room temperature
• 1 cup (140 g) fresh blueberries, tossed in 1 tbsp flour
• Optional: 1 tsp coarse sugar for top

Instructions (no-knead sourdough method)

1. Combine: In a bowl, mix starter, cold water, lemon juice, and sugar.
2. Add dry: Stir in flour, salt, and lemon zest until a shaggy mass forms.
3. Oil: Stir in olive oil. Cover tightly and rest 30 minutes.
4. Bulk ferment: Cover and refrigerate 12–18 hours for a slow cold ferment.
5. Add berries: After cold ferment, gently fold in floured blueberries on a floured surface.
6. Shape: Shape into a tight boule and place seam-side up in a floured banneton or bowl.
7. Final proof: Let rise 1–2 hours at room temp until slightly puffy.
8. Preheat: Place Dutch oven in oven and preheat to 450°F (230°C) for 30 minutes.
9. Bake: Transfer loaf to preheated Dutch oven, score, cover, bake 20 minutes covered, then 20–25 minutes uncovered until deeply golden and hollow-sounding.
10. Cool: Remove and cool on a rack at least 1 hour before slicing.

How to Serve It

Slice thick and serve with soft butter or lemon curd. Garnish with more zest and a few blueberries on top. Pairs with strong coffee or citrus tea. Keep wrapped at room temp for 1–2 days or freeze slices. Use the no-knead method for an easy weekend bake.

5. Lemon Poppyseed Blueberry Sourdough Loaf

This lemon poppyseed blueberry sourdough loaf adds a little crunch from poppy seeds. The seeds add texture without overwhelming the citrus–blueberry combo. It’s delicate, speckled with black dots, and great for brunch or tea. You’ll notice a tactile pop in every bite and bright lemon aroma.

Prep time: 30 minutes active, 6–9 hours bulk ferment | Bake time: 40–45 minutes | Makes: 1 loaf

Ingredients (lemon poppyseed sourdough)

• 1 cup (240 g) active sourdough starter, bubbly
• 3/4 cup (180 g) warm water (80°F / 27°C)
• 3 cups (375 g) all-purpose flour
• 1/3 cup (67 g) granulated sugar
• 2 tsp fine sea salt
• 2 tbsp lemon zest
• 1/4 cup (60 ml) lemon juice
• 2 tbsp (28 g) unsalted butter, softened
• 2 large eggs, room temperature
• 2 tbsp poppy seeds plus 1 tbsp for sprinkling
• 1 1/2 cups (200 g) blueberries, floured with 1 tbsp flour

Instructions (poppyseed citrus loaf)

1. Mix wet: Whisk starter, warm water, lemon juice, eggs, and sugar.
2. Add dry: Stir in flour, salt, lemon zest, and poppy seeds until combined.
3. Butter: Fold in softened butter until incorporated.
4. Rest: Cover and rest 30 minutes, then perform 3 stretch-and-folds every 20 minutes.
5. Bulk: Allow bulk ferment 6–9 hours until bubbly and slightly domed.
6. Fold in berries: Gently fold in floured blueberries to keep them intact.
7. Shape & proof: Shape into loaf, place in pan, sprinkle 1 tbsp poppy seeds on top, and proof 1–2 hours.
8. Bake: Preheat oven to 375°F (190°C). Bake 40–45 minutes until golden and toothpick shows moist crumbs.
9. Cool: Cool 1 hour before slicing to finish set.

How to Serve It

Dust with powdered sugar or a thin lemon glaze and top with extra poppy seeds. Serve with chamomile tea or a light rosé. Store wrapped at room temp up to 2 days, or freeze slices. Make batter the night before and proof in the morning for fresh warm slices.

6. Honey-Lemon Blueberry Sourdough Loaf (Slightly Sweet)

This honey-lemon blueberry sourdough loaf uses honey for a gentle sweetness that balances sourdough tang. The crumb is tender and the crust slightly glossy thanks to a light honey wash. It’s perfect for those who want a milder sweetness. You’ll taste floral honey and zesty lemon with each bite.

Prep time: 25 minutes active, 7–10 hours bulk ferment | Bake time: 40–45 minutes | Makes: 1 loaf

Ingredients (honey lemon sourdough)

• 1 cup (240 g) active sourdough starter, bubbly
• 3/4 cup (180 g) warm water (80°F / 27°C)
• 3 cups (375 g) all-purpose flour
• 1/3 cup (113 g) honey, divided
• 2 tsp fine sea salt
• 2 tbsp lemon zest
• 1/4 cup (60 ml) lemon juice
• 2 tbsp (28 g) unsalted butter, softened
• 1 large egg, room temperature
• 1 1/2 cups (200 g) fresh blueberries, floured with 1 tbsp flour

Instructions (honey-sweetened loaf)

1. Combine: Stir starter, warm water, honey (reserve 1 tbsp), egg, and lemon juice.
2. Add dry: Mix in flour, salt, and lemon zest until shaggy dough forms.
3. Butter: Work in softened butter until smooth and tacky.
4. Rest & fold: Rest 30 minutes, then do 3 stretch-and-folds every 20 minutes.
5. Bulk ferment: Let dough rise 7–10 hours until bubbly and increased in size.
6. Fold in berries: Gently incorporate floured blueberries.
7. Shape & proof: Shape into loaf, place in pan, proof 1–2 hours, or chill overnight.
8. Preheat & brush: Preheat oven to 375°F (190°C). Brush top with reserved 1 tbsp honey mixed with 1 tsp water.
9. Bake: Bake 40–45 minutes until top is golden and toothpick shows moist crumbs.
10. Cool: Cool 1 hour on rack before slicing.

How to Serve It

Drizzle slices with extra honey and scatter lemon zest. Serve with Greek yogurt or a citrusy salad. Pairs nicely with green tea or a light latte. Store covered at room temp for 2 days or refrigerate up to 4 days. Make ahead by shaping and refrigerating overnight.

7. Lemon Blueberry Sourdough Loaf with Ricotta (Creamy Crumb)

This lemon blueberry sourdough loaf with ricotta adds creaminess that keeps crumb soft longer. Fresh ricotta yields a tender, moist interior while sourdough gives depth. It’s ideal for a dessert-style loaf or a special brunch. You’ll enjoy a delicate, slightly tangy creaminess with each bite and a fragrant lemon finish.

Prep time: 30 minutes active, 7–10 hours bulk ferment | Bake time: 40–45 minutes | Makes: 1 loaf

Ingredients (ricotta lemon blueberry sourdough)

• 1 cup (240 g) active sourdough starter, bubbly
• 1/2 cup (120 g) ricotta cheese, room temperature
• 3/4 cup (180 g) warm water (80°F / 27°C)
• 3 cups (375 g) all-purpose flour
• 1/3 cup (67 g) granulated sugar
• 2 tsp fine sea salt
• 2 tbsp lemon zest
• 1/4 cup (60 ml) lemon juice
• 2 tbsp (28 g) unsalted butter, softened
• 1 1/4 cups (165 g) fresh blueberries, floured with 1 tbsp flour

Instructions (ricotta-enriched loaf)

1. Blend wet: In a bowl, whisk starter, ricotta, warm water, lemon juice, and sugar until smooth.
2. Add dry: Stir in flour, salt, and lemon zest until a shaggy dough forms.
3. Butter: Fold in softened butter until dough becomes cohesive.
4. Rest: Cover and rest 30 minutes. Perform 3 stretch-and-folds every 20 minutes.
5. Bulk proof: Allow dough to rise 7–10 hours until bubbly and puffy.
6. Add blueberries: Gently fold in floured blueberries.
7. Shape: Shape dough into loaf and place in greased pan. Proof 1–2 hours or chill overnight.
8. Bake: Preheat oven to 375°F (190°C) and bake 40–45 minutes until top is golden. Toothpick should come out with moist crumbs.
9. Cool: Cool 1 hour before slicing to set the ricotta-enriched crumb.

How to Serve It

Top slices with a dollop of ricotta mixed with lemon zest. Garnish with microgreens or mint for a sophisticated touch. Pair with champagne or a chamomile-lavender tea for a special brunch. Store in the fridge up to 4 days due to ricotta. Slice and freeze for longer storage.

8. Lemon Blueberry Sourdough Mini Loaves (Gift-Friendly)

Mini versions of tangy lemon blueberry sourdough loaves are perfect for gifting or single-serve breakfasts. These bake faster and have higher crust-to-crumb ratio. They’re great for parties, hostess gifts, or portion control. You’ll get zesty lemon flavor and pockets of juicy blueberry in each small loaf.

Prep time: 25 minutes active, 6–9 hours bulk ferment | Bake time: 25–30 minutes | Makes: 3 mini loaves

Ingredients (mini lemon blueberry loaves)

• 3/4 cup (180 g) active sourdough starter, bubbly
• 3/4 cup (180 g) warm water (80°F / 27°C)
• 2 1/2 cups (312 g) all-purpose flour
• 1/3 cup (67 g) granulated sugar
• 2 tsp fine sea salt
• 2 tbsp lemon zest
• 1/4 cup (60 ml) lemon juice
• 2 tbsp (28 g) unsalted butter, softened
• 1 large egg, room temperature
• 1 1/2 cups (200 g) fresh blueberries, floured with 1 tbsp flour

Instructions (mini loaf method)

1. Combine: Mix starter, warm water, egg, lemon juice, and sugar.
2. Add dry: Stir in flour, salt, and lemon zest until combined.
3. Butter: Fold in softened butter until dough is smooth.
4. Rest & fold: Rest 30 minutes, then perform 3 stretch-and-folds every 20 minutes.
5. Bulk: Let dough rise 6–9 hours until bubbly.
6. Add fruit: Gently fold in blueberried dough.
7. Shape: Divide dough into three equal pieces, shape each, and place into greased mini loaf pans.
8. Final proof: Proof 45–90 minutes until puffy.
9. Bake: Preheat oven to 375°F (190°C). Bake 25–30 minutes until golden and a toothpick shows moist crumbs.
10. Cool: Remove from pans and cool 45 minutes before wrapping.

How to Serve It

Wrap cooled mini loaves in parchment and tie with twine for gifting. Serve with small jars of lemon curd or honey. Great alongside brunch spreads or picnic baskets. Store in an airtight container at room temp for 2 days, refrigerate up to 5 days, or freeze individually wrapped.

9. Lemon Blueberry Sourdough Swirl Loaf (Marbled Interior)

This lemon blueberry sourdough swirl loaf creates a marbled interior with pockets of fruit and lemon. The swirl technique adds visual interest and distributes blueberries beautifully. It's showy for gatherings and tastes as good as it looks. You’ll notice streaks of purple and bright lemon in each slice.

Prep time: 40 minutes active, 8–12 hours bulk ferment | Bake time: 40–45 minutes | Makes: 1 loaf

Ingredients (swirl blueberry lemon)

• 1 cup (240 g) active sourdough starter, bubbly
• 3/4 cup (180 g) warm water (80°F / 27°C)
• 3 cups (375 g) all-purpose flour
• 1/3 cup (67 g) granulated sugar
• 2 tsp fine sea salt
• 2 tbsp lemon zest
• 1/4 cup (60 ml) lemon juice
• 2 tbsp (28 g) unsalted butter, softened
• 1 large egg, room temperature
• 1 1/2 cups (200 g) fresh blueberries, pureed with 1 tbsp sugar and 1 tsp lemon juice

Instructions (marbled loaf technique)

1. Mix base: Combine starter, warm water, egg, lemon juice, and sugar.
2. Add dry: Stir in flour, salt, and lemon zest to form dough.
3. Butter: Fold in softened butter until incorporated.
4. Rest & folds: Rest 30 minutes, then do 3 stretch-and-folds every 20 minutes.
5. Bulk: Let dough rise 7–10 hours until bubbly.
6. Prepare blueberry puree: Blend 1 1/2 cups blueberries with 1 tbsp sugar and 1 tsp lemon juice until smooth.
7. Divide dough: Roll dough into a rectangle, spread half with blueberry puree, fold and roll lightly to create swirls.
8. Shape: Place in loaf pan seam side down.
9. Proof: Proof 1–2 hours or refrigerate overnight.
10. Bake: Preheat oven to 375°F (190°C) and bake 40–45 minutes until set and a toothpick shows moist crumbs.
11. Cool: Cool 1 hour before slicing to reveal marbled pattern.

How to Serve It

Show off slices on a long wooden board to display the marbling. Pair with vanilla mascarpone or clotted cream and a lemon-honey drizzle. Store covered at room temp for 2 days, refrigerate up to 4 days. Make the swirl variations for holiday brunch or a special coffee morning.

10. Olive Oil Lemon Blueberry Sourdough Loaf (Light Crumb)

Using olive oil gives this lemon blueberry sourdough loaf a lighter, slightly silky crumb. Olive oil keeps the loaf moist and adds a subtle fruity finish. It’s excellent for those who prefer dairy-free fat. You’ll taste mild citrus and a clean finish with a tender crumb.

Prep time: 25 minutes active, 6–9 hours bulk ferment | Bake time: 40–45 minutes | Makes: 1 loaf

Ingredients (olive oil lemon blueberry sourdough)

• 1 cup (240 g) active sourdough starter, bubbly
• 3/4 cup (180 g) warm water (80°F / 27°C)
• 3 cups (375 g) all-purpose flour
• 1/3 cup (67 g) granulated sugar
• 2 tsp fine sea salt
• 2 tbsp lemon zest
• 1/4 cup (60 ml) lemon juice
• 1/3 cup (80 ml) extra-virgin olive oil, room temperature
• 1 large egg, room temperature (optional for gloss)
• 1 1/2 cups (200 g) fresh blueberries, floured with 1 tbsp flour

Instructions (olive oil method)

1. Combine: Mix starter, warm water, lemon juice, egg (if using), and sugar.
2. Add dry: Stir in flour, salt, and lemon zest into a shaggy dough.
3. Olive oil: Drizzle in olive oil and fold until incorporated.
4. Rest & folds: Rest 30 minutes, then perform 3 stretch-and-folds every 20 minutes.
5. Bulk ferment: Allow dough to rise 6–9 hours until airy and slightly domed.
6. Add blueberries: Gently fold in floured blueberries.
7. Shape: Shape into loaf and place in greased pan.
8. Proof: Proof 1–2 hours or refrigerate overnight.
9. Bake: Preheat oven to 375°F (190°C) and bake 40–45 minutes until set and toothpick shows moist crumbs.
10. Cool: Cool 1 hour before slicing.

How to Serve It

Brush slices with a tiny bit of olive oil and garnish with lemon zest. Serve with a savory cheese board or simply butter. Pairs well with herbal tea or a light white wine. Store wrapped at room temp for 2 days, refrigerate up to 4 days, or freeze slices.

11. Lemon Blueberry Sourdough with Brown Butter Streusel

Brown butter streusel adds a nutty, caramelized crunch to this lemon blueberry sourdough loaf. The streusel contrasts with the soft, lemony crumb and jammy blueberries. It’s a dessert-like loaf perfect for celebrations. The browned butter scent will fill your kitchen as it bakes.

Prep time: 40 minutes active, 7–10 hours bulk ferment | Bake time: 40–45 minutes | Makes: 1 loaf

Ingredients (strewel-topped lemon blueberry)

• 1 cup (240 g) active sourdough starter, bubbly
• 3/4 cup (180 g) warm water (80°F / 27°C)
• 3 cups (375 g) all-purpose flour
• 1/2 cup (100 g) granulated sugar
• 2 tsp fine sea salt
• 2 tbsp lemon zest
• 1/4 cup (60 ml) lemon juice
• 2 tbsp (28 g) unsalted butter, softened (in dough)
• 1 1/2 cups (200 g) fresh blueberries, floured with 1 tbsp flour
• For streusel: 1/2 cup (60 g) flour, 1/3 cup (67 g) brown sugar, 4 tbsp (56 g) unsalted butter, browned, 1/4 tsp cinnamon

Instructions (streusel-topped loaf)

1. Brown butter for streusel: Melt butter in a pan until nutty and golden. Cool slightly.
2. Make streusel: Mix cooled browned butter with flour, brown sugar, and cinnamon until crumbly. Set aside chilled.
3. Mix dough: Combine starter, warm water, lemon juice, sugar, and lemon zest.
4. Add flour: Stir in flour and salt. Add softened butter and mix until cohesive.
5. Rest & fold: Rest 30 minutes, then perform 3 stretch-and-folds every 20 minutes.
6. Bulk: Let dough rise 7–10 hours until bubbly.
7. Fold in berries: Gently fold in floured blueberries.
8. Shape & top: Shape into loaf, place in pan, sprinkle streusel evenly on top.
9. Bake: Preheat oven to 375°F (190°C) and bake 40–45 minutes until streusel is golden and toothpick shows moist crumbs.
10. Cool: Cool 1 hour before slicing to set streusel.

How to Serve It

Serve slices with coffee or dessert wine for a special treat. Add a small scoop of vanilla ice cream for a dessert twist. Store chilled up to 4 days due to streusel. Reheat gently in a low oven to refresh the crunch. Make streusel ahead and store in the fridge.

12. Lemon Blueberry Sourdough with Almond and Citrus Topping

Slivered almonds and a citrus topping add crunch and aroma to this lemon blueberry sourdough loaf. The nuts provide a pleasant contrast to the soft crumb and juicy berries. It’s great for afternoon tea or a refined brunch. You’ll notice toasted almond notes with a bright lemon finish.

Prep time: 30 minutes active, 6–9 hours bulk ferment | Bake time: 40–45 minutes | Makes: 1 loaf

Ingredients (almond citrus loaf)

• 1 cup (240 g) active sourdough starter, bubbly
• 3/4 cup (180 g) warm water (80°F / 27°C)
• 3 cups (375 g) all-purpose flour
• 1/3 cup (67 g) granulated sugar
• 2 tsp fine sea salt
• 2 tbsp lemon zest
• 1/4 cup (60 ml) lemon juice
• 2 tbsp (28 g) unsalted butter, softened
• 1 large egg, room temperature
• 1 1/2 cups (200 g) blueberries, floured with 1 tbsp flour
• Topping: 1/3 cup (35 g) slivered almonds + 1 tbsp coarse sugar

Instructions (almond-topped method)

1. Combine: Mix starter, warm water, egg, lemon juice, and sugar in a bowl.
2. Add dry: Stir in flour, salt, and lemon zest until shaggy dough forms.
3. Butter: Fold in softened butter until incorporated.
4. Rest & folds: Rest 30 minutes, then perform 3 stretch-and-folds every 20 minutes.
5. Bulk proof: Allow dough to rise 6–9 hours until bubbly.
6. Add blueberries: Gently fold in floured blueberries.
7. Shape & top: Shape into loaf, place in pan, top with slivered almonds and coarse sugar.
8. Proof: Proof 1–2 hours or chill overnight.
9. Bake: Preheat oven to 375°F (190°C) and bake 40–45 minutes until golden and almonds are toasted.
10. Cool: Cool 1 hour before slicing.

How to Serve It

Serve with honey-drizzled ricotta and toasted almond flakes. Garnish with extra lemon zest and a few whole almonds. Pairs with almond milk lattes or floral teas. Store well-wrapped at room temp for 2 days, refrigerate up to 5 days. Toast almonds ahead to save time.

13. Cinnamon-Laced Lemon Blueberry Sourdough Loaf (Warm Spice Twist)

A cinnamon-laced lemon blueberry sourdough loaf combines warm spice with bright citrus. A hint of cinnamon deepens flavor without overpowering lemon and berries. It’s perfect for cooler mornings or when you want a cozy twist. You’ll smell cinnamon and lemon as it bakes, with a soft spiced crumb.

Prep time: 30 minutes active, 7–10 hours bulk ferment | Bake time: 40–45 minutes | Makes: 1 loaf

Ingredients (cinnamon lemon blueberry)

• 1 cup (240 g) active sourdough starter, bubbly
• 3/4 cup (180 g) warm water (80°F / 27°C)
• 3 cups (375 g) all-purpose flour
• 1/3 cup (67 g) granulated sugar
• 2 tsp fine sea salt
• 1 1/2 tsp ground cinnamon
• 2 tbsp lemon zest
• 1/4 cup (60 ml) lemon juice
• 2 tbsp (28 g) unsalted butter, softened
• 1 1/2 cups (200 g) fresh blueberries, floured with 1 tbsp flour

Instructions (cinnamon-spiced loaf)

1. Mix wet: Stir starter, warm water, lemon juice, and sugar in a bowl.
2. Add dry: Mix in flour, salt, cinnamon, and lemon zest until a shaggy dough forms.
3. Butter: Fold in softened butter until dough is smooth.
4. Rest & folds: Rest 30 minutes, then perform 3 stretch-and-folds every 20 minutes.
5. Bulk ferment: Let dough rise 7–10 hours until bubbly and slightly domed.
6. Add blueberries: Gently fold in floured blueberries.
7. Shape: Shape dough into loaf and place in pan.
8. Proof: Proof 1–2 hours or refrigerate overnight.
9. Bake: Preheat oven to 375°F (190°C). Bake 40–45 minutes until golden and a toothpick shows moist crumbs.
10. Cool: Cool 1 hour before slicing.

How to Serve It

Serve warm with a cinnamon butter or cream cheese frosting for a dessert twist. Garnish with a light dusting of cinnamon and lemon zest. Pairs well with spiced lattes or cider. Store covered at room temp for 2 days, refrigerate up to 4 days, or freeze slices.

Bright citrus, jammy berries, and the tang of fermented starter—these 13 tangy lemon blueberry sourdough loaves give you options for every season and skill level. From no-knead simplicity to ricotta richness and streusel-topped treats, you’ve got glazes, mini loaves, and whole-grain options ready to try. Pin the recipes you want to bake this week and share favorites with friends who love citrusy baked goods. Which version will you make first—classic, glazed, or the ricotta-rich loaf? Bake a loaf, snap a photo, and tag someone who needs a slice.