Blueberry Sourdough Bread
Blueberry Sourdough Bread is the perfect blend of tangy and sweet, rustic and fresh. It turns your everyday sourdough into something extra special with juicy berries and bright lemon zest, making it ideal for breakfast, brunch, or a cozy afternoon treat.
This recipe has become a favorite in our kitchen, especially during blueberry season. There’s something so satisfying about folding ripe berries into pillowy dough and then slicing into a golden, crusty loaf the next day. It’s our go-to when we want to bake something a little fancy but still down-to-earth.
If you’re into bread baking, you might also love our Copycat Cheesecake Factory Brown Bread, Country White Bread, and this No Knead Dutch Oven Bread. All are easy, flavorful, and perfect for home bakers!
Table of contents
Why You’ll Love This Recipe
- Naturally sweet and tangy: Blueberries and lemon zest brighten up classic sourdough.
- Gorgeous loaf: The baked berries create a beautiful marbled pattern in each slice.
- No special skills needed: Just some stretch and folds, and time.
- Perfect for gifting or brunch: It feels fancy but is simple to make.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
To make this loaf, you’ll need active sourdough starter, bread flour, water, salt, and of course, blueberries and lemon zest. You can use either fresh or frozen berries—just prep them accordingly. A little extra flour for dusting helps during shaping, and if you have a bread proofer or a Dutch oven, you’re set up for success.
Variations
- Use frozen blueberries: Just thaw, drain, and toss in flour to prevent sinking.
- Add nuts: Chopped walnuts or pecans add texture and flavor.
- Try orange zest: Swap lemon for orange for a warmer citrus flavor.
- Make it sweeter: Add a touch of honey or maple syrup to the dough.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Mix the starter, water, and salt, then add flour and rest.
- Fold in blueberries and lemon zest.
- Perform 6 sets of stretch and folds over 3 hours.
- Let dough bulk ferment until nearly doubled.
- Shape dough, place in banneton, and cold ferment overnight.
- Score and bake: 20 minutes covered, then 15 minutes uncovered. Cool completely before slicing.
Expert Tips
- Toss thawed frozen berries in flour to prevent soggy spots.
- Please don’t skip the cold ferment because it deepens the flavor.
- Use rice flour to dust your banneton for easy release.
- Make sure your Dutch oven is very hot before baking.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes, but bread flour gives better structure. The dough may be slightly softer with AP flour.
You can, but it really adds a bright flavor that complements the blueberries beautifully.
Wrap it in a clean towel or store in a bread bag at room temperature for up to 3 days. You can also freeze slices.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Blueberry Sourdough Bread
Equipment
- Equipment
- Kitchen scale
- dutch oven
- Mixing Bowl
- Bench scraper
- Dough scraper
- Bread proofer
- A bread lame or a razor blade to score the dough
- Oven mitts
- cooling rack
- bread knife
Ingredients
- 100 grams sourdough starter active fed within 4 hours
- 365 grams bread flour
- 240 grams filtered water
- 10 grams salt
- 125 grams blueberries
- 1 large lemon zested 2 small lemons
- Additional Flour for dusting
Instructions
Make the dough (40 min):
- In a large mixing bowl, combine the active sourdough starter with salt and water until it is fully incorporated.
- Slowly add the flour and mix well, making sure there are no dry bits of flour.
- Cover with a cloth and let it rest for 30 minutes.
- Once the dough has rested, add the blueberries and lemon zest.
- Gently fold the blueberries and lemon zest into the dough.
Stretch and Fold Process (3 hours):
- Perform a set of stretch and folds every 30 minutes for 3 hours:
- Use a little water to wet your hands, grab a portion of the dough and slowly stretch it, taking care not to break it. Fold it towards the center over the dough. Keep turning the bowl and repeat the process until all parts of the dough is covered. This completes one set of stretch and fold. Repeat this process six times at an interval of 30 minutes.
- Bulk Fermentation (3-4 hours):
- Let the dough sit for bulk fermentation until it is almost doubled and has bubbles on the top. This may take 3-4 hours, depending on the temperature of your kitchen.
Shaping and cold fermentation:
- Dust round or oval bannetons well with (AP or Rice) flour.
- Flip the dough onto a lightly floured surface.
- To Shape: Pick one side of the dough and fold it to the center. Pick the other side and fold it to the center. Now hold the dough gently and tuck it to form a log. Carefully place the dough seam-side up on the banneton. (This will be helpful to flip it out for baking)
- Cover the dough loosely and place it in the refrigerator overnight for cold fermentation and final rise (6-12 hours).
Bake the bread:
- After the cold fermentation, place a Dutch oven into the oven and set it to preheat to 450 F (230 C) for 45 minutes.
- While the oven is preheating, take the dough out of the fridge and let sit until youre ready to bake (45 mins).
- Flip it out of the banneton onto parchment paper.
- Score the dough using a blade or sharp knife.
- Carefully take the Dutch oven out of the oven.
- Place the scored dough along with the baking paper into the hot Dutch oven and immediately close the lid (tucking in any parchment sticking out)
- Place it back in the oven and bake for 20 minutes.
- Remove the lid from the Dutch oven and bake for another 15 minutes.
- Let the bread stay in the pot for 15 min before removing.
- Cool completely on a wire rack, slice, and serve.
Notes
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
