Spring Fresh Lemon Blueberry Sourdough Bread

Name: Spring Fresh Lemon Blueberry Sourdough Bread
Prep time: 30 min
Cook time: 45 min
Total time: 24 h
Yield: 1 loaf
Ingredients: 3 cups all-purpose flour; 1 cup sourdough starter (active and bubbly); 1 cup water (warm); 1 teaspoon salt; 1 tablespoon sugar; Zest of 1 lemon; 1 cup fresh blueberries; 1 tablespoon lemon juice; Zest of 1 lemon; 1 tablespoon sugar (optional for sprinkling)

Highlighted under: FreshGlow Recipes

Enjoy the vibrant flavors of spring with this delightful lemon blueberry sourdough bread, perfect for breakfast or as a light snack.

Created by

Emily

Last updated on 2025-12-27T20:22:27.925Z

This Spring Fresh Lemon Blueberry Sourdough Bread combines the tangy brightness of lemon with the sweetness of fresh blueberries, creating a perfect balance that celebrates the flavors of spring. The sourdough gives it a unique texture and depth, making it a delightful treat any time of day.

        Why You'll Love This Recipe
        Bright citrus flavor with a burst of juicy blueberries
Perfectly moist and fluffy texture
Great for breakfast, dessert, or a snack

      

The Perfect Spring Treat

Spring is a season of renewal, and what better way to celebrate than with a loaf of Spring Fresh Lemon Blueberry Sourdough Bread? This delightful bread combines the tartness of lemon with the sweetness of fresh blueberries, creating a symphony of flavors that embodies the spirit of the season. It's not just a treat for the taste buds; the bright colors and fruity aroma will brighten up any kitchen.

Whether you're enjoying a leisurely breakfast or hosting a brunch, this sourdough bread is sure to impress. Its unique flavor profile makes it versatile enough to be paired with butter, cream cheese, or even enjoyed on its own. Each slice is bursting with juicy blueberries, making it a satisfying choice for both adults and children alike.

Sourdough Bread Basics

Making sourdough bread can seem intimidating, but with this recipe, you'll find it is quite approachable. The key to a successful sourdough loaf lies in using an active and bubbly starter. This natural leavening agent not only helps the bread rise but also imparts a distinct tangy flavor that complements the sweetness of the blueberries and the brightness of the lemon.

Another essential aspect is the long fermentation time, which enhances the bread's flavor and texture. Allowing the dough to rise slowly develops the complex flavors characteristic of sourdough. Don't rush the process; the waiting time is worth the final result—an incredibly moist and fluffy loaf that will have everyone asking for seconds.

Serving Suggestions

This Lemon Blueberry Sourdough Bread shines as a breakfast option, but its versatility allows for many serving possibilities. Slice it thick and toast it for a crunchy exterior and warm, soft center, perfect for slathering with butter or a drizzle of honey. Alternatively, enjoy it as a delightful afternoon snack paired with a cup of tea or coffee.

For a creative dessert, consider turning leftover slices into a bread pudding. The flavors meld beautifully, and the addition of a custard base will elevate the dish to a new level of indulgence. Don't forget to garnish with a sprinkle of lemon zest or powdered sugar for an elegant touch.

Ingredients

For the Dough

3 cups all-purpose flour
1 cup sourdough starter (active and bubbly)
1 cup water (warm)
1 teaspoon salt
1 tablespoon sugar
Zest of 1 lemon
1 cup fresh blueberries

For the Topping

1 tablespoon lemon juice
Zest of 1 lemon
1 tablespoon sugar (optional for sprinkling)

Instructions

Prepare the Dough

In a large mixing bowl, combine the flour, sourdough starter, warm water, salt, sugar, and lemon zest. Mix until a shaggy dough forms.

Knead the Dough

Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic. Incorporate the blueberries gently to avoid bursting them.

First Rise

Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise at room temperature for 12 hours or until doubled in size.

Shape and Second Rise

After the first rise, punch down the dough and shape it into a loaf. Place it in a greased loaf pan and let it rise for another 2-3 hours.

Preheat Oven

Preheat your oven to 375°F (190°C) during the last hour of the second rise.

Bake the Bread

Mix the lemon juice and lemon zest for the topping, and spread it over the risen dough. Optionally, sprinkle with sugar. Bake for 45 minutes or until golden brown.

Cool and Serve

Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Tips for Success

To ensure the best results, use fresh blueberries that are in season. Not only will they be more flavorful, but they'll also be juicier, providing that delightful burst in every bite. If fresh blueberries are unavailable, you can substitute them with frozen ones, just be sure to thaw and drain them beforehand to prevent excess moisture in the dough.

Additionally, pay attention to the hydration level of your dough. The moisture content can vary based on the flour and the humidity in your environment. If your dough feels too sticky, gradually add small amounts of flour until you achieve a manageable consistency. Remember, practice makes perfect, and each loaf will teach you something new!

Storage and Shelf Life

After baking, allow your Lemon Blueberry Sourdough Bread to cool completely before storing it. Once cooled, wrap it in a clean kitchen towel or place it in an airtight container to keep it fresh. Properly stored, it can last for up to three days at room temperature. If you want to extend its shelf life, consider freezing slices in a freezer-safe bag for up to three months.

When ready to enjoy frozen slices, simply thaw them at room temperature or pop them in the toaster for a quick and delicious treat. The flavors will remain vibrant, making it a wonderful option for quick breakfasts or snacks on busy days.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just make sure to thaw and drain them before adding to the dough.

→ How should I store the bread?

Store the bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

→ Can I make this recipe gluten-free?

You can try using a gluten-free flour blend, but the texture may vary.

→ What can I substitute for the sourdough starter?

You can use commercial yeast, but the flavor and texture will differ. Use about 2 teaspoons of instant yeast with additional water.