Lemon Blueberry Sourdough Bread (View Print Version)

Tangy-sweet sourdough layered with fresh blueberries and lemon zest for a flavorful brunch.

# What You'll Need:

→ Dough

01 - 2 1/2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1/2 teaspoon fine sea salt
04 - 1/2 cup active sourdough starter, fed and bubbly
05 - 1/2 cup whole milk, lukewarm
06 - 2 large eggs, room temperature
07 - 1/4 cup unsalted butter, softened

→ Filling

08 - 1/2 cup granulated sugar
09 - 2 tablespoons finely grated lemon zest
10 - 1 cup fresh blueberries
11 - 2 tablespoons unsalted butter, melted

→ Lemon Glaze

12 - 1 cup powdered sugar
13 - 2 to 3 tablespoons fresh lemon juice

# Method:

01 - In a large bowl, combine flour, sugar, and salt. In a separate bowl, whisk together sourdough starter, lukewarm milk, and eggs. Add wet mixture to dry ingredients, then mix in softened butter. Knead by hand or with a stand mixer for 7 to 10 minutes until smooth and elastic.
02 - Cover dough with plastic wrap or a damp towel. Let rise at room temperature for 6 to 8 hours, or overnight, until doubled in size.
03 - In a small bowl, mix sugar and lemon zest until fragrant.
04 - On a lightly floured surface, roll out dough into a 12 by 18 inch rectangle. Brush with melted butter. Evenly sprinkle lemon sugar over dough and scatter blueberries on top.
05 - Cut dough into six 3 inch wide strips. Stack strips on top of each other, then cut into six even squares. Arrange squares vertically, cut sides up, in a greased 9 by 5 inch loaf pan.
06 - Cover and let rise for 1 to 2 hours until puffy.
07 - Preheat oven to 350 degrees Fahrenheit. Bake for 35 to 40 minutes, or until golden brown and cooked through. If browning too quickly, cover loosely with foil for the last 10 minutes.
08 - Let cool in pan for 15 minutes, then remove to a wire rack. Whisk together powdered sugar and lemon juice for glaze, then drizzle over warm bread before serving.

# Expert Advice:

01 -
  • It looks impressive enough to photograph, but comes together without stress or fancy techniques.
  • The sourdough tang plays beautifully against bright lemon and sweet blueberries, so every bite feels balanced and intentional.
  • You can make it overnight, which means morning prep is basically just baking and glazing.
02 -
  • The first rise is long and slow intentionally—sourdough needs time to develop flavor, so rushing it by using warm temperatures will give you bland bread that rises fast but tastes like nothing.
  • Frozen blueberries work beautifully if that's what you have, but thaw them first by placing them on a paper towel, or they'll stain the dough an unattractive gray-blue.
  • Don't overbake this bread chasing a darker color—the interior texture matters more than color, and overcooked sourdough becomes tough and dry.
03 -
  • Pull the bread out of the pan while it's still warm enough to hold together but cool enough to touch—this prevents the bottom from steaming and getting soggy.
  • If your sourdough starter is extra active, it might overproof during the first rise, and that's actually fine; just fold it gently a couple times to redistribute the yeast.
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