Lemon Blueberry Sourdough Bread (Printable View)

Soft sourdough layered with fresh blueberries and zesty lemon sugar for a flavorful morning delight.

# 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

# How To Make It:

01 - In a large bowl, combine the flour, sugar, and salt. In a separate bowl, whisk together the sourdough starter, lukewarm milk, and eggs. Add the wet mixture to the dry ingredients, then mix in the softened butter. Knead by hand or with a stand mixer for 7 to 10 minutes until smooth and elastic.
02 - Cover the 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 the sugar and lemon zest until fragrant.
04 - On a lightly floured surface, roll out the dough into a 12 by 18 inch rectangle. Brush with melted butter. Evenly sprinkle the lemon sugar over the dough and scatter blueberries on top.
05 - Cut the dough into six 3 inch wide strips. Stack the strips on top of each other, then cut into six even squares. Arrange the 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 the pan for 15 minutes, then remove to a wire rack. Whisk together powdered sugar and lemon juice for the glaze, then drizzle over the warm bread before serving.

# Best Practices:

01 -
  • The sourdough starter gives you that complex, slightly tangy flavor without needing commercial yeast or a bakery trip.
  • It's a pull-apart bread, which means everyone gets to play with their food, and honestly, that makes everything taste better.
  • Fresh lemon and blueberries transform an ordinary breakfast into something that feels intentional and special.
02 -
  • If your starter isn't active and bubbly, your bread will be dense and heavy no matter what else you do—plan ahead and feed it several hours before mixing.
  • Don't skip the overnight rise; sourdough needs that time to develop flavor and structure, and rushing it will give you a one-note, gummy result.
  • Frozen blueberries work perfectly if you use them unthawed, but fresh blueberries that are at peak ripeness will give you more flavor and juice.
03 -
  • If your sourdough starter is very active and strong-smelling, you can shorten the first rise to 4 to 6 hours instead of overnight—it depends on your kitchen temperature and starter vigor.
  • Measure your flour by weight if possible; flour brands and humidity affect how much you actually need, and a scale removes that variable.
  • Don't be afraid to customize: sliced almonds scattered before baking add crunch, a touch of vanilla extract in the dough adds subtle sweetness, and a pinch of cardamom would complement the lemon beautifully.
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