Spring Blueberry Lemon Sourdough Bread Recipe

Name: Spring Blueberry Lemon Sourdough Bread Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 12 h
Yield: 1 loaf
Ingredients: 2 cups all-purpose flour; 1 cup bread flour; 1 cup active sourdough starter; 1 cup warm water; 1 teaspoon salt; 1 cup fresh blueberries; Zest of 1 lemon; 2 tablespoons lemon juice; 1 tablespoon sugar

Highlighted under: Seasonal Recipe Collection

A delightful twist on traditional sourdough bread, this Spring Blueberry Lemon Sourdough Bread combines the tartness of fresh blueberries with zesty lemon for a refreshing springtime treat.

Created by

Emma Johnson

Last updated on 2025-12-27T22:50:28.786Z

This Spring Blueberry Lemon Sourdough Bread is perfect for breakfast or as a snack. The combination of sourdough's tanginess with sweet blueberries and bright lemon zest creates a unique flavor that embodies the essence of spring.

        Why You'll Love This Recipe
        Bursting with fresh blueberry flavor
Zesty lemon aroma that brightens your day
Perfectly chewy crust with a soft, airy interior

      

Embracing Spring Flavors

As the seasons change, our taste buds yearn for fresh and vibrant flavors. Spring brings an abundance of fruits and vegetables, making it the perfect time to incorporate seasonal ingredients into your baking. This Spring Blueberry Lemon Sourdough Bread showcases the bright and tart characteristics of blueberries combined with the zesty allure of lemon. It's a wonderful way to celebrate the arrival of spring in your kitchen.

Blueberries are not only delicious but also packed with antioxidants, vitamins, and minerals. They add a burst of flavor and a touch of natural sweetness to the bread, balancing the tanginess of the sourdough. Meanwhile, lemon zest and juice enhance the bread with a refreshing aroma, making each slice a delightful experience. Enjoy this bread as a breakfast treat or a light afternoon snack.

The Art of Sourdough

Sourdough bread is known for its unique flavor and chewy texture, which comes from the fermentation process. Using an active sourdough starter is essential to achieving that characteristic taste and texture. This recipe allows you to harness the power of wild yeast and bacteria present in your starter, creating a loaf that’s not only delicious but also healthier than many store-bought options.

The fermentation process also improves the digestibility of the bread, making it easier on the stomach. As you create this Spring Blueberry Lemon Sourdough Bread, you engage with a centuries-old tradition of bread-making that connects you to a larger community of bakers. Embrace the journey of sourdough as you experiment with flavors and techniques.

Serving Suggestions

This Spring Blueberry Lemon Sourdough Bread is incredibly versatile. Serve it warm, straight from the oven, with a pat of butter or a drizzle of honey for a comforting breakfast. Alternatively, toast slices of the bread and top them with cream cheese and fresh fruit for a delightful brunch option that impresses guests and family alike.

For a refreshing afternoon snack, pair the bread with a cup of herbal tea or lemonade. The bright flavors of the bread complement the lightness of these beverages perfectly. You can even get creative by using the bread in a French toast recipe, adding a twist to your morning routine. The possibilities are endless!

Ingredients

Main Ingredients

2 cups all-purpose flour
1 cup bread flour
1 cup active sourdough starter
1 cup warm water
1 teaspoon salt
1 cup fresh blueberries
Zest of 1 lemon
2 tablespoons lemon juice
1 tablespoon sugar

Mix all ingredients thoroughly for best results.

Instructions

Mixing the Dough

In a large bowl, combine all-purpose flour, bread flour, and salt. In another bowl, mix the sourdough starter, warm water, lemon juice, and sugar. Gradually add the wet ingredients to the dry ingredients, mixing until a shaggy dough forms.

Adding Blueberries

Gently fold in the fresh blueberries and lemon zest into the dough. Be careful not to crush the blueberries.

First Rise

Cover the bowl with a damp cloth and let it rest at room temperature for about 4-6 hours or until it has doubled in size.

Shaping the Bread

Once risen, turn the dough out onto a floured surface and shape it into a round loaf. Place it on a parchment-lined baking sheet.

Final Rise

Cover the shaped loaf with a cloth and let it rise for another 2-3 hours.

Baking

Preheat the oven to 450°F (230°C). Bake the loaf for about 30-45 minutes or until golden brown and hollow-sounding when tapped on the bottom. Let cool before slicing.

Enjoy your freshly baked bread with butter or as a base for a delicious sandwich!

Storage Tips

To keep your Spring Blueberry Lemon Sourdough Bread fresh, store it in a paper bag at room temperature. This allows the bread to breathe while preventing it from becoming too dry. Avoid sealing it in plastic, as this can lead to a soggy crust.

If you want to extend its shelf life, consider freezing the bread. Slice it before freezing to make it easy to toast individual pieces later. Wrap the bread tightly in plastic wrap and then in aluminum foil to prevent freezer burn. When you're ready to enjoy it, simply toast the slices straight from the freezer.

Variations to Try

While this recipe features blueberries and lemon, feel free to experiment with other fruits and flavors. Raspberries or blackberries can be delightful substitutes, and you could even try adding a touch of vanilla extract for additional depth. The key is to maintain the balance of moisture within the dough, so adjust the liquid ingredients accordingly if you change the fruit.

Consider adding nuts, such as chopped walnuts or pecans, for added texture and flavor. You can also incorporate spices like cinnamon or ginger to create a unique twist. The beauty of sourdough is in its adaptability, so let your creativity shine!

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but make sure to thaw and drain them before adding to the dough to prevent excess moisture.

→ How do I know when my sourdough starter is ready?

Your sourdough starter should have doubled in size and be bubbly, indicating it's active and ready for baking.

→ Can I substitute whole wheat flour?

Yes, you can replace up to half of the all-purpose flour with whole wheat flour for added nutrition.

→ How should I store the bread?

Store the bread in a paper bag at room temperature for up to 3 days or freeze it for longer storage.