Deliciously Tangy Lemon Blueberry Sourdough Bread Recipe

There was a time not too long ago when I needed a quick, crowd-pleasing treat for a weekend brunch with friends. That’s when my Lemon Blueberry Sourdough Bread really saved the day. Everyone was raving about the bright, tangy citrus notes combined with those juicy bursts of blueberry in a soft, homemade sourdough loaf. It felt like comfort food with a twist, nothing too fancy but definitely something special. Lemon Blueberry Sourdough Bread has since become a go-to in my kitchen whenever I want something that feels both fresh and familiar.

What makes this Lemon Blueberry Sourdough Bread a dependable recipe is its balance of easy ingredients and that satisfying sourdough tang, which you don’t always get with fruit sourdough bread recipes. It doesn’t demand rare ingredients or complicated steps, which means it fits naturally into everyday cooking, especially when you want a little something sweet but wholesome.

If you like to keep things simple but still want to impress your family or guests, this lemon blueberry loaf is a solid choice. And for those who have tried other fruit sourdough bread versions, you’ll appreciate the fresh zestiness that citrus blueberry bread brings to the table. For anyone looking to expand their homemade sourdough repertoire with something a bit different, this recipe is reliable, delicious, and downright comforting.

Let me walk you through how easy it is to make Lemon Blueberry Sourdough Bread with ingredients you likely already have. Plus, I’ll share some smart tips and shortcuts so you can make it your own. Welcome to a recipe that promises good flavor and dependable results every time you bake.

Here’s the ingredient list for Lemon Blueberry Sourdough Bread, with notes to keep things flexible and easy:

A few handy tips: Bread flour and whole wheat will be available in your grocery’s baking aisle—no specialty store needed. This Lemon Blueberry Sourdough Bread keeps costs reasonable because you use simple pantry staples and fresh fruit that’s often on hand this time of year.

If you want to save time, prepping your lemon zest and washing blueberries ahead helps. Also, this homemade sourdough keeps well—you can slice up leftovers, freeze them, and toast slices later for a tasty breakfast.

Personally, I like adding just a little extra lemon zest—around 1/2 teaspoon more—when I want that bright citrus punch to come through stronger. Feel free to adjust to your taste as you make Lemon Blueberry Sourdough Bread your own.

Ready to bake your Lemon Blueberry Sourdough Bread? Here’s how I do it step by step:

From start to finish, this lemon blueberry loaf usually takes about 8-12 hours including resting and proofing, but most of that is hands-off time. While the dough rests and proofs, you can tidy up the kitchen or prepare a light salad to go with your citrus blueberry bread.

Don’t worry if your loaf cracks or looks rustic—it’s all part of the charm of homemade sourdough. Over the years, I’ve learned that patience during proofing makes a big difference. Rushing this step usually results in a dense loaf.

If you want a tested shortcut for busy days, try proofing your shaped dough overnight in the fridge, then bake first thing in the morning. This slow proof gives your Lemon Blueberry Sourdough Bread an even better tang.

My favorite way to serve Lemon Blueberry Sourdough Bread is sliced thick for breakfast or brunch. It’s perfect toasted and spread with a little cream cheese or butter. The citrus blueberry bread flavor pairs so well with rich spreads, balancing sweet and tangy in every bite.

This fruit sourdough bread also shines when served alongside a simple egg dish or fresh fruit salad on the side. For a cozy dinner, it’s great with a bowl of warm soup like butternut squash or classic tomato. The lemon and blueberry make it light enough to not compete with savory flavors.

If you have guests over, arranging slices of this lemon blueberry loaf with a selection of cheeses and nuts makes a great casual appetizer board. It shows off how versatile homemade sourdough can be with fruit.

Leftover Lemon Blueberry Sourdough Bread stays delicious a day or two at room temp when wrapped loosely in a cotton towel. For longer storage, slice and freeze, then pop slices right into the toaster for an easy snack. You can even make French toast with the leftovers—just dip slices into eggs and cinnamon, then cook until golden.

I’ve tried adding walnuts or a dash of cinnamon to the dough in cooler months to give it a seasonal twist. Both add a cozy note that works nicely with the citrus blueberry bread flavors.

Friends and family always ask for this lemon blueberry loaf again after tasting it. It’s that kind of recipe that brings people around the table with smiles.

If you want more ideas on fruit sourdough bread and other crowd-pleasers, you might enjoy this Easy Sourdough Blueberry Bread from Farmhouse on Boone or even try a lighter version like the Cottage Cheese Blueberry Cloud Bread for a breakfast twist.

Can I make this Lemon Blueberry Sourdough Bread ahead of time?
Absolutely. I often prepare the dough the night before and let it proof slowly in the fridge, then bake fresh in the morning. It develops more flavor and works well for scheduling busy days.

What if I don’t have fresh blueberries?
Frozen blueberries work too—just thaw and drain them to avoid adding extra moisture. You can also swap in other berries like raspberries or blackberries for variety.

Can I substitute all-purpose flour?
You can, but bread flour gives better structure for this lemon blueberry loaf. If all you have is all-purpose, add a tablespoon or two of vital wheat gluten if possible, to help with texture.

How do I scale this recipe for smaller or larger batches?
Simple math works here. Just keep the sourdough starter to flour ratio roughly the same (about 1 cup starter to 3 ½ cups flours). For fewer people, cut ingredients in half and proof times may be a bit shorter since the dough mass is smaller.

Why did my lemon blueberry sourdough bread turn out dense?
Usually, it means the dough didn’t proof long enough or wasn’t stretched and folded enough to build gluten. Don’t rush those steps—they’re key.

Can I add nuts or other fruit?
Yes! Walnuts and pecans pair nicely, as does a handful of dried cranberries. Just fold them in gently with the blueberries. I’ve even tried a lemon blueberry sourdough with a bit of lavender for a floral note.

Where can I find reliable inspiration for other sourdough fruit breads?
Check out forums like the r/Sourdough subreddit for community favorites and tips. For more recipes, look at All Foods Recipe for related ideas like their lemon loaf with sourdough discard.

This Lemon Blueberry Sourdough Bread holds a special place in my recipe box because it’s both reliable and refreshing. It’s a fruit sourdough bread that never lets me down, balancing homemade sourdough tang with bright, juicy blueberries and zingy lemon.

My Best Lemon Blueberry Sourdough Bread Tips:

I’ve tested versions with extra lemon zest, added chopped nuts, and even swapped honey for maple syrup to mix it up. The classic lemon blueberry loaf with fresh zest and honey gets the most requests from family and neighbors alike.

Your kitchen will love the scent and the flavor, and your table will be full of smiles. Make this Lemon Blueberry Sourdough Bread your own by tweaking sweetness or fruit amounts to suit your taste.

If you want more loaves that deliver fresh, home comfort, also try the Pumpkin Cornbread with Cinnamon Honey Butter for something cozy on cooler days.

I hope this recipe brings you the same simple joy and dependable deliciousness it brings me. Happy baking, friend!

If you’re looking for fresh, homestyle recipes that don’t complicate your kitchen routine, this Lemon Blueberry Sourdough Bread is a solid, tasty crowd-pleaser. Give it a try—you’ll have a new favorite in no time.