Lemon Blueberry Sourdough Bread (Printable)

Tender sourdough loaf with bursts of lemon zest and juicy blueberries swirled throughout the dough.

# What You Need:

→ Dough

01 - 3 cups bread flour
02 - 1/2 cup active sourdough starter at 100% hydration
03 - 1 cup whole milk, lukewarm
04 - 1/4 cup unsalted butter, softened
05 - 1/4 cup granulated sugar
06 - 1 large egg
07 - 1 teaspoon fine sea salt
08 - Zest of 1 lemon

→ Blueberry Lemon Swirl

09 - 1 cup fresh or frozen blueberries
10 - 1/4 cup granulated sugar
11 - 2 tablespoons fresh lemon juice
12 - 1 tablespoon cornstarch

→ Optional Lemon Glaze

13 - 1/2 cup powdered sugar
14 - 1 to 2 tablespoons fresh lemon juice

# Directions:

01 - Combine blueberries, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until berries burst and release their juice, approximately 5 to 7 minutes. Stir in cornstarch and continue cooking for 1 to 2 minutes until the mixture thickens. Transfer to a bowl and cool completely before use.
02 - In a large mixing bowl or stand mixer, combine lukewarm milk, sourdough starter, softened butter, sugar, egg, salt, and lemon zest. Mix until incorporated. Gradually add flour while mixing and knead for 8 to 10 minutes until the dough becomes smooth and elastic.
03 - Transfer dough to a lightly greased bowl and cover with a damp towel. Allow to rise at room temperature until doubled in volume, approximately 4 to 6 hours depending on starter activity.
04 - Turn dough onto a floured work surface and roll into a 9 by 16 inch rectangle. Spread cooled blueberry swirl evenly across the dough surface, leaving a 1 inch border on all sides. Roll tightly from the short end to form a log, seal the seam, and place seam-side down in a greased 9 by 5 inch loaf pan.
05 - Cover the loaf pan with a damp towel and allow to rise at room temperature for 1 to 2 hours until puffy and nearly doubled in size.
06 - Preheat oven to 350 degrees Fahrenheit. Bake for 35 to 40 minutes until the loaf is golden brown and sounds hollow when tapped on the bottom. Remove from oven and turn out onto a wire rack to cool.
07 - Whisk together powdered sugar and lemon juice until smooth. Once bread has cooled completely, drizzle glaze over the top in a decorative pattern.

# Expert Suggestions:

01 -
  • The tartness of lemon cuts through the sweetness in a way that doesn't feel cloying, making this bread actually good for breakfast instead of just dessert.
  • Once you nail the technique, you'll find yourself making variations constantly because the sourdough base is so forgiving and adaptable.
02 -
  • I learned the hard way that adding the blueberry filling to warm dough is a disaster—it makes the dough stick, the filling runs everywhere, and your beautiful swirl becomes a mess. Wait for it to cool completely.
  • Frozen blueberries actually stay more intact than fresh ones during baking because they don't release all their juice immediately, which keeps the bread from becoming too dense.
03 -
  • Room temperature matters more than you'd think—I've learned that a bread proofing box set to 75°F gets you much more predictable rise times than hoping your kitchen is warm enough on any given day.
  • If you're worried about the glaze sliding off, let the bread cool completely before applying it, and use a thinner consistency so it drizzles rather than pools.
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