Lemon Blueberry Sourdough Bread – Easy Recipe

There’s something irresistible about Lemon Blueberry Sourdough Bread — the bright citrus aroma, bursts of juicy blueberries, and the subtle tang from sourdough all baked into one soft, flavorful loaf. This bakery-style quick bread combines fresh lemon zest, plump berries, and active sourdough starter to create a moist, tender crumb with a lightly crisp crust. Whether you enjoy it for breakfast, brunch, or an afternoon treat, Lemon Blueberry Sourdough Bread delivers the perfect balance of sweet and tangy flavors in every slice.

If you’ve been looking for a creative way to use your sourdough starter beyond traditional artisan loaves, this lemon blueberry loaf is the answer. It’s simple to prepare, naturally flavorful, and makes your kitchen smell absolutely incredible while baking.

Why You’ll Love This Lemon Blueberry Sourdough Bread

This Lemon Blueberry Sourdough Bread stands out because of its unique texture and flavor profile. The sourdough starter adds a mild tang and depth, while the lemon zest enhances freshness and aroma. Blueberries bring natural sweetness and juicy pockets throughout the loaf.

Unlike standard quick breads, this sourdough lemon blueberry bread has a slightly chewy crumb with excellent structure. It’s soft but not overly dense, making it ideal for slicing and toasting.

Other reasons this Lemon Blueberry Sourdough Bread recipe is a favorite:

• Great use for active starter or sourdough discard
• Moist texture without being heavy
• Perfect for spring and summer baking
• Freezer-friendly and make-ahead convenient
• Ideal for breakfast, brunch spreads, or gifting

The combination of citrus and berries makes this loaf both refreshing and comforting — a true crowd-pleaser.

Ingredients for Lemon Blueberry Sourdough Bread

Below are the essential ingredients used to make Lemon Blueberry Sourdough Bread. Each one plays an important role in flavor, texture, or structure.

• Sourdough starter: Adds natural tang, depth of flavor, and helps with structure and tenderness.
• All-purpose flour: Provides the base structure and crumb for the loaf.
• Fresh blueberries: Bring sweetness, moisture, and juicy bursts throughout the bread.
• Lemon zest: Intensifies citrus aroma and flavor without extra liquid.
• Fresh lemon juice: Enhances brightness and balances sweetness.
• Granulated sugar: Sweetens the loaf and supports browning.
• Eggs: Bind ingredients together and create richness.
• Unsalted butter or oil: Adds moisture and softness to the crumb.
• Milk or yogurt: Contributes to tenderness and keeps the Lemon Blueberry Sourdough Bread moist.
• Baking powder: Gives additional lift for a lighter texture.
• Salt: Balances sweetness and enhances flavor.
• Vanilla extract: Adds warmth and depth to the overall flavor profile.

Ingredient Swaps and Substitutions

If you need to adapt your Lemon Blueberry Sourdough Bread, here are helpful variations:

• Use frozen blueberries instead of fresh; toss them lightly in flour to prevent sinking.
• Substitute Greek yogurt for milk for a richer texture.
• Replace butter with neutral oil for extra moisture.
• Swap part of the all-purpose flour with whole wheat flour for a heartier loaf.
• For a dairy-free version, use plant-based milk and oil instead of butter.

These substitutions keep the lemon blueberry sourdough loaf delicious while accommodating dietary needs.

Step-by-Step Instructions for Lemon Blueberry Sourdough Bread

Follow these detailed steps to bake a perfect Lemon Blueberry Sourdough Bread with a tender crumb and vibrant flavor.

1. Preheat your oven to 350°F (175°C) and line a standard loaf pan with parchment paper. Lightly grease the sides to prevent sticking.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy. This step helps create a soft texture in the finished Lemon Blueberry Sourdough Bread.
3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and fresh lemon juice.
4. Mix in the sourdough starter until fully incorporated. The starter should be active or recently fed for the best flavor and structure.
5. In a separate bowl, whisk together flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture. Avoid overmixing, as this can make the loaf dense.
6. Gently fold in the blueberries, being careful not to crush them. Lightly coating them in flour beforehand can help prevent sinking.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake the Lemon Blueberry Sourdough Bread for 50–65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely cover it with foil during the last 15 minutes.
9. Allow the bread to cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely. Cooling helps the crumb set properly.
10. For extra flavor, drizzle a simple lemon glaze made from powdered sugar and lemon juice over the cooled loaf.

The result is a beautifully golden Lemon Blueberry Sourdough Bread with a soft interior and bright citrus aroma.

Tips for Perfect Lemon Blueberry Sourdough Bread

Even though this Lemon Blueberry Sourdough Bread is straightforward, a few expert tips can elevate your results.

Use room-temperature ingredients to ensure even mixing and better texture.

Do not overmix the batter after adding flour. Overworking the gluten can make the bread tough.

Toss blueberries in a tablespoon of flour before folding them in. This prevents them from sinking to the bottom of the loaf.

If using frozen berries, do not thaw them first. Add them directly from the freezer to maintain structure.

Let the Lemon Blueberry Sourdough Bread cool fully before slicing. Cutting too early can cause it to crumble.

For storage, wrap the loaf tightly in plastic wrap or keep it in an airtight container at room temperature for up to three days. Refrigerate for up to a week, or freeze slices individually for longer storage.

Pairing Ideas and Flavor Variations

Lemon Blueberry Sourdough Bread pairs beautifully with a variety of toppings and sides.

Serve slices with softened butter or whipped cream cheese for a rich breakfast option. A spoonful of blueberry compote or lemon curd enhances the citrus notes even further.

For brunch, pair this lemon blueberry loaf with fresh fruit salad, yogurt parfaits, or a light herbal tea.

If you enjoy experimenting, try these variations:

• Add white chocolate chips for a sweeter twist.
• Incorporate poppy seeds for added texture and visual appeal.
• Use a lemon glaze or cream cheese frosting for a dessert-style finish.
• Turn the batter into muffins for individual portions with shorter baking time.

You can also transform leftover Lemon Blueberry Sourdough Bread into French toast for an indulgent weekend breakfast.

The Role of Sourdough in Lemon Blueberry Sourdough Bread

Sourdough starter is what sets Lemon Blueberry Sourdough Bread apart from traditional quick breads. It introduces subtle acidity, which enhances both sweetness and citrus brightness.

The natural fermentation adds complexity without overpowering the lemon and blueberry flavors. Even if you use sourdough discard, the tangy undertone balances the sweetness perfectly.

Additionally, sourdough contributes to improved texture. The crumb becomes slightly chewy yet remains tender and moist. This makes Lemon Blueberry Sourdough Bread feel more artisanal and less cake-like than standard lemon blueberry bread.

If you maintain a sourdough starter regularly, this recipe is a fantastic way to reduce waste while baking something truly special.

Serving and Storage Recommendations

Lemon Blueberry Sourdough Bread tastes wonderful slightly warm or at room temperature. For a crisp exterior and soft center, lightly toast slices before serving.

Store the loaf in an airtight container at room temperature for short-term freshness. If freezing, wrap it tightly in plastic wrap and foil to prevent freezer burn. Thaw at room temperature and refresh in the oven for a few minutes if desired.

Because of the moisture from blueberries and lemon juice, this Lemon Blueberry Sourdough Bread stays soft longer than many quick breads.

Conclusion: A Bright and Flavorful Bake Worth Repeating

Lemon Blueberry Sourdough Bread is more than just a creative way to use your sourdough starter — it’s a beautifully balanced loaf packed with fresh citrus flavor, juicy berries, and a tender crumb. The natural tang from the sourdough enhances the sweetness of the blueberries and the brightness of the lemon zest, creating a harmonious bite every time.

Whether you serve Lemon Blueberry Sourdough Bread for brunch, enjoy it with your morning coffee, or wrap it up as a thoughtful homemade gift, this loaf delivers consistent results and irresistible flavor. It’s simple enough for everyday baking yet special enough for celebrations.

Once you experience the moist texture, vibrant aroma, and lightly crisp edges of this lemon blueberry sourdough loaf, it’s sure to earn a permanent place in your baking rotation.

Frequently Asked Questions About Lemon Blueberry Sourdough Bread

More Relevant Recipes

• Cranberry Orange Bread Recipe: This bright and citrusy quick bread features juicy cranberries and fresh orange zest, creating the same sweet-tart balance found in Lemon Blueberry Sourdough Bread. With its moist crumb and vibrant flavor, it’s a perfect breakfast or brunch loaf for anyone who loves fruity baked goods with a refreshing twist.
• Meyer Lemon Muffins Recipe: These soft and zesty muffins highlight fresh lemon flavor in a tender, bakery-style crumb. Much like Lemon Blueberry Sourdough Bread, they deliver a bright citrus aroma and lightly sweet profile, making them ideal for morning coffee or a light afternoon treat.
• Dutch Oven No Knead Bread Recipe: This rustic homemade bread offers a crisp crust and soft interior similar to artisan sourdough loaves. While it leans savory, its chewy texture and bakery-style finish make it a great companion recipe for those who enjoy baking breads like Lemon Blueberry Sourdough Bread from scratch.

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