Lemon Blueberry Sourdough Bread (Print)

Pillowy sourdough layered with fresh blueberries and zesty lemon sugar for a tangy-sweet start to the day.

# 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

# Directions:

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°F. 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.

# Expert Advice:

01 -
  • It pulls apart into individual pieces, so there's no awkward slicing and everyone feels like they're getting their own little treasure.
  • The sourdough adds a subtle tang that balances the sweetness perfectly, making it feel less like dessert and more like breakfast.
  • Most of the time is hands-off rising, so you can prep it the night before and have fresh-baked bread ready for brunch without stress.
02 -
  • If your sourdough starter isn't actively bubbly and fed within a few hours of mixing, your dough will be sluggish and heavy; this bread depends on that living starter for both flavor and lift.
  • Frozen blueberries work beautifully if fresh ones aren't available, and they actually help the dough stay together better because they don't release as much juice during rolling and cutting.
  • The glaze is best applied to warm bread; cold bread won't absorb it properly and the glaze will sit on top instead of seeping into the layers.
03 -
  • Room temperature ingredients mix more smoothly and activate the starter faster; pull your milk and eggs out of the fridge 30 minutes before you start.
  • If your dough seems too sticky after mixing, don't panic and add more flour; sticky sourdough dough is normal and develops better flavor and texture than stiff dough.
  • The glaze should be thin enough to drizzle but thick enough to coat; if it's too thick, add a few more drops of lemon juice one at a time.
Go Back