There is something inherently magical about the rhythm of baking sourdough. The way a simple mixture of flour, water, and wild yeast transforms into a bubbly, living dough is a process that never loses its charm. But when you take that classic artisan loaf and infuse it with the bright, citrusy zing of fresh lemon zest and the sweet-tart explosion of juicy blueberries, you create something truly extraordinary.

This Lemon Blueberry Artisan Sourdough Bread isn’t just a loaf of bread; it’s a centerpiece. With its vibrant purple swirls and golden-brown, crackly crust, it looks like it belongs in a high-end Parisian boulangerie. Whether you are a seasoned “sourdough sister” or a beginner looking to level up your inclusion game, this recipe will guide you through creating a loaf that is as delicious as it is beautiful.

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Why You’ll Love This Lemon Blueberry Artisan Sourdough Bread

The Flavor Profile: The natural acidity of the sourdough starter complements the tangy lemon, while the blueberries provide a natural sweetness that balances every bite.
Stunning Aesthetics: The berries bleed slightly during the folding process, creating gorgeous “marbled” streaks of deep indigo and magenta throughout the crumb.
Perfect Texture: We use a high-hydration base to ensure a soft, open crumb, contrasted by a robust, crunchy crust achieved through steam baking.
Natural Fermentation: Like all sourdough, this bread is easier on the gut thanks to the long fermentation process which breaks down gluten and phytic acid.
Versatility: This bread makes the most incredible French toast you’ve ever tasted, but it’s equally divine toasted with a thick smear of salted butter or cream cheese.

Ingredients

For the Sourdough Base

100g Active Sourdough Starter: Bubbly, fed, and at its peak.
350g Warm Water: Aim for around 80°F (27°C) to keep the yeast happy.
500g Bread Flour: High protein content is essential for supporting the heavy fruit inclusions.
10g Sea Salt: To enhance all the flavors and regulate fermentation.

For the Lemon Blueberry Inclusions

150g Fresh Blueberries: Frozen can be used, but fresh keeps the dough from becoming too purple and soggy.
2 Large Lemons (Zested): You want only the yellow zest, avoiding the bitter white pith.
20g Granulated Sugar (Optional): Just a touch to macerate the berries and highlight the lemon.

Instructions

1. The Levain Mix

Start by whisking your active starter and warm water in a large glass bowl until the starter is mostly dissolved and the water looks milky. Add the bread flour and salt. Mix by hand or with a dough whisk until no dry flour remains. Cover with a damp cloth and let it rest for 30 minutes (autolyse).

2. Bulk Fermentation & Stretch and Folds

Over the next 2 to 3 hours, perform 4 sets of “stretch and folds” every 30 minutes. This builds the gluten structure. During the third set of folds, we will add the inclusions. Spread a third of your lemon zest and blueberries over the dough, fold it over, and repeat until all inclusions are tucked inside. Be gentle so you don’t crush all the berries!

3. The Bulk Rise

Once the folds are complete, let the dough sit undisturbed in a warm spot (75-80°F). You are looking for the dough to grow by about 50-75% in volume. It should look jiggly, have a few visible bubbles on the surface, and feel full of air. This usually takes 4–6 hours depending on your kitchen temperature.

4. Shaping the Loaf

Gently turn the dough out onto a lightly floured surface. Using a bench scraper, fold the edges toward the center to create tension. Flip it over so the seam is down and rotate it in a circular motion to create a tight “skin” on the top. Place the dough upside down into a proofing basket (banneton) dusted with rice flour.

5. Cold Proof (The Flavor Builder)

Cover the banneton with a plastic bag or reusable cover and place it in the refrigerator for 12 to 24 hours. This cold fermentation slows down the yeast but allows the bacteria to produce that signature sourdough tang and makes the dough easier to score.

6. Bake and Serve

Preheat your oven and Dutch oven to 450°F (230°C). Carefully flip the dough onto parchment paper. Score the top with a sharp bread lame. Place the dough into the Dutch oven, add a single ice cube under the parchment for extra steam, and bake covered for 20 minutes. Remove the lid and bake for another 20–25 minutes until the crust is a deep golden brown. Wait at least 2 hours before slicing to allow the internal structure to set!

Expert Tips for Success

Dry Your Berries: After washing your blueberries, make sure they are bone-dry before adding them to the dough. Excess moisture can create “gum spots” in your bread.
The Windowpane Test: Before adding your berries, make sure your dough can stretch thin enough to see light through it without tearing. This ensures the gluten is strong enough to hold the fruit.
Watch the Zest: Use a microplane for the lemon zest. The finer the zest, the better the flavor is distributed throughout the entire loaf.
Rice Flour is Key: Use rice flour in your banneton rather than all-purpose flour. It doesn’t contain gluten, so it won’t stick to your wet dough.

Variations

Lavender Lemon: Add 1 tablespoon of dried culinary lavender for a floral, sophisticated twist.
White Chocolate Blueberry: Fold in 50g of white chocolate chips along with the berries for a dessert-style loaf.
Ginger Zest: Swap the lemon for lime zest and add a tablespoon of finely minced crystallized ginger.
Whole Wheat Blend: Replace 100g of the bread flour with Whole Wheat flour for a nuttier, heartier texture.

Frequently Asked Questions

Can I use frozen blueberries? Yes, but do not thaw them first. Add them directly from the freezer. Note that frozen berries will bleed significantly more, turning your entire dough a deep shade of purple.

Why did my bread come out gummy? Blueberries add moisture. If your bread is gummy, you may need to increase your bake time by 5 minutes or ensure you are waiting the full 2 hours before slicing. Slicing hot bread lets the steam escape too quickly, ruining the texture.

How do I store this bread? Because of the fresh fruit, this bread has a shorter shelf life than plain sourdough. Store it in a paper bag at room temperature for up to 2 days, or slice and freeze it for up to 3 months.