Blueberry Lemon Sourdough Slices

Name: Blueberry Lemon Sourdough Slices
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 slices
Ingredients: 1 cup active sourdough starter; 1/2 cup warm water; 2 tablespoons sugar; 1 teaspoon salt; 2 cups all-purpose flour; 1 cup fresh blueberries; Zest of 1 lemon; Juice of 1 lemon; 2 tablespoons melted butter

Highlighted under: Whisked Wonders

I absolutely love making Blueberry Lemon Sourdough Slices because they blend the tangy brightness of lemon with the sweet juiciness of blueberries, creating a perfect treat for any occasion. When I combine the sourdough starter with these fruits, something magical happens; the flavors develop beautifully, and the texture is simply delightful. Best of all, the aroma of baking fills my kitchen, making it hard to resist indulging in just one more slice. Trust me, this recipe elevates traditional sourdough to a whole new level!

Created by

Katherine Blake

Last updated on 2026-02-10T17:37:35.969Z

When I first attempted Blueberry Lemon Sourdough Slices, I was pleasantly surprised by how well lemon complements the natural tang of sourdough. The key is using ripe blueberries that burst with flavor and juicy freshness. I learned that allowing the dough to rise longer enhances the sourdough flavor, making each slice a delightful blend of tart and sweet.

I also discovered that adding a simple lemon glaze on top not only enhances the sweetness but also creates a shiny finish that makes them look as good as they taste. Every bite feels like a mini celebration, perfect for brunch or as a sweet afternoon snack!

Why You'll Love This Recipe
The bright flavor of lemon perfectly balances the sweetness of blueberries.
The chewy texture of sourdough enhances each slice's deliciousness.
It's a unique twist on classic sourdough that impresses friends and family.

The Role of Blueberries and Lemon

In this recipe, blueberries not only add sweetness but also a burst of moisture that complements the sourdough's chewy texture. When selecting blueberries, fresh is best, but frozen berries can be a convenient alternative if you can't find ripe ones. If using frozen, don't thaw them before adding, as this helps avoid color bleeding and keeps the dough from becoming overly wet.

Lemon zest and juice bring brightness that cuts through the inherent sourness of the dough, creating a harmonious balance of flavors. The zest contains essential oils that add aromatic depth, while the juice helps activate the baking process by providing acidity. This dual role enhances both taste and texture, resulting in a loaf that’s as flavorful as it is visually appealing.

Kneading and Rising Techniques

Kneading is a critical step that develops gluten, giving the bread its structure. Aim for a dough that is smooth and elastic, which usually takes about 5 minutes of kneading. If the dough feels sticky, a light dusting of flour can help, but be careful not to add too much as it can alter the final texture.

The rising phase is equally important; allowing the dough to double in size ensures a lighter bread. To check for readiness during rising, lightly press your finger into the dough. If the indentation springs back slowly, it’s ready. For best results, try to keep the dough in a warm, draft-free area. A turned-off oven with the light on provides an excellent environment.

Ingredients

Ingredients for Blueberry Lemon Sourdough Slices

1 cup active sourdough starter
1/2 cup warm water
2 tablespoons sugar
1 teaspoon salt
2 cups all-purpose flour
1 cup fresh blueberries
Zest of 1 lemon
Juice of 1 lemon
2 tablespoons melted butter

Instructions

Prepare the Dough

In a large mixing bowl, combine the active sourdough starter, warm water, and sugar. Mix until well combined. Add salt, flour, blueberries, lemon zest, juice, and melted butter. Stir until a cohesive dough forms.

Knead and Rise

Turn the dough onto a floured surface and knead for about 5 minutes until smooth. Shape it into a ball, place it in a greased bowl, cover with a damp cloth, and let it rise for 2 hours or until doubled in size.

Shape and Bake

Preheat your oven to 350°F (175°C). After the dough has risen, punch it down and shape it into a loaf. Place it in a greased loaf pan and let it rise again for 30 minutes. Bake for 30 minutes or until golden brown.

Cool and Slice

Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. Enjoy your delicious Blueberry Lemon Sourdough Slices!

Pro Tips

For an extra burst of flavor, consider adding a few tablespoons of lemon juice to the glaze before drizzling it on top. Also, make sure your blueberries are fresh
frozen blueberries can work but may alter the texture.

Storage and Make-Ahead Tips

These Blueberry Lemon Sourdough Slices can be stored at room temperature for up to two days wrapped in plastic to stay fresh. For longer storage, consider freezing the bread. After slicing, wrap individual pieces in plastic wrap and then foil to prevent freezer burn, allowing for easy portions later on.

If you plan to make this recipe ahead of time, the dough can be prepared and refrigerated overnight after the first rise. Just make sure to let it come to room temperature before shaping and the second rise; this helps reactivate the yeast for a better rise in the oven.

Troubleshooting Common Issues

If your dough feels too wet and doesn’t hold its shape, it might be due to the blueberries releasing excess moisture during the mixing. In this case, adding a bit more flour can help achieve the right consistency. Be cautious and add flour gradually until the dough no longer sticks excessively but remains soft.

On the other hand, if the bread doesn't rise as expected, the yeast in your sourdough starter might not be active enough. Ensure your starter is bubbly and has a pleasant sour aroma before using it. If you're unsure, try feeding your starter a couple of hours before starting the recipe to ensure it's at its peak freshness.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but be aware that they may create excess moisture, which can affect the bread's texture.

→ How do I know when the sourdough slices are ready?

The slices should be golden brown on top and sound hollow when tapped on the bottom.

→ Can I store leftover slices?

Absolutely! Store in an airtight container at room temperature for up to 2 days, or refrigerate for longer storage.

→ What can I serve it with?

These slices go wonderfully with a spread of butter, cream cheese, or even jam for a delightful breakfast or snack!