Lemon Blueberry Sourdough Bread (Printable version)

Tangy sourdough layered with fresh blueberries and lemon sugar for a flavorful morning loaf.

# Ingredient list:

→ 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

# Step-by-step guide:

01 - In a large bowl, combine flour, sugar, and salt. In a separate bowl, whisk together sourdough starter, lukewarm milk, and eggs. Add wet mixture to dry ingredients, then mix in softened butter. Knead by hand or with stand mixer for 7 to 10 minutes until smooth and elastic.
02 - Cover 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 sugar and lemon zest until fragrant.
04 - On a lightly floured surface, roll out dough into a 12 by 18 inch rectangle. Brush with melted butter. Evenly sprinkle lemon sugar over dough and scatter blueberries on top.
05 - Cut dough into six 3 inch wide strips. Stack strips on top of each other, then cut into six even squares. Arrange 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 degrees Fahrenheit. 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 pan for 15 minutes, then remove to a wire rack. Whisk together powdered sugar and lemon juice for glaze, then drizzle over warm bread before serving.

# Expert tips:

01 -
  • The sourdough tang plays beautifully against fresh blueberries and lemon without ever tasting sour or harsh.
  • Those gorgeous pull-apart layers mean everyone gets their own piece without needing a knife, which is honestly why it works so well for feeding a crowd.
  • It looks far more impressive than the effort required, especially once people realize they made it themselves.
02 -
  • If your sourdough starter isn't truly active and bubbly, your dough will rise slowly and taste more like regular bread than sourdough—this is worth waiting for or refreshing your starter ahead of time.
  • Frozen blueberries will work beautifully if you don't thaw them, but fresh ones give you control over how much juice bleeds into the crumb, which matters more than you'd think.
  • Cutting the dough into stacks and standing them upright is what creates those show-stopping pull-apart layers—don't skip this step or you'll lose the whole visual appeal.
03 -
  • Make sure your sourdough starter is truly bubbly and risen before you mix the dough—a weak starter means weak flavor and slow rising, which defeats the whole purpose of sourdough.
  • Don't thaw frozen blueberries; the ice crystals keep them intact during baking instead of staining your crumb purple and turning into mush.
  • Serve this bread warm or gently reheated for the best flavor; cold sourdough tastes flatter and loses the tender crumb you worked for.
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