Lemon Blueberry Sourdough Bread (Artisan Loaf with Honey Butter)

There is nothing quite like the smell of fresh sourdough, except perhaps when it is infused with the bright zest of citrus and sweet summer berries. This Lemon Blueberry Sourdough Bread is a stunning twist on the classic country loaf. As seen in the photos, the fermentation creates an open, airy crumb that gets beautifully stained by the jammy pockets of baked blueberries. It is the perfect balance of savory, tangy, and sweet.

This is not just a breakfast bread; it is an experience. The dough itself is a standard lean sourdough—crispy on the outside, chewy on the inside—but the addition of fresh lemon zest provides an aromatic lift that cuts through the richness. When toasted and slathered with homemade blueberry honey butter (using the extra ingredients from our list!), it transforms into a decadent treat that feels like a fancy bakery indulgence right in your own kitchen.

Secrets to the Perfect Lemon Blueberry Sourdough Bread

Why It Works

This recipe works because of the “hydration balance.” Fresh blueberries add moisture to the dough as they bake and burst. To counteract this, we use a strong bread flour and a specific folding technique. Visually, the “laminated swirl” effect seen in the slice is achieved by adding the berries during the shaping or lamination phase rather than mixing them in at the very beginning, preserving the structure of the dough.

A specific detail visible in the photo is the caramelized crust. The natural sugars from the berries that peek through the surface caramelize faster than the dough, creating delicious, sticky, dark golden spots on the crust that add incredible flavor complexity.

Chef’s Tips

• prevent the “Purple Bleed”: If you want distinct white dough and purple berries (rather than a grey loaf), fold the berries in gently during the last set of stretch and folds. Don’t overmix.
• Fresh vs. Frozen: The image shows juicy, intact berry pockets. Fresh blueberries are best for this. If you must use frozen, do not thaw them, or they will turn your dough into a wet, purple soup.
• Lemon Zest Timing: Rub the lemon zest into the salt before adding it to the dough. This releases the lemon oils and infuses the flavor more deeply than just sprinkling it in.

Slice this warm and serve it with the whipped honey butter for an unforgettable weekend brunch.