Lemon Blueberry Sourdough Bread with Lemon Glaze

There’s something magical about slicing into a fresh loaf of sourdough. The tangy aroma, the golden crust, that soft, airy crumb… it’s basically happiness in bread form. But when you take a classic sourdough and add a burst of juicy blueberries, a whisper of fresh lemon zest, and drizzle it all with a sweet-tart lemon glaze? Well, friends, we’re not just making bread anymore... we’re making sunshine in loaf form.

This Lemon Blueberry Sourdough is perfect for summer brunches, afternoon tea, or honestly, eating over the sink while you “just taste one more piece.” (No judgment here.) The best part? It’s made with the same sourdough process you already know and love, just with a few sweet upgrades.

Ingredients You’ll Need

For the Bread:

• 150g active sourdough starter

• 350g water

• 500g flour (bread flour preferred)

• 12g salt

• Zest of 1 lemon

• 1 cup fresh blueberries (tossed in flour to help them cling to the dough)

For the Lemon Glaze:

• ½ cup powdered sugar

• Zest of 1 lemon

• Juice from ½ a lemon

• 3 tsp milk

• ¼ tsp vanilla extract

How to Make It

1. Mix & Rest

In a large bowl, combine starter, water, and flour. Mix until no dry spots remain, then let the dough rest for 30 minutes. Add salt and lemon zest, mixing gently until incorporated.

2. Stretch & Fold

Do 4 rounds of stretch and folds every 30–45 minutes. This is your arm workout for the day — no gym membership required.

3. Bulk Fermentation

Let the dough rest at room temperature for 4–8 hours or until doubled in size.

4. Add the Blueberries

Gently incorporate your flour-coated blueberries during shaping. The flour helps keep them from bursting and turning your dough purple (though honestly, purple bread is kind of fun, too).

5. Shape & Chill

Place the shaped dough in a floured banneton, cover, and refrigerate overnight (8–12 hours).

6. Bake

The next morning, preheat your oven to 450°F. Score your loaf, bake covered for 30 minutes, then uncover and bake for another 10–15 minutes until golden and crisp.

7. Glaze It Up

While the bread cools, whisk together your glaze ingredients. Drizzle generously over the cooled loaf — or go wild and dunk slices straight into it.

Why You’ll Love This Recipe

• Bright & Fresh: Lemon zest and juice keep things zippy and refreshing.

• Juicy Pops of Flavor: Blueberries burst in every bite for little pockets of sweetness.

• Make-Ahead Friendly: Overnight fermentation means the hard work is done while you sleep.

• Glaze Heaven: The sweet-tart lemon glaze takes it from “really good bread” to “I’m telling all my friends about this.”

Tips for the Best Lemon Blueberry Sourdough

• Use fresh blueberries when possible — frozen berries tend to bleed more.

• For a more pronounced lemon flavor, add an extra zest to the dough.

• Let the loaf cool before glazing (unless you want a melty, sticky situation… which, to be fair, has its own charm).

Final Thoughts

This bread is the definition of summer comfort food — light, tangy, and bursting with fruity flavor. It’s the kind of recipe that makes you look like a baking wizard with minimal extra effort. Slice it thick, pair it with a cup of coffee or tea, and prepare for the compliments to roll in.

Happy baking! And if you make this loaf, tag me so I can see your beautiful creation — I’m already drooling.

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