Lemon Blueberry Sourdough Loaf (Printable)

Tangy sourdough loaf with fresh blueberries, lemon zest, and a golden crumble topping.

# What You'll Need:

→ Dough

01 - 2 3/4 cups bread flour
02 - 1/3 cup active sourdough starter
03 - 1/4 cup granulated sugar
04 - 1 large egg
05 - 1/2 cup whole milk, lukewarm
06 - 1/4 cup unsalted butter, softened
07 - 1 teaspoon fine sea salt
08 - Zest of 1 large lemon

→ Blueberry Swirl

09 - 1 1/2 cups fresh or frozen blueberries
10 - 1/4 cup granulated sugar
11 - 1 tablespoon lemon juice
12 - 1 tablespoon cornstarch

→ Crumble Topping

13 - 1/3 cup all-purpose flour
14 - 2 tablespoons unsalted butter, cold and cubed
15 - 2 tablespoons light brown sugar
16 - Pinch of salt

# How To Make It:

01 - In a stand mixer bowl, combine bread flour, granulated sugar, salt, and lemon zest. Mix until evenly distributed.
02 - Add sourdough starter, egg, and lukewarm milk to the dry ingredients. Mix on low speed to form a shaggy dough.
03 - With mixer on low speed, add softened butter in small pieces. Continue mixing until fully incorporated and dough becomes smooth and elastic, approximately 8 to 10 minutes.
04 - Transfer dough to a lightly greased bowl and cover. Let rise in a warm location until volume doubles, about 2 hours.
05 - In a saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until berries burst, approximately 5 minutes. Stir in cornstarch and simmer until thickened, 2 to 3 minutes. Cool completely before using.
06 - In a bowl, combine flour, brown sugar, and salt. Cut in cold cubed butter until mixture resembles coarse breadcrumbs. Refrigerate until ready to use.
07 - Punch down risen dough and roll out on a floured surface to a 10 by 14 inch rectangle.
08 - Spread cooled blueberry mixture evenly over dough, leaving a 1 inch border on all sides.
09 - Roll dough tightly from the short side to form a log. Place seam-side down in a greased 9 by 5 inch loaf pan.
10 - Cover loaf pan and let rise until dough is puffy, approximately 1 hour.
11 - Preheat oven to 350 degrees Fahrenheit. Optionally brush loaf with milk or beaten egg. Sprinkle crumble topping evenly over surface. Bake 50 to 55 minutes, tenting with foil after 30 minutes if browning too rapidly.
12 - Allow loaf to cool in pan for 15 minutes. Transfer to a wire rack and cool completely before slicing.

# Expert Advice:

01 -
  • Perfect way to use your active sourdough starter in a sweet application
  • Beautiful swirl pattern makes every slice Instagram-worthy
  • The crumble topping adds irresistible texture and sweetness
  • Balanced flavors: tangy sourdough, bright lemon, and sweet blueberries
  • Makes your kitchen smell absolutely heavenly while baking
02 -
  • Use a kitchen scale for accuracy—baking by weight ensures consistent results every time
  • If your kitchen is cool, create a warm proofing environment by turning your oven on for 1 minute, then turning it off and placing the covered dough inside
  • Don't overfill the loaf pan—the dough will rise significantly during the second proof and baking
  • Tent with foil at the 30-minute mark to prevent the crumble from over-browning while the center finishes baking
  • Let the loaf cool completely before slicing for clean cuts that show off the beautiful swirl pattern
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