Blueberry Lemon Sourdough: A Taste of Summer

Every season, there’s one loaf I find myself looking forward to more than any other.

For summer, it’s always Blueberry Lemon Sourdough.

This loaf has become one of the most requested flavors at Sunday Crumbs Co., and every time I add it back to the menu, it reminds me why people love it so much. The combination is simple, but it just works. Sweet blueberries, bright lemon, and naturally fermented sourdough come together to create a loaf that’s fresh, vibrant, and perfect for warm summer mornings.

One of my favorite things about this recipe is how the lemon enhances the blueberries rather than competing with them. Rubbing the lemon zest together with a little sugar releases all of those fragrant citrus oils, creating bright pops of lemon flavor throughout the loaf. Combined with freeze-dried blueberry powder and juicy blueberries folded into the dough, every slice tastes like summer.

Whether you’re baking this for a weekend brunch, sharing it with friends, or enjoying a quiet morning with coffee, I hope this loaf becomes one of your seasonal favorites too.

Why You’ll Love This Recipe

• Soft, tender crumb with bursts of juicy blueberries
• Bright lemon flavor from fresh zest
• Naturally fermented with sourdough starter
• Lightly sweet while still tasting like classic sourdough
• Perfect for toast, French toast, or brunch

Print Recipe

Blueberry Lemon Sourdough Loaf

Author: Mai Linh

Ingredients

• 446 g AP Flour
• 30 g Rye Flour
• 329 g Water
• 95 g Active Sourdough Starter 100% hydration
• 10 g Salt
• 80 g Frozen Wild Blueberries
• 1 zest lemon Lemon Zest
• 10 g Granulated Sugar for zest
• 20 g Freeze-Dried Blueberry Powder

Instructions

Mix the Dough

• In a large bowl, combine the all-purpose flour, rye flour, blueberry powder, water, active sourdough starter, and the lemon zest that has been rubbed together with the sugar. Mix until no dry flour remains.
• Cover and let the dough rest for 30 minutes.
• Add the Salt
• Sprinkle the salt over the dough and mix until fully incorporated.
• Build Strength
• Over the next 2 hours, perform 3 to 4 sets of stretch and folds or coil folds every 30 minutes.
• Add the Blueberries
• During your final fold, or while laminating the dough if you prefer, gently fold in the blueberries, being careful not to crush them.

Bulk Ferment

• Continue fermenting until the dough has risen about 80 to 90%, depending on your dough temperature.
• Shape
• Turn the dough onto a lightly floured work surface, pre-shape into a round, and let it rest for 20 minutes.
• Complete your final shaping and place the dough seam-side up into a floured banneton.

Cold Proof

• Cover and refrigerate for 12 to 16 hours.

Bake

• Bake in a preheated Dutch oven or covered baking vessel at 475°F (246°C).
• Bake covered for 30 minutes
• Remove the lid and bake for 20 minutes, or until the crust is deeply golden brown.
• Allow the loaf to cool completely before slicing.

Notes

No rye flour? Substitute the rye with an equal amount of all-purpose or bread flour. Rye adds a little extra flavor and can help create a slightly more open crumb, but the loaf is still delicious without it.

Frozen wild blueberries are my favorite because they distribute evenly throughout the dough, but fresh blueberries work beautifully as well.

Freeze-dried blueberries can be used in place of fresh berries if you prefer a more concentrated blueberry flavor without adding additional moisture.

Mixing the lemon zest with the sugar before adding it to the dough helps release the natural oils from the zest, giving the loaf a brighter lemon flavor.

My Favorite Ways to Enjoy It

There are so many delicious ways to enjoy this loaf, but these are the combinations I keep coming back to.

Cream Cheese & Blueberry Jam

This is my absolute favorite.

A thick layer of cream cheese with blueberry jam creates the perfect balance of tangy, creamy, and sweet. The cream cheese complements the sourdough beautifully while the jam brings out the blueberry flavor already baked into the loaf.

Chia Jam Toast

Lately, I’ve been making a simple chia jam by blooming chia seeds with a little water and stirring them into blueberry jam before spreading it over cream cheese on a toasted slice.

I’ve been working on increasing my daily fiber intake, and this has become one of my favorite breakfasts. It’s filling, packed with flavor, and such an easy way to sneak in a little extra fiber.

Other Delicious Pairings

• Butter and honey
• Lemon curd
• Mascarpone with fresh blueberries
• Whipped ricotta with a drizzle of honey
• Vanilla Greek yogurt
• A hot cup of coffee or iced tea

Final Thoughts

One of my favorite things about baking sourdough is creating seasonal flavors that people look forward to year after year.

Blueberry Lemon is one of those recipes that instantly reminds me of summer. It’s bright, comforting, and just the right balance of sweet and tangy. Whether you’re baking it for family, bringing it to brunch, or enjoying a slice on a quiet morning, I hope it brings a little sunshine to your kitchen.

If you make this recipe, I’d love to see it! Tag @SundayCrumbsCo on Instagram or TikTok so I can follow along with your sourdough journey.

Happy baking,

♡ Mai | Sunday Crumbs Co.

Mai Linh

Hi, I’m Mai! I run a Colorado microbakery and love sharing the sourdough recipes, baking techniques, and kitchen tips I use every week.