This Lemon Blueberry Artisan Sourdough is the result of multiple test bakes to perfect the balance between vibrant citrus, sweet blueberries, and a light, airy crumb. A sweet starter softens acidity, while dried blueberries are hydrated in fresh lemon and orange juice for bold flavor without gummy spots. The dough is easy to handle, beginner-friendly, and finishes with a stunning oven spring. An optional lemon glaze adds a bakery-style sweet-tart touch.
Servings: 1 loaf
⏱ Time Breakdown
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Prep Time: 30 minutes
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Cook Time: 35 minutes
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Resting & Fermentation: 19 hours
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Total Time: ~20 hours
🧰 Equipment
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Pestle and mortar (or fingers)
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Microplane zester
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Citrus juicer
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Digital scale
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¾ L jar (for starter)
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2-quart mixing bowl
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Danish dough whisk or hands
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Spray bottle
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Bench scraper
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Round banneton
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Thermometer
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Dutch oven
🥣 Ingredients
Sweet Starter (make the night before)
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10 g sourdough starter
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10 g honey
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50 g bread flour
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50 g water
Main Dough
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300 g warm water
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100 g sweet starter (from above)
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500 g bread flour
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10 g salt (added after 1 hour)
Citrus Sugar
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Zest of 2 lemons
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25 g sugar
Blueberry Inclusion
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4–6 oz dried blueberries
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Juice of 2 lemons
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Juice of 1 orange
Optional Lemon Glaze
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75 g powdered sugar
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Zest and juice of 1 lemon
🥖 Instructions
1. Make the Sweet Starter (Night Before)
In a jar, mix 10 g sourdough starter, 10 g honey, 50 g flour, and 50 g water until smooth. Cover loosely and ferment overnight at room temperature for 10–14 hours, until bubbly and at least doubled.
You’ll have about 20 g extra. Save it for discard if desired.
2. Mix the Dough
In a large bowl, combine 300 g warm water and 100 g sweet starter, stirring gently to disperse. Add 500 g bread flour and mix until no dry flour remains. The dough will look shaggy and sticky.
Cover and rest for 1 hour. This fermentolyse improves gluten development and flavor.
3. Make the Citrus Sugar
While the dough rests, combine lemon zest and sugar in a mortar and pestle. Grind until fragrant and slightly moist. This releases the lemon oils for intense citrus aroma. You can also rub them together with your fingers.
4. Add Salt and Citrus Sugar
After the 1-hour rest, sprinkle 10 g salt and the citrus sugar evenly over the dough. Dimple it in with your fingertips, then knead or stretch and fold for 3–4 minutes until fully incorporated. The dough will become smoother and more elastic.
5. Hydrate the Blueberries
In a small bowl or jar, combine the dried blueberries with lemon and orange juice. Let soak while the dough rests. This plumps the berries and infuses them with bright citrus flavor.
Drain well before use and gently pat dry. Save the juice for drinks if you like.
6. First Stretch and Fold
Perform a full set of stretch and folds: pull up one side of the dough, fold it over itself, rotate the bowl, and repeat on all four sides until the dough resists stretching.
Cover and rest 30 minutes.
7. Add Blueberries (Second Fold)
During the second set of stretch and folds, add the blueberries in stages. Sprinkle in ¼ of the berries per fold, layering them evenly to prevent clumping and ensure uniform distribution.
8. Final Coil Fold
After another 30-minute rest, perform a coil fold. Lift the dough from the center, let the ends tuck underneath, and set it back down.
If the dough feels weak, you may do one additional coil fold after another 30-minute rest.
9. Bulk Fermentation
Cover and let the dough ferment at room temperature until puffy, jiggly, and bubbly on the surface and sides.
Timing depends on temperature. At 73°F (23°C), this took about 7 hours, counted from initial mixing.
10. Pre-Shape
Lightly mist your counter with water. Turn out the dough gently and pre-shape into a round using a push-and-pull motion to create surface tension.
Rest uncovered for 20 minutes, just until relaxed.
11. Final Shape
Flip the dough and shape into a boule or batard using your preferred method. Aim for a taut surface without tearing.
12. Cold Proof
Place the dough seam-side up into a floured banneton. Cover and refrigerate for 8–24 hours. Cold fermentation improves flavor and makes scoring easier.
13. Bake
Preheat oven to 450°F (230°C) with a Dutch oven inside for at least 30 minutes.
Transfer the cold dough onto parchment, score, and carefully place into the hot Dutch oven.
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Bake 25 minutes covered
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Bake 10–15 minutes uncovered, until golden brown and internal temperature reaches 205–210°F (96–99°C)
Cool completely before slicing.
14. Optional Lemon Glaze
Whisk powdered sugar with lemon zest and juice. Drizzle over the fully cooled loaf for a sweet, bakery-style finish.
🍞 Notes
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Sweet starter keeps the crumb soft and prevents sourness
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Hydrated dried blueberries prevent gummy pockets
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Citrus sugar delivers bold lemon flavor without excess liquid
- This loaf is perfect toasted, with butter, or served as a lightly sweet breakfast bread
