Lemon Blueberry Sourdough Loaf (Print Version)

Moist sourdough loaf infused with blueberries and lemon zest, finished with a golden buttery 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, sugar, salt, and lemon zest.
02 - Add the sourdough starter, egg, and lukewarm milk to the dry mixture. Mix to form a shaggy dough.
03 - With the mixer on low speed, add softened butter in pieces, mixing until fully incorporated and dough is smooth and elastic, approximately 8 to 10 minutes.
04 - Place dough in a lightly greased bowl, cover, and let rise in a warm place until doubled in volume, about 2 hours.
05 - In a small 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.
06 - Mix flour, brown sugar, and salt in a bowl. Cut in cold butter until the mixture resembles coarse crumbs. Chill until needed.
07 - Once dough has risen, punch down and roll out on a floured surface to a 10 by 14 inch rectangle.
08 - Spread cooled blueberry mixture over the dough, leaving a 1 inch border on all sides.
09 - Roll up tightly from the short side to form a log. Place seam-side down in a greased 9 by 5 inch loaf pan.
10 - Cover and let rise until puffy, about 1 hour.
11 - Preheat oven to 350 degrees Fahrenheit. Brush loaf with milk or beaten egg if desired, and sprinkle evenly with crumble topping.
12 - Bake for 50 to 55 minutes, tenting with foil after 30 minutes if browning too quickly.
13 - Cool in pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Tips:

01 -
  • It transforms a sleepy starter into something your friends will actually request, no apologies needed.
  • The blueberry-lemon swirl gives you those pockets of jammy sweetness that make every slice feel slightly different.
  • That crumble top adds a texture surprise that keeps people coming back for another slice before the first one even cools.
02 -
  • The sourdough starter must be active and bubbly before you use it—a sluggish starter will give you a loaf that rises reluctantly and tastes flat.
  • Cornstarch in your blueberry filling is non-negotiable if you don't want purple juice seeping into your bread and making it soggy.
  • Cooling completely before slicing isn't just advice; it's the difference between neat slices and a crumbly mess.
03 -
  • Room temperature matters enormously—if your kitchen is cold, your rises will take longer, and that's okay as long as you're patient and let the dough tell you when it's ready rather than watching the clock.
  • Slice this loaf with a serrated knife using a gentle sawing motion, and you'll get clean slices that show off your swirl beautifully instead of compressing the crumb.
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