Homemade Lemon Blueberry Sourdough Bread with Whipped Butter

Homemade Lemon Blueberry Sourdough Bread with Whipped Butter combines the tangy complexity of sourdough with the bright freshness of lemon and the juicy sweetness of blueberries. This blueberry lemon artisan bread offers a beautiful balance between sweet and slightly tart, creating a loaf that feels both rustic and indulgent.

Perfect for brunch tables, spring gatherings, afternoon tea, or weekend baking projects, this sourdough sweet bread recipe delivers stunning flavor and texture with natural fermentation benefits.

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Why You’ll Love This Lemon Blueberry Sourdough Bread

• Naturally fermented for deeper flavor
• Soft crumb with bursts of fresh blueberries
• Bright citrus aroma from lemon zest
• Perfect balance of sweet and tangy
• Delicious with whipped butter

Unlike traditional sweet breads made with commercial yeast, this homemade sourdough fruit bread develops a complex flavor thanks to slow fermentation.

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What Makes Sourdough Special?

Sourdough uses wild yeast and natural bacteria from a sourdough starter instead of instant yeast. This fermentation process:

• Enhances flavor
• Improves digestibility
• Creates a tender yet structured crumb
• Develops a subtle tang that pairs beautifully with fruit

When lemon zest and blueberries are added, the result is a beautifully aromatic loaf with pockets of juicy sweetness.

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Ingredients

For the Dough

• ½ cup active sourdough starter (fed and bubbly)
• 3 cups bread flour
• ½ cup granulated sugar
• 1 teaspoon salt
• 2 large eggs
• ½ cup whole milk, slightly warm
• ¼ cup unsalted butter, melted
• Zest of 1 large lemon
• 1 tablespoon fresh lemon juice
• 1 cup fresh blueberries (lightly coated in flour)

For the Whipped Butter

• ½ cup unsalted butter, softened
• 1 tablespoon honey (optional)
• Pinch of salt

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Instructions

1. Mix the Dough Base
   In a large bowl, combine sourdough starter, warm milk, melted butter, eggs, sugar, lemon zest, and lemon juice. Stir until smooth.
2. Add Dry Ingredients
   Gradually mix in bread flour and salt. Stir until a shaggy dough forms.
3. Knead
   Knead by hand or with a stand mixer for 8–10 minutes until smooth and elastic.
4. First Rise (Bulk Fermentation)
   Cover and let rise at room temperature for 4–6 hours, or until nearly doubled.
5. Fold in Blueberries
   Gently fold floured blueberries into the dough, being careful not to crush them.
6. Shape the Loaf
   Shape into a round or oval loaf and place into a lined loaf pan or proofing basket.
7. Second Rise
   Allow to rise for 2–3 hours until puffy.
8. Preheat Oven
   Preheat oven to 375°F (190°C).
9. Bake
   Bake for 35–40 minutes until golden brown and internal temperature reaches 200°F (93°C).
10. Cool Completely
    Let cool on a wire rack before slicing to prevent gumminess.
11. Prepare Whipped Butter
    Beat softened butter with honey and salt until light and fluffy.

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Texture & Flavor Profile

• Soft & Tender: Enriched dough with eggs and butter
• Juicy: Fresh blueberry bursts
• Bright: Lemon zest aroma
• Tangy: Natural sourdough fermentation
• Creamy: Whipped butter enhances richness

This sourdough bread with whipped butter is especially delicious slightly toasted.

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Tips for Success

• Use active, bubbly starter for best rise.
• Coat blueberries in flour to prevent sinking.
• Avoid over-kneading after adding fruit.
• Let bread cool fully before slicing.

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Variations

1. Lemon Glaze Finish

Drizzle powdered sugar and lemon juice glaze over cooled loaf.

2. Cream Cheese Swirl

Add sweetened cream cheese layer before shaping.

3. Frozen Blueberries

Use frozen berries without thawing to prevent excess moisture.

4. Overnight Fermentation

Refrigerate dough overnight for deeper flavor.

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Serving Suggestions

• Toasted with whipped honey butter
• Served at brunch with coffee
• Paired with tea for afternoon snack
• Used for French toast

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Storage & Freezing

• Store at room temperature for 2 days in airtight container.
• Refrigerate up to 5 days.
• Freeze sliced for up to 2 months.

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Common Mistakes to Avoid

• Using inactive starter
• Overmixing blueberries
• Cutting bread too early
• Skipping flour coating on fruit

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Nutritional Insight

This homemade sourdough fruit bread offers natural fermentation benefits while providing moderate sweetness from fruit rather than heavy sugar.

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Final Thoughts

Homemade Lemon Blueberry Sourdough Bread with Whipped Butter is a bright, flavorful twist on traditional artisan sourdough. With its tender crumb, citrus aroma, and juicy blueberries, it’s the perfect sweet-meets-rustic loaf for any season.

If you enjoy baking projects that reward patience with incredible flavor, this lemon blueberry sourdough bread deserves a spot in your rotation.