Lemon Blueberry Sourdough Bread

There's something about the smell of sourdough baking on a lazy Saturday morning that makes everything else fade away. I stumbled onto this recipe during a particularly chaotic brunch prep, when I had fresh blueberries going soft on the counter and a container of starter begging to be used. The combination of tangy dough, bright lemon, and those little pockets of blueberries felt like an accident waiting to happen—the good kind. My kitchen filled with this golden, citrusy warmth, and suddenly I understood why people fight over the last slice.

I made this for my neighbor who'd just moved in, and she actually called me the next day asking for the recipe. Watching her peel apart those warm layers, the glaze dripping slightly, reminded me that the simplest gifts are often the ones made with your own hands. She paired it with coffee on her new porch, and honestly, that moment made the whole overnight rise worth it.

Ingredients

• All-purpose flour: The foundation that needs to be measured by weight for consistency; too much makes the crumb dense and ruins the whole texture.
• Sourdough starter: Make sure it's actively bubbly and fed a few hours before—this is what gives the bread its soul and signature tang.
• Eggs and whole milk: Bring these to room temperature so the dough hydrates evenly without shocking the gluten development.
• Unsalted butter: Keep it softened but not greasy; it needs to blend smoothly into the dough without creating slick patches.
• Lemon zest and juice: Fresh lemons only—bottled juice tastes thin and one-dimensional compared to the brightness you get from squeezing them yourself.
• Fresh blueberries: If they're at all mushy, freeze them first; they'll hold their shape better and won't bleed purple all through the dough.
• Powdered sugar: Sift it if it's clumpy; lumpy glaze looks sloppy even if it tastes fine.

Instructions

Mix the dough base:

Combine your flour, sugar, and salt in a large bowl, then whisk the starter, milk, and eggs together separately. When you pour the wet into the dry, it'll look shaggy and rough—that's normal. Add the softened butter and knead for 7 to 10 minutes until the dough becomes smooth, elastic, and slightly tacky but not sticky.

Let it rise slow:

Cover loosely and leave on the counter for 6 to 8 hours, or overnight if that suits your schedule better. You're looking for the dough to roughly double in size; it should smell pleasantly sour and feel pillowy when you poke it.

Build the filling:

Rub the sugar and lemon zest together with your fingertips until the mixture becomes fragrant and slightly damp—this releases the oils and makes every bite citrusy.

Shape and fill:

Roll the dough into a large rectangle on a lightly floured surface, brush it generously with melted butter, then scatter the lemon sugar and blueberries across the top. The butter helps the filling stick and adds richness.

Cut and arrange:

Slice the dough into six vertical strips, stack them on top of each other, then cut across to create six squares. Stand these squares upright in your greased loaf pan, cut sides up so you can see all those beautiful layers.

Second rise:

Cover and let sit for 1 to 2 hours until the pieces puff up and touch each other slightly. They should look soft and pillowy, not dense.

Bake until golden:

Preheat to 350°F and bake for 35 to 40 minutes, watching carefully—every oven is different. If the top browns too fast, lay a piece of foil loosely over it for the last 10 minutes to prevent burning while the inside finishes cooking.

Glaze while warm:

Cool in the pan for 15 minutes so the structure sets slightly, then transfer to a rack. Whisk powdered sugar with fresh lemon juice until smooth, then drizzle generously while the bread is still warm so the glaze soaks in slightly.

Save

There was this one morning when my friend's toddler tried to eat three slices at once, barely waiting for the glaze to dry. Seeing genuine, unbridled joy from something you made with your own hands is a feeling that recipe testing can never quite capture. That's when I knew this bread had won.

Why This Works as a Pull-Apart Bread

The vertical stacking method creates natural separation points that make tearing pieces apart feel intentional and satisfying, not like you're ripping apart a regular loaf. Each square gets its own pocket of filling, so every single bite has both lemon sugar and blueberries. The exposed cut sides brown slightly in the oven, creating little crispy edges that contrast beautifully with the soft, pillowy interior.

Making This Ahead of Time

You can prepare the dough through the first rise the night before, then shape and do the second rise in the morning—this actually gives you more flexibility for a weekend brunch. Alternatively, prepare everything, let it rise, cover the pan tightly with plastic wrap, and refrigerate overnight; just add 10 to 15 minutes to the baking time if baking straight from cold. Leftovers stay soft for about two days if wrapped well, and reheating gently in a low oven brings back that just-baked warmth without drying things out.

Flavor Pairings and Serving Ideas

The bright citrus and berry combination pairs beautifully with Earl Grey tea, whose floral notes complement the lemon perfectly. For a brunch spread, serve alongside whipped ricotta, a simple green salad with a light vinaigrette, or scrambled eggs if you want something savory on the same plate. The bread also works nicely as a dessert bread, especially if you're entertaining people who prefer something less heavy than cake but more special than regular toast.

• Toast any day-old slices and spread with butter and jam for a quick breakfast upgrade.
• Slice thick and use as the base for a decadent breakfast sandwich with mascarpone and honey.
• Pair with a chilled glass of something sparkling if you're feeling fancy and it's already noon.

Save

This bread has become one of those recipes I return to whenever I want to feel like I actually know what I'm doing in the kitchen. Share it warm, watch people's faces light up, and remember that sometimes the best meals are the ones that feel a little bit like magic.

Recipe Questions & Answers

→ Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well and can be used directly without thawing to maintain texture during baking.

→ How long should the sourdough dough rise?

The dough needs an overnight rise of about 6–8 hours at room temperature until it doubles in size for optimal lightness.

→ What is the best way to shape the bread?

Roll the dough into a rectangle, spread melted butter, sprinkle lemon sugar and scatter blueberries, then cut strips, stack, and place in a loaf pan for the second rise.

→ Can I add nuts for extra texture?

Adding a handful of sliced almonds before baking adds a pleasant crunch and complements the fruity flavors.

→ How should the loaf be stored and served?

Store leftovers wrapped at room temperature and reheat before serving to enjoy the fresh, soft texture.