🌿 Blueberry Lemon Sourdough Bread (A Simple, Nourishing Recipe for Your Home)

There’s something so special about baking bread in your own kitchen…

The slow rhythm, the simple ingredients, the way your home fills with warmth and comfort — it’s more than just food, it’s a memory in the making 🤍

And if you’re a mama trying to create a more intentional, from-scratch home, this is such a beautiful place to start.

This blueberry lemon sourdough loaf is one of those recipes that feels a little extra special — slightly sweet, fresh, and perfect for slow mornings with your family. It’s simple enough to make, yet feels like something you’d serve on a cozy weekend or a gathering with loved ones.

🍋🫐 Blueberry Lemon Sourdough Bread Recipe

Ingredients

• 500g bread flour

• 350g water (room temperature)

• 100g active sourdough starter

• 10g salt

• Zest of 1 lemon

• 1 cup fresh blueberries

  
  

Instructions

1. Mix the dough In a large bowl, stir together your sourdough starter and water until mostly combined. Add in the flour and salt, mixing until a rough dough forms. Gently knead in the bowl or on the counter for a few minutes, just until everything comes together.

2. Rest (autolyse) Cover the bowl and let the dough rest for about 30 minutes. This helps the flour fully absorb the water and makes the dough easier to work with.

3. Stretch and folds After resting, begin your stretch and folds. Cover and repeat this process 2–3 more times, spacing each round about 30 minutes apart.

4. Bulk rise + add flavors Let the dough rise in a warm spot for several hours (anywhere from 4–12 hours depending on your kitchen temperature), until it becomes puffy and airy.

Once risen, transfer to a lightly floured surface. As you gently shape the dough, carefully fold in the lemon zest and blueberries, distributing them without crushing too much.

5. Shape and second riseShape your dough into a round or oval loaf by folding the edges inward and tightening it gently. Place into a floured proofing basket (or bowl with a cloth).

Cover and let it rest in the fridge overnight (or 8–16 hours).

6. BakeThe next day, preheat your oven to 450°F (230°C) with your Dutch oven or cast iron pot inside. Turn your dough onto a parchement paper or a silicone bread sling, score the top with a sharp blade, and carefully place it into the hot pot.

Bake covered for 30 minutes, then uncover and bake another 10–15 minutes until golden.

7. Cool and enjoyLet your bread cool completely on a rack before slicing (this part is hard, but worth it!).

Enjoy every bite 🤍

Baking sourdough isn’t about perfection — it’s about learning a new rhythm, working with your hands, and creating something nourishing for your family.

If you’ve been wanting to start but feel overwhelmed or unsure where to begin…

I created something just for you 🤍

👉 The Simple Sourdough Guide walks you step-by-step through making your own starter and baking your first loaf with confidence — in a way that fits into real mom life.

No confusion. No stress. Just simple, guided steps in your own kitchen 🌿

You can check it out anytime and begin your journey when you’re ready.

If you’re curious about the tools I use in my sourdough baking, I’ve saved everything in a simple Amazon list for you to explore 🤍