Lemon Blueberry Sourdough Bread

My sourdough starter and I have an understanding: on lazy Sunday mornings, it demands to be fed, and I reward it with this lemon blueberry pull-apart bread that somehow tastes like summer decided to move into my kitchen. The first time I made it, the aroma alone convinced my neighbor to knock on the door before it even finished baking. What started as an experiment with leftover starter has become the bread I reach for whenever I want breakfast to feel like an occasion.

I brought this to a friend's brunch gathering once, still warm from my oven, and watched it disappear faster than I could pour coffee. Someone asked for the recipe before even finishing their first piece, and that's when I knew this wasn't just breakfast food, it was the kind of thing that makes people linger at the table a little longer.

Ingredients

• All-purpose flour (2 1/2 cups): The foundation that becomes tender and pillowy when mixed with an active sourdough starter, creating that distinctive tangy structure.
• Active sourdough starter (1/2 cup): This is your leavening and flavor hero; make sure it's fed, bubbly, and at peak activity before mixing.
• Granulated sugar (1/4 cup for dough): Feeds the starter and adds subtle sweetness without overwhelming the sourdough tang.
• Whole milk (1/2 cup, lukewarm): Adds richness and helps create that soft, tender crumb you want in a breakfast bread.
• Eggs (2 large, room temperature): Bind everything together and contribute to that custardy richness that makes this bread feel indulgent.
• Unsalted butter (1/4 cup softened for dough, 2 tablespoons melted for filling): The softened butter kneads in smoothly; the melted version acts as your adhesive for the lemon sugar and berries.
• Lemon zest (2 tablespoons): Finely grate it just before mixing to capture all those bright oils; this is where the magic starts.
• Fresh blueberries (1 cup): Use them at room temperature so they don't shock the warm dough; frozen works too if you skip thawing.
• Powdered sugar (1 cup) and fresh lemon juice (2-3 tablespoons): The glaze pulls everything together with one final bright note.

Instructions

Boil water quickly for tea, coffee, instant soups, and faster prep when cooking grains or noodles.

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Mix Your Base:

Combine flour, sugar, and salt in a large bowl, then whisk your bubbly starter with lukewarm milk and room-temperature eggs in another vessel. Pour the wet into the dry, then work in softened butter using your hands or a stand mixer, kneading for 7 to 10 minutes until the dough feels smooth and elastic.

Let Time Work Its Magic:

Cover the bowl and let it rise at room temperature for 6 to 8 hours, or overnight, until it roughly doubles in size. This slow fermentation is where sourdough develops its personality.

Build Your Filling:

Mix granulated sugar and finely grated lemon zest in a small bowl, rubbing them together until the zest releases its oils and the mixture becomes fragrant.

Shape with Purpose:

Roll your risen dough into a 12 by 18-inch rectangle on a lightly floured surface, brush it generously with melted butter, then sprinkle the lemon sugar evenly across the surface and scatter blueberries over the top.

Cut and Stack:

Cut the rectangle into six 3-inch-wide strips, stack them on top of each other, then cut the stack into six even squares. Stand each square on its cut edge in a greased 9 by 5-inch loaf pan so the layers face up.

Second Rise:

Cover loosely and let the pan sit for 1 to 2 hours until the bread looks puffy and springs back slowly when you press it gently.

Bake Until Golden:

Preheat your oven to 350°F, then bake for 35 to 40 minutes until the top is deep golden brown and a toothpick inserted into the center comes out clean. If it's browning too fast, drape a loose piece of foil over it for the final 10 minutes.

Glaze and Serve:

Let the bread cool in the pan for 15 minutes, then turn it out onto a wire rack. Whisk powdered sugar with fresh lemon juice until smooth, then drizzle it over the warm bread so it seeps into all those beautiful crevices.

Merken

There's a moment right after you pull this bread from the oven when the glaze is still warm and the blueberries have released their color into the dough like tiny edible bruises of flavor, and that's when you understand why people photograph their breakfast. It's the kind of bread that tastes like you spent hours in the kitchen when really, you just timed things right.

Why Sourdough Starter Makes the Difference

Using sourdough starter instead of commercial yeast gives this bread a complexity and tang that stores-bought yeast just can't match. The wild yeasts and bacteria develop flavor over those long hours of rising, creating a depth that pairs beautifully with tart lemon and sweet blueberries. Plus, there's something deeply satisfying about feeding your starter and knowing it's working for you while you sleep.

The Blueberry-Lemon Balance

This isn't a cake masquerading as bread, so the fruit and zest should complement rather than dominate. The lemon zest needs to be finely grated and mixed with sugar before contact with the dough, which releases its oils and distributes the brightness throughout every layer. Fresh blueberries hold their integrity better than frozen during baking, but honestly, frozen works if that's what you have on hand, just don't thaw them first or they'll bleed color unevenly.

Making It Your Own

The beauty of this bread is how forgiving it is to personal preference and ingredient substitutions. Swap the blueberries for raspberries if you want something more delicate, or add a handful of toasted almonds for textural contrast. You can even brush the baked bread with honey instead of making the lemon glaze if you're in a simpler mood.

• If your sourdough starter runs cold and slow, proof this at a warmer spot like inside a turned-off oven with just the light on.
• Leftover bread reheats beautifully wrapped in foil at 300°F for about 10 minutes, though it's honestly perfect at room temperature with a cup of strong tea.
• Make a double batch and freeze one loaf wrapped in plastic and foil; it defrosts overnight and tastes freshly baked the next morning.

Bake charming cakes, quick breads, and molded desserts that release cleanly for effortless decorating.

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Merken

This bread has a way of becoming a tradition once you make it the first time. Whether it's weekend brunch for friends or a quiet morning for yourself, it tastes like care and patience rewarded.

Fragen rund um das Rezept

→ Wie lässt sich der Sauerteigstarter am besten pflegen?

Der Sauerteigstarter sollte regelmäßig mit Mehl und Wasser gefüttert werden und bei Zimmertemperatur ruhen, bis er aktiv und blubbernd ist.

→ Kann gefrorene Blaubeeren verwendet werden?

Ja, gefrorene Blaubeeren können direkt verwendet werden, ohne sie vorher aufzutauen, um zu verhindern, dass der Teig zu feucht wird.

→ Wie lange muss der Teig gehen?

Der Teig sollte zuerst 6–8 Stunden oder über Nacht bei Raumtemperatur ruhen und nach dem Formen nochmals 1–2 Stunden gehen.

→ Wozu dient die Zitronenzeste im Teig?

Die Zitronenzeste gibt eine frische, aromatische Note, die den süßlichen und säuerlichen Geschmack der Blaubeeren ergänzt.

→ Wie verhindert man, dass das Brot beim Backen zu schnell braun wird?

Wenn das Brot zu schnell bräunt, kann es in den letzten 10 Minuten locker mit Alufolie abgedeckt werden.