Lemon Blueberry Sourdough Loaf (Printable)

Tangy sourdough loaf with juicy blueberries and lemon zest finished with a buttery crumble.

# What Goes In:

→ 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 fresh 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. Mix to form a shaggy dough.
03 - With the mixer on low speed, add softened butter in pieces, mixing until fully incorporated and dough becomes 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.
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. Bake for 50 to 55 minutes, tenting with foil after 30 minutes if browning too quickly.
12 - Cool in pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • The tangy sourdough base actually deepens the brightness of the lemon instead of fighting it, which feels like a minor miracle.
  • That crumble top stays crispy even after a day or two, making this as good for Tuesday breakfast as it is fresh from the oven.
  • You get to feel like a real baker without needing fancy equipment or mysterious skills.
02 -
  • If your blueberry swirl isn't thick enough before going into the dough, it will migrate down and pool at the bottom of your loaf instead of creating those gorgeous swirled layers, so don't skip cooling it completely.
  • Lukewarm milk sounds vague but matters enormously; too hot and you'll kill your starter, too cold and your rise will be glacially slow and unpredictable.
03 -
  • The moment you smell that bread in the oven, crack a window slightly so steam can escape and your crumble top stays crispy instead of turning chewy.
  • If you don't have a stand mixer, you can absolutely make this with a large bowl and a wooden spoon; it just takes longer and your arm will remember it, but the bread won't know the difference.
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