Lemon Blueberry Sourdough Loaf

Imagine slicing into a golden loaf of sourdough bread and discovering vibrant purple swirls of juicy blueberries and bright lemon throughout. This Lemon Blueberry Sourdough Swirl Bread combines the tangy complexity of sourdough with the sweet-tart burst of blueberries and the sunny brightness of fresh lemon zest. It's a stunning centerpiece for your breakfast table, a delightful afternoon snack with tea, or a thoughtful homemade gift that will impress anyone lucky enough to receive it. While it requires patience for the rising times, the active work is simple, and the result is a bakery-worthy loaf that fills your home with an irresistible aroma.

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This recipe transforms your sourdough starter into something truly special. The enriched dough, softened with milk, butter, and egg, becomes tender and slightly sweet while retaining that characteristic sourdough tang. The homemade blueberry lemon swirl is cooked down until thick and jammy, ensuring it stays put when rolled into the dough rather than leaking out during baking. As the loaf bakes, the blueberries create pockets of fruity sweetness, the lemon zest perfumes every bite, and the crust turns a beautiful golden brown. The optional lemon glaze adds an extra layer of sweetness and visual appeal, making each slice look as good as it tastes.

Ingredients

• Dough: 3 cups (370 g) bread flour, 1/2 cup (120 g) active sourdough starter (100% hydration), 1 cup (240 ml) whole milk (lukewarm), 1/4 cup (55 g) unsalted butter (softened), 1/4 cup (50 g) granulated sugar, 1 large egg, 1 tsp fine sea salt, zest of 1 lemon
• Blueberry Lemon Swirl: 1 cup (150 g) fresh or frozen blueberries, 1/4 cup (50 g) granulated sugar, 2 tbsp lemon juice, 1 tbsp cornstarch
• Optional Glaze: 1/2 cup (60 g) powdered sugar, 1–2 tbsp lemon juice

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Instructions

Prepare the blueberry lemon swirl

In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat, stirring, until the berries burst and release juice (5–7 minutes). Stir in cornstarch and cook for 1–2 minutes until thickened. Cool completely.

Make the dough

In a large bowl or stand mixer, combine lukewarm milk, sourdough starter, softened butter, sugar, egg, salt, and lemon zest. Mix until combined. Gradually add flour and knead for 8–10 minutes until smooth and elastic.

First rise

Place the dough in a lightly greased bowl, cover, and let rise at room temperature until doubled in size (4–6 hours, depending on starter activity).

Shape the loaf

Turn the dough onto a floured surface. Roll into a 9x16-inch rectangle. Spread the cooled blueberry swirl evenly over the dough, leaving a 1-inch border. Roll up tightly from the short end to form a log. Place seam-side down in a greased 9x5-inch loaf pan.

Second rise

Cover and let rise at room temperature for 1–2 hours, until puffy and nearly doubled.

Bake

Preheat oven to 350°F (175°C). Bake for 35–40 minutes, until golden brown and loaf sounds hollow when tapped.

Optional glaze

Mix powdered sugar and lemon juice to make a glaze. Drizzle over cooled bread.

Zusatztipps für die Zubereitung

Make sure your sourdough starter is active and bubbly before beginning this recipe, as it needs to provide enough leavening power for the enriched dough. The lukewarm milk should be just warm to the touch, not hot, to prevent killing the starter's activity. When rolling out the dough, aim for an even thickness throughout so the swirl pattern is consistent when sliced. If the blueberry filling seems too runny after cooking, let it cool completely in the refrigerator to thicken further before spreading on the dough. Use a sharp serrated knife to slice the cooled loaf cleanly without squishing the soft interior. The bread is best enjoyed within 2-3 days but can be wrapped tightly and frozen for up to 3 months.

Varianten und Anpassungen

For extra zing, add more lemon zest to the dough or swirl. Substitute raspberries for blueberries for a different twist, or try a combination of mixed berries. You can replace the whole milk with an equal amount of plant-based milk for a dairy-free version, and use coconut oil instead of butter. Add a handful of poppy seeds to the dough for a classic lemon-poppy combination. For a more decadent version, spread a thin layer of cream cheese over the dough before adding the blueberry swirl. If you prefer a less sweet loaf, reduce the sugar in the dough by half and skip the glaze.

Serviervorschläge

This Lemon Blueberry Sourdough Swirl Bread is delicious served fresh at room temperature, allowing the flavors to shine through. Toast slices lightly and spread with softened butter or cream cheese for an elevated breakfast. Pair with a cup of Earl Grey tea or a hot latte for an afternoon treat. Serve alongside fresh fruit and yogurt for a complete brunch spread. The bread also makes wonderful French toast when slices are dipped in an egg mixture and pan-fried until golden. For a special dessert, warm slices slightly and top with a dollop of whipped cream or vanilla ice cream.

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This Lemon Blueberry Sourdough Swirl Bread is a testament to how sourdough can be transformed into something wonderfully sweet and fruity while maintaining its signature tang. The contrast between the tender, slightly enriched crumb and the jammy blueberry swirl creates textural interest in every bite. The fresh lemon zest brightens the entire loaf, cutting through the sweetness and complementing the berries perfectly. Whether you're an experienced sourdough baker looking for a new way to use your starter or someone wanting to create an impressive homemade bread, this recipe delivers stunning results. Best enjoyed fresh but delightful toasted the next day, this loaf brings bakery-quality flavor and beauty to your home kitchen. Pair it with cream cheese or simply enjoy it on its own with a cup of tea for a truly satisfying treat.

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Common Recipe Questions

→ How is the blueberry lemon swirl prepared?

Fresh or frozen blueberries are cooked with sugar and lemon juice until bursting, then thickened with cornstarch and cooled before spreading on the dough.

→ What makes the bread sourdough?

The dough includes an active sourdough starter, which naturally ferments the bread giving it a tender crumb and subtle tang.

→ Can this loaf be made without a stand mixer?

Yes, the dough can be mixed and kneaded by hand using a bowl and spoon, then kneaded on a floured surface until smooth and elastic.

→ What is the purpose of the two rises?

The first rise allows the dough to double in size, developing flavor and structure, while the second rise after shaping ensures a light and puffy loaf.

→ How should leftover loaf be stored?

Store leftover slices in an airtight container at room temperature for up to two days or toast the next day for refreshed texture and flavor.

→ Can other fruits substitute blueberries in the swirl?

Yes, raspberries or other berries may be used to change the flavor while maintaining the sweet and tart balance in the swirl.