If you love sourdough and you also enjoy fruity, slightly sweet bakes, blueberry sourdough bread is such a fun recipe to try. It has that classic tangy sourdough flavor mixed with bursts of juicy blueberries in every slice. It looks beautiful when sliced, tastes amazing with butter or cream cheese, and makes your kitchen smell like a bakery. It is perfect for breakfast, brunch or even as a snack with tea.

Why You Will Love This Recipe

• A creative twist on regular sourdough
• Naturally flavored and lightly sweet without added sugar
• Great for meal prep since it keeps well
• Works for toasts, French toast, and sandwiches
• No special skills needed if you already bake sourdough

Recipe Details

Servings: 1 loaf (10 to 12 slices)
Prep Time: 20 minutes active
Fermentation + Rise: 10 to 14 hours total
Bake Time: 45 minutes
Estimated Calories: about 145 calories per slice

Ingredients

• 500 g bread flour
• 100 g active sourdough starter (fed and bubbly)
• 350 g lukewarm water
• 10 g salt
• 1 to 1¼ cup fresh or frozen blueberries (lightly dried with paper towel)
• Optional: 1 tablespoon honey or maple syrup for mild sweetness
• Optional: 1 teaspoon vanilla extract
• Optional: zest of ½ lemon

How to Make Blueberry Sourdough Bread

1. Mix the Dough

1. In a bowl combine water, starter, and honey if using.
2. Add flour and mix until no dry spots remain.
3. Cover and rest for 45 minutes (autolyse).

2. Add Salt

Sprinkle in salt and mix by pinching and folding until well incorporated.

3. Bulk Fermentation and Folding

1. Over the next 3 hours perform 3 to 4 stretch and folds.
2. After the last fold, gently fold in blueberries. Handle lightly to avoid staining the whole dough purple.

4. First Rise

Cover and let dough rise at room temperature until puffy and almost doubled.
Time depends on temperature and starter strength.

5. Shape the Dough

1. Transfer dough to a lightly floured surface.
2. Shape into a boule or batard, keeping berries inside.
3. Place in a floured proofing basket.

6. Overnight Proof

Cover and refrigerate 8 to 12 hours.

7. Bake

1. Preheat oven and Dutch oven to 450 degrees F.
2. Score the loaf, place inside, cover and bake 20 minutes.
3. Uncover and bake another 20 to 25 minutes until golden and crusty.

8. Cool

Let it cool completely before slicing so the crumb sets and blueberries do not smear.

Serving Suggestions

• Toast with butter or whipped cream cheese
• Drizzled with honey or maple syrup
• French toast with a dusting of powdered sugar
• Yogurt bowl dipper
• Breakfast grilled cheese with brie

Tips and Variations

• If using frozen blueberries, do not thaw before adding
• You can swirl in 2 tablespoons blueberry jam for extra flavor
• Add ¼ cup nuts like walnuts or pecans for texture
• Reduce water by 10 to 15 g if dough feels too wet
• Dust berries with a little flour before adding so they stay suspended

More sourdough bread recipes to try out

• Homemade Sourdough Bread 
• Chocolate Sourdough Bread
• Cinnamon Sourdough Bread