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

Ingredients

Sourdough Starter

• 1 tablespoon sourdough starter
• 2/3 cups flour
• 1/3 cups water

Bread Dough

• 3¾ cups bread Flour 
• 1⅓ cups water
• ½ cup sourdough starter
• 1½ teaspoons salt
• 1 cup fresh blueberries.

How to Make Blueberry Sourdough Bread

1. The night before making the dough, feed your sourdough starter. It should be very bubbly, doubled in size, and just starting to fall back down when it’s ready to use.
2. In a large bowl, mix together the water, sourdough starter, and sweetener if using. Add the flour and salt and mix until a dough forms with no dry spots. Cover and let the dough rest at room temperature for about 30 minutes.
3. Let the dough rise at room temperature for several hours. The dough is ready when it has grown in size, has bubbles on the surface, and jiggles slightly when the bowl is moved. This step may take longer depending on your starter and kitchen temperature, so be patient.
4. Lightly wet your hands, grab one side of the dough, stretch it up, and fold it over the center. Turn the bowl and repeat on all sides. Cover and let the dough rest.
5. Lightly wet your work surface and turn the dough out. Gently stretch it into a thin rectangle without tearing. Spread the blueberries evenly over the dough and add blueberry skins if using. Fold the dough over itself, roll it into a bundle, and place it back into the bowl. Cover and let it rest again.
6. Perform two more stretch-and-fold rounds, letting the dough rest in between. Allow the dough to continue rising until it looks airy and well fermented.
7. Lightly flour your work surface and proofing basket. Turn the dough out and fold it into a tight shape, then gently round it into a ball. Place it into the basket with the seam facing up.
8. Cover the dough and place it in the refrigerator. Let it rest overnight or up to two days to develop flavor and texture.
9. When ready to bake, place your oven with the lid on inside the oven and preheat it well so it’s fully hot.
10. Remove the dough from the fridge, turn it out onto parchment paper, and make one clean cut across the top using a sharp knife or bread lame.
11. Carefully place the dough into the hot oven and cover with the lid. Bake, then remove the lid and continue baking until the crust is deep golden brown. Remove the bread and let it cool completely before slicing.
12. Slice and enjoy your homemade blueberry sourdough bread as is or with your favorite toppings.

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