Lemon Blueberry Sourdough Swirl (Printable)

Tender sourdough bread with bursts of juicy blueberries and bright lemon swirled throughout.

# What You'll Need:

→ Dough

01 - 3 cups bread flour
02 - 1/2 cup active sourdough starter at 100% hydration
03 - 1 cup whole milk, lukewarm
04 - 1/4 cup unsalted butter, softened
05 - 1/4 cup granulated sugar
06 - 1 large egg
07 - 1 teaspoon fine sea salt
08 - Zest of 1 lemon

→ Blueberry Lemon Swirl

09 - 1 cup fresh or frozen blueberries
10 - 1/4 cup granulated sugar
11 - 2 tablespoons fresh lemon juice
12 - 1 tablespoon cornstarch

→ Optional Glaze

13 - 1/2 cup powdered sugar
14 - 1 to 2 tablespoons fresh lemon juice

# Step-by-Step Guide:

01 - In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat while stirring until berries burst and release juice, approximately 5 to 7 minutes. Stir in cornstarch and continue cooking for 1 to 2 minutes until thickened. Transfer to a bowl and cool completely.
02 - 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 to 10 minutes until dough becomes smooth and elastic.
03 - Place dough in a lightly greased bowl and cover. Let rise at room temperature until doubled in size, approximately 4 to 6 hours depending on starter activity.
04 - Turn dough onto a floured surface and roll into a 9 by 16 inch rectangle. Spread cooled blueberry swirl evenly over dough, leaving a 1 inch border around edges.
05 - Roll dough tightly from the short end to form a log. Place seam-side down in a greased 9 by 5 inch loaf pan.
06 - Cover loaf and let rise at room temperature for 1 to 2 hours until puffy and nearly doubled in size.
07 - Preheat oven to 350 degrees Fahrenheit. Bake for 35 to 40 minutes until golden brown and loaf sounds hollow when tapped on bottom.
08 - Optional: Mix powdered sugar and lemon juice to create a glaze consistency. Drizzle over cooled bread using a pastry brush or spoon.

# Expert Suggestions:

01 -
  • The vibrant blueberry swirl creates stunning visual appeal in every slice
  • Sourdough adds complex flavor and natural fermentation benefits
  • Fresh lemon zest brightens the entire loaf with citrus aromatics
  • Perfect balance between sweet and tangy flavors
  • Makes your home smell like an artisan bakery
  • Impressive presentation that's easier to make than it looks
02 -
  • Use an active, bubbly sourdough starter that has been fed within 4-8 hours for best rise
  • Lukewarm milk should feel just slightly warm to the touch (around 100°F)
  • Don't skip cooling the blueberry filling completely—warm filling will make the dough sticky
  • Leave a 1-inch border when spreading filling to prevent leakage during rolling
  • If the dough feels too sticky during kneading, add flour 1 tablespoon at a time
  • Tent the loaf with foil during the last 10 minutes of baking if it's browning too quickly
  • Let the bread cool in the pan for 10 minutes before removing to prevent collapse
  • Store wrapped at room temperature for up to 2 days, or freeze slices for longer storage
Return