Blueberry Lemon Sourdough Slices

Name: Blueberry Lemon Sourdough Slices
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10 slices
Ingredients: 2 cups sourdough starter, bubbly; 1 cup all-purpose flour; 1/2 cup sugar; 1/2 teaspoon baking soda; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup fresh blueberries; Zest of 1 lemon; 1/4 cup fresh lemon juice; 1/2 cup vegetable oil; 2 large eggs

Highlighted under: Simple Baking Ideas

I am excited to share my delicious Blueberry Lemon Sourdough Slices with you! The combination of tangy lemon and sweet blueberries creates a delightful flavor profile that pairs perfectly with the hearty texture of sourdough. When I first made this recipe, I couldn't believe how effortlessly the ingredients came together. With every bite, you're met with a burst of fruity goodness and a slight tartness that refreshes the palate. Let’s dive in and create these delightful slices together, perfect for brunch or an afternoon snack.

Created by

Cecilia Grant

Last updated on 2026-02-14T22:05:36.447Z

Discovering the perfect balance of flavors in my Blueberry Lemon Sourdough Slices was a delightful journey. I experimented with various ratios of blueberries to lemon zest and found that just the right amount gives each bite a refreshing zing. The sour notes from the sourdough create a unique twist that elevates the dish beyond your typical berry slice.

One of the standout moments during the baking process was the wonderful aroma of lemon wafting through the kitchen. It reminded me of sunny mornings, and I knew these slices would be an instant hit. Be sure to use fresh lemons for maximum brightness; their zest will truly elevate the flavor!

Why You'll Love This Recipe
Bright citrus flavor combined with juicy blueberries
Hearty sourdough texture that's satisfying and filling
Perfectly sweetened, making it a treat without being overwhelming

The Role of Sourdough Starter

Using a bubbly sourdough starter is crucial for the texture and flavor of these slices. The starter not only provides the tangy base that complements the blueberries and lemon but also contributes to a lighter crumb. Make sure your starter is active and bubbly, ideally having been fed within the last 4-6 hours, to ensure it performs its best in this recipe.

If your starter is particularly thick, you might consider thinning it with a tablespoon of water. This adjustment can help achieve a smoother batter, leading to evenly distributed blueberries and a more uniform rise during baking. Remember, the characteristics of your sourdough will influence the overall flavor, so using a starter that you enjoy is key.

Perfecting the Baking Process

When baking, monitoring the loaf's color and aroma is essential. Aim for a golden-brown crust that signals a well-baked interior. If you notice the top is browning too quickly, loosely cover it with aluminum foil after the first 20 minutes to prevent burning while allowing the inside to cook through. This trick can save your loaf from drying out.

After removing your loaf from the oven, resist the urge to slice immediately. Allowing it to cool in the pan for about 10 minutes helps it set properly, preventing the slices from crumbling. Transferring it to a wire rack ensures that air circulates around it, leading to an ideal texture that's neither gummy nor overly dry.

Ingredients

For the Blueberry Lemon Sourdough Slices

2 cups sourdough starter, bubbly
1 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup fresh blueberries
Zest of 1 lemon
1/4 cup fresh lemon juice
1/2 cup vegetable oil
2 large eggs

Instructions

Preheat the oven

Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper for easy removal.

Mix dry ingredients

In a mixing bowl, combine the flour, sugar, baking soda, baking powder, and salt. Whisk them together until well combined.

Combine wet ingredients

In another bowl, mix the sourdough starter, vegetable oil, eggs, lemon zest, and fresh lemon juice until smooth.

Combine all ingredients

Gradually fold the wet ingredients into the dry mixture, stirring until just combined. Gently fold in the blueberries to avoid smashing them.

Bake

Pour the batter into the prepared loaf pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Cool and slice

Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack. Once completely cool, slice and enjoy!

Serve with a light dusting of powdered sugar or a drizzle of lemon glaze for an extra treat!

Pro Tips

For an added touch, consider adding almonds or walnuts for crunch, or swap out some all-purpose flour for whole wheat to boost fiber content.

Storage Tips

To keep your Blueberry Lemon Sourdough Slices fresh, store them in an airtight container at room temperature for up to three days. If you want to save them for later, consider slicing the loaf and wrapping individual pieces in plastic wrap, then placing them in a zip-top bag. This method helps prevent freezer burn and allows for easy thawing.

For longer storage, the slices can be frozen for up to three months. When ready to enjoy, simply remove a slice and toast it straight from the freezer. This not only retains the flavor but also adds a delightful crispness to each bite.

Flavor Variations

Feel free to experiment with different berries or citrus flavors to customize your slices. Raspberries or blackberries can make a great substitute for blueberries, providing a different twist while still pairing wonderfully with lemon. Alternatively, you could substitute half of the lemon juice with orange juice for a sweeter, more fragrant loaf.

Another variation could involve adding a sprinkle of poppy seeds along with the lemon and blueberries. This not only adds a delightful crunch but also brings an appealing visual element to the slices, making them even more enjoyable to share at brunch.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just make sure to do not thaw them before adding to the batter as they may bleed.

→ How should I store the slices?

Store the slices in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

→ Can I make this recipe vegan?

Yes, you can substitute eggs with flax eggs and use non-dairy milk in place of any milk products.

→ How do I know when the slices are done baking?

The slices are done when a toothpick inserted into the center comes out clean and the top is golden brown.