Lemon Blueberry Sourdough Swirl (Print)

Tender sourdough loaf with vibrant blueberry and bright lemon swirls, ideal for breakfast or snacks.

# Ingredients:

→ 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 lemon juice
12 - 1 tablespoon cornstarch

→ Optional Glaze

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

# Directions:

01 - In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat, stirring frequently, 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 allow to 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 just combined. Gradually add flour while mixing, then knead for 8 to 10 minutes until dough becomes smooth and elastic.
03 - Transfer dough to a lightly greased bowl, cover with a damp cloth, and allow to rise at room temperature until doubled in size, approximately 4 to 6 hours depending on starter activity and ambient temperature.
04 - Turn dough onto a floured work surface and roll into a 9 by 16 inch rectangle. Spread cooled blueberry swirl evenly across surface, leaving a 1 inch border on all edges. Roll tightly from the short end to form a log and place seam-side down in a greased 9 by 5 inch loaf pan.
05 - Cover loaf pan and let rise at room temperature for 1 to 2 hours until visibly puffy and nearly doubled in height.
06 - Preheat oven to 350 degrees Fahrenheit. Bake for 35 to 40 minutes until crust is golden brown and loaf produces a hollow sound when tapped on bottom. Transfer to wire rack to cool.
07 - Whisk together powdered sugar and 1 to 2 tablespoons lemon juice until smooth. Drizzle glaze over completely cooled bread for enhanced flavor and presentation.

# Expert Tips:

01 -
  • The sourdough tang plays beautifully against the sweet blueberries and bright lemon—each bite feels balanced, never one-note.
  • It comes together in a normal weekend timeline, and watching the dough rise while you go about your morning feels like having a secret project happening.
  • One loaf feeds people and makes your kitchen smell incredible, which somehow counts as a gift in itself.
02 -
  • Overproofing the dough is the quickest way to end up with a dense, collapsed loaf—trust the look and feel of the dough, not just the timer.
  • Thickening that blueberry swirl with cornstarch is non-negotiable if you want bread that slices cleanly; without it, the juice seeps everywhere and the crumb stays damp.
  • Your sourdough starter's activity matters hugely here—a sluggish starter means the dough rises slowly, so bring it to room temperature a few hours before you start if it's been in the fridge.
03 -
  • Cool your blueberry swirl completely before spreading it on the dough, or the heat will start breaking down the dough and make rolling frustrating.
  • If your starter is very strong and active, you can skip the second rise and go straight from shaping to baking—the oven spring will handle the rest, though you lose a tiny bit of sourdough flavor development.
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