Blueberry Lemon Sourdough Bread No Yeast

Name: Blueberry Lemon Sourdough Bread No Yeast
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 1 loaf
Ingredients: 1 cup sourdough starter; 1 cup all-purpose flour; 1/2 cup milk; 1/4 cup sugar; 1/2 cup blueberries; Zest of 1 lemon; 1 teaspoon baking soda; 1/2 teaspoon salt

Highlighted under: Baking & Desserts

I’ve always loved the vibrant combination of blueberries and lemon, and making a bread that highlights these flavors without yeast felt like a fun challenge. Using a sourdough starter as a base, I discovered that I could achieve a delightful rise and tang without the need for traditional yeast. The addition of lemon zest brightens the flavor, while the juicy blueberries create a beautiful contrast both in taste and appearance. I couldn’t believe how well everything came together, creating a bread that's perfect for breakfast or a light snack.

Created by

Diana Brooks

Last updated on 2026-01-22T10:10:11.977Z

Creating this Blueberry Lemon Sourdough Bread No Yeast was a rewarding experience for me. I wanted to enjoy the tangy flavor of sourdough and the freshness of blueberries without relying on yeast, which often complicates the process. I found that gently mixing the ingredients allowed the flavors to marry beautifully, creating a tender crumb and a fluffy texture that was surprisingly satisfying.

One of my favorite aspects of this recipe is how the lemon zest pairs perfectly with the blueberries, enhancing the fruit's sweetness and providing a refreshing burst of flavor. Baking at the right temperature ensured a golden crust, while the blueberries stayed plump and juicy, making each bite a true delight.

        Why You Will Love This Recipe
        Bright and zesty flavor combination of blueberry and lemon.
Unique texture that is soft on the inside with a slight crust.
Quick preparation without the need for yeast.

      

Understanding the Role of Ingredients

The sourdough starter is the star of this recipe, providing natural fermentation and tang without the inclusion of commercial yeast. It is important to use a mature starter that is bubbly and active, as this ensures your bread will rise adequately. If your starter isn’t at its peak, you might not achieve the light texture you’re aiming for, so plan to feed it the day before you bake.

Blueberries not only bring sweetness but also moisture to the loaf, which is crucial in creating a tender crumb. Make sure to use fresh or carefully thawed frozen blueberries; avoid using dried ones, as they won't impart the same juicy texture. If you're feeling adventurous, adding a sprinkle of cinnamon or nutmeg can elevate the flavor profile, pairing wonderfully with the lemon zest.

Baking and Storing Tips

When baking, the key to achieving a perfectly baked loaf is to monitor the time closely during the last 10 minutes. Visual cues are crucial; look for a golden-brown crust and make sure a toothpick comes out clean from the center. If you notice it browning too quickly, you can tent it with foil to prevent over-browning while allowing the inside to cook through.

For storage, this bread can be kept at room temperature for up to three days in an airtight container. If you want to extend its life, consider freezing slices individually wrapped in plastic wrap and then sealed in a freezer bag. When you’re ready to enjoy a slice, simply thaw it briefly at room temperature or pop it in the toaster for a quick warm-up.

Ingredients

For the Bread

1 cup sourdough starter
1 cup all-purpose flour
1/2 cup milk
1/4 cup sugar
1/2 cup blueberries
Zest of 1 lemon
1 teaspoon baking soda
1/2 teaspoon salt

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a loaf pan.

Mix the Ingredients

In a mixing bowl, combine the sourdough starter, flour, milk, sugar, blueberry zest, baking soda, and salt. Fold in the blueberries gently to avoid mashing them.

Transfer to Pan

Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

Bake

Bake in the preheated oven for about 45 minutes or until a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Pro Tips

For an extra touch, consider adding a glaze made from lemon juice and powdered sugar on top of the cooled bread.

Serving Suggestions

This Blueberry Lemon Sourdough Bread is delicious on its own, but there are numerous ways to enhance your experience. Spread a little cream cheese or ricotta on top for added richness; the tanginess complements the fruity flavors beautifully. For a breakfast treat, consider pairing a slice with a dollop of yogurt and a sprinkle of granola for added texture.

If you're looking to make it dessert-worthy, serve it with a drizzle of lemon glaze made from powdered sugar and lemon juice. This extra sweetness can complement the bread's natural flavors and make it feel extra special for gatherings and celebrations.

Variations to Try

This base recipe is incredibly versatile. If you’d like to swap out blueberries, consider using raspberries or chopped strawberries for a similar burst of flavor. You could also mix in other ingredients such as chopped nuts or even white chocolate chips for a different texture and taste profile.

For a more savory version, try leaving out the sugar and blueberries altogether. Instead, add herbs like rosemary or thyme, and even some grated cheese. It transforms the bread into a perfect side for soups or salads, showcasing how adaptable this recipe can be depending on your mood or the season.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, frozen blueberries work perfectly! Just fold them in directly without thawing.

→ How should I store the bread?

Store the bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.

→ Can I substitute whole wheat flour?

Yes, you can use whole wheat flour, but the texture may be denser.

→ What if I don’t have a sourdough starter?

You can create a thick batter using yogurt or buttermilk as a substitute for the sourdough starter.