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: 2 cups all-purpose flour; 1 cup fresh blueberries; 1 lemon, zested and juiced; 1/2 cup buttermilk; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/4 cup sugar; 1/4 cup unsalted butter, melted

Highlighted under: Oven-Kissed Treats

I’ve always been enchanted by the combination of blueberries and lemon, and this recipe makes it shine in a delightful sourdough bread. With no yeast required, my afternoon baking session was transformed into an easy yet rewarding treat. Using simple pantry staples, I made a bread that's not only fragrant and moist but also bursting with berry flavor and a citrusy zing. Whether for breakfast or a snack, this bread truly captures the essence of spring, making it a perfect addition to any table.

Created by

Lillian Hayes

Last updated on 2026-01-22T09:16:10.806Z

During one of my baking experiments, I decided to combine my love for blueberries and lemons into a no-yeast sourdough bread. The result was a beautifully colored loaf that burst with flavor every time I sliced into it. What surprised me the most was how simple the ingredients were, yet the taste was incredibly sophisticated and comforting.

I found that using buttermilk added a nice tang that echoed the sourdough flavor, making each bite a perfect balance of sweetness and acidity. Plus, the smell wafting through my kitchen while it baked was heavenly, drawing curious friends and family to the table.

Why You Will Love This Recipe
The vibrant flavors of blueberries and zesty lemon come together perfectly.
No yeast means quicker prep and baking time without sacrificing taste.
Perfectly moist texture, with a delightful crust that holds all the flavors.

The Role of Each Ingredient

Understanding the role of each ingredient in this blueberry lemon sourdough bread helps elevate your baking game. All-purpose flour provides the structure necessary for the bread, while the buttermilk adds moisture and a tangy flavor. The acidity from the buttermilk also reacts with the baking powder, aiding in leavening, which is crucial since we aren't using yeast in this recipe. Make sure to measure flour correctly by spooning it into the measuring cup and leveling it off to achieve the right consistency.

Fresh blueberries are the stars here, providing sweetness and bursts of moisture throughout the bread. Avoid using frozen blueberries; they can alter the texture and water content of the batter. Instead, mix the blueberries in gently at the end to prevent them from breaking apart, which will ensure you maintain those beautiful pockets of fruit in every bite.

Baking Tips for Success

When baking this bread, timing is key to achieving that perfectly moist texture. Keep an eye on the bread after the 40-minute mark; ovens can vary, and you want to pull it out when a toothpick inserted in the center comes out clean or with just a few crumbs. If you notice the top starting to brown too quickly, tent it with aluminum foil halfway through baking to prevent burning.

Cooling is another crucial step; letting the bread cool in the pan for 10 minutes allows it to set, making slicing easier. If you attempt to slice it while it’s still hot, you risk it crumbling. For an extra burst of flavor, consider glazing the cooled bread with a simple lemon glaze made from powdered sugar and lemon juice.

Ingredients

Gather these simple ingredients to create your delicious blueberry lemon sourdough bread:

Ingredients

2 cups all-purpose flour
1 cup fresh blueberries
1 lemon, zested and juiced
1/2 cup buttermilk
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar
1/4 cup unsalted butter, melted

Make sure all ingredients are at room temperature for the best results.

Instructions

Follow these simple steps to bake your bread:

Preheat the Oven

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

Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, salt, and sugar.

Combine Wet Ingredients

In another bowl, mix the buttermilk, melted butter, lemon juice, and lemon zest.

Fold in Blueberries

Gently fold the wet mixture into the dry ingredients until just combined. Be careful not to overmix. Add the blueberries.

Bake

Pour the batter into the prepared loaf pan and bake for 45 minutes, or until a toothpick comes out clean.

Cool and Serve

Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Enjoy your fresh blueberry lemon sourdough bread with butter or on its own!

Pro Tips

For an extra burst of flavor, consider adding a sprinkle of coarse sugar on top before baking for a sweet crust.

Storage and Freezing

This blueberry lemon sourdough bread can be stored in an airtight container at room temperature for up to three days. For longer storage, it’s best to freeze the bread. Slice it before freezing, and wrap each slice in plastic wrap and then in aluminum foil for maximum freshness. When you’re ready to enjoy, let it thaw in the fridge overnight or toast it straight from frozen for a delightful snack.

If you plan to make the bread ahead of time for a special occasion, you can bake it a day in advance and store it at room temperature. Just remember to cover it well to prevent it from drying out. This allows the flavors to meld beautifully overnight, making it even tastier the next day.

Variations and Serving Suggestions

Feel free to customize this recipe to suit your preferences. You could add nuts, such as chopped almonds or walnuts, for added crunch and flavor. Another delightful variation is using other berries, like raspberries or blackberries, which pair wonderfully with lemon as well.

For serving, this bread is excellent on its own, but you can elevate it by spreading a little cream cheese or lemon curd on top. It also makes a wonderful base for French toast—just dip slices in an egg mixture and cook until golden. If you want to really impress, serve it alongside a warm cup of tea or coffee during 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.

→ What can I substitute for buttermilk?

You can make a quick buttermilk substitute by mixing 1/2 cup milk with 1/2 tablespoon of lemon juice or vinegar.

→ How do I store leftover bread?

Store any leftover bread in an airtight container at room temperature for up to three days.

→ Can I add nuts or other fruits?

Absolutely! You can add walnuts, pecans, or even substitute blueberries with raspberries for a different twist.