Lemon Blueberry Sourdough Bread

Imagine waking up to the irresistible aroma of freshly baked bread infused with bright lemon zest and bursts of juicy blueberries. This Lemon Blueberry Sourdough Pull-Apart Breakfast Bread transforms your weekend brunch into something truly special. The tender, pillowy layers of sourdough are stacked with a fragrant lemon sugar filling and scattered with plump blueberries, then baked until golden. Each pull reveals soft, fluffy sections glistening with a sweet-tart lemon glaze. Perfect for sharing with loved ones, this showstopping bread combines the tangy depth of sourdough with the cheerful flavors of a sunny morning.

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What makes this bread truly special is the overnight rise that allows the sourdough starter to work its magic, developing complex flavors while creating an incredibly soft texture. The stacking technique not only looks beautiful when baked but ensures every pull-apart piece has layers of lemon sugar and pockets of jammy blueberries. The final drizzle of lemon glaze adds just the right amount of sweetness to balance the tangy sourdough and tart berries.

Ingredients

• Dough: 2 1/2 cups (315 g) all-purpose flour, 1/4 cup (50 g) granulated sugar, 1/2 teaspoon fine sea salt, 1/2 cup (120 g) active sourdough starter (fed and bubbly), 1/2 cup (120 ml) whole milk (lukewarm), 2 large eggs (room temperature), 1/4 cup (60 g) unsalted butter (softened)
• Filling: 1/2 cup (100 g) granulated sugar, 2 tablespoons finely grated lemon zest (from about 2 lemons), 1 cup (150 g) fresh blueberries, 2 tablespoons unsalted butter (melted)
• Lemon Glaze: 1 cup (120 g) powdered sugar, 2–3 tablespoons fresh lemon juice

Instructions

Prepare the Dough

In a large bowl, combine the flour, sugar, and salt. In a separate bowl, whisk together the sourdough starter, lukewarm milk, and eggs. Add the wet mixture to the dry ingredients, then mix in the softened butter. Knead by hand or with a stand mixer for about 7–10 minutes until smooth and elastic.

First Rise

Cover the dough with plastic wrap or a damp towel. Let rise at room temperature for 6–8 hours, or overnight, until doubled in size.

Prepare the Filling

In a small bowl, mix the sugar and lemon zest until fragrant.

Shape the Bread

On a lightly floured surface, roll out the dough into a 12x18-inch (30x45 cm) rectangle. Brush with melted butter. Evenly sprinkle the lemon sugar over the dough and scatter blueberries on top.

Cut and Stack

Cut the dough into six 3-inch wide strips. Stack the strips on top of each other, then cut into six even squares. Arrange the squares vertically, cut sides up, in a greased 9x5-inch (23x13 cm) loaf pan.

Second Rise

Cover and let rise for 1–2 hours until puffy.

Bake

Preheat oven to 350°F (175°C). Bake for 35–40 minutes, or until golden brown and cooked through. If browning too quickly, cover loosely with foil for the last 10 minutes.

Cool and Glaze

Let cool in the pan for 15 minutes, then remove to a wire rack. Whisk together powdered sugar and lemon juice for the glaze, then drizzle over the warm bread before serving.

Zusatztipps für die Zubereitung

For the best results, ensure your sourdough starter is active, fed, and bubbly before beginning. The dough should be soft and slightly tacky after kneading—if it's too sticky, add a tablespoon of flour at a time. When rolling out the dough, work on a lightly floured surface to prevent sticking. Arrange the stacked squares in the loaf pan with the cut sides facing up to showcase the beautiful layers. If your kitchen is cool, the rises may take longer; place the dough in a warm spot or inside an oven with just the light on. Use a sharp knife or bench scraper for clean cuts when dividing the dough strips.

Varianten und Anpassungen

This recipe is wonderfully adaptable to your preferences and what you have on hand. Substitute frozen blueberries if fresh are unavailable—just don't thaw them first to prevent excess moisture. For added texture, sprinkle a handful of sliced almonds over the top before baking. You can replace blueberries with raspberries, blackberries, or diced strawberries for a different berry experience. For a richer flavor, replace the lemon zest with orange zest and use orange juice in the glaze. Add a teaspoon of vanilla extract to the dough for extra warmth, or fold in a handful of white chocolate chips with the blueberries for extra indulgence.

Serviervorschläge

Serve this pull-apart bread warm for the best flavor and texture—the glaze will be glossy and the layers soft and tender. It's perfect as the centerpiece of a weekend brunch spread, paired with fresh fruit, yogurt, and your favorite hot beverages. For an elegant touch, serve alongside a cup of Earl Grey tea or a sparkling mimosa. Leftovers can be stored in an airtight container at room temperature for up to two days and reheated gently in the oven or microwave. This bread also makes a thoughtful homemade gift—wrap it in parchment paper and tie with twine for a charming presentation. The interactive pull-apart format makes it ideal for family gatherings where everyone can tear off their own piece.

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This Lemon Blueberry Sourdough Pull-Apart Breakfast Bread is more than just a recipe—it's an experience that brings joy to your table. The combination of tangy sourdough, bright lemon, and sweet blueberries creates a harmony of flavors that will have everyone reaching for another piece. Whether you're hosting a special brunch or simply treating yourself to a homemade breakfast, this beautiful bread delivers on both taste and presentation. The overnight rise may require a bit of planning, but the minimal active work and stunning results make it absolutely worth it.

Kitchen Help

→ How do I ensure a light sourdough texture?

Allow the dough to rise overnight at room temperature to develop airiness and enhanced flavor before shaping.

→ Can I substitute frozen blueberries?

Yes, use frozen blueberries directly without thawing to prevent excess moisture in the dough.

→ What’s the best way to add lemon flavor?

Finely grated lemon zest mixed with sugar in the filling and a fresh lemon juice glaze creates a vibrant citrus profile.

→ How long should the final rise be before baking?

Let the shaped loaf rise for 1-2 hours until puffy to ensure proper texture and oven spring.

→ Can nuts be added for texture?

Adding sliced almonds before baking adds a pleasant crunch without overpowering the flavors.