Lemon Blueberry Sourdough Swirl (Printable)

Tender sourdough loaf with lemon zest and juicy blueberry swirls for a bright, flavorful treat.

# What You'll Need:

→ 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 the berries burst and release their juice, approximately 5 to 7 minutes. Stir in cornstarch and continue cooking for 1 to 2 minutes until thickened. Transfer to a bowl and 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 combined. Gradually add flour and knead for 8 to 10 minutes until the dough is smooth and elastic.
03 - Place the dough in a lightly greased bowl and cover with a damp towel. Let rise at room temperature until doubled in size, approximately 4 to 6 hours depending on starter activity.
04 - Turn the dough onto a floured surface and roll into a 9 by 16 inch rectangle. Spread the cooled blueberry swirl evenly over the dough, leaving a 1 inch border on all sides.
05 - Roll up tightly from the short end to form a log. Place seam-side down in a greased 9 by 5 inch loaf pan.
06 - Cover the loaf pan with a damp towel and let rise at room temperature for 1 to 2 hours, until puffy and nearly doubled in height.
07 - Preheat oven to 350°F. Bake for 35 to 40 minutes, until the loaf is golden brown and sounds hollow when tapped on the bottom.
08 - Mix powdered sugar and lemon juice to make a thin glaze. Drizzle evenly over the cooled bread.

# Expert Advice:

01 -
  • The sourdough gives you that deep, complex flavor without needing to plan days in advance like a traditional loaf.
  • Blueberries stay plump and juicy instead of turning to dust, because you cook them into a proper swirl first.
  • It's sweet enough for breakfast but not so sweet that you can't justify it with your coffee at 3 p.m.
02 -
  • Cornstarch in the blueberry filling is non-negotiable—without it, the swirl turns into berry juice that gets absorbed into the bread and leaves you with purple-stained slices instead of defined swirls.
  • Your sourdough starter needs to be active and bubbly before you start; if it's been sitting in the fridge, give it a feeding and let it become bubbly again (usually 4-8 hours at room temperature).
  • Covering the dough during rises matters more than you think—even a slightly dry surface will form a skin that deflates when you try to shape or bake it.
03 -
  • If your sourdough starter is sluggish or weak, feed it twice before using it in this recipe—a well-fed starter rises faster and produces better oven spring.
  • Don't skip the cooling step for the blueberry swirl; warm or hot filling will melt into the dough and disappear instead of staying defined in the final loaf.
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