10 Bakery-Style Blueberry Sourdough Bread Recipes You’ll Crave All Week

Crusty, chewy, tangy, and bursting with blueberries—these breads mean business. We’re talking bakery-level loaves you can pull from your own oven without sweating it. Ready to swirl, fold, and bake your way to blueberry bliss? Let’s make your kitchen smell like a patisserie.

1. Classic Blueberry Sourdough Boule That Shatters When You Slice

This is the hero loaf—the one with a crackly crust, tangy crumb, and juicy pops of blueberry. It’s perfect for weekend brunch or showing off your starter’s strength.

Ingredients:

• 375 g bread flour
• 75 g whole wheat flour
• 300 g water (room temp)
• 90 g active sourdough starter (100% hydration)
• 9 g fine sea salt
• 150 g fresh blueberries (pat dry)
• 15 g honey
• 1 tbsp rice flour (for dusting)

Instructions:

1. Mix flours and water until shaggy. Rest 30 minutes for autolyse.
2. Add starter, salt, and honey. Pinch and fold until combined.
3. Bulk ferment 3–4 hours at 75°F, doing 3–4 sets of stretch-and-folds every 30 minutes.
4. On the final fold, gently laminate dough and scatter blueberries. Fold in carefully to avoid squishing.
5. Pre-shape, rest 20 minutes, then shape into a tight boule. Place in a rice-floured banneton.
6. Cold proof 8–12 hours in the fridge.
7. Preheat Dutch oven to 475°F. Score loaf, load, and bake covered 20 minutes, then uncovered 20–25 minutes at 450°F.
8. Cool completely before slicing (yes, really).

Serve with salted butter and lemon zest. Want extra flair? Add a sprinkle of coarse sugar to the scored top before baking for a subtle crunch.

2. Lemon-Zest Blueberry Sourdough That Tastes Like Sunshine

Bright citrus cuts through sourdough’s tang and makes the blueberries pop. This loaf slaps with tea, brunch spreads, or anything that loves a little zing.

Ingredients:

• 420 g bread flour
• 280 g water
• 100 g active sourdough starter
• 8 g sea salt
• 1 large lemon, zested
• 160 g blueberries
• 20 g sugar
• 10 g olive oil

Instructions:

1. Combine flour and water. Rest 30 minutes.
2. Add starter, salt, sugar, oil, and lemon zest. Mix until smooth and sticky.
3. Bulk ferment 3–4 hours with 3 sets of folds. Add blueberries on the second fold.
4. Shape into a batard. Bench rest 15 minutes. Final shape and proof in a floured banneton 2 hours at room temp or overnight cold.
5. Bake at 475°F in a preheated Dutch oven: 20 minutes covered, 18–22 uncovered at 450°F.

Glaze slices with a whisper of honey and a tiny pinch of flaky salt. FYI: Meyer lemons make this next-level floral.

3. Bakery-Style Blueberry Sourdough Sandwich Loaf (Soft Crumb, Big Flavor)

Want a softer, taller loaf for toast and sandwiches? This pan bread nails it without losing that sourdough personality.

Ingredients:

• 380 g bread flour
• 60 g whole wheat flour
• 290 g milk (room temp)
• 80 g active sourdough starter
• 8 g fine salt
• 25 g sugar
• 30 g unsalted butter, softened
• 130 g blueberries
• Neutral oil for the pan

Instructions:

1. Mix flours, milk, starter, salt, and sugar until cohesive. Rest 20 minutes.
2. Knead in butter until smooth and elastic, 6–8 minutes.
3. Bulk ferment 2.5–3 hours, adding blueberries during a gentle coil fold halfway through.
4. Degas gently, shape into a tight log, and place in an oiled 9×5-inch loaf pan.
5. Proof until the dough domes 1 inch above the rim, 1.5–2.5 hours depending on temp.
6. Bake at 375°F for 35–40 minutes. Tent with foil if browning too fast.

Brush the top with melted butter while warm for a soft crust. Amazing for grilled cheese with brie—trust me.

4. Cinnamon Swirl Blueberry Sourdough That Smells Like a Bakery

Swirls of cinnamon-sugar weave through the crumb with jammy blueberries. It’s basically a cinnamon roll and sourdough loaf had a very delicious baby.

Ingredients:

• 400 g bread flour
• 270 g water
• 90 g active sourdough starter
• 9 g salt
• 160 g blueberries
• 30 g brown sugar
• 1.5 tsp ground cinnamon
• 10 g melted butter

Instructions:

1. Autolyse flour and water for 30 minutes.
2. Mix in starter and salt. Bulk ferment 3–4 hours, doing 3 folds.
3. Stir brown sugar and cinnamon together. Pat the dough into a rectangle and brush with melted butter.
4. Sprinkle cinnamon sugar and scatter blueberries. Roll up jelly-roll style. Pinch seam.
5. Proof seam-side up in a floured banneton for 1.5–2 hours or overnight in the fridge.
6. Bake at 475°F in a Dutch oven: 18 minutes covered, 20–25 uncovered at 450°F.

Drizzle with a quick glaze (powdered sugar + milk) if you want dessert vibes. Use frozen berries straight from the freezer to reduce bleed.

5. Rustic Blueberry Walnut Sourdough With Crackly Crust

Nutty crunch meets juicy bursts in every slice. This is your cheese board MVP and soup-side superstar.

Ingredients:

• 360 g bread flour
• 80 g rye flour
• 295 g water
• 95 g active sourdough starter
• 9 g salt
• 140 g blueberries
• 90 g toasted walnuts, roughly chopped
• 10 g maple syrup

Instructions:

1. Mix flours and water. Rest 40 minutes.
2. Add starter, salt, and maple syrup. Knead until cohesive.
3. Bulk ferment 3.5 hours with 3 folds. Add walnuts and blueberries during lamination.
4. Shape into a boule and proof in a banneton, 2 hours at room temp.
5. Bake at 475°F: 20 minutes covered, then 22 minutes uncovered at 450°F.

Pair with soft goat cheese and a drizzle of honey. Swap walnuts for pecans if that’s your vibe.

6. Blueberry Sourdough Focaccia With Lemon-Thyme Oil

Light, pillowy, and dotted with sweet-salty pockets. The lemon-thyme oil makes this taste like summer at the coast.

Ingredients:

• 425 g bread flour
• 360 g water
• 90 g active sourdough starter
• 10 g salt
• 40 g olive oil, divided
• 180 g blueberries
• 1 tbsp fresh thyme leaves
• Zest of 1 lemon
• Flaky salt

Instructions:

1. Whisk starter and water, then add flour and salt. Mix until no dry spots remain.
2. Bulk ferment 4–5 hours with periodic coil folds. Add 20 g oil halfway through.
3. Oil a 9×13 pan. Transfer dough and stretch to fit. Rest 45 minutes.
4. Dimples in, scatter blueberries, and drizzle with remaining oil mixed with lemon zest and thyme.
5. Proof 45–60 minutes until puffy. Sprinkle flaky salt.
6. Bake at 450°F for 22–26 minutes until golden with crisp edges.

Serve warm with whipped ricotta. Add a few thin red onion slivers before baking for a sweet-savory twist, IMO.

7. Overnight No-Knead Blueberry Sourdough for Lazy Sundays

Minimal effort, high reward. You mix it at night, sleep, and bake something spectacular with coffee the next morning.

Ingredients:

• 430 g bread flour
• 320 g water (cool)
• 80 g active sourdough starter
• 9 g salt
• 170 g blueberries
• 15 g sugar
• Rice flour for dusting

Instructions:

1. Stir everything except blueberries into a shaggy dough. Cover and rest 30 minutes.
2. Fold blueberries in gently. Cover and ferment at cool room temp 10–12 hours.
3. In the morning, lightly shape into a round. Rest 30 minutes.
4. Final shape and place seam-side up in a floured banneton. Proof 60–90 minutes.
5. Bake in a 475°F preheated Dutch oven: 20 minutes covered, 20–25 uncovered at 450°F.

Sprinkle the top with coarse sugar before baking for bakery-style sparkle. Frozen berries work great here.

8. Blueberry Oat Sourdough With Vanilla and Brown Butter

This loaf smells ridiculous—in the best way. Oats keep it tender while brown butter and vanilla add warm, cookie-adjacent notes.

Ingredients:

• 360 g bread flour
• 60 g rolled oats
• 290 g water, plus 40 g for oat soak
• 90 g active sourdough starter
• 9 g salt
• 40 g brown butter (cooled)
• 1 tsp vanilla extract
• 150 g blueberries
• 20 g light brown sugar

Instructions:

1. Soak oats in 40 g hot water for 10 minutes. Cool.
2. Mix flour, 290 g water, starter, salt, brown sugar, vanilla, and soaked oats. Rest 20 minutes.
3. Work in brown butter until fully incorporated.
4. Bulk ferment 3–4 hours with 3 gentle folds. Add blueberries on the second fold.
5. Shape and proof 2 hours at room temp or overnight in the fridge.
6. Bake at 475°F covered for 18 minutes, then 22 minutes uncovered at 450°F.

Toast slices and slather with mascarpone. Sprinkle with cinnamon sugar for a coffee-shop moment, seriously.

9. Blueberry Sourdough Buns With Vanilla Bean Glaze

Pillowy buns that pull apart like a dream. These make mornings feel special without requiring pastry school.

Ingredients:

• 350 g bread flour
• 220 g milk, lukewarm
• 90 g active sourdough starter
• 45 g sugar
• 6 g salt
• 40 g unsalted butter, softened
• 140 g blueberries
• 1 egg (for egg wash)
• For glaze: 80 g powdered sugar, 1 tbsp milk, 1/2 tsp vanilla bean paste

Instructions:

1. Combine flour, milk, starter, sugar, and salt. Knead until smooth. Work in butter until elastic.
2. Bulk ferment 2.5–3 hours until puffy. Fold in blueberries gently at the end.
3. Divide into 9 equal pieces. Roll into tight balls and place in a greased 8×8 pan.
4. Proof until nearly doubled, 1.5–2 hours.
5. Brush with beaten egg. Bake at 375°F for 20–24 minutes.
6. Whisk glaze and drizzle over warm buns.

Add lemon zest to the glaze for brightness. Serve with coffee and a side of smug satisfaction.

10. Tall Blueberry Sourdough Muffin Bread With Crispy Tops

All the joy of a bakery muffin in a sliceable loaf. The high dome and crunchy sugar top deliver that classic café vibe.

Ingredients:

• 320 g all-purpose flour
• 80 g cake flour (for tenderness)
• 230 g buttermilk
• 90 g active sourdough starter
• 120 g sugar
• 6 g salt
• 8 g baking powder
• 1/2 tsp baking soda
• 80 g neutral oil
• 1 egg
• 170 g blueberries
• 1 tsp lemon zest
• Turbinado sugar for topping

Instructions:

1. Whisk buttermilk, starter, oil, egg, sugar, and lemon zest until smooth.
2. In another bowl, combine flours, salt, baking powder, and baking soda.
3. Fold dry into wet just until combined. Fold in blueberries.
4. Pour into a greased 9×5 loaf pan. Sprinkle generously with turbinado sugar.
5. Bake at 375°F for 45–55 minutes until a tester comes out clean.
6. Cool 15 minutes, then unmold and cool fully.

Great for quick breakfasts. Add a ribbon of cream cheese swirl if you want it borderline dessert.

Ready to bake like your favorite neighborhood bakery, minus the 4 a.m. wake-up call? Pick one loaf, preheat that oven, and let your starter flex. Your kitchen’s about to smell outrageously good—don’t say I didn’t warn you.