Blueberry Lemon Sourdough Slices

Name: Blueberry Lemon Sourdough Slices
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 slices
Ingredients: 2 cups sourdough bread, cubed; 1 cup fresh blueberries; Zest of 1 lemon; Juice of 1 lemon; 1/2 cup sugar; 1/4 cup unsalted butter, melted; 2 large eggs; 1 tsp vanilla extract; 1 tsp baking powder; 1/2 tsp baking soda; Pinch of salt

Highlighted under: Home-Baked Happiness

I absolutely love making these Blueberry Lemon Sourdough Slices! The tangy burst of lemon combined with sweet, juicy blueberries creates a delightful balance that's perfect for any occasion. We enjoy serving them warm, topped with a sprinkle of powdered sugar or a dollop of whipped cream. The addition of sourdough bread gives these slices a unique texture and flavor that sets them apart from your typical dessert. It's truly a wonderful way to use leftover sourdough and brighten up your day with a fruity treat.

Created by

Erin Wallace

Last updated on 2026-02-15T05:33:36.757Z

When I first combined blueberries and lemon with my sourdough starter, I was amazed by how well the flavors melded together. The trick is to let the blueberries release their juices, which infuses the bread with moisture and sweetness. I also discovered that incorporating the lemon zest enhances the aroma, making the entire baking experience a fragrant delight.

After trying a few different baking times, I found that 30 minutes in the oven produced the perfect balance of a soft interior and a golden, slightly crispy crust. Don't forget to slice them while they're still warm for the best texture!

Why You Will Love This Recipe
The vibrant combination of blueberries and tangy lemon.
A delightful twist on traditional sourdough bread.
Perfect for breakfast, dessert, or a sweet snack.

Balancing Flavors

The combination of blueberries and lemon zest is a match made in culinary heaven. The natural sweetness of ripe blueberries complements the bright acidity of lemon, creating a balanced flavor profile that isn't overly sweet. When selecting blueberries for this recipe, opt for fresh berries that are plump and firm. If you have frozen blueberries on hand, you can use those as well; just be sure to thaw and drain any excess moisture to prevent a soggy texture.

Lemon plays a dual role in this dish, not just providing flavor but also enhancing the overall freshness. The lemon juice helps to brighten the flavors, while the zest contributes aromatic oils that enrich the sensory experience. Always choose organic lemons for zesting, as they tend to have fewer pesticides and more vibrant skins. Keep in mind that using too much lemon juice might overpower the dish, so sticking to the recipe's specified amount is recommended.

Texture Tips

The use of sourdough bread in this recipe gives a unique texture and chew that regular bread simply cannot match. Sourdough’s tangy flavor adds depth while its crusty exterior turns golden and provides a satisfying crunch when baked. Ensure your sourdough is a day or two old for the best results, as slightly stale bread absorbs moisture better, leading to a more cohesive slice. If your sourdough is fresh, consider toasting the cubes in the oven for about 5 minutes to harden them slightly before mixing.

To achieve a great texture, it’s important not to overmix the batter once the wet and dry ingredients are combined. This ensures that the blueberries remain whole and provide bursts of flavor in every bite. Look for a batter that is just combined—some flour streaks are perfectly fine. Overmixing can lead to a dense texture that contradicts the lightness you want in these delicious slices.

Serving and Storage Suggestions

These Blueberry Lemon Sourdough Slices are incredibly versatile. They can be enjoyed warm straight from the oven, and a light dusting of powdered sugar can elevate their presentation for guests. For an extra treat, consider serving them with a dollop of whipped cream or even a scoop of vanilla ice cream for a delightful dessert. They also make for a scrumptious breakfast paired with yogurt or a drizzle of honey.

If you have leftovers, don’t worry! These slices can be kept in an airtight container at room temperature for up to three days. For longer storage, you can freeze them cut into squares; wrap each individually in plastic wrap, followed by aluminum foil. When ready to enjoy, simply thaw at room temperature or reheat in a toaster oven until warmed through. However, I recommend avoiding the microwave as it can make the textures soggy.

Ingredients

For the Blueberry Lemon Sourdough Slices

2 cups sourdough bread, cubed
1 cup fresh blueberries
Zest of 1 lemon
Juice of 1 lemon
1/2 cup sugar
1/4 cup unsalted butter, melted
2 large eggs
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
Pinch of salt

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a baking dish.

Prepare the Bread Mixture

In a mixing bowl, combine the sourdough cubes, blueberries, lemon zest, and lemon juice. Toss gently to coat the bread.

Mix Wet Ingredients

In another bowl, whisk together the melted butter, sugar, eggs, and vanilla until smooth.

Combine Ingredients

Pour the wet mixture over the bread and blueberry mixture, then add baking powder, baking soda, and salt. Mix until just combined.

Bake

Transfer the mixture to the prepared baking dish and spread it evenly. Bake for 30 minutes or until golden brown.

Cool and Serve

Allow the slices to cool slightly before cutting into squares. Serve warm or at room temperature.

Pro Tips

For an extra pop of flavor, consider adding a teaspoon of almond extract to the batter.

Ingredient Substitutions

If you're looking for a gluten-free alternative, you can substitute the sourdough bread with a gluten-free bread option. Just ensure it has a similar texture to regular sourdough for the best results. Additionally, using almond flour or oat flour instead of all-purpose flour can give a flavorful twist, though it may affect the final texture. Adjust the baking times accordingly, as gluten-free mixtures tend to take a bit longer to set.

For those who prefer a lower sugar option, consider using maple syrup or honey as a natural sweetener. Reduce the liquid content slightly if you go this route, as liquid sweeteners can add moisture to the batter. Finally, adding nuts like walnuts or pecans can introduce a lovely crunch and flavor profile, should you want a heartier slice.

Make-Ahead Techniques

To save time, you can prep the ingredients ahead of time. The bread can be cubed and tossed with lemon zest and juice up to a day in advance; just store in an airtight container in the refrigerator. This allows the flavors to meld, enhancing the overall taste when baked. You can also mix the wet ingredients in advance—just be sure to combine them just before pouring over the bread to maintain the right texture.

Another strategy is to bake a larger batch and freeze half for later enjoyment. You can double the recipe and instead of using one baking dish, split the mixture into two. After baking, allow to cool completely before wrapping them separately for freezing. This way, you'll always have a delicious dessert or breakfast option on hand!

Common Troubleshooting Tips

If your slices don't rise as expected or come out too dense, double-check that your baking powder and soda are fresh. These ingredients lose their potency over time, which can significantly affect your bake. Conduct a simple test by adding a teaspoon of each to hot water; if they fizz vigorously, they are still good to use.

Sometimes, the fruit can sink to the bottom during baking, leading to an uneven distribution. To prevent this, consider tossing the blueberries in a bit of flour before adding them to the mixture. This technique coats the blueberries and helps them stay suspended in the batter throughout baking, providing a delicious burst of flavor in each bite.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, frozen blueberries work well! Just make sure to thaw and drain them before adding to the mixture.

→ How should I store the leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I make this recipe gluten-free?

Yes, you can try using gluten-free sourdough bread or a gluten-free bread alternative.

→ What can I serve with these slices?

They pair wonderfully with whipped cream, yogurt, or even a scoop of vanilla ice cream.