Lemon Blueberry Sourdough Swirl (Print View)

Tangy sourdough with fresh blueberries and lemon, crowned by a buttery crumble topping.

# Components:

→ Dough

01 - 2 3/4 cups bread flour
02 - 1/3 cup active sourdough starter
03 - 1/4 cup granulated sugar
04 - 1 large egg
05 - 1/2 cup whole milk, lukewarm
06 - 1/4 cup unsalted butter, softened
07 - 1 teaspoon fine sea salt
08 - Zest of 1 large lemon

→ Blueberry Swirl

09 - 1 1/2 cups fresh or frozen blueberries
10 - 1/4 cup granulated sugar
11 - 1 tablespoon lemon juice
12 - 1 tablespoon cornstarch

→ Crumble Topping

13 - 1/3 cup all-purpose flour
14 - 2 tablespoons unsalted butter, cold and cubed
15 - 2 tablespoons light brown sugar
16 - Pinch of salt

# Directions:

01 - In a stand mixer bowl, combine bread flour, granulated sugar, salt, and lemon zest.
02 - Add the sourdough starter, egg, and lukewarm milk to the dry mixture. Mix on low speed to form a shaggy dough.
03 - With the mixer on low speed, add softened butter in small pieces, mixing until fully incorporated and dough becomes smooth and elastic, approximately 8 to 10 minutes.
04 - Place dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm place until doubled in volume, about 2 hours.
05 - In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until berries burst, approximately 5 minutes. Stir in cornstarch and simmer until thickened, 2 to 3 minutes. Cool completely before using.
06 - In a mixing bowl, combine all-purpose flour, light brown sugar, and salt. Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse breadcrumbs. Refrigerate until ready to use.
07 - Once dough has risen, punch down gently and roll out on a lightly floured surface to a 10 by 14-inch rectangle.
08 - Spread the cooled blueberry mixture evenly over the dough, leaving a 1-inch border on all sides.
09 - Roll up the dough tightly from the short side to form a compact log. Place seam-side down in a greased 9 by 5-inch loaf pan.
10 - Cover the loaf pan with a damp cloth and let rise until the dough is puffy and reaches the top of the pan, about 1 hour.
11 - Preheat oven to 350°F. Optionally brush loaf with milk or beaten egg, then sprinkle crumble topping evenly over the surface. Bake for 50 to 55 minutes, tenting with aluminum foil after 30 minutes if browning too quickly.
12 - Cool loaf in the pan for 15 minutes, then transfer to a wire cooling rack to cool completely before slicing.

# Expert Advice:

01 -
  • The tangy sourdough base means this loaf tastes complex and alive, not flat or one-dimensional.
  • Blueberries stay juicy and distinct instead of turning into sad purple mush because you thicken them just right.
  • That crumble topping adds a textural surprise that keeps people reaching for another slice.
  • Your house will smell so good while it bakes that neighbors might mysteriously appear at your door.
02 -
  • Don't skip cooling your blueberry swirl completely before spreading it on the dough, or the heat will activate your yeast too fast and create a blown-out, weird texture.
  • Those frozen blueberries should go straight from freezer to pan without thawing, which keeps them from turning into purple water and bleeding all over your dough.
  • The dough's second rise might take 45 minutes or 90 minutes depending on your kitchen temperature and how active your starter is, so watch for puffiness, not the clock.
03 -
  • Add a tablespoon of honey to your milk before mixing the dough if your kitchen is cool; it gives the starter a little sugar boost to wake up faster without tasting sweet in the final loaf.
  • After the loaf cools completely, drizzle it with a simple glaze made from lemon juice and powdered sugar for an extra pop of brightness that feels fancy but takes 30 seconds.
  • Slice this loaf with a serrated bread knife using a gentle sawing motion instead of pressing down hard, which keeps the crumble from sliding off and the crumb from compressing.
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