This beautiful Blueberry Sourdough Bread is a true showstopper. With its naturally pink-purple crumb, juicy bursts of blueberries, and soft, airy texture, it’s the perfect combination of artisan bread and fruity sweetness. Every slice is packed with vibrant blueberry flavor, making it ideal for breakfast, brunch, or an afternoon treat. The natural fermentation from sourdough starter creates a deep flavor that pairs perfectly with the sweet-tart berries.
Unlike traditional sourdough loaves, this bread has a unique appearance that instantly grabs attention. The stunning purple color comes from blueberries baked directly into the dough, creating a loaf that’s as beautiful as it is delicious. Whether you’re baking for family, friends, or sharing your creations online, this loaf is guaranteed to impress.
Why You’ll Love This Recipe
- Naturally leavened with sourdough starter
- Soft and fluffy crumb
- Loaded with juicy blueberries
- Gorgeous pink and purple color
- Perfect for breakfast or dessert
- Great for sourdough lovers
Ingredients
Dough
- 500g bread flour
- 100g active sourdough starter
- 350g water
- 10g salt
- 40g honey
Blueberry Mix
- 250g fresh blueberries
- 150g blueberry puree
- 30g sugar
Instructions
Step 1: Mix the Dough
In a large bowl, combine bread flour, water, active sourdough starter, and honey. Mix until no dry flour remains.
Cover and let rest for 30 minutes.
Add salt and knead until incorporated.
Step 2: Bulk Fermentation
Let the dough ferment for 4-6 hours.
During the first 2 hours, perform stretch-and-folds every 30 minutes.
After the second fold, gently add the blueberries and blueberry puree.
Continue folding carefully to avoid crushing the berries too much.
Step 3: Shape the Dough
Turn the dough onto a lightly floured surface.
Shape into a round boule while maintaining surface tension.
Place into a floured proofing basket.
Step 4: Cold Proof
Cover and refrigerate overnight for 10-14 hours.
This develops flavor and helps create a beautiful crust.
Step 5: Bake
Preheat oven and Dutch oven to 475°F (245°C).
Transfer dough onto parchment paper and score the top.
Bake covered for 25 minutes.
Reduce temperature to 450°F (230°C).
Bake uncovered for another 20-25 minutes until deeply golden.
Step 6: Cool
Allow the bread to cool completely before slicing.
This helps the crumb set properly and prevents gumminess.
Serving Ideas
This bread tastes amazing:
- Toasted with butter
- With cream cheese
- Alongside tea or coffee
- With honey drizzle
- As French toast
- With whipped cream and berries
Storage
Store in an airtight container for up to 3 days at room temperature.
Freeze sliced portions for up to 2 months.
Final Thoughts
Blueberry Sourdough Bread is one of the most beautiful artisan loaves you can bake at home. The vibrant purple crumb, juicy blueberries, and tangy sourdough flavor create a loaf that looks bakery-worthy and tastes even better. Each slice is filled with bursts of sweet blueberries, making it a memorable bread that’s perfect for any occasion. Once you try this recipe, it may become your favorite fruit-filled sourdough loaf.
