Blueberry Lemon Sourdough Bread No Yeast

Name: Blueberry Lemon Sourdough Bread No Yeast
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 1 loaf
Ingredients: 2 cups all-purpose flour; 1 cup fresh blueberries; 1/2 cup buttermilk; 1/4 cup sugar; 1 tablespoon lemon zest; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/4 cup vegetable oil; 1 tablespoon lemon juice

Highlighted under: Sweet Creations from the Oven

I absolutely love baking my own bread, and this Blueberry Lemon Sourdough Bread without yeast has become one of my favorite recipes. The vibrant burst of blueberries mixed with the zesty lemon creates a delightful flavor combination that is perfect for brunch or as an afternoon treat. What’s even better is that it’s incredibly easy to make—no yeast means no waiting for dough to rise! I can whip up a fresh loaf in no time, making it an ideal choice for impromptu weekend gatherings.

Created by

Phoebe Drake

Last updated on 2026-01-22T08:58:16.660Z

Every time I bake this Blueberry Lemon Sourdough Bread, my kitchen fills with the most amazing aroma. I’ve experimented with different fruits, but the combination of blueberries and lemon zest is simply irresistible. The acidity of the lemon beautifully balances the sweetness of the berries, enhancing both flavors. Plus, I find that using buttermilk gives the bread a subtle tang reminiscent of traditional sourdough, adding to the overall experience.

One of my best tips is to make sure your blueberries are fresh and plump for maximum juiciness. This bread tastes delightful warm with a bit of butter, so I always make extra to share with family and friends. It’s a wonderful way to elevate simple ingredients into something elegant, perfect for any occasion.

Why You'll Love This Recipe
Bursting with fresh blueberry flavor and zesty lemon notes
Flexibility to enjoy warm or toasted for breakfast
Quick and easy to prepare with no yeast required

Understanding the Ingredients

The combination of fresh blueberries and zesty lemon makes this bread truly special. Blueberries add natural sweetness and moisture, while the lemon zest brightens the flavor profile, creating a perfect balance. The acidity from the lemon juice also reacts with the baking soda to give the bread a lovely rise without any yeast. This not only keeps the bread light but also enhances the overall taste, making each slice a delightful experience.

All-purpose flour serves as the backbone of this loaf, providing the necessary structure. If you're looking for a gluten-free option, you can experiment with a 1:1 gluten-free flour blend, but keep an eye on the moisture, as different flours absorb liquid differently. The buttermilk adds richness and tang; if you don’t have buttermilk on hand, you can create a substitute by mixing regular milk with a bit of vinegar or lemon juice.

Baking Technique Tips

Proper mixing techniques are crucial for achieving the right texture. When combining the wet and dry ingredients, aim for a gently mixed batter with some lumps remaining. Overmixing can lead to a tough bread rather than the tender crumb you want. The key is to incorporate the ingredients just until they come together; you want a moist but not overly wet batter that holds together when poured.

When baking, the oven temperature plays an essential role in developing the crust. Preheat your oven to 350°F (175°C) to ensure even baking. Once in the oven, keep an eye on the bread; it should start to turn golden brown on the edges. The best way to check for doneness is to insert a toothpick in the center; it should come out clean or with just a few moist crumbs. This is a reliable indicator that your loaf is perfectly baked.

Ingredients

Gather all your ingredients before starting for a smooth baking experience.

Ingredients

2 cups all-purpose flour
1 cup fresh blueberries
1/2 cup buttermilk
1/4 cup sugar
1 tablespoon lemon zest
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup vegetable oil
1 tablespoon lemon juice

Mix all ingredients well until combined.

Instructions

Preheat your oven to 350°F (175°C) and prepare your baking pan.

Mix Dry Ingredients

In a large mixing bowl, combine the all-purpose flour, sugar, baking soda, and salt. Mix well.

Combine Wet Ingredients

In another bowl, whisk together the buttermilk, vegetable oil, lemon juice, and lemon zest until smooth.

Fold Ingredients Together

Gradually pour the wet mixture into the dry ingredients, stirring gently to combine. Be careful not to overmix.

Add Blueberries

Gently fold in the fresh blueberries until evenly distributed throughout the batter.

Bake the Bread

Pour the batter into a greased loaf pan and smooth the top. Bake in the preheated oven for about 40 minutes or until a toothpick inserted in the center comes out clean.

Cool and Serve

Once baked, let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve warm or at room temperature.

Enjoy this delightful bread with butter or your favorite spread!

Pro Tips

For an extra touch, try sprinkling some lemon zest on top of the batter before baking for an appealing presentation and more flavor.

Storage and Make-Ahead Tips

This Blueberry Lemon Sourdough Bread is best enjoyed fresh, but you can easily make it ahead of time. Once cooled, wrap it tightly in plastic wrap or aluminum foil and store it at room temperature for up to three days. For longer storage, slice the bread and freeze it. Place slices in a zip-top freezer bag, separating them with parchment paper to prevent sticking. Simply thaw and toast for a quick breakfast or snack.

If you're planning to serve this bread for a gathering, consider preparing it the night before. Bake it, let it cool completely, and store it. The flavors will meld together overnight, enhancing the lemon and blueberry notes, making it taste even better the next day! Just remember, lightly reheat before serving to bring back its fresh-baked taste.

Serving Suggestions and Variations

This bread pairs beautifully with a variety of spreads. Try it with a dollop of cream cheese or butter, drizzled with honey for a special touch. For a delightful breakfast, serve slices with Greek yogurt and a sprinkle of additional lemon zest on top for an extra zing. It also complements a fresh fruit salad or a cup of tea for afternoon delight.

Feel free to customize the recipe for different flavor profiles. For instance, you can substitute the blueberries with raspberries or diced strawberries, adjusting the sugar if necessary based on the sweetness of the fruit. Adding nuts like chopped walnuts or almonds can introduce a lovely crunch, enhancing both texture and flavor. Experimenting with herbs, such as a hint of fresh thyme or basil, can also create a unique twist on this classic recipe.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries! Just make sure to fold them in gently to avoid crushing them.

→ What can I substitute for buttermilk?

You can make your own buttermilk by combining 1 tablespoon of lemon juice or vinegar with 1 cup of milk. Let it sit for 5 minutes before using.

→ How should I store the bread?

Store the bread in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.

→ Can I add nuts or other fruits?

Absolutely! Nuts like walnuts or other fruits like raspberries would make excellent additions.