Blueberry Lemon Sourdough Bread No Yeast

Name: Blueberry Lemon Sourdough Bread No Yeast
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 1 loaf
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup blueberries (fresh or frozen); Zest of 1 lemon; 1/4 cup lemon juice; 1 cup milk; 2 tablespoons sugar; 2 tablespoons melted butter or oil

Highlighted under: Oven-Made Sweets

When I decided to experiment with making bread without yeast, I was excited at the thought of crafting something unique. The combination of tangy lemon and sweet blueberries sparked my curiosity, and I knew this would be a delightful treat. The sourdough aspect without yeast was a challenge, but I was thrilled to see how the flavor developed. I believe you’ll appreciate how simple and rewarding this recipe is, providing a scrumptious bread that doesn’t require hours of rising. It’s a cheerful addition to any breakfast or snack time!

Created by

Ruby Lawson

Last updated on 2026-01-22T07:49:14.935Z

As I began baking this bread, I was fascinated by how the ingredients came together without the usual yeast component. The baking soda reacts with the acidic ingredients to create that beautiful rise, which is both surprising and satisfying. After baking it, the aroma filled my kitchen, making it impossible to resist having a slice right away!

One important tip I discovered is to gently fold in the blueberries to avoid breaking them, which keeps the beautiful color intact and ensures delightful bursts of flavor with every bite. This method offers a unique spin on traditional sourdough bread, marrying flavors that complement one another perfectly.

Why You Will Love This Recipe
Fresh blueberries combined with zesty lemon create a vibrant flavor profile.
The no-yeast method saves time and still delivers fluffy, delicious bread.
Perfectly pairs with morning coffee or afternoon tea for a lovely treat.

Understanding Ingredient Roles

In this recipe, all-purpose flour is the backbone of the bread, providing the necessary structure. Since we are not using yeast, the combination of baking powder and acidic lemon juice gives a lovely rise and fluffy texture. If you're looking to experiment, you could substitute up to half of the all-purpose flour with whole wheat flour for added nutrition, but do note that it may result in a denser loaf.

Fresh blueberries not only add sweetness but also bring moisture to the bread, enhancing the overall texture. If fresh blueberries are not available, frozen blueberries work just as well; however, they should be added straight from the freezer to prevent bleeding, which can turn the batter an unappealing color.

Baking Techniques for Success

It's crucial to closely monitor the baking time. Each oven behaves a bit differently, so start checking for doneness around the 40-minute mark. To test, insert a toothpick into the center of the loaf; it should come out clean or with just a few moist crumbs, not wet batter. If the top is browning too quickly, you can tent it with foil to prevent burning while the center continues to bake.

For optimal cooling, let the bread rest in the pan for about 5-10 minutes before transferring it to a wire rack. Cooling the bread completely is important, as it allows the crumb to set, making slicing easier. If you’re impatient like me, cutting too soon can lead to a messy slice!

Ingredients

Gather these ingredients to begin your baking journey!

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup blueberries (fresh or frozen)
Zest of 1 lemon
1/4 cup lemon juice
1 cup milk
2 tablespoons sugar
2 tablespoons melted butter or oil

Make sure all ingredients are measured accurately for the best results.

Instructions

Follow these steps for a delightful baking experience!

Preheat Oven

Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.

Mix Dry Ingredients

In a bowl, whisk together the flour, baking powder, and salt.

Combine Wet Ingredients

In another bowl, mix together the milk, lemon juice, melted butter, sugar, and lemon zest.

Combine All Ingredients

Gradually add the wet mixture to the dry ingredients, mixing gently. Fold in the blueberries carefully.

Bake the Bread

Pour the batter into the prepared loaf pan and bake for 40-45 minutes, or until a toothpick comes out clean.

Cool and Serve

Allow the bread to cool for a few minutes in the pan, then transfer to a wire rack to cool completely before slicing.

Enjoy your fresh blueberry lemon sourdough bread with butter or your favorite spread!

Pro Tips

For extra lemon flavor, consider adding a glaze made from powdered sugar and lemon juice on top once the bread has cooled.

Storage and Make-Ahead Tips

This blueberry lemon sourdough bread can be stored at room temperature for up to two days, wrapped in plastic to keep it from drying out. For longer storage, consider freezing it. Cut it into slices and wrap each slice individually in plastic wrap, then place them in a freezer-safe bag. It will stay fresh for up to three months, making it a perfect make-ahead option for busy mornings.

To reheat frozen slices, simply take out as many as you need and let them thaw in the toaster or microwave. If using the oven, preheat it to 350°F (175°C) and bake for about 10-15 minutes for a warm and toasty result that revives the bread’s delightful fluffy texture.

Delicious Variations

For a burst of flavor, consider adding in toasted nuts such as walnuts or pecans, which can complement the blueberries nicely. You could also swap out blueberries for raspberries or diced strawberries, adapting the recipe to suit what's in season or available. Just ensure the overall volume remains the same to maintain consistency in texture.

Another great variation is experimenting with spices; adding a teaspoon of cinnamon or nutmeg can enhance the flavor profile and make it perfect for a cozy brunch. If you enjoy a sweeter bread, you might even drizzle a glaze made from powdered sugar and lemon juice over the cooled loaf for an extra layer of decadence.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, frozen blueberries work well, but do not thaw them before adding to the batter.

→ How long will the bread last?

Store the bread in an airtight container at room temperature for up to 3 days.

→ Can I substitute whole wheat flour?

You can substitute up to half of the all-purpose flour with whole wheat flour for a healthier option.

→ What can I serve with this bread?

This bread is delicious on its own or served with butter, cream cheese, or jam.