Blueberry Lemon Sourdough Slices

Name: Blueberry Lemon Sourdough Slices
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 slices
Ingredients: 2 cups sourdough starter, active and bubbly; 1 cup all-purpose flour; 1/2 cup oatmeal (rolled or quick oats); 1/2 cup sugar; 1/2 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; Zest of 1 lemon; 1 cup fresh blueberries; 1/4 cup lemon juice; 1/2 teaspoon vanilla extract; 1/4 cup melted butter

Highlighted under: Homemade Baking Favorites

I love making these Blueberry Lemon Sourdough Slices as they combine two of my favorite flavors in a delightful way. With a tangy citrus kick and sweet bursts of blueberry, these slices are perfect for breakfast or as a snack. The tang from the sourdough adds depth to the flavor profile and pairs wonderfully with the freshness of lemon. It’s a recipe that not only satisfies my cravings but also impresses anyone who tries them. I can’t resist enjoying them warm, perhaps with a touch of butter or a dollop of yogurt!

Created by

June Weatherby

Last updated on 2026-02-15T08:01:35.651Z

Baking these Blueberry Lemon Sourdough Slices has become a cherished weekend tradition for me. The way the blueberries burst open during baking creates little pockets of juiciness that meld beautifully with the sourdough base. I found that using fresh blueberries contributes a more vibrant flavor, but feel free to use frozen if that's what you have on hand.

What really elevates this recipe is the addition of lemon zest. It brightens the entire dish and balances the sweetness of the blueberries perfectly. I recommend using organic lemons to get the most aromatic zest. The result is a moist, flavorful slice that keeps well, if it lasts long enough!

Why You'll Love These Slices
A perfect balance of tangy lemon and sweet blueberries
Uses leftover sourdough to reduce waste
Ideal for breakfast or as a satisfying snack

Understanding Key Ingredients

The sourdough starter is the hero of this recipe, bringing a distinct tanginess that perfectly complements the sweet blueberries and zesty lemon. Ensure your starter is active and bubbly for the best rise and flavor. If you're new to sourdough, using a starter that has been recently refreshed can provide a stronger flavor profile and better leavening. Don't hesitate to experiment with both store-bought and homemade starters based on availability.

Blueberries are not just flavorful; their moisture helps keep these slices tender. Fresh blueberries are ideal, but if they are out of season, you can substitute them with frozen ones. If using frozen blueberries, add them straight from the freezer to avoid sogginess, but remember to reduce the baking time slightly as the cold berries can lower the batter's temperature.

Baking and Serving Tips

Baking times can vary based on your oven and the type of baking dish used. When pouring the batter, smooth the top flat to ensure even baking. You’ll know the slices are ready when the edges begin to turn golden brown and a toothpick inserted into the center comes out clean. If you notice that the edges brown too quickly, you may want to cover the dish loosely with aluminum foil during baking.

These blueberry lemon sourdough slices are delightful fresh out of the oven, but they also taste great at room temperature. For a fun serving suggestion, consider topping them with a dollop of yogurt or a spread of cream cheese for an extra layer of flavor. They also make for a great brunch item or snack, and I often enjoy them with a side of fresh fruit or a drizzle of honey.

Ingredients

For the Sourdough Slices

2 cups sourdough starter, active and bubbly
1 cup all-purpose flour
1/2 cup oatmeal (rolled or quick oats)
1/2 cup sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
Zest of 1 lemon
1 cup fresh blueberries
1/4 cup lemon juice
1/2 teaspoon vanilla extract
1/4 cup melted butter

Instructions

Prepare the Batter

In a large mixing bowl, combine the sourdough starter, flour, oats, sugar, baking soda, baking powder, and salt. Gently mix until just combined.

Add Flavors

Fold in the lemon zest, blueberries, lemon juice, vanilla extract, and melted butter until evenly distributed.

Bake the Slices

Preheat your oven to 350°F (175°C). Pour the batter into a greased baking dish and smooth the top. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Cool and Serve

Allow the slices to cool for a few minutes before cutting them into squares. Serve warm or at room temperature.

Pro Tips

For best results, use an active sourdough starter. You can also substitute blueberries with other berries like raspberries or blackberries for a different flavor.

Storage and Freezing

To keep your blueberry lemon sourdough slices fresh, store them in an airtight container at room temperature for up to three days. If you want to preserve them for longer, consider freezing them. Slice the cooled squares and wrap each piece individually in plastic wrap before placing them in a freezer-safe bag. They can be stored in the freezer for up to three months, making them a convenient snack option.

When you’re ready to enjoy the slices, simply thaw them at room temperature or reheat them in a toaster or conventional oven. For the oven, preheat it to 350°F (175°C) and warm the slices for about 10 minutes, or until heated through. This will refresh their texture and make them taste freshly baked.

Creative Variations

Feel free to get creative with this recipe! You can swap blueberries for other berries like raspberries or chopped strawberries, keeping in mind their unique sweetness and moisture content. For a nutty flavor, consider adding chopped pecans or walnuts; just ensure to adjust the sugar level if you're using sweeter fruits. You can also enhance the citrus flavor by adding a teaspoon of orange zest.

If you're looking to make a healthier version, consider using whole wheat flour instead of all-purpose flour. This will give the slices a denser texture while adding fiber. Additionally, you could substitute part of the sugar with honey or maple syrup; just remember that these natural sweeteners may add extra moisture, so you might need to adjust the flour accordingly.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, frozen blueberries can be used. Just ensure they're not thawed to avoid excess moisture in the batter.

→ What can I substitute for the eggs?

This recipe is egg-free, but if needed, you can add a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) as a binder.

→ How should I store the leftover slices?

Store them in an airtight container at room temperature for up to three days or in the refrigerator for a week.

→ Can I make this gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures 1:1.