Wild Blueberry Sourdough Loaf

This Wild Blueberry Sourdough Loaf is a fun but simple twist on your traditional sourdough, featuring the vibrant color and health benefits of wild blueberries! This is a beautiful that you eat with your eyes first!

Perfect for a spring or summer brunch, made into French toast, or just slathered with butter. This recipe is sure to be a special staple in your home this season. And the best part? Other than how beautiful it is, it is naturally fermented and gut healthy!

✨ Why You’ll Love It

  • Soft, slightly sweet crumb with bursts of juicy blueberries

  • Naturally leavened (no yeast!)

  • Perfect balance of tangy + sweet

  • Feels elevated but still beginner-friendly!

 

🧺 Ingredients

 

🍯 Flavor Variations

  • Blueberry Lemon: add lemon zest during mixing

  • Blueberry Cream Cheese: fold in small chunks during shaping

  • Blueberry Honey Butter Loaf: brush with honey butter after baking

  • Sweet & Simple: sprinkle raw sugar on top before baking

 

🌿 Ingredient Notes

  • Wild blueberries: Smaller and more flavorful than regular blueberries—highly recommended

  • Fresh vs. frozen: Both work! Frozen are easier to fold in without crushing

  • Honey or maple syrup (optional): Adds a soft sweetness that pairs perfectly with the berries

  • Bread flour: Gives the loaf structure to support the added fruit

 

🍽️ Serving Ideas

This is where this loaf really shines—it’s incredibly versatile and perfect for everyday moments.

🧈 Simple & Cozy

  • Toasted with butter and a drizzle of honey

  • Warm slice with softened butter and a sprinkle of sea salt

🥯 Breakfast Style

  • Spread with cream cheese + extra fresh blueberries

  • Topped with Greek yogurt and a drizzle of maple syrup

  • Served alongside eggs for a sweet + savory balance

🍓 Brunch Worthy

  • Turn into next-level French toast

  • Make a blueberry sourdough breakfast sandwich with mascarpone

  • Slice thick and serve on a brunch board with fruit + spreads

🍨 A Little Something Sweet

  • Toast and top with vanilla ice cream for a simple dessert

  • Add a smear of whipped honey butter

  • Pair with lemon curd for a bright, fresh twist

Wild Blueberry Sourdough Loaf

Courtney Moody

Servings

10

Prep Time

3 hours 30 minutes

Cook Time

50 minutes

Calories

202

Cuisine

American

There’s something extra special about baking with blueberries, especially in the warmer months when everything feels a little slower and sweeter. This wild blueberry sourdough loaf brings together the comfort of homemade bread with bursts of juicy berries in every bite.

It’s the kind of loaf you make for a slow morning, a weekend brunch, or to share with someone you love. Slightly sweet, lightly tangy, and beautifully rustic, this recipe proves that sourdough doesn’t have to be complicated to feel special.

Wild Blueberry Sourdough Loaf

Ingredients

  • 75 grams bubbly sourdough starter

  • 350 grams filtered water

  • 515 grams all-purpose flour

  • 10 grams salt

  • 3/4 cup frozen wild blueberries, thawed and drained

  • 1 tsp blue spirulina powder (optional)

Directions

  1. In a large mixing bowl, combine 75 grams of bubbly sourdough starter and 350 grams of filtered water. Stir until the starter is dissolved and turns to a milky liquid.

  2. Add in your flour and salt and mix until a shaggy dough forms. Cover and let rest for 45 minutes.

  3. After resting, perform your first set of stretch and folds by pulling one side of the dough up and over the middle, rotating your bowl and repeating until a semi-smooth dough forms. Cover and let rest for another 45 minutes.

  4. Add 1 tsp of blue spirulina powder (optional) and your frozen wild blueberries. Perform your second stretch and fold until the ingredients are evenly dispersed throughout the dough.

  5. The dough might be sticky, but that is okay! Perform 1 - 2 more stretch and folds to develop the gluten and distribute the ingredients.

  6. Cover the bowl with a damp kitchen towel or plastic wrap and let it rise at room temperature overnight (8 hours) or until it has doubled in size.

  7. In the morning, once the dough has risen, lightly flour your work surface and gently turn the dough out. Shape it into a round loaf by folding the edges towards the center and using your hands to create surface tension.

  8. Place the shaped dough seam-side down in a floured proofing basket or bowl. Cover it with a towel and let it rest for another 1-2 hours, or until puffy. You can also place the dough in the fridge for up to 48 hours.

  9. When you are ready to bake preheat your oven to 450°F with a Dutch oven inside for at least 30 minutes.

  10. Turn your dough over onto a piece of parchment paper and score the top with a sharp knife or razor.

  11. Remove the hot Dutch oven and carefully place your dough inside and replace the lid.

  12. Bake for 25 minutes. After 25 minutes, remove the lid and continue baking for another 20 - 25 minutes, or until the crust is deep golden brown and the internal temperature reaches 200°F

  13. Once baked, remove the loaf from the Dutch oven and let it cool on a wire rack for at least 1 hour before slicing. Enjoy warm with butter!

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Hi, I’m Courtney! 👋 Wild for Jesus, my husband and our 3 babies. We homeschool, hike and have learned to grow food in a tiny backyard. My goal is to help you find joy and be productive wherever you are and make sourdough a little less scary.