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 cup buttermilk; 1/2 cup fresh blueberries; 1/4 cup brown sugar; 1/4 cup lemon juice; 1 tbsp lemon zest; 1 tsp baking soda; 1/2 tsp salt

Highlighted under: Baking & Desserts

When I first created this Blueberry Lemon Sourdough Bread without yeast, I was eager to combine my love for wholesome bread with the bright flavors of summer. The tangy lemons paired with sweet blueberries create a delightful balance, perfect for breakfast or a sweet snack. I was thrilled with the result—it’s moist, flavorful, and incredibly simple to make. Plus, this recipe doesn't require any rising time, which means you can enjoy fresh bread in just about an hour!

Created by

Vivienne Cole

Last updated on 2026-01-22T09:46:20.525Z

Experimenting in the kitchen is one of my favorite pastimes, and this no-yeast blueberry lemon sourdough bread was a delightful surprise. I chose to forego traditional yeast to simplify the process, and it turns out that using baking soda and buttermilk creates an incredibly soft and tasty bread. The zing of lemon zest adds a vibrant note that really brings the flavor to life.

To achieve the best texture, I mixed the wet and dry ingredients just until combined, avoiding over-mixing. I also found that adding blueberries folded gently into the dough near the end makes for beautiful pockets of fruit that burst with flavor in every bite. It's a bread I can't get enough of, and I bet you will love it too!

        Why You'll Love This Recipe
        Bright citrus flavor harmonizes perfectly with sweet blueberries
Quick preparation and no yeast required means dessert is ready in no time
Deliciously moist texture that makes every slice irresistible

      

Understanding Your Ingredients

The combination of buttermilk and baking soda provides the necessary leavening in this Blueberry Lemon Sourdough Bread. The acidity in buttermilk reacts with the baking soda to create carbon dioxide bubbles, allowing the bread to rise without the need for yeast. If you don't have buttermilk on hand, you can easily make a substitute by mixing one cup of milk with one tablespoon of vinegar or lemon juice and letting it sit for about five minutes. This substitution helps maintain the right acidity and moisture level in your bread.

Lemon juice and zest not only enhance the bright flavor but also contribute to the dough's moisture. The zest contains essential oils that release an aromatic fragrance, making every slice a delightful experience. Be careful when grating the zest; aim to only collect the yellow part of the skin, as the white pith underneath can introduce bitterness. This citrus element perfectly complements the sweetness of the blueberries, making them pop in every bite.

Technique Tips for Optimal Results

When mixing dry and wet ingredients, aim for just combined rather than fully mixed. Over-mixing can lead to a dense texture due to gluten development. Stir gently with a spatula until the dry flour disappears, and don’t fret if some lumps remain; they will bake out and contribute to a tender crumb. Also, when folding in the blueberries, use a light hand to avoid breaking them, which can turn your batter a muted purple rather than maintaining the vibrant color of the berries.

Baking time is crucial for achieving the perfect loaf. Start checking the bread at around the 40-minute mark. You're looking for a golden top and edges, and a toothpick should come out clean when inserted into the center. If the top begins to brown too quickly, you can cover it loosely with aluminum foil for the remaining baking time to ensure even cooking without burning.

Ingredients

Gather the following ingredients for your no-yeast blueberry lemon sourdough bread:

Ingredients

2 cups all-purpose flour
1 cup buttermilk
1/2 cup fresh blueberries
1/4 cup brown sugar
1/4 cup lemon juice
1 tbsp lemon zest
1 tsp baking soda
1/2 tsp salt

Ensure all ingredients are at room temperature for the best results!

Instructions

Follow these simple steps to make your delicious blueberry lemon sourdough bread:

Preheat the oven

Begin by preheating your oven to 350°F (175°C). Grease a loaf pan with butter or non-stick spray.

Mix dry ingredients

In a large bowl, whisk together the flour, brown sugar, baking soda, and salt until well combined.

Combine wet ingredients

In a separate bowl, mix the buttermilk, lemon juice, and lemon zest together until mixed smoothly.

Combine mixtures

Pour the wet mixture into the dry ingredients and stir gently until just combined. Be careful not to over-mix.

Fold in blueberries

Gently fold in the blueberries, ensuring they are evenly distributed but not damaged.

Transfer to baking pan

Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

Bake

Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean.

Cool and serve

Remove from the oven, let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.

Enjoy your freshly baked bread warm or toasted!

Pro Tips

For an extra touch, consider adding a lemon glaze on top after the bread has cooled—just mix powdered sugar with a bit of lemon juice until you reach your desired consistency.

Storage and Serving Suggestions

This bread is best enjoyed fresh but can be stored in an airtight container at room temperature for up to three days. For longer storage, slice the cooled loaf and freeze it in a freezer-safe bag for up to three months. To reheat, simply toast slices or warm them in the oven at 350°F (175°C) for about ten minutes for a comforting, fresh taste. Pair with butter or a light drizzle of honey for added indulgence.

For a fun twist, consider serving your Blueberry Lemon Sourdough Bread as a base for French toast. Dip the slices in an egg mixture and cook until golden brown on both sides. The natural sweetness from the blueberries makes it a decadent breakfast option. You can also top the French toast with a dollop of whipped cream or a sprinkle of powdered sugar for a touch of elegance.

Variations to Try

While this recipe shines with blueberries, feel free to experiment with other fruits. Raspberries or chopped strawberries can be delightful substitutions. Just keep in mind the moisture content; any juicy fruits should be drained slightly to prevent the batter from becoming too wet. Additionally, if you prefer a nutty flavor, incorporating chopped walnuts or almonds can add a satisfying crunch and a different texture to each bite.

For an extra hint of flavor, consider adding spices like cinnamon or nutmeg to the dry ingredients. A teaspoon of either can elevate the bread's profile, especially in cooler months. You can even incorporate vanilla extract or almond extract into the wet ingredients for a lovely aromatic note that pairs well with the lemon and berries.

Questions About Recipes

→ Can I substitute the buttermilk?

Yes, you can use regular milk with 1 tablespoon of vinegar or lemon juice added to it as a substitute for buttermilk.

→ How should I store the bread?

Store the bread in an airtight container at room temperature for up to 3 days. You can also freeze slices for longer storage.

→ Can I use frozen blueberries?

Absolutely! If using frozen, you can add them directly into the batter without thawing. Just mix gently to avoid them bleeding into the batter.

→ What can I serve with this bread?

This bread is delightful on its own, but you can also serve it with butter, cream cheese, or a light lemon glaze for added flavor.