How This Lemon Blueberry Sourdough Loaf Came to be:
When I first tried making a lemon blueberry sourdough loaf, I honestly wasn’t impressed. The texture was fine, but the lemon flavor really fell short—it just didn’t have that punch I was hoping for. I didn’t bother reattempting it for a long time… until one day, it hit me: lemon Jell-O. As soon as the idea popped into my head, it was like a light bulb went off. I got to work developing what has now become my favorite lemon blueberry loaf yet. The Jell-O gives the dough a soft, almost brioche-like texture, and a light, lemony flavor. The blueberries add a freshness in every bite, and the cream cheese chips take it over the top. I can finally say: I actually like lemon blueberry loaves now!
You can bake this in a loaf pan for a soft, sliceable crumb or shape it artisan style and bake in a Dutch oven for a more rustic look. It’s perfect for brunch, gifting, or just making your day brighter!
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Lemon Blueberry Sourdough Loaf Ingredients
- 100g active sourdough starter (fed and bubbly)
- 360g filtered water
- 500g unbleached bread flour
- 50g lemon Jell-O pudding mix (just the instant dry mix)
- 10g fine sea salt
- 120g fresh blueberries
- 70g cream cheese baking chips (optional)
Instructions
1. Mix the Dough
In a large bowl, mix together:
- 100g active sourdough starter
- 360g filtered water
Then add:
- 500g unbleached bread flour
- 50g lemon Jell-O pudding dry mix
- 10g salt
Mix until a shaggy dough forms. Let rest for 1 hour.
For a Sweeter Loaf:
You can make a “sweet starter” by mixing 1 tablespoon of honey or sugar into your sourdough starter during feeding. Just feed your starter as usual, and stir in the sweetener when you mix the flour and water. This helps mellow the sourness and gives the bread a more mild, sweet flavor. I usually create a separate sweet levain instead of adding sugar to my main (mother) starter. If you don’t want to do this extra step, no worries! It’s still great without it!
2. Stretch and Folds
Do 3-4 sets of stretch and folds spaced 30 minutes apart.
During the second stretch and fold, gently incorporate:
- 120g blueberries
- 70g cream cheese chips (optional)
How to Add the Inclusions During the 2nd Fold:
- Uncover your dough
- Evenly scatter some of the fresh blueberries and cream cheese chips over the dough
- Stretch the dough up and fold over on inclusions
- Sprinkle more of the inclusions over the top layer and continue folding on all four sides
- Gently tuck the dough under itself and cover
Try not to smash the berries—fold slowly and gently.
3. Bulk Fermentation
Let the dough rise until it’s about doubled in size, bubbly, jiggly, and slightly domed.
Bulk Fermentation time greatly depends on your dough temperature. I like to use this as a guideline. The fermentation time starts from the moment you mix your dough in Step 1.
Dough Temperature vs. Bulk Fermentation Time
80°F (27°C) → ~5-6 hours
75°F (24°C) → ~7-8 hours
70°F (21°C) → ~12 hours
65°F (18°C) → ~16 hours
Use this chart as a guideline—not a rule. I mostly rely on visual cues to know when my dough is ready.
For reference this dough was 78°F, and took around 7 hours from the time of mixing the dough.
4. Shape and Final Rise
Shape into either:
- A loaf (for a loaf pan)
- A boule or batard (for Dutch oven baking)
If you need a batard artisan shaping technique, click here.
Because of the added sugar in the lemon Jell-O pudding mix, this dough may feel stickier and more delicate than your usual sourdough doughs—don’t worry, that’s totally normal. Spray your hands with water if needed to prevent sticking.
If any blueberries or cream cheese chips start popping out while you’re shaping, just tuck them back into the center and roll up the dough as you shape. It doesn’t need to be perfect—this loaf still bakes up beautifully!
Once your loaf is shaped, cold proof overnight in the refrigerator.
If using a loaf pan, make sure the dough rises to the top of the pan before baking. This may require a few hours on the counter before it goes into the oven.
Baking Instructions
Loaf Pan Method
- Preheat oven to 400°F (204°C)
- Cover loaf pan with another inverted loaf pan (or loosely tented foil) and bake at 400°F for 30 minutes
- Reduce to 375°F (190°C) remove top loaf pan and bake another 15 minutes uncovered
Artisan Dutch Oven Method
- Preheat Dutch oven to 450°F (232°C)
- Take loaf out of the fridge and score
- Bake covered for 30 minutes
- Remove lid and bake uncovered for about 10 more minutes
FAQ
Can I use frozen blueberries?
Yes, but make sure to thaw and drain them well before adding. If added frozen, they can release too much moisture and make the dough overly wet.
Can I leave out the cream cheese chips?
Absolutely. The cream cheese chips add richness and a sweet, creamy bite, but the loaf is still delicious without them.
Why is my dough stickier than usual?
The sugar in the lemon Jell-O pudding mix makes the dough a little stickier and more delicate. This is totally normal. Lightly wet your hands to help with shaping.
What if inclusions pop out during shaping?
No problem! Just gently press any blueberries or chips back into the dough and roll it up as you shape. It doesn’t need to look perfect—this loaf bakes up beautifully.
Can I skip the sweet starter tip?
Yes. The sweet starter is optional. It adds a softer, more mild flavor, but the loaf still works great with a regular sourdough starter.
Save for Later
Don’t forget to pin this recipe for later or share it with a fellow sourdough lover. If you make it, tag me on Instagram @MuscleMommaSourdough so I can see your beautiful loaves.
If You Liked This Recipe, Try This:
- Italian Herb & Cheese Soft Sourdough Sandwich Bread – fluffy, flavorful, and perfect for everyday sandwiches with a cheesy Italian twist.
Sourdough Lemon Blueberry Loaf (with Lemon Jell-O Pudding Mix!)
Equipment
- 1 Large mixing bowl
- 2 Bread Pans 10×5- if making a loaf
- 1 Dutch Oven or Bread Oven if making artisan style
- 1 sheet of parchment paper if using dutch oven
- 1 Pair of oven gloves
- 1 Cooling rack
Ingredients
- 100 g active sourdough starter fed and bubbly
- 360 g filtered water
- 500 g unbleached bread flour
- 50 g lemon Jell-O pudding mix dry mix only
- 10 g fine sea salt
Inclusions
- 120 g fresh blueberries
- 70 g cream cheese baking chips
Instructions
- Mix the Dough: In a large bowl, mix 100g active sourdough starter and 360g filtered water. Add 500g unbleached bread flour, 50g lemon Jell-O pudding dry mix, and 10g salt. Mix until a shaggy dough forms. Rest for 1 hour.
- Stretch & Folds + Add-ins: Do 3–4 sets of stretch and folds, spaced 30 minutes apart.During the second fold, gently incorporate a portion of 120g blueberries and 70g cream cheese chips. Sprinkle them over the dough, fold gently to avoid smashing the berries, and continue adding blueberries and chips while folding on all sides.
- Bulk Fermentation: Let the dough rise until it’s about doubled in size, bubbly, jiggly, and slightly domed. Fermentation time varies by dough temperature and starts when you first mixed your dough in step1:Dough Temp vs. Bulk Time:80°F (27°C) → ~5–6 hours75°F (24°C) → ~7–8 hours70°F (21°C) → ~12 hours65°F (18°C) → ~16 hoursUse these as guidelines—visual cues matter most.
- Shape & Final Rise: Shape into a loaf (for loaf pan) or a boule/batard (for Dutch oven).The dough may feel stickier than usual—this is normal due to the pudding mix. Wet your hands to prevent sticking. If blueberries or chips pop out, just tuck them back in and roll up the dough to shape.
- Cold-proof shaped dough (covered) in the fridge overnight. If using a loaf pan, make sure the dough rises to the top of the pan before baking. This may mean it needs to sit and warm up for a few hours at room temp before baking.
- Bake:Loaf Pan Method- bake 400°F (204°C) for 30 minutes, covered with another inverted bread pan placed on top. Then, remove the top pan, reduce the oven temperature to 375°F (190°C), and bake for another 15 minutes uncovered, until golden and baked through.Dutch Oven Method- Preheat oven with dutch oven inside to 450°F (232°C). Score cold dough. Bake covered for 30 minutes, then uncover and bake 10 minutes until golden.
- Let cool completely before slicing and enjoy!
Video
21 responses to “Sourdough Lemon Blueberry Loaf (with Lemon Jell-O Pudding Mix!)”
This looks delicious! What if I am putting the same a bout of dough in two 9X4 pans. What would be the adjusted baking time?
If you’re splitting the same amount of dough into two 9×4 pans, the loaves will be a bit smaller and bake a little faster. I’d still start at 400°F for about 20–25 minutes covered, then drop it to 375°F and bake uncovered for another 10–15 minutes. Just keep an eye on the color and you can also check for an internal temp of around 205°F if you want to be sure!
Amazing aroma. My dough was a little too wet and I will adjust the hydration based on humidity for the next loaf. I can’t comment on the taste yet as it just came out of the oven but my expectations are high!
Oops, I see now I used the whole box of pudding instead of 50g. Have you tried it with a whole box? If so, what were the drawbacks?
I haven’t used an entire box before but I think it would still work fine! It may be a bit more sticky due to the sugar.
It really doesn’t say, whole box of pudding or partial. Looks like whole box in video.
Recipe says 50g which is about half of the box!
Ottimo è venuto buonissimo lievito madre senza zucchero e senza budino al limone (non l’ho trovato) ho messo budino alla vaniglia e scorza di limone grazie!
Can I used dried blueberries instead of fresh?
I haven’t tried this before but I don’t see why not. They should rehydrate in the dough during cold proof!
Where does one find cream cheese chips?
In the baking aisle next to the chocolate chips!
I couldn’t find them in the local stores so I bought them on Amazon. Hersheys makes them.
Hi, I was curious if I could shorten the cold proof?
Thanks.
You could do the proof on the counter if that works best for your timeline. Either way, make sure the dough is puffy and has risen to the top of the pan before baking!
My dough took forever to bulk ferment and again to rise in the pan. Probably 12-15 hours total. I did the honey in my starter too like you recommended and it took awhile to double too. But wow – so so good. I’d never heard of the cream cheese chips before.
Definitely a dessert bread!!
What size loaf pan do you have? I know you mentioned it on another of your posts, but I can’t find it. Is it the 1 lb loaf pan?
Its a 10×5! I believe it’s a 1.5lb loaf pan. Here is the link to the one I use
Absolutely Devine!!!! My family’s favorite loaf! Thanks for such an amazing recipe! I have tried a recipe that I did Simpley love! Awesome stuff keep it coming !
So glad that you guys loved it! Thanks for trying the recipe!
Two loaves sitting on my counter at the moment. Can’t wait to try it.