Sourdough Lemon Blueberry Loaf (with Lemon Jell-O Pudding Mix!)

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: cream cheese chips, lemon blueberry bread, lemon blueberry sourdough bread, lemon jello, soft sourdough bread

Prep Time: 20

Cook Time: 45

Bulk Fermentation and proofing: 1

Total Time: 1

Servings: Loaf

This soft Sourdough Lemon Blueberry Loaf combines lemon Jell-O pudding mix, juicy blueberries, and cream cheese chips in a light, naturally leavened bread. With a tender crumb and bright flavor, this sourdough variation is perfect for spring and summer baking. Bake it in a loaf pan or go artisan-style in a Dutch oven. This beginner-friendly recipe includes simple steps, long fermentation, and real fruit.

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Equipment

1 Large mixing bowl
1 Kitchen Scale
1 Dough Whisk
1 Bowl cover
2 Bread Pans 10x5- 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
1 Bread Lame
1 Bench Scraper

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 hours
75°F (24°C) → ~7–8 hours
70°F (21°C) → ~12 hours
65°F (18°C) → ~16 hours
Use 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!

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