Blueberry Lemon Sourdough Bread No Yeast

Name: Blueberry Lemon Sourdough Bread No Yeast
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 1 loaf
Ingredients: 2 cups all-purpose flour; 1 cup blueberries (fresh or frozen); 1 lemon (zest and juice); 1 cup buttermilk; 1 teaspoon baking soda; 1 teaspoon salt; 2 tablespoons honey or sugar; 1 teaspoon vanilla extract

Highlighted under: Whisk & Bake

I absolutely love the sweet and tangy combination of blueberries and lemons, and this no-yeast sourdough bread captures that perfectly. The beauty of this recipe is not just in its unique flavors, but also in how quick and easy it is to make. With simple ingredients and no waiting for yeast to rise, I can enjoy a fresh loaf in no time. Baking this bread fills my kitchen with a delightful aroma, making it an irresistible addition to any breakfast or brunch table.

Created by

Perrie Lawson

Last updated on 2026-01-22T10:22:14.317Z

My first attempt at making this Blueberry Lemon Sourdough Bread without yeast was born out of necessity when I realized I was out of yeast! I was initially skeptical but soon discovered that using baking soda and lemon juice is a magical combination that creates a lovely, fluffy bread. The trick is ensuring you mix the wet and dry ingredients just long enough to combine without overmixing, which can affect the texture.

The tangy flavor from fresh lemon zest balances beautifully with the sweetness of the blueberries. I recommend using ripe blueberries for the best flavor, and be sure to reserve a few to sprinkle on top before baking. It makes such an eye-catching presentation and adds even more deliciousness to each slice!

Why You Will Love This Recipe
A delightful blend of sweet blueberries and zesty lemon.
Quick preparation without the wait for yeast to rise.
Light, fluffy texture that pairs perfectly with butter.

Understanding the Ingredients

The base of this Blueberry Lemon Sourdough Bread is all-purpose flour, which provides the structure and body. If you're looking for a gluten-free option, consider using a blend of almond flour and coconut flour, though it may change the texture slightly. The addition of buttermilk not only adds moisture but also enriches the flavor profile with its tanginess, complementing the sweet blueberries and vibrant lemon zest beautifully.

Blueberries are the star of this recipe, offering a burst of sweetness and antioxidants. Using fresh blueberries will yield a brighter flavor compared to frozen, which may also alter the bread's moisture distribution. If you’re in a pinch, you can substitute blueberries with another berry, such as raspberries, but keep in mind they may not impart the same sweetness.

Baking Techniques for Success

When mixing your batter, remember that overmixing can lead to a denser loaf. I recommend folding the ingredients together gently until just combined, which preserves the light and fluffy texture we aim for. You should expect small lumps in the batter; this is perfectly fine and an indication that you haven't overworked it. Be sure to scrape down the sides of your bowl to ensure an even mixture.

During baking, you'll want to keep a close eye on the color of the crust. The bread should develop a lovely golden-brown hue, which usually indicates it's done. To check for doneness, insert a toothpick into the center; it should come out clean or with a few moist crumbs. If you find your bread is browning too quickly, you can cover it loosely with aluminum foil to prevent burning.

Ingredients

Gather these simple ingredients to get started:

Ingredients

2 cups all-purpose flour
1 cup blueberries (fresh or frozen)
1 lemon (zest and juice)
1 cup buttermilk
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons honey or sugar
1 teaspoon vanilla extract

Make sure all ingredients are at room temperature for the best results.

Instructions

Follow these easy steps to bake your bread:

Preheat and Prepare

Preheat your oven to 350°F (175°C) and grease a loaf pan with butter or non-stick spray.

Mix Dry Ingredients

In a large bowl, sift together the flour, baking soda, and salt. Stir in the lemon zest.

Combine Wet Ingredients

In another bowl, mix together the buttermilk, lemon juice, honey, and vanilla until well combined.

Combine and Fold

Pour the wet mixture into the dry ingredients and fold gently until just combined. Be careful not to overmix.

Add Blueberries

Gently fold in the blueberries, reserving some for the top if desired.

Bake

Transfer the batter to the prepared loaf pan and sprinkle extra blueberries on top. Bake for about 40 minutes or until a toothpick inserted comes out clean.

Cool and Serve

Allow the loaf to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before slicing.

Enjoy your freshly baked Blueberry Lemon Sourdough Bread!

Pro Tips

For an extra touch, drizzle a simple lemon glaze over the cooled bread for additional sweetness and flavor.

Storage Tips

After baking, allow the bread to cool completely before storing it to prevent moisture buildup. I like to wrap my loaf in plastic wrap and then place it in an airtight container at room temperature. This helps maintain its soft texture for about 2-3 days. If you want to store it for longer, consider slicing the bread and freezing individual pieces – they can last up to three months in the freezer.

When you're ready to enjoy a slice, simply take it out of the freezer and let it thaw at room temperature or pop it in the toaster. This quick reheating can refresh the bread’s soft texture while also warming up the flavors of the blueberries and lemon.

Serving Suggestions

This delicious bread pairs wonderfully with a pat of butter or a smear of cream cheese for added richness. For a delightful brunch option, serve it alongside a fresh fruit salad and a drizzle of honey or maple syrup. You could even toast the slices for an additional layer of flavor and texture, making it a truly versatile addition to any meal.

For a twist, consider adding a citrus glaze on top. Mix powdered sugar with a bit of lemon juice until you reach your desired consistency and drizzle it over the cooled bread. This adds a lovely sheen and extra lemony flavor that will heighten the overall taste experience.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, frozen blueberries work well in this recipe. Just make sure to add them directly from the freezer without thawing.

→ What can I substitute for buttermilk?

You can make your own buttermilk by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for a few minutes before using.

→ How should I store the bread?

Store the bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

→ Can I add nuts or other fruits?

Absolutely! Chopped walnuts or pecans can add a nice crunch, and you can experiment with other fruits like raspberries or strawberries.