Pull-Apart Blueberry Sourdough Bread with Lemon Glaze
Learn how to make delicious Pull-Apart Sourdough Blueberry Bread with a zesty lemon glaze. This easy recipe combines the tang of sourdough, sweet blueberries, and a fresh lemon finish for a perfect treat!
Imagine biting into a loaf of bread that perfectly balances the tanginess of sourdough with the sweetness of blueberries. That’s exactly what you’ll get with this sourdough blueberry bread.
This blueberry pull-apart sourdough bread with a lemon glaze is a delicious treat for breakfast, brunch, or a sweet snack. The tangy sourdough base paired with fresh blueberries and the sweet, citrusy glaze create a perfect balance of flavors your family will love especially during blueberry season.
What You’ll Love About This Recipe
The pull-apart style makes it super fun to serve, perfect for sharing with family or guests. Plus, the lemon glaze adds the perfect zesty finish, enhancing the bread’s flavor. It’s an easy-to-make recipe that doesn’t require fancy techniques, and the use of sourdough discard helps reduce waste while adding a unique depth of flavor. It’s a treat that feels bothspecial and comforting, making it a go-to for any occasion!
Variations
- Top the loaf with a crumble to add additional sweetness to the loaf. You can make a quick crumble mixture by mixing a little flour, sugar, and melted butter.
- Not a lemon fan? No problem. Sub the lemon zest for 1 tsp of vanilla extract and substitute the lemon juice for a splash of milk.
- This recipe is really a great base for any pull-apart loaf. Simply remove the blueberries and go heavy on the cinnamon sugar for a cinnamon pull-apart loaf, or add a little pumpkin for fall.
Key Ingredients:
Full-fat whole milk adds richness and moisture to this loaf. While you can use any milk you prefer, I highly recommend full-fat dairy products when baking.
The sourdough discard in this recipe helps reduce waste and gives the bread a unique flavor that sets it apart from regular sweet breads.
Fresh blueberries are a better choice for this recipe than frozen. Frozen berries tend to hold water and add extra moisture to the dough. While you can use frozen in a pinch, I recommend fresh for this recipe.
The lemon zest in this recipe adds a bright, fresh flavor that perfectly balances the sweetness of the blueberries and enhances the overall taste of the bread. It’s what really gives the glaze a fresh lemon flavor and brings out the blueberry flavors as well.
The full recipe and list of ingredients can be found in the recipe card.
How To Make Sourdough Blueberry Bread with Lemon Glaze
I think you’ll agree that this bread looks more complicated than it actually is. It’s a showstopper made with simple ingredients, yet it gives the impression of a lot more time and effort than it takes.
Prepare the Dough:
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Cut in softened butter using a pastry cutter or fork. Add milk and sourdough discard and stir until the dough comes together. If the dough feels too sticky, you can add a bit more flour, one tablespoon at a time. Knead the dough by hand for 3-5 minutes. Gently fold the fresh blueberries into the dough. You can lightly flour them to prevent sinking. Mix just until combined, being careful not to crush the berries.
Ferment the Dough:
Cover the bowl and let the dough rest at room temperature for 2-4 hours.
Shape the Pull-Apart Bread:
On a lightly floured surface, roll the dough out into a rectangle, about 1/2 inch thick. Brush the dough with softened butter, then sprinkle with the sugar and cinnamon mixture. Cut the dough into 3-4 inch squares. The number of squares will depend on the size of your rectangle but it isn’t important. Place the squares into a greased loaf pan, stacking them with the loaf pan tilted so that the squares are on their side and not flat on the bottom. (see photo)
Bake the Loaf:
Preheat your oven to 350°F (175°C). Bake the loaf for 50 minutes to an hour, or until golden brown and fully cooked through (you can insert a toothpick to check for doneness). I recommend covering the top of the loaf with foil after about 20 minutes of baking so that the top doesn’t get too dark. Dut to the juiciness of the berries, this loaf requres more baking time than normal.
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Prepare the Lemon Glaze:
While the bread is baking, whisk together the powdered sugar, lemon juice, and zest in a small bowl. Adjust the lemon juice if you prefer a thinner or thicker consistency.
Drizzle the Glaze:
Once the bread has cooled slightly on a wire rack, drizzle the lemon glaze over the top of the pull-apart bread. Serve warm and enjoy!
Baking Tips & Tricks
- Cut a piece of parchment paper in a rectangle shape so that when pressed down into the loaf pan it hangs over two ends. This will allow you to remove the loaf perfectly.
- I’ve found that using frozen blueberries produced a wet sticky dough. Use fresh blueberries instead.
- This recipe can be easily doubled and is one of my favorite things to bring to a brunch or a friend’s home for a coffee date.
How To Serve Sourdough Blueberry Bread
- This bread makes a perfect pairing for your morning cup of coffee or afternoon tea.
- Serve it alongside other brunch favorites like scrambled eggs, bacon, or fresh fruit for a delicious brunch-stylemeal.
- Add a dollop of whipped cream or mascarpone cheese on top for extra creaminess.
How to Keep Sourdough Blueberry Bread Fresh: Storage Tips
Short-Term Storage (1-3 days)
- Store at room temperature in an airtight container.
- For best results, avoid placing your leftovers near heat, which can trap moisture, soften the bread, and make it especially moist with the juicy blueberries.
- If your loaf does become too moist or sticky, simply pop it in the oven and warm it for a few minutes.
Long-Term Storage (Freezing)
- Slice the bread before freezing for easy portioning.
- Wrap it tightly in plastic wrap, then place it in a freezer bag.
- Label with the date and freeze for up to 3 months.
- Thaw at room temperature and warm slices before serving.
Pro Tip: For the best flavor and texture, consume your blueberry sourdough within the first 2-3 days of baking. The fruit content may cause it to stale slightly faster than other breads.
Warm it up in the oven for a few minutes and enjoy it fresh out of the pan—it’s even better when it’s slightly toasted!
Recipe FAQ’s
Fresh blueberries can release moisture during mixing. If this happens, add 1 tablespoon of flour at a time until the dough reaches the right consistency. Alternatively, use frozen blueberries to reduce excess moisture.
Some color bleeding is normal, especially with very ripe or frozen berries. To minimize this, fold in the blueberries gently and avoid overmixing. The marbled effect can actually be quite attractive in the final loaf!
Place a piece of aluminum foil on top of the loaf after the first 20 minutes of baking. This will prevent the top from getting too dark while ensuring the middle cooks completely.
More Sourdough Discard Recipes
I’m excited to offer you a FREE eBook with 9 Sourdough Discard Recipes for Beginners! If you’re looking for creative ways to use up your sourdough discard, this guide has you covered. From delicious breads to fun treats, these easy-to-follow recipes are perfect for anyone just starting out with sourdough. Download the eBook today and start experimenting with your discard – it’s a great way to reduce waste while making tasty, homemade goodies for your family! Simply click the link below to grab your free copy!
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If you make this recipe, please leave a rating on the recipe card below! I’d also love for you to tag me @autumn.chasingoursimple on Instagram so I can see what you’ve been baking!
Pull-Apart Sourdough Blueberry Bread with Lemon Glaze
Ingredients
For the Dough:
- 2 1/2 cups all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 cup softened butter
- 1 cup whole milk
- 1/2 cup sourdough discard
- 1 cup fresh blueberries lightly floured to prevent them from sinking
For the Filling:
- 1/2 cup sugar
- 2 tsp ground cinnamon
- 4 tbsp/ 1/2 stick softened butter
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
Instructions
Prepare the Dough:
- In a large mixing bowl, whisk together the 2 1/2 cups all-purpose flour, 2 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1 tsp salt. Cut in 1/2 cup softened butter using a pastry cutter or fork. Add 1 cup whole milk, 1/2 cup sourdough discard and stir until the dough comes together. If the dough feels too sticky, you can add a bit more flour, one tablespoon at a time. Knead the dough by hand for 3-5 minutes. Gently fold the 1 cup fresh blueberries into the dough. You can lightly flour them to prevent sinking. Mix just until combined, being careful not to crush the berries.
- Ferment the Dough:
- Cover the bowl and let the dough rest at room temperature for 2-4 hours.
Shape the Pull-Apart Bread:
- On a lightly floured surface, roll the dough out into a rectangle, about 1/2 inch thick. Brush the dough with 1/2 stick of softened butter, then sprinkle with the sugar and cinnamon mixture (1/2 cup sugar &2 tsp ground cinnamon). Cut the dough into 3-4 inch squares. The number of squares will depend on the size of your rectangle but it isn’t important. Place the squares into a greased loaf pan, stacking them with the loaf pan tilted so that the squares are on their side and not flat on the bottom.
Bake the Loaf:
- Preheat your oven to 350°F (175°C). Bake the loaf for 50 minutes to an hour, or until golden brown and fully cooked through (you can insert a toothpick to check for doneness). I recommend covering the top of the loaf with foil after about 20 minutes of baking so that the top doesn’t get too dark. Dut to the juiciness of the berries, this loaf requres more baking time than normal.
Prepare the Lemon Glaze:
- While the bread is baking, whisk together the 1 cup powdered sugar, 2 tbsp fresh lemon juice, and 1 tsp lemon zest in a small bowl. Adjust the lemon juice if you prefer a thinner or thicker consistency.
Drizzle the Glaze:
- Once the bread has cooled slightly on a wire rack, drizzle the lemon glaze over the top of the pull-apart bread. Serve warm and enjoy!
