Introduction

This delicious blueberry oatmeal sourdough breakfast bread combines the tang of a classic sourdough with the wholesome texture of oats and the burst of fresh blueberries. It’s perfect for a cozy morning treat or a special weekend brunch.

Blueberry Oatmeal Sourdough Breakfast Bread Recipe - Recipe Image

Ingredients

½ cup rolled oats (old-fashioned)
¾ cup whole milk or water (hot for soaking oats)
1 ½ cups all-purpose flour or bread flour
⅓ cup active sourdough starter
⅓ cup fresh blueberries (or frozen, unthawed)
2 tablespoons maple syrup or honey
2 tablespoons unsalted butter (melted and cooled)
1 teaspoon fine sea salt
1 teaspoon lemon zest (optional but highly recommended)

Instructions

Step 1: Prepare the oat soak and autolyse by combining rolled oats with hot milk or water in a large mixing bowl. Stir and let sit for 10-15 minutes to hydrate. Add flour and mix until no dry spots remain. Cover and rest for 30 minutes to 1 hour.
Step 2: To the oat-flour mixture, add the active sourdough starter, maple syrup or honey, melted cooled butter, and salt. Mix thoroughly by hand until evenly combined with no dry pockets.
Step 3: Cover the bowl and let the dough rest for 30 minutes. Perform the first set of stretch and folds: stretch a portion of dough upwards and fold it over itself, rotating the bowl a quarter turn and repeating 4-6 times. Cover and rest for another 30 minutes. Repeat this stretch and fold process 3 more times over 2 hours total.
Step 4: After the third set of stretch and folds, gently sprinkle the blueberries and lemon zest over the dough. During the final set of stretch and folds, gently incorporate them into the dough.
Step 5: Allow the dough to continue bulk fermentation for another 1-2 hours at room temperature, or until it increases in volume by about 20-30%.
Step 6: Turn the dough onto a lightly floured surface and preshape it into a round or rectangular log. Cover and rest for 20-30 minutes.
Step 7: Flour a banneton or proofing basket. Shape the dough into its final form and place seam-side up in the banneton. Cover tightly and refrigerate for 8-16 hours for cold proofing.
Step 8: Preheat your oven to 450°F (232°C) with a Dutch oven inside for at least 30-45 minutes.
Step 9: Carefully remove the hot Dutch oven. Invert the dough from the banneton into it. Quickly score the top with a sharp blade. Cover and bake for 30 minutes.
Step 10: Remove the lid and bake for another 20-25 minutes until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C).
Step 11: Transfer the bread to a wire rack and allow it to cool completely for 2-3 hours before slicing.

Tips & Variations

For an extra tangy flavor, let the dough ferment a little longer during bulk fermentation.
Swap fresh blueberries for frozen if fresh are unavailable; do not thaw before adding.
Add a teaspoon of cinnamon for a warm spice note.
Use whole wheat flour for a heartier texture.
If you don’t have a Dutch oven, bake on a preheated baking stone and add steam by placing a tray of water in the oven.

Storage

Store this bread wrapped in a clean kitchen towel or in a paper bag at room temperature for up to 3 days. For longer storage, freeze sliced bread in an airtight bag for up to 1 month. To reheat, toast slices or warm them gently in the oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well and can be added straight from the freezer without thawing. This prevents excess moisture in the dough.

How do I know when the bread is fully baked?

The bread is done when the crust is a deep golden brown and the internal temperature reaches 200-210°F (93-99°C). Tapping the bottom should produce a hollow sound.

Blueberry Oatmeal Sourdough Breakfast Bread Recipe

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★★★★★

4.8 from 116 reviews

This Delicious Blueberry Oatmeal Sourdough Breakfast Bread is a wholesome and flavorful loaf perfect for a nourishing start to your day. Combining the natural tang of sourdough with hearty oats and sweet bursts of fresh blueberries, this bread is lightly sweetened with maple syrup or honey and enhanced with a touch of lemon zest. Slowly fermented and baked in a Dutch oven, it delivers a moist crumb and a crisp, golden crust.

Author: Marco
Prep Time: 45 minutes (including soaking and autolyse)
Cook Time: 55 minutes
Total Time: 12 to 16 hours (including overnight proofing and cooling)
Yield: 1 medium loaf (about 1 pound/450 grams) 1x
Category: Breakfast Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Soak & Dough Ingredients

1/2 cup rolled oats (old-fashioned)
3/4 cup whole milk or water (hot, for soaking)
1 1/2 cups all-purpose flour or bread flour
1/4 cup active sourdough starter
2 tbsp maple syrup or honey
2 tbsp unsalted butter, melted and cooled
1 tsp fine sea salt

Add-ins

1 cup fresh or frozen blueberries (unthawed)
Zest of 1 lemon (optional but highly recommended)

Instructions

Prepare the Oat Soak & Autolyse: In a large mixing bowl, combine the rolled oats with hot milk or water and stir well. Let the mixture sit for 10-15 minutes to hydrate the oats. Then add the flour(s) and mix until no dry spots remain. Cover and rest the mixture for 30 minutes to 1 hour.
Mix the Dough: Add the active sourdough starter, maple syrup or honey, cooled melted butter, and sea salt to the oat-flour mixture. Use clean hands to thoroughly combine all ingredients until well mixed and free of dry pockets.
First Set of Stretch & Folds (Bulk Fermentation, 3-4 hours): Cover the bowl and let the dough rest for 30 minutes. Perform 4-6 stretch and folds by gently stretching a portion of dough upwards and folding it over itself, rotating the bowl a quarter turn each time. Cover and let rest 30 minutes, then repeat this process 3 more times over 2 hours total.
Incorporate Blueberries: After the third stretch and fold, gently sprinkle the blueberries and lemon zest over the dough. During the final set of stretch and folds, gently fold in the blueberries to incorporate them evenly.
Bulk Fermentation Continued: Let the dough continue fermenting at room temperature for another 1-2 hours until it has increased in volume by about 20-30%.
Preshape: Turn the dough onto a lightly floured surface, gently shape into a round or rectangular loaf, and let rest covered for 20-30 minutes.
Final Shape & Cold Proof (Overnight): Flour a banneton or proofing basket. Shape the dough into its final form and place seam-side up in the banneton. Cover tightly and refrigerate for 8-16 hours.
Preheat Oven & Dutch Oven: When ready to bake, place a Dutch oven inside a preheated oven at 450°F (232°C) for 30-45 minutes to heat thoroughly.
Score & Bake: Remove the hot Dutch oven from the oven and carefully invert the dough from the banneton into it. Quickly score the top of the bread with a sharp blade, replace the lid, and bake covered for 30 minutes.
Finish Baking: Remove the lid and continue baking for another 20-25 minutes until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C).
Cool Completely: Transfer the bread to a wire rack and cool completely for at least 2-3 hours before slicing to allow the crumb to set.

Notes

Use fresh or frozen blueberries without thawing to prevent excess moisture in the dough.
Lemon zest adds a bright, fresh flavor that complements the blueberries—don’t skip it if you can help it.
If you don’t have a Dutch oven, use any heavy, oven-safe covered pot for baking.
Allowing the bread to cool completely is essential for proper slicing and texture.
Adjust liquid amounts slightly if using different flours to achieve a sticky but manageable dough.

Keywords: blueberry oatmeal sourdough, breakfast bread, sourdough bread, blueberry bread, homemade bread, healthy breakfast, fermented bread, oat bread