Sourdough Blueberry Lemon Fritters
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These 100% sourdough blueberry lemon fritters are crispy on the outside and soft and fluffy on the inside. Packed with fresh lemon and blueberry flavor and coated in a simple lemon blueberry glaze. Perfect for breakfast, brunch, or as an afternoon treat!
I am absolutely in love with this recipe! Blueberry and lemon is one of my favorite fruit-flavored combinations and I just knew I wanted to make them in sourdough fritter form!
I like to make the dough the night ahead of time (it can bulk ferment while you sleep if your kitchen is cool enough–my kitchen stays around 68 degrees Fahrenheit, so this dough can sit covered for 8-10 hours). However, every kitchen environment is different, so as I always say, watch the clock–not the dough.
You’ll be rewarded with a gorgeous, fluffy, and soft sourdough dough, which is a lovely base for these sourdough lemon blueberry fritters!
My biggest advice is to make sure you really press the dough bits together when you’re shaping the fritter patties. Doing this will ensure that your fritters stay together in one piece when you fry them.
More Delicious Sourdough Desserts:
- sourdough peach crumble focaccia
- sourdough strawberry cream cheese sweet rolls
- sourdough peanut butter brownies
- sourdough blueberry crumble loaf
Step-By-Step Instructions
In the bowl of a stand mixer fitted with a dough hook, combine sourdough starter, warm milk, flour, eggs, sugar, salt, and vanilla.
Mix on low until a shaggy dough forms.
With the mixer running, add softened butter one tablespoon at a time.
Knead on medium speed for 7–10 minutes until the dough is smooth and pulling away from the bowl.
Cover and let rise at room temperature for 6–10 hours, or until increased by 30–50%.
Mix chopped blueberries, sugar, and lemon zest in a bowl. Set aside.
Roll dough into a rectangle on a lightly floured surface.
Spread blueberry filling evenly over the dough.
Roll tightly into a log (like cinnamon rolls).
Slice lengthwise, then cut crosswise into small pieces.
Gather pieces and press firmly together into round patties.
Place each fritter on parchment squares. You should have about 8.
Blend blueberries, powdered sugar, and lemon juice until smooth.
Strain through a mesh sieve to remove skins. Set aside.
Heat oil to 350–370°F.
Fry fritters 3–4 minutes per side until golden brown.
Transfer to a wire rack set over paper towels.
While warm, dip both sides of each fritter into glaze.
Return to rack and let set before serving.
Helpful Tips for the BEST Sourdough Fritters
- Don’t rush the rise. Brioche dough is enriched, so fermentation is slow. Let it rise until it visibly puffs (30–50%), not by the clock.
- Resist adding extra flour. The dough is meant to be soft and slightly sticky. Extra flour will make the fritters dense instead of light.
- Chill slightly if needed. If the dough feels too soft or hard to handle after fermentation, a short 20–30 minute chill can make shaping easier.
- Press the dough firmly when shaping. The blueberry-filled pieces must be tightly compressed into patties or they may separate in the oil.
- Keep oil temperature steady. Aim for 350–370°F. Too hot = raw centers, too cool = greasy fritters.
- Fry in small batches. Overcrowding drops oil temperature quickly and affects texture.
- Strain the glaze. Blending blueberries is key for flavor, but straining gives you that smooth, bakery-style finish.
- Glaze while warm. Dipping fritters while still slightly warm helps the glaze adhere and set beautifully.
- Serve same day. These are best fresh while the exterior is crisp and the inside is soft and tender.
Equipment Needed
- Stand mixer fitted with a dough hook
- Large mixing bowl (if not using mixer bowl)
- Measuring cups and spoons or digital kitchen scale
- Rolling pin
- Sharp knife or bench scraper
- Baking sheet
- Parchment paper squares
- Deep heavy-bottomed pot or Dutch oven (for frying)
- Candy or instant-read thermometer (for oil temperature)
- Slotted spoon or spider strainer
- Wire cooling rack
- Blender or food processor (for glaze)
- Fine mesh sieve (for straining glaze)
Storage
These fritters are best enjoyed fresh the day they are made while the exterior is crisp and the interior is soft.
If you have leftovers, store them in an airtight container at room temperature for up to 1 day. The glaze will soften and the texture will become more cake-like over time.
For longer storage, refrigerate in an airtight container for up to 3 days. Warm briefly in the microwave or air fryer to soften before serving.
You can also freeze unglazed fritters for up to 2 months. Thaw at room temperature, then warm and glaze just before serving for best texture.
More sourdough brioche recipes:
Ingredients
For the dough:
- 390 g all-purpose flour 2¾ cups
- 150 g active sourdough starter ⅔ cup
- 122 g whole milk warm (100-110°F) (½ cup)
- 2 large eggs room temperature
- 53 g granulated sugar ¼ cup
- 113 g salted butter softened (8 tablespoons or ½ cup)
- 5 g vanilla extract 1 teaspoon
- 2 g salt ¼ teaspoon
Blueberry Filling
- 38 g granulated sugar ¼ cup
- 1 tablespoon lemon zest zest from 1 medium lemon
- 225 g fresh blueberries chopped (1½ cups)
Blueberry Lemon Glaze
- 120 g powdered sugar 1 cup
- 75 g fresh blueberries ½ cup
- 10 g lemon juice 2 teaspoons
Neutral oil for frying (coconut oil, lard, canola oil, etc) pan will need to be filled with about 3 inches high
Instructions
Make the Brioche Dough
- Add the active sourdough starter, warm milk, flour, eggs, salt, sugar, and vanilla extract to the bowl of a stand mixer fitted with the dough hook attachment.
- Mix on low to medium speed until a shaggy dough forms.
- With the mixer running, add the softened butter one tablespoon at a time, allowing each addition to incorporate before adding the next. Scrape down the sides of the bowl as needed.
- Increase the mixer speed to high and knead for 7-10 minutes, or until the dough pulls away from the sides of the bowl and clings to the dough hook.
- The dough will be very soft and sticky. Brioche dough is known for being wetter than many bread doughs, so resist the urge to add additional flour. The dough will become smoother and easier to work with after fermentation.
- Cover the bowl and allow the dough to bulk ferment at room temperature for 6-10 hours, or until it has risen by approximately 30-50%.
- Note: Brioche dough rises slowly due to the eggs, butter, and sugar. In a cooler home around 68°F (20°C), fermentation may take closer to 10 hours. Watch the dough rather than the clock.
Prepare the Filling
- In a small bowl, combine the chopped blueberries, granulated sugar, and lemon zest. Stir until evenly combined and set aside.
Shape the Fritters
- Turn the fermented dough onto a lightly floured work surface and roll it into a large rectangle approximately ¼-inch thick.
- Evenly distribute the blueberry filling over the surface of the dough.
- Starting with the long edge, roll the dough tightly into a log just as you would for cinnamon rolls.
- Using a bench scraper or sharp knife, cut the log lengthwise down the center. Then continue cutting both directions repeatedly until the dough is divided into small pieces.
- Using your hands, gather portions of dough and firmly press them together to form round fritter patties about 3-4 inches in diameter. Be sure to compress the dough pieces very well as you shape them. If the pieces are not firmly pressed together, they may separate while frying.
- You should end up with approximately 8 fritters.
- Place each fritter onto an individual parchment paper square to make transferring them to the oil easier.
Prepare the Glaze
- While the oil heats, add the blueberries, powdered sugar, and lemon juice to a blender or food processor.
- Blend until smooth.
- Pour the glaze through a fine mesh sieve to remove the blueberry skins and seeds, creating a smooth glaze. Set aside.
Fry the Fritters
- Heat 2-3 inches of oil in a heavy-bottomed pot or Dutch oven to 350-370°F (177-188°C).
- Carefully lower the fritters into the hot oil, working in batches to avoid overcrowding the pan.
- Fry for approximately 3-4 minutes per side, or until deeply golden brown and cooked through.
- It is important to maintain the oil temperature between 350-370°F throughout frying. If the oil is too hot, the outside will brown before the center has finished cooking. If the oil is too cool, the fritters may absorb excess oil.
- Transfer the cooked fritters to a wire rack set over a baking sheet lined with paper towels to catch any excess oil.
Glaze and Serve
- While the fritters are still warm, dip both sides of each fritter into the blueberry lemon glaze.
- Return the glazed fritters to the wire rack and allow the glaze to set before serving.
- Enjoy warm or at room temperature.
This recipe is so different from what I usually make, so it was such a fun one!! Lemon and blueberry pair so beautifully together, but feel free to get creative with your filling choices. 🙂 And let me know what you think if you make the recipe!