TPK&B Blueberry Lemon Sourdough Bread

An unexpectedly incredible bread

Blueberry and lemon aren’t flavors you expect in a sourdough loaf, but TPK&B manages to do it deliciously. It’s a gorgeous sweet, tangy combination.

What to know
Storage Instructions


Freshly made sourdough makes a wonderful foundation for this unique bread. Aside from the nice crisp crust and chewy inside, it’s a sweet and tangy combination that just works so well.

It’s filled with dried blueberries, lemon zest, maple syrup, and cardamom. The blueberries are sweet-tart in flavor, and it lends itself well and balances off the citrusy sour of lemon and the tanginess of the sourdough. The maple syrup and the cardamom add a complex sweetness to the bread that perfectly balances out the sour. A sweet and sour bread may sound strange, but trust us, it tastes very good, and works very well.


The TPK&B Blueberry Lemon Sourdough Bread is absolutely delicious to enjoy on its own. You can also spread some unsalted butter onto it, and drizzle with honey or jam. You can add some Brie cheese on it, or any cheese you prefer. It’s perfect to pair with our wide variety or teas and coffees, too.


We are delighted to shine a spotlight on our favorite home bakers, and this takes the cake (or the bread!) Our connection with TPK&B started as a serendipitous meeting over the love of food. TPK&B’s head boss has been a seasoned client of The Bow Tie Duck for a while, and we are happy not only to be serving her with the best fine foods, but also to be enjoying the lovely produce that emerges from her home bakery, and getting the chance to share it with everyone else.

Baked with love, TPK&B prepares your breads in the mornings of your expected delivery day. To ensure that you get to enjoy this with the best experience, we encourage you to indulge as soon as you receive your loaves.

Best consumed upon arrival, but you can store it on the kitchen counter at room temperature for up to two days. If you’ve sliced into it, you can leave it cut side down on the chopping board. You may also place the sliced loaf in a ceramic bread box or a clean paper bag. Never store bread in the refrigerator, or else it will dry out. By the third day, you can place the bread in a large ziplock bag, but please note that the crust will soften and your bread will require toasting to refresh it. For storage up to three months in the freezer, wrap your bread in parchment paper and place it back in the ziplock bag.

To refresh frozen bread, take it out of the freezer to thaw in the paper wrapping for a few hours or overnight. Make sure it gets to room temperature. Preheat your oven to 175°C. When ready, spritz your thawed loaf lightly with water on all sides to create steam, place on a baking tray, and heat for 15-20 minutes. Allow bread to cool on a rack for at least half an hour before serving.

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