Lemon Blueberry Sourdough Bread

Lemon Blueberry Sourdough Bread is a delightful twist on classic sourdough, combining the tangy taste of sourdough with the bright flavors of lemon and sweet, juicy blueberries. This bread is perfect for breakfast, brunch, or a sweet treat with tea. The natural fermentation process of sourdough gives the bread a unique depth of flavor, while the blueberries and lemon add a fresh, vibrant touch.

Why You’ll Love This Recipe

• Unique flavor: The tangy sourdough pairs beautifully with lemon and blueberry.
• Naturally leavened: No commercial yeast needed—just your sourdough starter.
• Perfect for breakfast: Toast it and add butter or enjoy it as is.
• Great for baking enthusiasts: A fun way to experiment with your sourdough starter.
• Fresh and fruity: The berries add a burst of sweetness to each bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup active sourdough starter (fed and bubbly)
• 1 ¼ cups water, room temperature
• 3 cups bread flour
• 1 cup all-purpose flour
• 2 teaspoons salt
• Zest of 1 large lemon
• 1 cup fresh or frozen blueberries
• 2 tablespoons honey (optional, for a slightly sweeter bread)

Directions

Prepare the Dough

1. Mix the Dough: In a large mixing bowl, combine the sourdough starter, water, honey, and lemon zest. Stir until well combined. Add the bread flour, all-purpose flour, and salt. Mix until a rough dough forms.
2. Autolyse: Cover the bowl and let the dough rest for 30 minutes. This helps hydrate the flour and develop gluten.
3. Knead and Fold: Stretch and fold the dough every 30 minutes for 2 hours. During the first fold, gently fold in the blueberries, being careful not to crush them too much.
4. Bulk Fermentation: Cover the dough and let it rise at room temperature for 4-6 hours, or until it has doubled in size. Alternatively, refrigerate the dough overnight for a slower rise and more developed flavor.

Shape and Bake

5. Shape the Dough: Lightly flour a surface and gently shape the dough into a round or oval loaf. Place it seam-side up in a floured banneton or a bowl lined with a floured kitchen towel.
6. Second Rise: Let the dough rise at room temperature for 1-2 hours or until slightly puffy. Alternatively, refrigerate for 8-12 hours for a cold ferment.
7. Preheat the Oven: Preheat your oven to 450°F (230°C) with a Dutch oven inside to heat up.
8. Score and Bake: Carefully transfer the dough onto parchment paper, score the top with a sharp knife, and place it into the preheated Dutch oven. Cover and bake for 20 minutes. Remove the lid and bake for an additional 20-25 minutes, or until the crust is golden brown.
9. Cool Before Slicing: Let the bread cool on a wire rack for at least an hour before slicing to allow the crumb to set properly.

Servings and Timing

• Servings: 10-12 slices
• Prep Time: 20 minutes (active)
• Cook Time: 45 minutes
• Additional Time: 8-12 hours (including fermentation and rising)
• Total Time: 9-13 hours

Variations

• Citrus Twist: Add orange or lime zest for a different citrus flavor.
• Nutty Crunch: Mix in chopped walnuts or almonds with the blueberries.
• Herb-Infused: Add fresh thyme or basil for a unique savory-sweet combo.
• Sweeter Bread: Add a handful of white chocolate chips or a drizzle of lemon glaze.
• Whole Wheat Option: Substitute up to 1 cup of bread flour with whole wheat flour for added fiber and flavor.

Storage/Reheating

• Storage: Store bread at room temperature, wrapped in a clean kitchen towel or in a bread box for up to 3 days.
• Reheating: Toast slices in a toaster or warm in the oven at 350°F (175°C) for 5-10 minutes.
• Freezing: Slice the bread, wrap tightly in plastic wrap, and freeze for up to 2 months. Thaw at room temperature or toast from frozen.

FAQs

Can I use frozen blueberries?

Yes, frozen blueberries work well. Do not thaw them before adding to the dough to avoid excess moisture.

What is the best way to fold in the blueberries without crushing them?

Gently fold them in during the first stretch and fold session, using your hands to lightly press them into the dough.

Can I add more lemon flavor to the bread?

Absolutely! You can add a tablespoon of lemon juice to the dough or make a lemon glaze for the top of the bread.

How do I know when my sourdough is ready to bake?

The dough should be slightly puffy and pass the “poke test”—when you press the dough gently, it should spring back slowly.

Can I make this bread without a Dutch oven?

Yes, bake on a baking stone or sheet and place a pan of water on the bottom of the oven to create steam for a crispy crust.

How do I prevent the blueberries from bleeding too much into the dough?

If using fresh blueberries, dust them with a little flour before mixing into the dough. If using frozen, add them directly without thawing.

Can I use a stand mixer for this recipe?

Yes, you can mix and knead the dough using the dough hook attachment on a stand mixer.

What can I serve with Lemon Blueberry Sourdough Bread?

Serve with butter, cream cheese, or a drizzle of honey. It also pairs well with soft cheeses or as a base for French toast.

Can I double this recipe?

Yes, but make sure your bowl and Dutch oven are large enough to accommodate the extra dough.

How do I refresh stale bread?

Sprinkle the bread lightly with water and warm it in the oven at 350°F (175°C) for about 10 minutes to revive its freshness.

Conclusion

Lemon Blueberry Sourdough Bread is a beautiful and flavorful bread that brings a fresh twist to traditional sourdough. With its bright citrus notes, juicy blueberries, and rustic sourdough tang, this bread is perfect for breakfast, brunch, or snacking. Whether you’re an experienced sourdough baker or just starting out, this recipe is a wonderful way to explore new flavors and enjoy the art of bread baking. Give it a try and savor every slice of this delicious homemade bread!

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