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Lemon Blueberry Sourdough Bread

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This Lemon Blueberry Sourdough Bread is a delightful blend of tangy sourdough, bright lemon, and sweet blueberries. With a soft and moist crumb, this naturally leavened bread makes a perfect breakfast, snack, or dessert.

Ingredients

Scale

For the Dough:

  • 1 cup active sourdough starter (fed and bubbly)
  • 3 cups all-purpose flour
  • 1 cup warm water
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • Zest of 1 lemon
  • 1 cup fresh or frozen blueberries (if using frozen, do not thaw)

For the Lemon Glaze (optional):

 

  • 1 cup powdered sugar
  • 2–3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Instructions

  1. Make the Dough:
    In a large mixing bowl, combine sourdough starter, flour, warm water, sugar, salt, and lemon zest. Mix until a rough dough forms. Cover with a damp towel and let it rest for 30 minutes.

  2. Knead and Add Blueberries:
    Gently knead the dough for 5-10 minutes until smooth. Carefully fold in the blueberries, being gentle to avoid bursting them.

  3. Bulk Fermentation:
    Transfer the dough to a greased bowl, cover, and let it rise at room temperature for 4-6 hours until it has doubled in size. Alternatively, refrigerate overnight for a slow fermentation and enhanced flavor.

  4. Shape the Dough:
    Turn the dough onto a floured surface. Shape it into a round loaf (boule) or a long loaf (batard). Place it in a greased loaf pan or on a parchment-lined baking sheet.

  5. Final Rise:
    Cover and let the dough rise for 1-2 hours, until slightly puffy.

  6. Preheat the Oven:
    Preheat the oven to 375°F (190°C).

  7. Bake:
    Bake for 35-40 minutes until the bread is golden and sounds hollow when tapped. Let the bread cool completely on a wire rack.

  8. Prepare the Lemon Glaze (Optional):
    Mix powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over the cooled bread.

  9. Serve:
    Slice and enjoy the bread plain or with a spread of butter.

 

Notes

  • Avoid overmixing the blueberries to prevent the dough from turning purple.
  • This bread can be stored at room temperature for up to 3 days or frozen for up to 3 months.
  • Add 1 teaspoon of vanilla extract to the dough for extra flavor.

Find it online: https://ukfinda.com/lemon-blueberry-sourdough-bread/