Lemon Blueberry Sourdough Bread Recipe

why make this recipe

Lemon Blueberry Sourdough Bread is a delightful twist on traditional sourdough. The tangy flavor of lemon combined with sweet blueberries makes this bread unique and refreshing. It’s perfect for breakfast, snacks, or even as a side for dinner. Plus, the natural fermentation of sourdough provides a healthier option that’s easy to digest.

how to make Lemon Blueberry Sourdough Bread

Ingredients:

• 50g active sourdough starter
• 350g water
• 500g bread flour
• 11g salt
• 150g fresh blueberries
• Zest of a lemon
• 8 Tablespoons butter, room temperature (113g)
• 1/2 cup fresh blueberries, mashed (75g)
• 2 Tablespoon honey (45g)
• A pinch of salt

Directions:

1. In a large bowl, combine the active sourdough starter, water, and flour. Mix until there are no dry spots.
2. Add the salt, lemon zest, butter, mashed blueberries, and honey to the mixture. Stir until well combined.
3. Allow the dough to rest for 30 minutes; this is called the autolyse phase.
4. After resting, knead the dough for about 10 minutes or until it becomes smooth and elastic.
5. Gently fold in the fresh blueberries.
6. Place the dough in a lightly greased bowl and cover it with a damp cloth. Allow it to rise at room temperature until it has increased in size by at least 50%.
7. After the dough has risen, perform the windowpane test to ensure it’s ready. If it stretches without tearing, it’s good to shape.
8. Shape the dough into a round loaf and place it in a proofing basket.
9. Cover it and let it rise again for about 1 to 2 hours until it looks light and jiggles when shaken.
10. Preheat the oven to 450°F (232°C) and place a Dutch oven inside to heat up.
11. Once preheated, carefully place the dough into the hot Dutch oven. Cover it and bake for 30 minutes.
12. Remove the lid and bake for an additional 15–20 minutes until the bread is golden brown.
13. Transfer the bread to a wire rack to cool completely.

how to serve Lemon Blueberry Sourdough Bread

Serve this bread warm or at room temperature. It’s delicious on its own, but you can add butter, cream cheese, or even a drizzle of honey for extra flavor. It pairs well with tea or coffee, making it a lovely breakfast or afternoon treat.

how to store Lemon Blueberry Sourdough Bread

To store the bread, wrap it in parchment paper and place it in a paper bag at room temperature. This keeps the crust crispy. If you want to keep it longer, you can freeze slices in an airtight container. Just toast them when you’re ready to enjoy!

tips to make Lemon Blueberry Sourdough Bread

• Ensure your sourdough starter is active and bubbly for the best results.
• Use fresh blueberries for maximum flavor and avoid excess moisture.
• Don’t skip the autolyse phase; it improves the dough’s texture.
• Be gentle when folding in blueberries to prevent them from bursting.

variation

You can customize this recipe by adding nuts like walnuts or almonds for extra crunch, or substitute the blueberries with raspberries for a different flavor.

FAQs

1. Can I use frozen blueberries?
Yes, you can use frozen blueberries, but it’s best to let them thaw and drain excess liquid before adding them to the dough.

2. How long does the sourdough bread last?
When stored properly, it can last for about 3-4 days at room temperature or up to a month in the freezer.

3. Can I make this recipe without a Dutch oven?
Yes, you can bake it on a baking sheet, but the crust may not be as crispy. To mimic the steam, you can add a tray of water at the bottom of the oven.

Lemon Blueberry Sourdough Bread

A delightful twist on traditional sourdough, this Lemon Blueberry Sourdough Bread combines tangy lemon flavor with sweet blueberries, making it perfect for breakfast or snacks.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 45 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 8 servings

Course: Breakfast, Snack

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Dough Ingredients

• 50 g active sourdough starter Ensure it is active and bubbly
• 350 g water Room temperature
• 500 g bread flour
• 11 g salt Plus a pinch for the mashed blueberries
• 150 g fresh blueberries For folding into the dough
• Zest of 1 lemon lemon zest
• 113 g butter, room temperature 8 tablespoons
• 75 g fresh blueberries, mashed
• 2 Tablespoons honey (45g)

Method

 

Preparation

1. In a large bowl, combine the active sourdough starter, water, and flour. Mix until there are no dry spots.
2. Add the salt, lemon zest, butter, mashed blueberries, and honey to the mixture. Stir until well combined.
3. Allow the dough to rest for 30 minutes; this is called the autolyse phase.

Kneading and First Rise

1. After resting, knead the dough for about 10 minutes or until it becomes smooth and elastic.
2. Gently fold in the fresh blueberries.
3. Place the dough in a lightly greased bowl and cover it with a damp cloth. Allow it to rise at room temperature until it has increased in size by at least 50%.
4. After the dough has risen, perform the windowpane test to ensure it's ready. If it stretches without tearing, it's good to shape.

Shaping and Second Rise

1. Shape the dough into a round loaf and place it in a proofing basket.
2. Cover it and let it rise again for about 1 to 2 hours until it looks light and jiggles when shaken.

Baking

1. Preheat the oven to 450°F (232°C) and place a Dutch oven inside to heat up.
2. Once preheated, carefully place the dough into the hot Dutch oven. Cover it and bake for 30 minutes.
3. Remove the lid and bake for an additional 15–20 minutes until the bread is golden brown.
4. Transfer the bread to a wire rack to cool completely.

Notes

Serve warm or at room temperature with butter, cream cheese, or honey. Store wrapped in parchment paper in a paper bag at room temperature for crisp crust. Can freeze slices in an airtight container.