Lemon Blueberry Sourdough Bread

There’s something magical about the combination of tangy lemon and sweet blueberries, especially when they come together in a loaf of sourdough bread. As someone who loves experimenting in the kitchen, I’ve always been drawn to recipes that balance bold flavors with the comforting warmth of homemade bread. This Lemon Blueberry Sourdough Bread is one of those creations that feels both indulgent and wholesome, perfect for breakfast, a snack, or even a dessert.

Sourdough baking has been a passion of mine for years, and adding fresh blueberries and a hint of lemon zest to the mix has become one of my favorite twists. The natural tang of the sourdough starter pairs beautifully with the brightness of lemon and the bursts of juicy blueberries. Whether you’re a seasoned sourdough baker or just starting out, this recipe is a delightful way to elevate your bread game. Let’s dive into what you’ll need and how to make this delicious loaf!

What You Need To Make This Recipe

Sourdough Starter: A lively, active sourdough starter is the heart of this recipe. It’s what gives the bread its signature tangy flavor and airy texture. Make sure your starter is fed and bubbly before you begin.

Bread Flour: Bread flour has a higher protein content than all-purpose flour, which helps create a strong gluten network. This is essential for achieving that perfect chewy crumb and sturdy structure in your sourdough.

Fresh Blueberries: Fresh blueberries are ideal for this recipe because they provide juicy bursts of flavor. If you use frozen blueberries, make sure to thaw and pat them dry to avoid excess moisture in the dough.

Lemon Zest: The zest of a lemon adds a bright, citrusy aroma that complements the blueberries beautifully. Make sure to only grate the outer yellow layer of the lemon, avoiding the bitter white pith.

Honey: A touch of honey adds a subtle sweetness that balances the tanginess of the sourdough and the tartness of the lemon. It also helps feed the yeast, giving your bread a better rise.

Salt: Salt is crucial for enhancing the flavors and strengthening the dough. It also helps regulate the fermentation process, ensuring your bread doesn’t overproof.

Water: Filtered or bottled water is best for sourdough baking, as chlorine in tap water can inhibit the activity of your starter.

Ingredients List

1 cup (200g) active sourdough starter
3 ½ cups (450g) bread flour
1 cup (150g) fresh blueberries
Zest of 1 lemon
2 tablespoons (30g) honey
1 ½ teaspoons (9g) salt
1 ¼ cups (300ml) water

How to Make Lemon Blueberry Sourdough Bread

Step 1: Prepare Your Ingredients

Start by gathering and measuring all your ingredients. Ensure your sourdough starter is active and bubbly. If it’s been stored in the fridge, feed it and let it sit at room temperature for 4-6 hours before using.

Step 2: Mix the Dough

In a large mixing bowl, combine the sourdough starter, bread flour, honey, salt, and water. Mix until a shaggy dough forms. Let the dough rest for 30 minutes to allow the flour to hydrate.

Step 3: Add Blueberries and Lemon Zest

Gently fold in the fresh blueberries and lemon zest. Be careful not to crush the berries, as this can stain the dough.

Step 4: Bulk Fermentation

Cover the dough and let it rest at room temperature for 4-6 hours, folding it every hour. This process helps develop the gluten and allows the dough to rise.

Step 5: Shape the Dough

Once the dough has doubled in size, turn it out onto a lightly floured surface. Shape it into a round or oval loaf, depending on your preference.

Step 6: Final Proof

Place the shaped dough into a floured proofing basket or bowl. Cover it and let it proof in the fridge overnight (or for at least 8 hours). This slow fermentation enhances the flavor.

Step 7: Bake the Bread

Preheat your oven to 450°F (230°C) with a Dutch oven inside. Carefully transfer the dough to the hot Dutch oven, score the top with a sharp knife, and bake covered for 20 minutes. Remove the lid and bake for another 20-25 minutes until golden brown.

Step 8: Cool and Enjoy

Let the bread cool completely on a wire rack before slicing. This allows the crumb to set and makes for cleaner slices.

Tips for Making this Recipe

Use Room Temperature Ingredients: Cold ingredients can slow down fermentation, so make sure your starter and water are at room temperature.
Don’t Overmix the Blueberries: Fold them in gently to avoid crushing and staining the dough.
Adjust Hydration as Needed: Depending on your flour and environment, you may need to add a little more or less water to achieve the right dough consistency.
Score the Dough Deeply: This helps the bread expand evenly in the oven and prevents it from bursting in unexpected places.
Experiment with Add-Ins: Try adding a sprinkle of cinnamon or a handful of nuts for extra flavor and texture.

FAQs

Can I use frozen blueberries?
Yes, but make sure to thaw and pat them dry to avoid adding excess moisture to the dough.

What if I don’t have a Dutch oven?
You can bake the bread on a baking sheet, but the Dutch oven helps create steam, which is essential for a crispy crust.

How do I store this bread?
Store it in a paper bag or wrapped in a clean kitchen towel for up to 2 days. For longer storage, slice and freeze it.

Can I use dried blueberries?
Dried blueberries can be used, but they won’t provide the same juicy bursts of flavor as fresh or frozen berries.

Why is my dough not rising?
Your sourdough starter may not be active enough. Make sure it’s bubbly and doubles in size within 4-6 hours of feeding before using it in the recipe.

Enjoy baking this Lemon Blueberry Sourdough Bread—it’s a treat for the senses and a joy to share!