There’s something truly magical about the combination of tangy lemons and sweet, juicy blueberries. Now, imagine that delightful pairing baked into a beautifully golden sourdough loaf—crispy on the outside, soft and airy on the inside, bursting with flavor in every bite. This Lemon Blueberry Sourdough Bread is a recipe that brings together the bright, fresh flavors of summer with the deep, complex taste of naturally fermented sourdough.
Whether you’re an experienced sourdough baker or just getting started, this recipe is a fun and rewarding way to elevate your homemade bread. The natural acidity of the sourdough perfectly complements the sweetness of the blueberries and the zing of fresh lemon zest, creating a well-balanced and irresistibly delicious loaf.
This bread is perfect for breakfast with a bit of butter and honey, as an afternoon snack with cream cheese, or even lightly toasted for a touch of crunch. Plus, the fermentation process not only enhances the flavor but also makes it easier to digest—so you can enjoy it guilt-free!
Why You’ll Love This Recipe
- Bursting with fresh flavor – The bright citrus notes of lemon perfectly balance the sweetness of blueberries.
- Perfectly soft and airy – The natural fermentation process gives this loaf an incredible texture.
- A fun twist on classic sourdough – This isn’t your typical plain sourdough bread; the added ingredients bring a whole new dimension to every bite.
- Great for any time of day – Enjoy it as breakfast, a snack, or even dessert!
- Naturally fermented and gut-friendly – Sourdough is known for being easier to digest than regular bread.
Ingredients You’ll Need
- 500g (3 ¾ cups) bread flour
- 100g (½ cup) active sourdough starter
- 325g (1 ⅓ cups) water
- 10g (2 tsp) salt
- 1 tbsp honey
- Zest of 1 lemon
- 1 cup fresh or frozen blueberries
How to Make Lemon Blueberry Sourdough Bread
Making sourdough bread requires patience, but the end result is absolutely worth it. Let’s break down the steps to make this delicious loaf.
Step 1: Mix the Dough
In a large mixing bowl, combine the bread flour, sourdough starter, water, salt, and honey. Mix everything together until a shaggy dough forms. It won’t look smooth yet, and that’s okay! Cover the bowl with a clean towel and let it rest for about 30 minutes. This allows the flour to fully absorb the water, making the dough easier to work with.
Step 2: Incorporate the Lemon and Blueberries
After the dough has rested, add the lemon zest and blueberries. Gently fold them into the dough. If you’re using frozen blueberries, they may release some juice—try not to overmix to avoid streaks of color throughout the dough.
Step 3: Stretch and Fold
Over the next 2-3 hours, perform a series of stretch and folds every 30 minutes. To do this:
- Grab one side of the dough, stretch it up, and fold it over the center.
- Rotate the bowl and repeat on all four sides.
- Cover and let the dough rest before repeating the process.
This helps develop the dough’s strength and structure while evenly distributing the blueberries.
Step 4: Bulk Fermentation
After the final stretch and fold, let the dough rest at room temperature for 4-6 hours, or until it has doubled in size. If your kitchen is cooler, this may take a little longer.
Step 5: Shaping the Dough
Once the dough has risen, gently turn it out onto a lightly floured surface. Carefully shape it into a round or oval loaf, being careful not to deflate the air pockets. Place it into a proofing basket or bowl lined with a towel and cover it.
Step 6: Cold Fermentation
Transfer the shaped dough to the refrigerator and let it cold ferment overnight for 8-12 hours. This slow fermentation enhances the sourdough’s flavor and texture.
Step 7: Baking
- Preheat your oven to 450°F (230°C) and place a Dutch oven inside to heat up.
- Once the oven is hot, carefully remove the Dutch oven and place your dough inside. If desired, score the top with a sharp knife or razor blade for a decorative touch.
- Cover with the lid and bake for 20 minutes, then remove the lid and bake for another 15-20 minutes until golden brown.
- Let the bread cool on a wire rack before slicing—this is the hardest part, but trust me, it’s worth the wait!
Helpful Tips
- Use an active starter – Your sourdough starter should be bubbly and fed within the last 4-6 hours for the best rise.
- Be gentle with the blueberries – Overmixing can cause them to burst, which may make the dough too wet.
- Adjust hydration if needed – If using frozen blueberries, slightly reduce the water to account for the extra moisture.
- Cold fermentation is key – Letting the dough rest overnight in the fridge develops flavor and makes the dough easier to handle.
Recipe Details
- Prep Time: 12-16 hours (includes fermentation time)
- Cook Time: 40 minutes
- Total Time: About 16-18 hours
- Yield: 1 loaf
- Category: Bread
- Method: Baking
- Cuisine: Sourdough
- Diet: Vegetarian
Notes
- Fresh vs. Frozen Blueberries: Fresh blueberries work best as they hold their shape better, but if using frozen, do not thaw them before adding to the dough. Thawed blueberries release too much moisture and can make the dough too wet.
- Lemon Zest for Extra Flavor: If you love a strong citrus flavor, consider adding an extra teaspoon of lemon zest or even a few drops of lemon extract.
- Hydration Adjustments: If your dough feels too wet, add a little more flour (1-2 tablespoons at a time) to balance the consistency. Conversely, if it feels too dry, add a small splash of water.
- Scoring the Dough: A simple slash across the top allows the bread to expand properly in the oven, but feel free to get creative with patterns.
- Best Slicing Tip: Allow the bread to cool for at least an hour before slicing—cutting too early can result in a gummy texture due to trapped steam.
- Serving Ideas: This bread is fantastic with cream cheese, honey, or even a light dusting of powdered sugar for a dessert-like treat.
Storage Instructions
- Room Temperature: Store the bread in a paper bag or wrapped in a clean kitchen towel for up to 3 days.
- Freezer: Slice the bread and freeze in an airtight bag for up to 3 months. Toast or reheat as needed.
- Reheating: Warm slices in a toaster or oven at 300°F (150°C) for 5-10 minutes.
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour?
Yes, but bread flour gives better structure to sourdough. If using all-purpose flour, expect a slightly softer texture.
What if I don’t have a Dutch oven?
You can bake the bread on a baking stone or sheet pan with a small oven-safe dish of water to create steam.
Can I use dried blueberries?
Absolutely! Just soak them in warm water for 10-15 minutes before adding them to the dough to prevent dryness.
Related Recipes
If you loved this Lemon Blueberry Sourdough Bread, you might also enjoy:
- Artisan Crock Pot Bread – Effortless Homemade Perfection!
- Snickerdoodle Banana Bread
- Beginner-Friendly Sourdough Rye Bread
- Hot Fudge Brownie Bread
Conclusion
This Lemon Blueberry Sourdough Bread is a showstopper—light, airy, with just the right amount of sweetness and tang. It’s a fantastic way to incorporate fresh flavors into your baking routine, whether for a weekend brunch or an everyday treat.
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Lemon Blueberry Sourdough Bread
Description
There’s something truly magical about the combination of tangy lemons and sweet, juicy blueberries. Now, imagine that delightful pairing baked into a beautifully golden sourdough loaf—crispy on the outside, soft and airy on the inside, bursting with flavor in every bite. This Lemon Blueberry Sourdough Bread is a recipe that brings together the bright, fresh flavors of summer with the deep, complex taste of naturally fermented sourdough.
Whether you’re an experienced sourdough baker or just getting started, this recipe is a fun and rewarding way to elevate your homemade bread. The natural acidity of the sourdough perfectly complements the sweetness of the blueberries and the zing of fresh lemon zest, creating a well-balanced and irresistibly delicious loaf.
This bread is perfect for breakfast with a bit of butter and honey, as an afternoon snack with cream cheese, or even lightly toasted for a touch of crunch. Plus, the fermentation process not only enhances the flavor but also makes it easier to digest—so you can enjoy it guilt-free!
Ingredients
- 500g (3 ¾ cups) bread flour
- 100g (½ cup) active sourdough starter
- 325g (1 ⅓ cups) water
- 10g (2 tsp) salt
- 1 tbsp honey
- Zest of 1 lemon
- 1 cup fresh or frozen blueberries
Instructions
Step 1: Mix the Dough
In a large mixing bowl, combine the bread flour, sourdough starter, water, salt, and honey. Mix everything together until a shaggy dough forms. It won’t look smooth yet, and that’s okay! Cover the bowl with a clean towel and let it rest for about 30 minutes. This allows the flour to fully absorb the water, making the dough easier to work with.
Step 2: Incorporate the Lemon and Blueberries
After the dough has rested, add the lemon zest and blueberries. Gently fold them into the dough. If you’re using frozen blueberries, they may release some juice—try not to overmix to avoid streaks of color throughout the dough.
Step 3: Stretch and Fold
Over the next 2-3 hours, perform a series of stretch and folds every 30 minutes. To do this:
- Grab one side of the dough, stretch it up, and fold it over the center.
- Rotate the bowl and repeat on all four sides.
- Cover and let the dough rest before repeating the process.
This helps develop the dough’s strength and structure while evenly distributing the blueberries.
Step 4: Bulk Fermentation
After the final stretch and fold, let the dough rest at room temperature for 4-6 hours, or until it has doubled in size. If your kitchen is cooler, this may take a little longer.
Step 5: Shaping the Dough
Once the dough has risen, gently turn it out onto a lightly floured surface. Carefully shape it into a round or oval loaf, being careful not to deflate the air pockets. Place it into a proofing basket or bowl lined with a towel and cover it.
Step 6: Cold Fermentation
Transfer the shaped dough to the refrigerator and let it cold ferment overnight for 8-12 hours. This slow fermentation enhances the sourdough’s flavor and texture.
Step 7: Baking
- Preheat your oven to 450°F (230°C) and place a Dutch oven inside to heat up.
- Once the oven is hot, carefully remove the Dutch oven and place your dough inside. If desired, score the top with a sharp knife or razor blade for a decorative touch.
- Cover with the lid and bake for 20 minutes, then remove the lid and bake for another 15-20 minutes until golden brown.
- Let the bread cool on a wire rack before slicing—this is the hardest part, but trust me, it’s worth the wait!
Notes
- Fresh vs. Frozen Blueberries: Fresh blueberries work best as they hold their shape better, but if using frozen, do not thaw them before adding to the dough. Thawed blueberries release too much moisture and can make the dough too wet.
- Lemon Zest for Extra Flavor: If you love a strong citrus flavor, consider adding an extra teaspoon of lemon zest or even a few drops of lemon extract.
- Hydration Adjustments: If your dough feels too wet, add a little more flour (1-2 tablespoons at a time) to balance the consistency. Conversely, if it feels too dry, add a small splash of water.
- Scoring the Dough: A simple slash across the top allows the bread to expand properly in the oven, but feel free to get creative with patterns.
- Best Slicing Tip: Allow the bread to cool for at least an hour before slicing—cutting too early can result in a gummy texture due to trapped steam.
- Serving Ideas: This bread is fantastic with cream cheese, honey, or even a light dusting of powdered sugar for a dessert-like treat.
