If you’re searching for a delightful combination of tangy, sweet, and hearty, look no further than this Lemon Blueberry Sourdough Bread Recipe. This bread merges the crisp zestiness of lemon with the burst of juicy blueberries, all wrapped in the rustic, chewy embrace of sourdough crust. It’s a refreshing take on classic sourdough that brings a bright twist to your baking adventures and offers a vibrant flavor ideal for breakfast, brunch, or an afternoon treat with friends.
Ingredients You’ll Need
These ingredients are simple, accessible, and each plays a crucial role in creating the perfect balance of texture and flavor in your lemon blueberry sourdough bread. From the robust bread flour to the fresh lemon and blueberries, every element adds its own magic.
- Bread flour 500g: The backbone for structure, giving your bread that satisfying chew and rise.
- Water 350g: Hydrates the flour and activates the gluten, vital for dough elasticity.
- Active sourdough starter 100g: This natural leavener brings rise and that signature sourdough tang.
- Salt 10g: Enhances overall flavor while balancing the sweetness and acidity.
- Fresh blueberries 100g: Adds juicy pops of sweetness and a vibrant color contrast.
- Lemon zest of 1 lemon: Provides aromatic brightness that complements the tang of the sourdough.
- Lemon juice of 1 lemon: Deepens the citrus flavor making every bite refreshingly lively.
How to Make Lemon Blueberry Sourdough Bread Recipe
Step 1: Prepare the Dough with Autolyse
Start by mixing the bread flour and water in a large bowl until no dry flour remains. This step, known as autolyse, lets the flour fully hydrate and begins gluten development naturally, creating a dough that’s easier to work with and resulting in a better crumb texture.
Step 2: Add Your Starter, Salt, and Lemon
Next, incorporate your active sourdough starter, salt, lemon zest, and lemon juice into the autolysed dough. Mixing these together evenly ensures the flavors meld beautifully while the salt tightens the gluten network for a nice final rise.
Step 3: Perform Stretch and Folds
Over the course of two hours, perform four sets of stretch and folds spaced every 30 minutes. This technique strengthens the dough without tearing it, giving your bread structure and its characteristic airy texture. It’s a gentle workout that rewards you with a phenomenal loaf.
Step 4: Gently Fold in Blueberries
After the last stretch and fold, delicately fold in the fresh blueberries. This step calls for a soft touch to avoid smashing the berries while still evenly distributing them, ensuring each slice has those delightful fruity bursts.
Step 5: Shape and Proof the Dough
Form the dough into a round loaf and transfer it to a floured proofing basket. Cover it and allow it to rise either for 3 to 4 hours at room temperature or overnight in the fridge. This slow proofing develops flavor depth and improves the crumb’s texture.
Step 6: Preheat Your Oven and Dutch Oven
While your dough is proofing, preheat your oven to 450°F (232°C) along with a Dutch oven inside. Heating the Dutch oven beforehand ensures your bread bakes with steam trapped inside, which is crucial for achieving that golden, crisp crust.
Step 7: Bake Your Loaf
Carefully place your dough into the preheated Dutch oven, score the top to control how it expands, and cover it with the lid. Bake covered for 30 minutes, then remove the lid and bake an additional 15 to 20 minutes until your bread reaches a beautiful golden brown color.
Step 8: Cool Before Slicing
Allow your loaf to cool on a wire rack for at least one hour. This cooling step is key because cutting too soon can cause the bread to become gummy inside. Patience here ensures the perfect crumb and flavor.
How to Serve Lemon Blueberry Sourdough Bread Recipe
Garnishes
A light smear of cream cheese or mascarpone pairs wonderfully with this bread, especially if you add a drizzle of honey. Sprinkling a bit of powdered sugar over sliced pieces can also enhance the presentation and sweetness, making it kiss-worthy for any occasion.
Side Dishes
This Lemon Blueberry Sourdough Bread Recipe shines alongside fresh fruit salads or a cooling yogurt parfait. It also complements savory brunch items like scrambled eggs or smoked salmon, balancing savory and sweet for a perfectly rounded meal.
Creative Ways to Present
Consider making open-faced gourmet toasts topped with ricotta, lemon zest, and a handful of fresh blueberries for an elegant appearance. Alternatively, slice it thick and use it for heavenly French toast with a cinnamon maple syrup glaze. The combos are endless and always delightful!
Make Ahead and Storage
Storing Leftovers
Wrap any leftover lemon blueberry sourdough bread tightly in a clean kitchen towel or store it in a bread box to keep the crust crisp while preserving moisture inside. It will stay fresh at room temperature for about two days — perfect for snacking.
Freezing
For longer storage, slice the bread and arrange the pieces in a freezer-safe bag or container. This way, you can pull out just what you need and keep the rest frozen for up to three months without losing that fresh-from-the-oven flavor.
Reheating
To refresh frozen slices, toast them lightly or warm them in a 350°F oven for about 10 minutes. This brings back the bread’s crispy exterior and juicy blueberry bursts incredibly well, almost like it was just baked.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! If using frozen blueberries, gently thaw and drain them well to avoid adding excess moisture to the dough. This helps maintain the bread’s texture and prevents it from becoming soggy.
How tangy will the lemon flavor be?
The lemon zest and juice give a fresh, bright tang that complements the natural sourdough acidity without overpowering the blueberries. The result is a perfectly balanced citrus note that’s lively and refreshing.
Do I need a sourdough starter to make this bread?
Yes, the active sourdough starter is essential for the fermentation process and signature tangy flavor. If you don’t have one, you can create a starter at home or look for one at local bakeries or online.
Can I substitute bread flour with all-purpose flour?
You can, but bread flour’s higher protein content provides better gluten development and chewiness. Using all-purpose flour may result in a slightly denser bread, but it will still taste delicious.
What’s the best way to score the bread before baking?
Use a sharp kitchen knife or a razor blade to make a few shallow cuts on the dough’s surface. This directs how the bread expands as it bakes, creating an attractive pattern and preventing uncontrolled bursting.
Final Thoughts
There’s something truly special about baking your own Lemon Blueberry Sourdough Bread Recipe. The way the citrus and berries awaken your senses alongside the rustic tang of sourdough makes each bite memorable and comforting. Whether you’re a seasoned baker or just craving a fresh and flavorful loaf, I wholeheartedly encourage you to try this recipe. It’s a joyous baking adventure that will fill your home with irresistible aromas and your table with delicious delight.
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Lemon Blueberry Sourdough Bread Recipe
- Prep Time: 3 hours 20 minutes
- Cook Time: 45-50 minutes
- Total Time: 4 hours 5 minutes
- Yield: 1 loaf
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Blueberry Sourdough Bread combines the tangy depth of naturally fermented sourdough with the fresh zest and juice of lemon and juicy bursts of fresh blueberries. The result is a moist, aromatic, and flavorful loaf that offers a creamy and fruity twist on classic sourdough bread, perfect for breakfast or a delightful snack.
Ingredients
For the Sourdough Starter:
- 100g all-purpose flour
- 100g water
For the Bread:
- 500g bread flour
- 350g water
- 100g active sourdough starter
- 10g salt
- 100g fresh blueberries
- Zest of 1 lemon
- Juice of 1 lemon
Instructions
- Autolyse: In a large mixing bowl, combine 500g bread flour and 350g water. Mix until no dry flour remains and let it rest for 30 minutes to hydrate the flour and develop gluten.
- Incorporate Starter and Flavorings: Add 100g active sourdough starter, 10g salt, lemon zest, and lemon juice to the dough. Mix thoroughly until everything is fully incorporated for even fermentation and flavor.
- Stretch and Fold: Perform stretch and folds every 30 minutes over the next 2 hours, completing 4 sets. This strengthens the dough’s gluten network and helps fermentation.
- Add Blueberries: Gently fold in 100g fresh blueberries after the final stretch and fold, being careful to not crush the berries while distributing them evenly.
- Shape and Proof: Shape the dough into a round loaf and place it into a floured proofing basket. Cover and let it rise at room temperature for 3-4 hours or alternatively refrigerate overnight for a slower fermentation and enhanced flavor.
- Preheat and Prepare Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside for 30 minutes to ensure it is extremely hot for baking.
- Bake Covered: Carefully transfer the dough out of the proofing basket to the hot Dutch oven. Score the top of the loaf to allow expansion and cover with the lid. Bake for 30 minutes to lock in steam.
- Bake Uncovered: Remove the lid and bake for an additional 15-20 minutes until the crust is golden brown and crisp.
- Cool: Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing to finish setting the crumb texture.
Notes
- Using a Dutch oven helps create steam which is essential for a crispy crust.
- Allowing the dough to proof overnight in the fridge enhances flavor complexity.
- Be gentle folding in blueberries to avoid breaking them and turning the dough purple.
- Cooling the bread fully prevents gumminess inside and improves slicing.
- Scoring the dough allows controlled expansion and prevents bursting during baking.
