Nothing brightens the kitchen quite like the aroma of freshly baked sourdough kissed with zesty lemon and bursts of juicy blueberries. This recipe balances tangy sourdough flavor with natural sweetness, creating a loaf that’s as stunning as it is delicious. Whether served for brunch, as a mid-morning treat, or as a delightful gift, this bread is proof that sourdough can be both rustic and elegant.
Ingredients List
- 500 g bread flour
- 100 g active sourdough starter (100% hydration)
- 300 g water (room temperature)
- 8 g fine sea salt
- Zest of 2 medium lemons
- 150 g fresh blueberries (lightly dusted with flour to prevent sinking)
- 30 g honey or maple syrup (optional, for added sweetness)
Step-by-Step Instructions
Step 1: Autolyse
Mix the bread flour and water until no dry flour remains. Cover and let it rest for 45 minutes to 1 hour.
Step 2: Add Starter and Salt
Incorporate the active sourdough starter, sea salt, and honey (if using). Mix well until fully combined.
Step 3: Bulk Fermentation with Folds
Let the dough rest at room temperature for 3–4 hours. During this time, perform 3–4 sets of stretch-and-folds every 30 minutes. On the final fold, gently add the lemon zest and blueberries, folding them in carefully to avoid bursting.
Step 4: Shape the Dough
After bulk fermentation, turn the dough onto a lightly floured surface. Shape into a round or oval loaf, depending on your banneton. Place seam-side up in a floured proofing basket.
Step 5: Final Proof
Cover and refrigerate overnight (8–12 hours) for a slow, flavorful proof.
Step 6: Bake
Preheat oven to 475°F (245°C) with a Dutch oven inside. Transfer dough onto parchment, score with a sharp blade, and carefully place it into the hot Dutch oven. Bake covered for 20 minutes, then uncover and reduce temperature to 450°F (232°C) for another 20–25 minutes until golden brown.
Step 7: Cool and Serve
Allow the loaf to cool for at least 1 hour before slicing. This ensures the crumb sets properly and locks in the flavor.
Cook Time
Active time: 45 minutes
Resting/proofing time: 12–16 hours
Baking time: 45 minutes
Servings
1 large loaf (approximately 10–12 slices)
Nutritional Information (approx. per serving)
- Calories: 180
- Protein: 6 g
- Carbohydrates: 35 g
- Fat: 1 g
- Fiber: 3 g
- Sugar: 3 g
Storage Instructions
Store the bread in a breathable linen bag or wrapped in parchment for up to 3 days at room temperature. For longer storage, slice and freeze in an airtight bag,toast slices directly from frozen for a fresh-baked taste.
Suggestions
- Swap blueberries for raspberries or blackberries for a seasonal twist.
- Add a drizzle of lemon glaze for a sweeter, dessert-style bread.
- Pair with whipped cream cheese or mascarpone for a luxurious breakfast spread.
Seasonal Relevance
This bread shines in late spring and summer when blueberries are at their juiciest and lemons are fresh and vibrant. However, frozen blueberries make this recipe a year-round treat, bringing brightness to even the coldest months.
Conclusion
Lemon blueberry sourdough bread is more than just a loaf—it’s a celebration of fresh flavor and artisan baking. With its tangy crumb, citrusy lift, and pockets of juicy berries, it’s a bread that delights both the palate and the eyes. Perfect for brunch tables or quiet morning moments, this recipe is proof that sourdough can be both comforting and elegant.
FAQs
Can I use dried blueberries instead of fresh?
Yes, dried blueberries work well—rehydrate them briefly in warm water and pat dry before folding into the dough.
Do I need a Dutch oven to bake this bread?
A Dutch oven gives the best rise and crust, but you can also bake on a preheated baking stone with a tray of water in the oven for steam.
Can I make this bread gluten-free?
This recipe is designed for bread flour, but you can experiment with a gluten-free sourdough blend. Expect a denser loaf and adjust hydration as needed.
