Blueberry Lemon Sourdough Bread From Scratch
Highlighted under: Baked Perfection
I absolutely love the combination of tart blueberries and zesty lemon in this sourdough bread! The process of making bread from scratch seems daunting at first, but once you get the hang of it, it’s truly rewarding. The aromas that fill the kitchen while baking are simply irresistible. What I adore most about this recipe is how the natural sourdough tang accentuates the fruity flavors, creating a perfect balance of sweetness and acidity. Trust me, this delightful loaf is well worth the time and effort!
When I first attempted making sourdough bread, I never imagined how satisfying the experience would be. I had heard stories about the magical fermentation process and how it transforms simple ingredients into something extraordinary. The addition of blueberries and lemon not only brightens the bread but also elevates it into a delightful treat. I experimented with different hydration levels and found that a slightly wetter dough keeps the bread moist and enhances the flavor.
In my journey of perfecting this recipe, one key tip is to let the dough rest longer during the bulk fermentation stage. This allows for more complex flavors to develop, making each slice an experience. Using high-quality ingredients like organic flour and fresh blueberries truly makes a difference in the final product. I can promise you, once you try this Blueberry Lemon Sourdough Bread, it will become a favorite in your home!
Why You'll Love This Recipe
- Tart blueberries and zesty lemon create a refreshing flavor profile
- The sourdough fermentation adds depth and complexity
- A beautiful loaf perfect for breakfast or as a special treat
Ingredients
For the Bread Dough
- 500g bread flour
- 375ml water
- 100g sourdough starter (active)
- 10g salt
- 200g fresh blueberries
- Zest of 1 lemon
- Juice of 1 lemon
Make sure your blueberries are fresh for the best flavor!
Instructions
Prepare the Sourdough Starter
Make sure your sourdough starter is fed and active. You should see bubbles and increased volume.
Mix the Dough
In a large bowl, combine flour, water, sourdough starter, and salt. Mix until a shaggy dough forms.
Incorporate Blueberries and Lemon
Gently fold in the blueberries, lemon zest, and lemon juice into the dough until evenly distributed.
Bulk Fermentation
Cover the bowl with a damp cloth and let it rest at room temperature for 6-8 hours. Perform stretch and folds every hour for the first 4 hours.
Pre-shape the Dough
Turn the dough out onto a lightly floured surface and pre-shape it into a round or oval shape. Let it rest for 30 minutes.
Final Shape
Shape the dough into its final shape and place it into a floured proofing basket. Cover and let rise for another 2-4 hours.
Preheat the Oven
Preheat your oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes.
Bake the Bread
Carefully place the dough into the preheated Dutch oven, cover it, and bake for 30 minutes. Remove the lid and bake for an additional 15 minutes until golden brown.
Cool and Enjoy
Let the bread cool on a wire rack before slicing. Enjoy your homemade Blueberry Lemon Sourdough Bread!
Slice and serve with butter or enjoy it fresh!
Pro Tips
- Using a kitchen scale to measure your ingredients helps ensure consistent results. Additionally, be sure to use ripe, juicy blueberries for the best flavor.
Questions About Recipes
→ Can I use frozen blueberries?
Yes, but they may break down more during mixing. It's best to add them gently at the end.
→ How do I know when the bread is done?
The bread should be golden brown, and tapping the bottom should sound hollow.
→ Can I use whole wheat flour?
Yes, substituting some bread flour for whole wheat flour will add a nuttier flavor, but you may need to adjust water accordingly.
→ How should I store the bread?
Store it in a paper bag at room temperature for up to 3 days or freeze for longer storage.
Blueberry Lemon Sourdough Bread From Scratch
I absolutely love the combination of tart blueberries and zesty lemon in this sourdough bread! The process of making bread from scratch seems daunting at first, but once you get the hang of it, it’s truly rewarding. The aromas that fill the kitchen while baking are simply irresistible. What I adore most about this recipe is how the natural sourdough tang accentuates the fruity flavors, creating a perfect balance of sweetness and acidity. Trust me, this delightful loaf is well worth the time and effort!
Created by: Maribel Hayes
Recipe Type: Baked Perfection
Skill Level: Intermediate
Final Quantity: 1 loaf
What You'll Need
For the Bread Dough
- 500g bread flour
- 375ml water
- 100g sourdough starter (active)
- 10g salt
- 200g fresh blueberries
- Zest of 1 lemon
- Juice of 1 lemon
How-To Steps
Make sure your sourdough starter is fed and active. You should see bubbles and increased volume.
In a large bowl, combine flour, water, sourdough starter, and salt. Mix until a shaggy dough forms.
Gently fold in the blueberries, lemon zest, and lemon juice into the dough until evenly distributed.
Cover the bowl with a damp cloth and let it rest at room temperature for 6-8 hours. Perform stretch and folds every hour for the first 4 hours.
Turn the dough out onto a lightly floured surface and pre-shape it into a round or oval shape. Let it rest for 30 minutes.
Shape the dough into its final shape and place it into a floured proofing basket. Cover and let rise for another 2-4 hours.
Preheat your oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes.
Carefully place the dough into the preheated Dutch oven, cover it, and bake for 30 minutes. Remove the lid and bake for an additional 15 minutes until golden brown.
Let the bread cool on a wire rack before slicing. Enjoy your homemade Blueberry Lemon Sourdough Bread!
Extra Tips
- Using a kitchen scale to measure your ingredients helps ensure consistent results. Additionally, be sure to use ripe, juicy blueberries for the best flavor.
Nutritional Breakdown (Per Serving)
- Calories: 300 kcal
- Total Fat: 2g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 180mg
- Total Carbohydrates: 61g
- Dietary Fiber: 3g
- Sugars: 8g
- Protein: 9g