This Blueberry Lemon Sourdough Bread is a tasty treat! The tangy lemon pairs perfectly with sweet blueberries, making each slice a burst of flavor.
Plus, the soft and chewy sourdough is simply delightful. I love to enjoy it fresh with a pat of butter in the morning. Who can resist that? 😊
Key Ingredients & Substitutions
Bread Flour: This gives your bread structure and chew. If you don’t have bread flour, you can use all-purpose flour, but the texture will be slightly different. I find that bread flour really enhances the final loaf!
Whole Wheat Flour: Adding this enhances flavor and nutrition. If you want a lighter loaf, feel free to skip it or reduce the amount. I often go half-half for a nice balance.
Fresh Blueberries: These provide a burst of sweetness. If fresh ones aren’t available, frozen blueberries work too, but make sure to thaw and drain them to avoid excess moisture. I love the convenience of frozen at times!
Lemon Juice and Zest: Using fresh lemon zest gives the best flavor. If you’re out of lemons, you can try lemon extract, but use less since it’s more concentrated. The zest is essential for that refreshing lemon taste!
How Do I Ensure My Dough Ferments Perfectly?
Fermentation is key in sourdough. Here’s how to ensure your dough rises beautifully:
- Make sure your starter is active and bubbly. This ensures the dough will rise properly. Feed it 4-6 hours before starting.
- During the bulk fermentation phase, keep the dough covered to prevent it from drying out. A warm kitchen helps speed up the process.
- Perform stretch and folds gently. This helps develop gluten structure, which is important for a good rise.
- Be patient! The longer your dough ferments, the more flavor it develops. Aim for 3-4 hours with regular stretch and folds.
With these tips, you’re on your way to making a delightful Blueberry Lemon Sourdough Bread that everyone will love!
Blueberry Lemon Sourdough Bread
Ingredients You’ll Need:
For the Dough:
- 400g (3 1/4 cups) bread flour
- 100g (3/4 cup) whole wheat flour (optional for added flavor)
- 375g (1 1/2 cups plus 2 tbsp) lukewarm water
- 100g (1/2 cup) active sourdough starter (100% hydration)
- 10g (2 tsp) salt
- Zest of 1 lemon (preferably organic)
- 150g fresh blueberries (or frozen and thawed, drained)
- 2 tbsp lemon juice
- Optional: 1 tbsp honey or sugar (to enhance sweetness)
How Much Time Will You Need?
This recipe takes approximately 4-5 hours of active time and an overnight proofing time in the refrigerator (8-12 hours). You’ll need time for mixing, fermenting, and baking, plus another hour or so for cooling after baking. It’s worth the wait for this delectable bread!
Step-by-Step Instructions:
1. Feed Your Starter:
Ensure your sourdough starter is active and bubbly, fed about 4-6 hours before starting the dough. A bubbly starter ensures your bread rises well!
2. Mix Flour and Water:
In a large bowl, combine the bread flour, whole wheat flour (if using), and lukewarm water. Mix until there’s no dry flour left. Cover your bowl and let this dough rest for 30-60 minutes. This process is called “autolyse” and helps develop gluten.
3. Add Starter and Salt:
Add the active sourdough starter, salt, lemon zest, lemon juice, and honey (if using) to the dough. Mix thoroughly until everything is well combined. The dough will be sticky and shaggy—that’s perfectly okay!
4. Bulk Fermentation & Stretch & Folds:
Cover the bowl with a damp towel or plastic wrap. Over the next 3-4 hours, every 30 minutes, do 3-4 sets of stretch and folds. To do this, stretch one side of the dough and fold it over itself, rotating the bowl each time.
5. Add Blueberries:
After the last fold, gently fold in the blueberries. Be careful not to smash them too much; you want to keep their shape in the dough.
6. Shape the Dough:
Once the bulk fermentation is complete, turn the dough out onto a lightly floured surface. Shape the dough into a round boule by folding the edges inward and tightening the surface by rotating it against the work surface.
7. Final Proof:
Place the shaped dough seam-side up into a well-floured banneton basket or a bowl lined with a floured kitchen towel. Cover it and refrigerate overnight (8-12 hours) for a slow fermentation, enhancing the flavor.
8. Preheat Oven:
The next day, place a Dutch oven or a heavy oven-safe pot with a lid inside the oven and preheat to 475°F (245°C) for at least 30 minutes.
9. Score and Bake:
Carefully remove the dough from the banneton, turning it out onto a piece of parchment paper. Use a sharp blade to score the top of the loaf. Transfer the dough with parchment into the hot Dutch oven, cover with the lid, and bake for 20 minutes.
10. Remove Lid and Finish Baking:
After 20 minutes, remove the lid and bake uncovered for another 20-25 minutes, or until the crust is golden and crisp. This gives it that beautiful, crackly crust.
11. Cool:
Remove the bread from the oven and transfer it to a wire rack. Allow it to cool completely before slicing. This step is crucial for setting the crumb!
12. Serve:
Once cool, slice your bread and enjoy the delicious, fragrant, and tangy Blueberry Lemon Sourdough Bread! It’s perfect with a pat of butter or cream cheese.
This recipe is a delightful blend of sourdough’s classic tang with the fresh burst of blueberries and vibrant lemon zest. Enjoy every delicious slice!
Can I Use Different Types of Flour?
Absolutely! You can use all-purpose flour instead of bread flour, but the texture may be slightly softer. If you want added flavor and nutrition, whole wheat flour is a great option, but you can exclude it if you prefer a lighter loaf.
Can I Substitute Frozen Blueberries?
Yes, you can use frozen blueberries! Just ensure they are thawed and well-drained to avoid added moisture in the dough. Gently fold them in to maintain their shape.
How Do I Keep My Sourdough Starter Healthy?
To keep your sourdough starter active, feed it regularly with equal parts flour and water. If you’re not baking often, you can store it in the fridge and feed it once a week. Just remember to bring it to room temperature and feed it before using it in your recipes!
How Should I Store Leftover Bread?
Store any leftover Blueberry Lemon Sourdough Bread in an airtight container at room temperature for up to 3 days. To keep it fresh longer, you can freeze slices in a zip-top bag and toast them when you’re ready to enjoy!
