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Blueberry Lemon Sourdough Bread combines fresh berries and citrus zest in a gently tangy loaf. The tender crumb highlights the sweet-tart contrast, while the natural sourdough flavor adds depth.
It’s a great option for breakfast, brunch, or as an afternoon treat with a cup of tea.
If you’re looking for bread that showcases fruit without being overly sweet, this loaf delivers a delightful balance.
Why You’ll Love This Recipe
- Burst of Flavor: Fresh blueberries and lemon zest bring a lively taste.
- Sourdough Goodness: Unfed discard or active starter contributes a mild tang.
- Easy to Customize: You can add nuts or swap in different berries.
- Soft, Satisfying Texture: Perfect for toasting or enjoying on its own.
- Freezer-Friendly: Make extra loaves and freeze them for later.
What to Serve with Blueberry Lemon Sourdough Bread
- Butter & Honey: Simple but complementary.
- Cream Cheese Spread: Enhances the tangy notes of the bread.
- Greek Yogurt & Berries: A fresh, fruity addition to your plate.
- Fruit Jam: Strawberry or raspberry jam adds extra sweetness.
- Tea or Coffee: Ideal for sipping alongside a slice.
Ingredient Breakdown
These key ingredients work together to create a balanced flavor and moist texture:
- Bread Flour (or All-Purpose Flour): Provides the loaf’s structure.
- Sourdough Starter/Discard: Infuses a gentle tang and extra moisture.
- Warm Water: Hydrates the flour and helps form gluten.
- Sugar or Honey: Slight sweetness that complements the tartness.
- Salt: Balances flavors and strengthens the dough.
- Fresh Blueberries: Bursts of sweetness in every bite.
- Lemon Zest: Adds a bright, citrusy element.
Pro Tip Before Starting
If your blueberries are especially juicy, pat them dry with a paper towel and dust them lightly with flour before folding them into the dough. This helps prevent excess moisture and keeps the berries from sinking.
Blueberry Lemon Sourdough Bread
A lightly tangy sourdough loaf with fresh blueberries and lemon zest, offering a balanced sweet-tart flavor perfect for breakfast or snacks.
Ingredients
- 3 cups bread flour (or all-purpose flour), plus extra for dusting
- 1 cup sourdough starter or discard (room temperature)
- 1 cup warm water (adjust if dough seems too dry or wet)
- 2 tablespoons sugar or honey
- 1 1/4 teaspoons salt
- Zest of 1 lemon
- 1 cup fresh blueberries (pat dry if very juicy)
Instructions
- Mix Dough: In a large bowl, stir together flour, sugar (or honey), and salt. Add sourdough starter/discard lemon zest and warm water. Mix until a shaggy dough forms.
- Knead & Autolyse: Knead by hand or in a stand mixer for about 5–7 minutes, until dough is smooth and elastic. Cover and let the dough rest for 30 minutes to 1 hour (autolyze). This helps develop gluten.
- Fold in Blueberries: Gently stretch the dough into a rectangle on a lightly floured surface. Spread blueberries over the dough, then fold or roll the dough to incorporate them. Be careful not to crush the berries too much.
- Bulk Fermentation: Place dough in a clean, lightly oiled bowl. Cover and let rise in a warm area for 2–3 hours, or until roughly doubled in size. Perform a stretch-and-fold every 30–45 minutes if you like, to help strengthen the dough.
- Shape the Loaf: Turn the dough out onto a floured surface. Shape into a round or oval loaf. Place in a proofing basket or lined bowl, seam side up. Cover and let rest for another 30–60 minutes.
- Preheat Oven & Score: Preheat your oven to 425°F (220°C). If using a Dutch oven, place it inside to heat. When ready to bake, carefully transfer the dough to parchment paper (if using a Dutch oven) or a baking sheet. Score the top with a sharp knife.
- Bake Dutch Oven Method: Place the dough (on parchment) inside the preheated Dutch oven. Cover and bake for 20 minutes, then remove the lid and bake for an additional 15–20 minutes, until golden.
- Baking Sheet Method: Place dough directly on a baking sheet or stone. Bake for 35–40 minutes, or until the loaf reaches your desired color.
- Cool: Transfer the bread to a wire rack and allow it to cool for at least 1 hour before slicing to lock in moisture and finish the internal bake.
Notes
- Overnight Option: After shaping, cover the loaf and place in the refrigerator overnight. Bake the next morning for improved flavor.
- Freezing: Slice the loaf, then freeze in a zip-top bag for up to 3 months. Reheat slices in a toaster or oven.
- Gluten-Free: This recipe can be attempted with a gluten-free flour blend, though the texture may differ.
- Alternative Flavors: Substitute blueberries with raspberries or chopped strawberries, and add orange zest instead of lemon for a twist.
Pro Tip After Preparing
For the best slices, use a sharp serrated knife. Pressing down too hard can crush the blueberries, so use a gentle sawing motion.
Frequently Asked Questions
Can I use frozen blueberries?
Yes. Thaw and drain them first to avoid excess moisture. Pat them dry before folding them into the dough.
Do I have to use bread flour?
All-purpose flour works fine, though bread flour may give a bit more chew.
Why is my dough too sticky?
Flour and sourdough starter can vary in hydration. Adjust with extra flour, a tablespoon at a time, or reduce the water slightly.
Wrapping it up
Blueberry Lemon Sourdough Bread brings together fresh fruit and citrus zest in a loaf that’s both sweet and tangy.
The sourdough aspect adds character without overwhelming the blueberries and lemon, making for a loaf that stands on its own or elevates any breakfast or snack.
Enjoy it toasted, topped with your favorite spread, or simply plain—this versatile bread is sure to please!
