If you’re a sourdough bread fan, you’ll love this tangy, fruity twist: lemon blueberry sourdough bread. This recipe combines the zesty flavor of lemon with the sweet burst of blueberries, creating a loaf perfect for breakfast, snacks, or even dessert. The best part? It’s beginner-friendly and only takes 5 simple steps to make. Whether you’re new to sourdough or a seasoned baker, this lemon blueberry sourdough bread will quickly become a favorite in your kitchen.
Why You’ll Love Lemon Blueberry Sourdough Bread
There’s so much to love about this lemon blueberry sourdough bread. First, it’s made with fresh, wholesome ingredients, so you know exactly what’s going into your loaf. The tangy lemon and sweet blueberries create a flavor combo that’s hard to resist. Plus, this bread is super versatile—enjoy it toasted with butter for breakfast, as a midday snack, or even as a dessert with a drizzle of honey. And don’t worry if you’re new to sourdough; this recipe is easy to follow and perfect for beginners.
Ingredients You’ll Need
To make this delicious lemon blueberry sourdough bread, you’ll need the following ingredients:
- 500g bread flour
- 350g water
- 100g active sourdough starter
- 10g salt
- Zest of 1 lemon
- 150g fresh blueberries (or frozen; see FAQs)
- 1 tbsp honey (optional for sweetness)
Optional Add-Ins:
- 50g chopped nuts (like walnuts or almonds)
- -Extra lemon zest for a stronger citrus flavor
Pro Tip: For the best results, use fresh blueberries and make sure your sourdough starter is active and bubbly before you begin.
Equipment Needed
Here’s what you’ll need to bake your lemon blueberry sourdough bread:
- Mixing bowl
- Dutch oven (or a baking sheet if you don’t have one)
- Bench scraper
- Parchment paper
- Kitchen scale (for accurate measurements)
- Bread lame (for scoring the dough)
No Dutch oven? No problem! You can use a baking sheet, but add a water tray to the oven to create steam.
How to Make Lemon Blueberry Sourdough Bread in 5 Steps
Step 1: Prepare Your Sourdough Starter
Before you start, ensure your sourdough starter is active and ready to go. Feed it 4-6 hours before baking, and look for bubbles and a slightly sour smell. If your starter isn’t bubbly, it won’t give your bread the rise it needs.
Tip: If you’re new to sourdough, check out our guide on maintaining a healthy starter.
Step 2: Mix the Dough
Combine the bread flour, water, and sourdough starter in a large mixing bowl. Mix until no dry flour remains. Allow the dough to rest for 30 minutes (a process known as autolyze). Then, add the salt, lemon zest, and honey (if using). Carefully fold in the blueberries, ensuring they remain intact.
Step 3: Bulk Fermentation
Cover the dough and let it rest for 4-6 hours at room temperature. Every 30 minutes, perform 4-5 sets of stretch-and-folds to build strength in the dough. You’ll know it’s ready when it’s puffy and has doubled in size.
Step 4: Shape and Proof the Dough
Transfer the dough to a lightly floured surface and form it into a round or oval loaf. Please place it in a proofing basket or bowl lined with a floured kitchen towel. Cover and let it proof for 1-2 hours at room temperature or overnight in the fridge for a deeper flavor.
Step 5: Bake to Perfection
Set your oven to 450°F (230°C) and preheat with the Dutch oven inside. Carefully transfer the dough to the hot Dutch oven, score the top with a bread lame, and bake covered for 20 minutes. Remove the lid and bake for another 20-25 minutes until the crust is golden brown.
Tips for the Best Lemon Blueberry Sourdough Bread
- Prevent Soggy Blueberries: Toss fresh blueberries in flour before folding them into the dough.
- Adjust Sweetness: Add more honey or a sprinkle of sugar if you prefer a sweeter loaf.
- Add Texture: Mix in chopped nuts or seeds for extra crunch.
- Experiment with Flavors: Swap blueberries for raspberries or blackberries for a different twist.
Frequently Asked Questions (FAQs)
Can I use frozen blueberries?
Yes! Just thaw and pat them dry before adding them to the dough.
How do I store lemon blueberry sourdough bread?
You can store it in an airtight container at room temperature for up to 3 days or freeze slices for extended storage.
Can I make this recipe without a sourdough starter?
Unfortunately, no. The starter is essential for the flavor and rise of the bread.
Conclusion
Making lemon blueberry sourdough bread is easier than you think, and the results are worth it. With just 5 simple steps, you can create a tangy, sweet, and flavorful loaf. Whether you enjoy it for breakfast or share it with friends, this bread will surely impress.
Ready to bake? “Gather your ingredients and give this recipe a go! And if you loved it, don’t forget to explore more sourdough recipes on our blog. Happy baking!
Lemon Blueberry Sourdough Bread
Ingredients
- 500 g bread flour
- 350 g water
- 100 g active sourdough starter
- 10 g salt
- Zest of 1 lemon
- 150 g fresh blueberries
- 1 tbsp honey (optional)
Optional Add-Ins:
- 50 g chopped nuts (e.g., walnuts or almonds)
- Extra lemon zest for stronger citrus flavor
Instructions
- Prepare Your Sourdough Starter: Ensure your starter is active and bubbly. Feed it 4-6 hours before baking.
- Mix the Dough: Combine bread flour, water, and sourdough starter in a large bowl. Let rest for 30 minutes. Add salt, lemon zest, and honey (if using). Gently fold in blueberries.
- Bulk Fermentation: Cover the dough and let it rest for 4-6 hours. Perform 4-5 sets of stretch-and-folds every 30 minutes.
- Shape and Proof: Shape the dough into a loaf and place it in a proofing basket. Let it proof for 1-2 hours at room temperature or overnight in the fridge.
- Bake: Preheat the oven to 450°F (230°C) with a Dutch oven inside. Transfer the dough to the Dutch oven, score the top, and bake covered for 20 minutes. Remove the lid and bake for another 20-25 minutes until golden brown.
Notes
- Storage: Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Frozen Blueberries: Thaw and pat dry before using.
- No Dutch Oven? Use a baking sheet and add a tray of water to the oven for steam.
