Lemon Blueberry Sourdough Bread
A tangy, fruity twist on traditional sourdough, this lemon blueberry sourdough bread is perfect for breakfast, snacks, or dessert. Made with fresh blueberries, zesty lemon, and a bubbly sourdough starter, this loaf is easy to make in just 5 steps.
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.
Nutrition
Calories: 180kcalCarbohydrates: 36gProtein: 5gFat: 1gFiber: 2gSugar: 3g
Tried this recipe?Let us know how it was!
