Hey there my friend. If you love sourdough bread but want something fresh and exciting, you need to try this blueberry lemon sourdough bread. The blueberries burst with sweetness, and the lemon gives it a tangy kick.
And the best part? This bread has that soft inside, chewy crust, and light sourdough tang—but with a fruity twist. Let’s get started.
Utensils You Need
These are the utensils and equipment you need to make this recipe:
- Large mixing bowl
- Measuring cups and spoons
- Wooden spoon
- Bench scraper
- Dutch oven or baking sheet
- Parchment paper
- Kitchen scale (optional but helpful)
- Clean kitchen towel
Important Info
- Servings: 1 loaf (about 10 slices)
- Estimated Cost: Around $6, depending on ingredient prices
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: About 18 hours (including fermentation)
- Additional Time: 12-16 hours for bulk fermentation
- Calories Per Serving: About 180 calories per slice
- Cook Method: Baking
- Season: Perfect for spring and summer
- Courses: Breakfast, Snack
- Cuisine: American-inspired
- Diets: Vegetarian
How to Make Blueberry Lemon Sourdough Bread
Now I am going to tell you what ingredients you need to make this bread and how to make it.
Ingredients You Need
- 3 cups (360g) bread flour
- 1 cup (240g) active sourdough starter
- 1 cup (240ml) lukewarm water
- 1 ½ teaspoons salt
- 1 cup (150g) fresh blueberries
- 1 tablespoon lemon zest
- 1 tablespoon honey (optional, for a slight sweetness)
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Bread flour | All-purpose flour (slightly less chewy texture) |
| Sourdough starter | 1 teaspoon instant yeast (adjust proofing time) |
| Fresh blueberries | Frozen blueberries (do not thaw before use) |
| Lemon zest | 1 teaspoon lemon extract |
| Honey | Maple syrup or white sugar |
Instructions
- Mix the dough: In a large bowl, combine the sourdough starter, water, and honey (if using). Stir until well mixed. Add the flour and salt, then mix until a shaggy dough forms.
- Rest the dough: Cover the bowl with a clean kitchen towel and let it rest for 30 minutes. This helps hydrate the flour.
- Knead and fold: Stretch and fold the dough over itself a few times. Cover again and let it rest for another 30 minutes.
- Incorporate the fruit: Gently fold in the blueberries and lemon zest. Be careful not to crush the berries too much.
- Bulk fermentation: Cover and let the dough ferment at room temperature for 12-16 hours, or until it doubles in size.
- Shape the dough: Lightly flour a surface, then shape the dough into a round loaf.
- Final proof: Place the dough on parchment paper, cover, and let it rise for 1-2 more hours.
- Preheat and bake: Preheat the oven to 450°F (230°C). Place a Dutch oven inside to heat up. When ready, transfer the dough (with parchment) into the hot Dutch oven, cover, and bake for 30 minutes. Remove the lid and bake for another 10 minutes until golden brown.
- Cool and serve: Let the bread cool on a wire rack for at least an hour before slicing.
Helpful Tips
- Use an active sourdough starter for the best rise and texture.
- If using frozen blueberries, do not thaw them before adding to the dough.
- Be gentle when folding in the blueberries to avoid breaking them.
- The longer the fermentation, the better the flavor. Don’t rush the process.
- A Dutch oven helps create a crispy crust, but a baking sheet with steam in the oven works too.
What to Serve with Blueberry Lemon Sourdough Bread
This bread is great on its own, but you can also enjoy it with:
- Softened butter or cream cheese
- Honey or fruit jam
- Greek yogurt and fresh berries
- A drizzle of olive oil for a savory touch
How Do You Serve the Recipe?
For the best taste, serve this bread slightly warm or at room temperature. Use a serrated knife to slice through the crust easily. A wooden cutting board helps prevent crumbs from going everywhere.
Where Do You Serve This Recipe the Most?
This bread is perfect for brunch, picnics, or a simple snack at home. It’s great for breakfast spreads or as a light afternoon treat. The fruity flavors make it a fun addition to spring and summer gatherings.
Storage
Short-Term Storage (Room Temperature)
- Store in a paper bag or wrapped in a clean kitchen towel for up to 2 days.
- Avoid plastic bags, as they can make the crust soft.
Refrigeration
- For longer storage, place the bread in an airtight container and refrigerate for up to 5 days.
- Toast slices before serving for the best texture.
Freezing
- Slice the bread and wrap individual slices in plastic wrap.
- Store in a freezer-safe bag for up to 3 months.
- Reheat in a toaster or oven before serving.
Frequently Asked Questions
Can I use whole wheat flour instead of bread flour?
Yes, but the bread will be denser. Try using half whole wheat and half bread flour for a better balance.
Do I need a Dutch oven to bake this bread?
No, but it helps create a crispy crust. If you don’t have one, place a baking sheet in the oven and add a pan of hot water for steam.
How do I know if my sourdough starter is ready to use?
Your starter is ready when it doubles in size within 4-6 hours of feeding and has a bubbly, slightly tangy smell.
Can I make this bread sweeter?
Yes, you can add an extra tablespoon of honey or sugar to the dough. This will enhance the sweetness of the blueberries.
Why is my bread too dense?
Your dough might not have proofed long enough. Make sure it doubles in size before baking. Also, check that your starter is active.
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