If you adore the perfect blend of tangy citrus and sweet fruit enveloped in a delightfully chewy crust, then you’re going to fall head over heels for this Lemon Blueberry Sourdough Bread Recipe. This bread is a vibrant celebration of fresh blueberries and bright lemon zest, all beautifully carried by the natural depth and subtle tang of sourdough. The incredible aroma, the tender crumb studded with juicy bursts of blueberry, and the delicate hint of honeyed sweetness come together to create a loaf that’s as stunning as it is delicious. Whether you’re new to sourdough or a seasoned pro, this recipe will quickly become a cherished staple in your kitchen.
Ingredients You’ll Need
Ingredients You’ll Need
Getting this Lemon Blueberry Sourdough Bread Recipe right starts with simple, thoughtfully chosen ingredients. Each element plays a vital role — from the active sourdough starter that gives life and depth, to the fresh blueberries that lend a juicy pop, and the lemon zest that infuses the bread with sunny brightness. Here’s everything you’ll need to gather before you begin:
- 50g active sourdough starter: This natural leavening gives the bread its classic tang and airy crumb.
- 350g water: Hydrates the dough, activating the flour and starter for fermentation.
- 500g bread flour: Provides structure and chewiness with its higher protein content.
- 11g salt: Enhances flavor and strengthens gluten for a perfect texture.
- 150g fresh blueberries: These bursts of juiciness add sweetness and beautiful color throughout the bread.
- Zest of a lemon: Infuses the dough with fresh, citrusy aromatics that brighten the entire loaf.
- 8 tablespoons butter, room temperature (113g): Adds richness and tenderness, making the crumb soft and flavorful.
- 1/2 cup fresh blueberries, mashed (75g): Used in the glaze or topping for an extra layer of blueberry flavor.
- 2 tablespoons honey (45g): Sweetens the mashed blueberries and balances the citrus notes perfectly.
- A pinch of salt: Just enough to round out the sweetness in the blueberry glaze.
How to Make Lemon Blueberry Sourdough Bread Recipe
Step 1: Prepare Your Starter and Mix the Dough
Start with a well-fed, bubbly sourdough starter — this is the magic behind your bread’s rise and tangy flavor. In a large bowl, combine the active starter with water and mix gently before adding the bread flour and salt. This initial mixing encourages the flour to hydrate fully while incorporating all those essential flavors.
Step 2: Autolyse and Incorporate Ingredients
Allow the dough to rest for about 30 minutes to an hour; this ‘autolyse’ phase helps gluten develop naturally and improves the dough’s elasticity. After resting, fold in the lemon zest and fresh blueberries carefully — you want to distribute the fruit without crushing it, so your loaf retains those beautiful blueberry bursts.
Step 3: Bulk Fermentation and Stretch & Folds
Let the dough ferment at room temperature for several hours, around 6 to 8 hours, depending on your starter’s activity and room temperature. During this time, perform a series of stretch and folds every 30 to 45 minutes to strengthen the dough’s structure. You’ll know it’s progressing well when it has increased at least 50% in size and looks lighter and jiggles gently when shaken.
Step 4: Shape the Dough
Once fermentation is complete and you see lots of lovely bubbles on the surface and inside, it’s time to shape your loaf. Gently pull the dough out of the bowl — it should come away easily — then shape it into a round or oval. Be careful not to tear the dough; if it passes the windowpane test without tearing, that’s a perfect sign of developed gluten.
Step 5: Proof and Prepare for Baking
Place the shaped dough into a well-floured banneton or bowl lined with a tea towel for the final rise. This second fermentation should take about 2 to 3 hours until it looks puffed and slightly jiggly. Just before baking, prepare your toppings — mash the remaining blueberries, blend with honey and a pinch of salt, and brush this glaze atop the loaf to give a shiny, flavorful finish.
Step 6: Bake to Golden Perfection
Preheat your oven with a Dutch oven or baking stone inside to get it really hot. Bake the bread covered for the first 20 minutes to trap steam, then uncover and bake for another 10 to 15 minutes until the crust turns a gorgeous golden brown. The finished loaf should sound hollow when tapped on the bottom and smell heavenly with lemon and blueberry notes.
How to Serve Lemon Blueberry Sourdough Bread Recipe
Garnishes
Enhance your Lemon Blueberry Sourdough Bread Recipe by sprinkling a dusting of powdered sugar or a light drizzle of honey atop warm slices. A smear of lemon-infused butter or cream cheese adds a luscious richness that complements the fruity, tangy flavors brilliantly.
Side Dishes
This bread pairs wonderfully with fresh berries and whipped mascarpone for a simple yet indulgent breakfast or snack. Alternatively, serve it alongside a tangy goat cheese and arugula salad to balance sweet and savory notes in a light meal.
Creative Ways to Present
For a festive touch, slice the bread thickly and toast it to create elegant crostinis topped with ricotta, blueberry compote, and a sprig of mint. This Lemon Blueberry Sourdough Bread Recipe can also be transformed into stunning French toast that dazzles at brunch.
Make Ahead and Storage
Storing Leftovers
To keep the bread fresh, store it in a paper bag or loosely wrapped in a kitchen towel at room temperature. This preserves the crust’s crispness while preventing the crumb from drying out, perfect for enjoying over the next couple of days.
Freezing
If you want to save some for later, wrap slices or the whole loaf tightly in plastic wrap followed by foil, then freeze. The bread holds up beautifully in the freezer for up to a month and thaws quickly at room temperature or in a toaster oven.
Reheating
Bring the bread back to life by warming it in a preheated oven at 350°F (175°C) for 5 to 10 minutes. This refreshes the crust’s crunch and revives that fresh-baked aroma each time you enjoy a slice.
FAQs
Can I use frozen blueberries in this recipe?
Yes, frozen blueberries can be used if fresh aren’t available, but be sure to thaw and drain them well to avoid adding excess moisture to the dough, which could affect texture.
What if I don’t have a sourdough starter?
Starting this Lemon Blueberry Sourdough Bread Recipe without a starter is tricky because it’s key to the bread’s flavor and rise. However, you can purchase an active starter from many bakeries or online to get started.
How do I know when the dough is ready for baking?
The dough should have increased in size by at least 50%, have visible bubbles, feel light and jiggly, pull away easily from the bowl, and pass the windowpane test without tearing.
Can I substitute lemon zest with lemon extract?
While lemon extract can add flavor, it doesn’t provide the same fresh brightness or texture that lemon zest offers. For the best results, use freshly grated zest specifically for this recipe.
Is this recipe suitable for beginners?
Absolutely! While sourdough baking can seem intimidating, the steps in this Lemon Blueberry Sourdough Bread Recipe are straightforward with helpful cues for dough readiness, making it very approachable for baking enthusiasts at any level.
Final Thoughts
There’s something truly special about baking bread that bursts with fresh fruit and vibrant citrus, and this Lemon Blueberry Sourdough Bread Recipe is a shining example. It’s more than a loaf — it’s a joyous experience of aroma, flavor, and texture that invites you to share and savor moments with those you love. I can’t wait for you to try it and add this beautiful bread to your baking repertoire!
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Lemon Blueberry Sourdough Bread Recipe
- Total Time: 13 hours 15 minutes
- Yield: 1 loaf (approximately 12 slices)
Description
This Lemon Blueberry Sourdough Bread is a beautifully tangy and fruity loaf that combines the natural sourness of a classic sourdough with fresh blueberries and zesty lemon for a refreshing twist. The bread is enriched with butter and honey, offering a balance of sweet and savory flavors alongside a tender crumb studded with juicy blueberries, perfect for breakfast or as a snack.
Ingredients
Dough Ingredients
- 50g active sourdough starter
- 350g water
- 500g bread flour
- 11g salt
- 150g fresh blueberries
- Zest of 1 lemon
Butter Mixture
- 8 tablespoons butter, room temperature (113g)
- 1/2 cup fresh blueberries, mashed (75g)
- 2 tablespoons honey (45g)
- A pinch of salt
Instructions
- Prepare the Dough: In a mixing bowl, combine the sourdough starter, water, and bread flour thoroughly until a sticky dough forms. Add the salt and mix well to incorporate. Gently fold in the fresh blueberries and lemon zest to distribute evenly without breaking the blueberries too much.
- Bulk Fermentation: Cover the bowl and let the dough rise at room temperature for about 8 to 12 hours, or until the dough has increased in size by at least 50%, looks light, and jiggles when shaken.
- Check Dough Readiness: The dough should easily pull away from the bowl sides, have visible bubbles on and inside, and pass the windowpane test without tearing, indicating good gluten development.
- Incorporate Butter Mix: In a separate small bowl, combine the room temperature butter, mashed blueberries, honey, and a pinch of salt. Once the dough has properly fermented, fold this mixture gently into the dough, being careful not to deflate the air bubbles.
- Final Proof: Shape the dough into a loaf and place it into a greased or parchment-lined bread pan. Allow it to proof for another 2 to 3 hours until it has puffed noticeably but not doubled.
- Bake: Preheat your oven to 375°F (190°C). Bake the loaf in the oven for approximately 35 to 40 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
- Cool and Serve: Remove the bread from the oven and let it cool completely on a wire rack before slicing. This cooling period helps set the crumb and flavor.
Notes
- Use fresh, ripe blueberries for the best flavor and texture; frozen blueberries may release excess moisture.
- Ensure your sourdough starter is active and bubbly for optimal rise and flavor development.
- Gently fold in the blueberries and butter mixture to maintain dough aeration and avoid crushing the berries.
- Let the bread cool completely before slicing to ensure clean slices and best texture.
- This bread pairs wonderfully with cream cheese or honey butter for breakfast or brunch.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
