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Lemon Blueberry Sourdough Bread Recipe

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4.4 from 22 reviews

  • Author: Ezabella
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://kitchenloving.com/lemon-blueberry-sourdough-bread-recipe/