Why You’ll Love This Recipe
Lemon Blueberry Sourdough Bread is a delightful twist on traditional sourdough, blending the tangy flavors of fresh lemon with the sweetness of blueberries. The natural fermentation process enhances the texture, resulting in a loaf that’s soft inside with a crispy, golden crust. Whether you’re a seasoned baker or a beginner, this recipe offers a rewarding and delicious experience. The combination of citrus and berries makes it perfect for breakfast, an afternoon snack, or even dessert.
Ingredients
- Active sourdough starter
- Bread flour
- Water
- Salt
- Fresh blueberries
- Lemon zest
- Lemon juice
- Honey or sugar
Directions
- Feed the Starter – Ensure your sourdough starter is active and bubbly before beginning the recipe. If necessary, feed it several hours ahead of time.
- Mix the Dough – In a large mixing bowl, combine the sourdough starter, flour, water, and salt. Stir until a shaggy dough forms.
- Autolyse – Let the dough rest for 30 minutes to allow the flour to hydrate.
- Incorporate Lemon and Blueberries – Gently fold in the lemon zest, lemon juice, and blueberries, being careful not to crush the berries.
- Bulk Fermentation – Cover the bowl and let the dough ferment at room temperature for 4-6 hours, performing stretch-and-folds every 30 minutes to develop gluten structure.
- Shaping the Dough – Lightly flour a work surface and shape the dough into a round or oval loaf.
- Final Proofing – Place the shaped dough in a banneton or bowl lined with a floured towel. Cover and refrigerate overnight (8-12 hours) for cold proofing.
- Preheat the Oven – Heat the oven to 450°F (230°C) with a Dutch oven inside.
- Scoring and Baking – Turn the dough onto parchment paper, score the top with a sharp blade, and transfer it to the preheated Dutch oven. Bake covered for 20 minutes, then uncovered for another 20-25 minutes until golden brown.
- Cooling – Let the bread cool completely before slicing to allow the flavors to develop fully.
Variations
- Gluten-Free Option: Use a gluten-free sourdough starter and a blend of gluten-free flours.
- Nutty Addition: Add chopped almonds or walnuts for extra texture and flavor.
- Sweeter Version: Increase honey or sugar for a more dessert-like loaf.
- Dried Fruit Substitute: Swap fresh blueberries with dried ones for a more concentrated flavor.
Servings and Timing
- Prep Time: 15 minutes (plus fermentation and proofing time)
- Cook Time: 45 minutes
- Total Time: Approximately 12-18 hours (including resting and fermentation)
- Servings: 1 loaf
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigeration: Store in the fridge for up to a week, wrapped tightly.
- Freezing: Slice and freeze for up to 3 months.
- Reheating: Toast slices or warm the whole loaf in a preheated oven at 350°F (175°C) for 10 minutes.
FAQs
1. Can I use frozen blueberries?
Yes, but thaw and drain them first to prevent excess moisture in the dough.
2. What type of flour works best?
Bread flour provides the best texture and strength for sourdough, but all-purpose flour can be used with slightly adjusted hydration.
3. How do I know my starter is ready?
It should be bubbly and double in size within 4-6 hours after feeding.
4. Can I make this bread without a Dutch oven?
Yes, use a baking stone or sheet with a pan of water in the oven to create steam.
5. Why is my bread dense?
This may be due to underproofing, weak starter, or not enough stretch-and-folds.
6. Can I use lemon extract instead of fresh lemon juice?
Yes, but fresh lemon juice provides a more natural, balanced flavor.
7. How do I prevent blueberries from bursting?
Gently fold them in and avoid excessive mixing.
8. Can I make this bread sweeter?
Yes, increase honey or sugar to taste.
9. What’s the best way to slice sourdough?
Use a serrated bread knife and let the bread cool completely before slicing.
10. Can I speed up the fermentation?
Warm proofing at 75-80°F (24-27°C) can slightly speed up the process, but slow fermentation enhances flavor.
Conclusion
Lemon Blueberry Sourdough Bread is a delightful, flavorful loaf that balances tangy citrus with the sweetness of blueberries. Whether enjoyed on its own or with butter and honey, this bread is sure to impress. Try it today and experience the magic of homemade sourdough with a fruity twist!
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Lemon Blueberry Sourdough Bread – Fresh, Fruity & Delicious!
- Total Time: 12-18 hours
- Yield: 1 loaf
Description
A fresh and fruity Lemon Blueberry Sourdough Bread that blends tangy citrus with sweet blueberries. This naturally fermented bread has a soft, airy crumb and a crispy golden crust—perfect for breakfast, snacks, or dessert.
Ingredients
- Active sourdough starter – 100g
- Bread flour – 400g
- Water – 250g
- Salt – 8g
- Fresh blueberries – 100g
- Lemon zest – 1 tablespoon
- Lemon juice – 2 tablespoons
- Honey or sugar – 1 tablespoon
Instructions
- Feed the Starter – Ensure your sourdough starter is bubbly and active before beginning. Feed it several hours in advance if needed.
- Mix the Dough – In a large bowl, combine sourdough starter, flour, water, and salt. Mix until a shaggy dough forms.
- Autolyse – Let the dough rest for 30 minutes to allow flour hydration.
- Incorporate Lemon and Blueberries – Gently fold in lemon zest, lemon juice, and blueberries without crushing them.
- Bulk Fermentation – Cover and let ferment at room temperature (4-6 hours), performing stretch-and-folds every 30 minutes.
- Shaping the Dough – Shape into a round or oval loaf on a lightly floured surface.
- Final Proofing – Place in a floured banneton or towel-lined bowl. Refrigerate overnight (8-12 hours).
- Preheat Oven – Heat to 450°F (230°C) with a Dutch oven inside.
- Scoring and Baking – Place dough on parchment paper, score, and bake covered for 20 minutes. Uncover and bake for 20-25 minutes until golden brown.
- Cooling – Let cool completely before slicing to enhance flavor and texture.
Notes
- Gluten-Free: Use a gluten-free sourdough starter and flour blend.
- Nutty Addition: Add ¼ cup chopped almonds or walnuts.
- Sweeter Version: Increase honey or sugar for a more dessert-like loaf.
- Dried Fruit Substitute: Use dried blueberries for a more concentrated flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Sourdough Bread
- Method: Baking
- Cuisine: American, Artisan Bread
Keywords: lemon blueberry sourdough, artisan bread, fermented bread, homemade sourdough, fruity sourdough
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