Lemon Blueberry Sourdough Bread Recipe

Why Make This Recipe

Lemon Blueberry Sourdough Bread is a delightful treat. The combination of tangy lemon and sweet blueberries creates a refreshing flavor. It’s perfect for breakfast, snacks, or even as a delicious dessert. Plus, the use of sourdough gives the bread a wonderful texture and depth of flavor that you can’t get with regular bread.

How to Make Lemon Blueberry Sourdough Bread

Ingredients:

• 50g active sourdough starter
• 350g water
• 500g bread flour
• 11g salt
• 150g fresh blueberries
• Zest of a lemon
• 8 Tablespoons butter, room temperature (113g)
• 1/2 cup fresh blueberries, mashed (75g)
• 2 Tablespoons honey (45g)
• A pinch of salt

Directions:

1. In a large bowl, mix the active sourdough starter with 350g of water. Stir until combined.
2. Add 500g of bread flour and 11g of salt to the mixture. Stir until a shaggy dough forms.
3. Incorporate the zest of a lemon, 150g of whole blueberries, 8 tablespoons of room temperature butter, and 75g of mashed blueberries into the dough.
4. Knead the dough for about 10 minutes until it is smooth and elastic.
5. Place the dough in a lightly greased bowl and cover it with a damp cloth. Let it rise for about 4-6 hours, or until it has increased in size by at least 50%.
6. Once risen, gently stretch and fold the dough over itself until it feels light and jiggles when shaken.
7. The dough should easily pull away from the bowl and show visible bubbles in and on top.
8. Perform the windowpane test to check if the dough doesn’t tear easily.
9. Shape the dough into a round loaf and place it on a floured surface. Let it rest for another 30 minutes.
10. Preheat your oven to 450°F (230°C).
11. Bake the bread in the oven for about 30-35 minutes, or until it’s golden brown and sounds hollow when tapped.
12. Allow the bread to cool completely on a wire rack before slicing.

How to Serve Lemon Blueberry Sourdough Bread

This bread is great as it is, or you can serve it with butter or cream cheese. It makes a wonderful addition to your breakfast table or can be enjoyed as an afternoon snack with tea or coffee.

How to Store Lemon Blueberry Sourdough Bread

Store the bread at room temperature in a bread box or wrapped in a cloth bag to keep it fresh. If you want to keep it longer, you can slice and freeze it for later use.

Tips to Make Lemon Blueberry Sourdough Bread

• Ensure your sourdough starter is active and bubbly for the best results.
• Use fresh blueberries for a burst of flavor. If using frozen, try to thaw and drain them first.
• Allow the dough to rise at room temperature for optimal fermentation.
• Be gentle when folding in the blueberries to avoid breaking them.

Variation

You can try adding nuts like walnuts or pecans for a crunchy texture. Alternatively, experiment with different fruits such as raspberries or blackberries to give it a new flavor twist.

FAQs

Can I use all-purpose flour instead of bread flour?
Yes, you can use all-purpose flour, but the texture may vary slightly.

How long does this bread stay fresh?
It typically stays fresh for about 3 to 4 days at room temperature or up to a month in the freezer.

Is it necessary to use a sourdough starter?
While the recipe relies on sourdough for its unique flavor, you can use commercial yeast for quicker results, but the texture and taste will differ.

Lemon Blueberry Sourdough Bread

This delightful bread combines tangy lemon and sweet blueberries for a refreshing flavor perfect for any time of day.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 4 hours hrs

Servings: 10 slices

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 50 g active sourdough starter Ensure the starter is active and bubbly.
• 350 g water Room temperature.
• 500 g bread flour You can use all-purpose flour, but texture may vary.
• 11 g salt For flavor.
• 150 g fresh blueberries Use fresh for the best flavor.
• Zest of 1 lemon
• 113 g butter, room temperature 8 tablespoons.
• 75 g fresh blueberries, mashed For incorporation in the dough.
• 45 g honey Adds sweetness.
• A pinch salt For flavor balance.

Method

 

Preparation

1. In a large bowl, mix the active sourdough starter with 350g of water. Stir until combined.
2. Add 500g of bread flour and 11g of salt to the mixture. Stir until a shaggy dough forms.
3. Incorporate the zest of a lemon, 150g of whole blueberries, 113g of butter, and 75g of mashed blueberries into the dough.
4. Knead the dough for about 10 minutes until it is smooth and elastic.
5. Place the dough in a lightly greased bowl and cover it with a damp cloth. Let it rise for about 4-6 hours, or until it has increased in size by at least 50%.
6. Once risen, gently stretch and fold the dough over itself until it feels light and jiggles when shaken.
7. Perform the windowpane test to check if the dough doesn’t tear easily.
8. Shape the dough into a round loaf and place it on a floured surface. Let it rest for another 30 minutes.

Baking

1. Preheat your oven to 450°F (230°C).
2. Bake the bread in the oven for about 30-35 minutes, or until it’s golden brown and sounds hollow when tapped.
3. Allow the bread to cool completely on a wire rack before slicing.

Notes

Serve as is or with butter or cream cheese. Store at room temperature in a bread box or wrapped in a cloth bag. For longer storage, slice and freeze.