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Lemon Blueberry Sourdough Bread: 5 Reasons to Love It

Lemon Blueberry Sourdough Bread

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Lemon Blueberry Sourdough Bread is a delightful blend of tangy lemon and sweet blueberries, perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups active sourdough starter
  • 1 cup warm water
  • 2 tablespoons sugar
  • 2 tablespoons lemon zest
  • 1 teaspoon salt
  • 3 ½ cups all-purpose flour
  • 1 cup fresh blueberries (or frozen, thawed)
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil (optional)

Instructions

  1. In a large bowl, combine the active sourdough starter, warm water, and sugar. Mix until well combined.
  2. Stir in the lemon zest and lemon juice to infuse the dough with citrus flavor.
  3. In another bowl, whisk together the flour and salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring until a shaggy dough forms.
  5. Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
  6. Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise for about 4 hours or until doubled in size.
  7. Gently fold in the blueberries, being careful not to crush them.
  8. Turn the dough onto a floured surface and shape it into a round loaf.
  9. Place the shaped dough on a parchment-lined baking sheet or in a proofing basket. Cover and let rise for another 1-2 hours.
  10. Preheat your oven to 450°F (230°C) during the last 30 minutes of the second rise.
  11. Once risen, use a sharp knife to score the top of the loaf with a simple design to allow for expansion during baking.
  12. Place the loaf in the preheated oven. Bake for 45-50 minutes or until the crust is golden brown and the internal temperature reaches 190°F (88°C).
  13. Remove the bread from the oven and transfer it to a wire rack. Allow it to cool completely before slicing.

Notes

  • Store the bread in an airtight container to maintain freshness.
  • This bread can be enjoyed plain or toasted.
  • For a sweeter bread, consider adding more sugar.

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