Blueberry Lemon Sourdough Bread
This Blueberry Lemon Sourdough Bread combines bright lemon zest with tangy sourdough and juicy berries, creating the perfect loaf for any occasion.
Ingredients
Starter & Flours
- 2 cups sourdough starter
- 1.5 cups all-purpose flour
- 1 cup bread flour
Liquids & Sweeteners
- 0.5 cups water
- 0.25 cups sugar
- 1 tablespoon lemon juice
Flavorings & Seasoning
- 1 teaspoon salt
- 1 teaspoon lemon zest
Mix-ins
- 1 cup fresh blueberries
Instructions
Preparation
- In a large bowl, combine the sourdough starter, water, lemon juice, and zest. Stir until smooth.
- Gradually add the all-purpose flour, bread flour, sugar, and salt, mixing until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead briefly until cohesive, then gently fold in the blueberries.
- Cover the bowl with a damp cloth and let it rise at room temperature for several hours or until doubled in size.
Baking
- Preheat the oven to 450°F (230°C). Shape the dough into a loaf and place it in a floured proofing basket or a greased loaf pan.
- Let the shaped dough rest for about 1 hour while the oven heats, then bake for 30–35 minutes until golden and hollow-sounding.
- Cool on a wire rack before slicing.
Notes
Use an active, bubbly starter for best rise and flavor. Keep folds gentle to avoid crushing the blueberries. If your dough feels dry, add water 1 teaspoon at a time until cohesive. Bake until the crust is deeply golden and it sounds hollow when tapped. Cool fully before slicing to maintain crumb structure and clean slices. Serve thick-sliced with butter, toasted with cream cheese, or alongside a salad.