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Lemon Blueberry Sourdough Bread

A delightful twist on traditional sourdough, featuring the refreshing notes of lemon and juicy blueberries, perfect for family gatherings or cozy afternoons.
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Prep Time 40 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Breakfast, Brunch, Snack
Cuisine: American, Homemade
Calories: 250
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 50 g active sourdough starter For characteristic tangy flavor and airy texture.
  • 350 g water Ensures a moist crumb.
  • 500 g bread flour High-protein flour for structure.
  • 11 g salt Enhances flavors and strengthens gluten.
  • 150 g fresh blueberries Juicy and sweet for flavor.
  • 1 Zest lemon Adds bright, aromatic quality.
  • 113 g butter, room temperature For richness and tenderness.
  • 75 g fresh blueberries, mashed Folded into the dough for extra flavor.
  • 45 g honey Natural sweetener complementing tangy notes.
  • 1 pinch salt To balance the sweetness.

Method
 

Preparation
  1. Begin by mixing the active sourdough starter with the water in a large bowl. Stir gently until well combined.
  2. Gradually add the bread flour and 11g of salt into the mixture. Combine until it looks shaggy.
  3. Add the room temperature butter, mashed blueberries, lemon zest, and honey. Mix until fully blended.
  4. Transfer the dough to a lightly floured surface and knead for about 10 minutes, or until smooth and elastic.
  5. Place the dough back in the bowl, cover with a damp cloth, and let it rest until it has increased in size by at least 50%.
  6. Gently deflate the dough and shape it into a round loaf on a floured surface.
  7. Place the shaped loaf into a proofing basket or a bowl lined with a floured towel. Cover and let it rise for another hour.
  8. Preheat your oven to 450°F (232°C) about 30 minutes before baking, placing a Dutch oven inside to heat.
  9. Transfer the dough onto parchment paper and score the top with a sharp knife.
  10. Carefully remove the Dutch oven and place the parchment with the loaf inside. Cover and bake for 30 minutes.
  11. Uncover and bake for an additional 15-20 minutes until golden brown.
  12. Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing.

Notes

Ensure your sourdough starter is active for the best results. Experiment with different fruits for variety. For a sweeter loaf, increase honey or add sugar on top before baking.