Description
This blueberry lemon sourdough bread combines the tangy depth of natural sourdough with bursts of juicy blueberries and bright citrus zest. With a tender crumb and lightly sweet flavor, this artisan-style loaf is perfect for breakfast, brunch, or a fresh summer dessert.
Ingredients
Scale
- 500g bread flour
- 75g granulated sugar
- 100g active sourdough starter
- 10g salt
- 2 tablespoons lemon zest
- 3 tablespoons fresh lemon juice
- 1 1/2 cups fresh blueberries (or frozen, unthawed)
- 300ml water
- 1 large egg
Instructions
- In a large bowl or stand mixer, combine sourdough starter, water, lemon juice, lemon zest, and egg. Mix until blended.
- Add bread flour, sugar, and salt. Knead for 6–8 minutes until smooth and elastic.
- Gently fold in the blueberries, being careful not to crush them.
- Cover the dough and allow to bulk ferment at room temperature for 8–12 hours, or until doubled in size.
- Turn the dough onto a lightly floured surface, shape into a round loaf, and place seam-side up in a floured banneton basket.
- Proof for 2 hours at room temperature.
- Preheat oven to 425°F (220°C) with a Dutch oven inside.
- Carefully transfer dough onto parchment paper, score the top, and place into the hot Dutch oven.
- Bake covered for 30 minutes, then uncover and bake an additional 15 minutes until golden brown.
- Cool completely on a wire rack before slicing.
Notes
- Chill blueberries before folding to reduce color bleeding.
- Ensure your sourdough starter is active and bubbly for best rise.
- If using frozen blueberries, do not thaw before adding.
- Place a baking sheet under the Dutch oven if the bottom browns too quickly.
- Store at room temperature for up to 3 days or freeze sliced for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 210 kcal
- Sugar: 8 g
- Sodium: 210 mg
- Fat: 2 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 18 mg