Why Make This Recipe
Lemon Blueberry Sourdough Bread is a delightful twist on traditional sourdough. This recipe combines the tartness of lemons with the sweetness of blueberries, making it perfect for breakfast, snacks, or even dessert. The unique flavor profile brings brightness to your day, and the sourdough fermentation process adds a depth that you won’t find in regular bread. Plus, it’s fun to make and impressive to serve!
How to Make Lemon Blueberry Sourdough Bread
Ingredients
- 330 grams water (1 and 1/3 cups)
- 20 grams lemon juice (1 and 1/2 Tablespoons)
- 50 grams sourdough starter (1/4 cup)
- 500 grams bread flour (3 and 1/2 cups)
- 10 grams salt (1 and 1/2 teaspoons)
- 50 grams sugar (1/4 cup)
- 1 Tablespoon lemon zest
- 200 grams blueberries (1 and 1/4 cup)
Directions
- Add water and lemon juice to a large bowl.
- Add sourdough starter and mix it up in the water.
- In a separate bowl, rub the lemon zest and sugar together until fragrant.
- Add flour, salt, sugar, and lemon zest to the dough and mix until all the flour is combined.
- After 30 minutes, dampen your hand and perform a set of stretch and folds. Cover and let rest.
- After 30 minutes to an hour, add the blueberries and perform another set of stretch and folds.
- Let the dough sit at room temperature until it has risen 75%, which will take roughly 10-14 hours.
- Dump the dough onto an unfloured surface and shape it into a round ball. Place it upside down in a banneton basket or a floured bowl with a tea towel.
- Cover to keep the moisture in and place in the fridge for 8 hours or up to 2 days.
- Preheat Dutch oven in the oven at 450 degrees F.
- Flip dough onto parchment paper, score the top, and bake with the lid on for 25 minutes, then uncovered for 10-15 minutes until a hollow sound is produced.
- Let cool on a rack for at least 2 hours before cutting, or slice warm to enjoy.
How to Serve Lemon Blueberry Sourdough Bread
You can serve this bread warm or at room temperature. It’s delicious on its own or with a pat of butter. You might also enjoy it with cream cheese or a drizzle of honey. For a simple treat, pair it with a cup of tea or coffee.
How to Store Lemon Blueberry Sourdough Bread
To keep your bread fresh, store it in a paper bag at room temperature for about 2-3 days. If you want to keep it longer, wrap it tightly in plastic wrap and place it in the freezer. It can last for up to 3 months in the freezer. Just remember to let it thaw at room temperature when you’re ready to enjoy it!
Tips to Make Lemon Blueberry Sourdough Bread
- Ensure your sourdough starter is active before using it; feed it the day before if needed.
- For best flavor, use fresh blueberries.
- Don’t skip the refrigerator proofing; it helps develop flavor and improves the texture.
- If you want to add more lemon flavor, consider using a bit more zest or a splash of lemon extract.
Variations
You can experiment with different berries, such as raspberries or blackberries, for a unique twist. Adding nuts like walnuts or pecans can give your bread an extra crunch and flavor.
FAQs
1. Can I use frozen blueberries?
Yes, you can use frozen blueberries. Just add them directly to the dough without thawing.
2. What if I don’t have a banneton basket?
You can use a floured bowl lined with a tea towel as a substitute for a banneton basket.
3. How can I tell when the bread is done baking?
The bread is done when it sounds hollow when tapped on the bottom. The crust should also be a deep golden brown and firm to the touch.
Lemon Blueberry Sourdough Bread
Ingredients
Dough Ingredients
- 330 grams water (1 and 1/3 cups)
- 20 grams lemon juice (1 and 1/2 Tablespoons)
- 50 grams sourdough starter (1/4 cup)
- 500 grams bread flour (3 and 1/2 cups)
- 10 grams salt (1 and 1/2 teaspoons)
- 50 grams sugar (1/4 cup)
- 1 Tablespoon lemon zest
- 200 grams blueberries (1 and 1/4 cup)
Instructions
Preparation
- Add water and lemon juice to a large bowl.
- Add sourdough starter and mix it up in the water.
- In a separate bowl, rub the lemon zest and sugar together until fragrant.
- Add flour, salt, sugar, and lemon zest to the dough and mix until all the flour is combined.
- After 30 minutes, dampen your hand and perform a set of stretch and folds. Cover and let rest.
- After 30 minutes to an hour, add the blueberries and perform another set of stretch and folds.
- Let the dough sit at room temperature until it has risen 75%, which will take roughly 10-14 hours.
Shaping and Proofing
- Dump the dough onto an unfloured surface and shape it into a round ball. Place it upside down in a banneton basket or a floured bowl with a tea towel.
- Cover to keep the moisture in and place in the fridge for 8 hours or up to 2 days.
Baking
- Preheat Dutch oven in the oven at 450 degrees F.
- Flip dough onto parchment paper, score the top, and bake with the lid on for 25 minutes, then uncovered for 10-15 minutes until a hollow sound is produced.
- Let cool on a rack for at least 2 hours before cutting, or slice warm to enjoy.