Blueberry Lemon Sourdough Bread
A delightful bread that combines the tangy flavor of sourdough with the sweet and tart notes of blueberries and lemon, perfect for breakfast or snacks.
Ingredients
Main Ingredients
- 1 cup active sourdough starter Ensure it is active and bubbly.
- 2 cups all-purpose flour You can substitute with whole wheat or gluten-free flour.
- 1/2 cup warm water Temperature should be around 110°F.
- 1/2 teaspoon salt For flavor.
- 1 tablespoon sugar
- 1 tablespoon lemon zest Use fresh lemons for optimal flavor.
- 1/2 cup fresh blueberries Be gentle when folding into the dough.
- 1 tablespoon lemon juice
Instructions
Preparation
- In a mixing bowl, combine the sourdough starter, warm water, sugar, and lemon zest. Stir until well mixed.
- Gradually add the flour and salt to the mixture, stirring until a dough forms.
- Gently fold in the blueberries and lemon juice.
- Cover the bowl with a cloth and let it rise in a warm place for 4-6 hours or overnight until doubled in size.
Baking
- Preheat the oven to 450°F (230°C).
- Shape the dough into a loaf and place it in a greased loaf pan. Let it rise for another hour.
- Score the top of the loaf with a knife.
- Bake for 30-35 minutes or until golden brown and sounds hollow when tapped on the bottom.
- Let cool before slicing.
Notes
To store the bread, place it in a paper bag or wrap it in a clean kitchen towel to keep it fresh. For longer storage, freeze the slices in a resealable plastic bag. You can toast slices and spread butter or cream cheese on top.