Blueberry Sourdough Bread
A delicious blend of sourdough and sweet blueberries, perfect for breakfast or as a side dish, this homemade bread fills your kitchen with warmth and aroma.
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 cup sourdough starter (active) Ensure the starter is active
- 1/2 cup blueberries (fresh or frozen) If using frozen, thaw and drain excess liquid
- 1/2 cup water
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
Instructions
Preparation
- In a large bowl, combine the sourdough starter, water, and sugar. Mix well until the sugar is dissolved.
- Add the olive oil, lemon juice, and blueberries to the mixture.
- In another bowl, whisk together the flour, salt, and baking soda. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
- Knead the dough on a floured surface for about 5-10 minutes until smooth.
- Place the dough in a greased bowl, cover it, and let it rise for 2-3 hours or until doubled in size.
Baking
- Preheat the oven to 375°F (190°C).
- Shape the dough into a loaf and place it in a greased loaf pan.
- Bake for 30-40 minutes or until the crust is golden and the bread sounds hollow when tapped.
- Let it cool for a few minutes before slicing.
Notes
This bread can be served plain, with butter, or cream cheese. Pair it with coffee or tea for breakfast or an afternoon snack. To store, wrap in plastic wrap or aluminum foil for up to 3 days at room temperature, or freeze for up to 3 months.