Blueberry Lemon Sourdough Bread
A vibrant and delightful bread that blends tangy sourdough flavor with sweet blueberries and refreshing lemon zest.
Ingredients
Bread Ingredients
- 3 cups bread flour
- 1 1/3 cups lukewarm water
- 3/4 cup sourdough starter (active, bubbly, and well-fed)
- 3 tablespoons white sugar
- 1 teaspoon salt
- 1 1/4 cups blueberries (fresh is easiest)
- 1 tablespoon lemon zest
Instructions
Preparation
- In a large bowl, combine the bread flour, lukewarm water, sugar, and sourdough starter. Stir until a rough dough forms.
- Cover the bowl with a clean cloth or plastic wrap and let the dough rest for 30 minutes.
- Sprinkle salt evenly over the dough, then fold in the blueberries and lemon zest gently.
- Knead the dough for about 1–2 minutes to incorporate the blueberries and zest.
- Cover the dough and let it rise in a warm place for approximately 3 hours, reshaping it every hour with stretch and folds.
- Shape the dough into a round loaf and place it in a lightly greased bowl or proofing basket. Cover and let it proof in the refrigerator for 8–12 hours.
Baking
- Preheat your oven to 450°F (232°C), placing a Dutch oven inside to heat.
- Once preheated, gently place your dough into the hot Dutch oven, cover it, and bake for 25 minutes.
- Uncover the Dutch oven and continue baking for an additional 25 minutes until the bread is golden brown.
- Transfer the bread directly to the oven rack and bake for another 5 minutes for a crunchy crust.
- Remove the bread from the oven and cool fully on a wire rack for 3-4 hours before slicing.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For best results, ensure your sourdough starter is active. Use frozen blueberries directly to avoid staining the dough. Store the bread wrapped in a kitchen towel or paper bag, and freeze slices for longer storage.