introduction
This Lemon Blueberry Sourdough Bread is bright, tangy, and soft. The fresh lemons and blueberries mix well with a mild sourdough tang. You can make it for breakfast or for a light snack. If you like blueberry sweets, try a different dessert like Blueberry Crumble Cheesecake after baking.
why make this recipe
You get fresh bread with real fruit and lemon flavor. It uses a sourdough starter, so the dough has good taste and a nice crust. The bread is simple to make if you follow the steps. It feels special but does not need fancy tools.
how to make Lemon Blueberry Sourdough Bread
Follow the steps below in order. Work slowly and be gentle with the blueberries so they do not burst too much.
Ingredients :
- 400 g strong white bread flour (with at least 12.5% protein content)
- 1 tsp salt
- 1 tbsp caster sugar
- 240 ml water
- 160 g active sourdough starter (100% hydration)
- 150 g fresh blueberries
- zest of 2 lemons
Directions :
DAY 1
- Feed your starter early so it is active by mixing time. Let it double.
Autolyse
- Mix flour and water until no dry flour remains. Rest 30–45 minutes. This helps gluten form.
Mixing The Dough
- Add the active starter, sugar, and salt to the autolysed mix. Mix until combined. Use a gentle fold or knead until the dough is smooth but not tight.
Bulk Fermentation and Coil Folds
- Let the dough rest at room temperature for 3–4 hours. Every 30 minutes for the first 2 hours do a set of coil folds or stretch-and-folds. This builds strength.
Laminating The Mix-Ins & Finish Bulk Fermentation
- Gently spread the dough on a lightly floured surface. Scatter lemon zest and blueberries over the dough. Fold the dough over them and roll or fold a few times to distribute the fruit without smashing it. Finish bulk fermentation until the dough rises about 30–50% and feels airy.
Shaping and Cold Retardation
- Shape the dough into a tight boule or batard. Place it in a floured banneton or bowl. Cover and put in the fridge for 12–18 hours. Cold retardation develops flavor and makes slicing easier.
Scoring The Sourdough
- Preheat your oven to 230°C (450°F) with a Dutch oven inside. Take the dough from the fridge, turn it onto baking paper, and score the top with a sharp blade.
Baking and Cooling
- Place the dough in the hot Dutch oven. Bake covered for 20 minutes. Remove the lid and bake 15–25 minutes more until the crust is deep golden. Cool on a rack for at least 1 hour before slicing.
how to serve Lemon Blueberry Sourdough Bread
Serve slices at room temperature. A light spread of butter or cream cheese works well. You can also offer it with tea or coffee. For a fun brunch mix, serve alongside a savory flatbread or pizza like Cemetery Flatbread Pizza for guests who want something different.
how to store Lemon Blueberry Sourdough Bread
- At room temp: Keep in a bread bag or wrapped in a tea towel for up to 2 days.
- In the fridge: Not recommended — it can dry the bread faster.
- For longer storage: Slice and freeze in an airtight bag for up to 3 months. Toast or warm slices from frozen.
tips to make Lemon Blueberry Sourdough Bread
- Use fresh, cold blueberries to help them hold shape.
- Mix the berries in gently to avoid crushing.
- Use the lemon zest, not the pith, for bright flavor.
- Make sure your starter is very active before you start.
- If you want a quick bread idea, try Chocolate Chip Banana Bread for a no-starter option.
- Cold retardation helps flavor and makes the dough easier to score.
variation (if any)
- Add a tablespoon of lemon juice for more tang.
- Use frozen blueberries if fresh are not available; toss them in a little flour first to reduce bleeding.
- Fold in 50 g chopped almonds for crunch.
- Replace half the water with milk for a softer crumb.
FAQs
Q: Can I use frozen blueberries?
A: Yes. Toss them in a little flour before adding to the dough. This helps stop them from bleeding too much.
Q: Do I need a Dutch oven?
A: A Dutch oven helps make a crisp crust. You can bake on a hot baking stone and use a tray of water for steam if you do not have one.
Q: How do I know the bread is done?
A: The crust should be deep golden and the loaf should sound hollow when you tap the bottom. An internal temp of 96–99°C (205–210°F) is done.
Q: Can I reduce the lemon?
A: Yes. Use zest of one lemon if you want a milder lemon flavor.
Q: How active should the starter be?
A: It should double in 4–6 hours after feeding and look bubbly and fresh.
Lemon Blueberry Sourdough Bread
Ingredients
Method
- Feed your starter early so it is active by mixing time. Let it double.
- Mix flour and water until no dry flour remains. Rest for 30–45 minutes to help gluten form.
- Add the active starter, sugar, and salt to the autolysed mix. Mix until combined. Use a gentle fold or knead until the dough is smooth but not tight.
- Let the dough rest at room temperature for 3–4 hours. Every 30 minutes for the first 2 hours do a set of coil folds or stretch-and-folds to build strength.
- Gently spread the dough on a lightly floured surface. Scatter lemon zest and blueberries over the dough. Fold the dough over them and roll or fold a few times to distribute the fruit without smashing it. Finish bulk fermentation until the dough rises about 30–50% and feels airy.
- Shape the dough into a tight boule or batard. Place it in a floured banneton or bowl. Cover and put in the fridge for 12–18 hours.
- Preheat your oven to 230°C (450°F) with a Dutch oven inside. Take the dough from the fridge, turn it onto baking paper, and score the top with a sharp blade.
- Place the dough in the hot Dutch oven. Bake covered for 20 minutes. Remove the lid and bake 15–25 minutes more until the crust is deep golden.
- Cool on a rack for at least 1 hour before slicing.
