Lemon blueberry sourdough bread is a delicious and refreshing take on traditional sourdough bread, infused with the flavors of zesty lemon and juicy blueberries.
The tangy undertones from the sourdough starter are beautifully balanced with vibrant citrus notes and bursts of sweetness from lemon and blueberries.
I have shared earlier how to make the no-knead sourdough bread. This bread is a variation of the same with the addition of blueberries and lemon zest. Experience the wonderful combination of naturally leavened bread infused with the delightful sweetness of blueberries and the refreshing citrus essence of lemon zest. This delicious and unique sourdough bread flavor is a must-try.
Why you will love this recipe?
- The blend of tangy sourdough, sweetness from blueberries, and zesty lemon creates a unique flavor profile. It is a perfect balance of contrasting tastes that intrigues your taste buds.
- The addition of blueberries and lemon zest helps keep the bread moist and tender. The juiciness of the blueberries adds a delightful texture, while the lemon zest adds a subtle citrusy aroma.
Sourdough starter: This is the key ingredient to make any sourdough bread. Make sure the starter is active and bubbly.
Blueberries and lemon zest: In this recipe, I have used fresh blueberries. Adjust the amount of lemon zest according to your preference.
See the recipe card for full information on ingredients and quantities.
Step 1: Combine the active sourdough starter with water in a large mixing bowl until fully incorporated. You can use a dough whisk or a wooden spoon for this. Slowly add the flour and mix well, ensuring there are no dry bits of flour. Let it rest for 30 minutes (images 1 and 2).
Step 2: Once the dough has rested, add salt, blueberries, and lemon zest to the dough. Mix well and try to incorporate them as much as possible. Let the dough rest for 30 minutes (images 3 and 4).
Step 3: Once the dough has rested, begin the stretch and fold technique. Gently pull the dough to perform stretch and fold. Gently stretch the edges of the dough and fold it back to the center of the dough (images 5 and 6).
Step 4: Continue to stretch and fold the dough, doing a quarter turn of the bowl after each dough rest. Gently stretch the edges of the dough and fold it back to the center of the dough (images 7 and 8).
Step 5: The dough develops gluten and builds strength and structure with every stretch and fold (image 9).
Step 6: Let the dough sit for bulk fermentation (image 10). The time taken depends highly on the ambient temperature of your kitchen, so go by the feel of the dough rather than the time. The dough rise is almost doubled after bulk fermentation (image 11).
Step 7: After bulk fermentation and dough rise, flip the dough onto a lightly floured work surface. Pick one side of the dough and fold it to the center. Pick the other side and fold it to the center. Now hold the dough gently and tuck it to form a log (image 12).
Step 8: Carefully place the shaped dough seam side up on the banneton or proofing basket. Cover the dough loosely with a damp towel, shower cap, or plastic bag. Place it in the refrigerator overnight for cold fermentation and a second rise (image 13).
Step 9: The next day, set the oven temperature to 450 F (230 C) and preheat it for 45 minutes. Once the oven is preheated, take the dough out of the fridge. Flip it onto a parchment paper or baking sheet. Score the dough using a razor blade or sharp knife (image 14).
Step 10: Carefully take the covered Dutch oven out of the oven. Place the scored dough and baking paper into the hot Dutch oven and immediately close the lid. Place it back in the oven and bake for 20 minutes (image 15).
Step 11: Remove the lid from the Dutch oven and bake for another 15 minutes until the crust is golden brown (image 16). Cool the sourdough blueberry bread completely on a cooling rack before slicing.
All of the blueberries may not be incorporated in the first go, and that is fine. They will be incorporated as you do the stretch and folds. Just tuck the blueberries back into the dough if they pop on the surface. See here for more tips on how to handle sourdough with add-ins.
I have made this sourdough with bread flour, but you can choose any flour - for example, a combination of all-purpose flour and whole wheat flour or multigrain flour.
The night before you plan to make the dough, take the starter from the fridge and feed it in a 1:1:1 ratio of starter:flour:water. Click here to see how to activate the sourdough starter.
How to serve blueberry sourdough bread?
Toasted with butter or cream cheese: Slice the bread and toast it until lightly golden. Spread some butter or cream cheese over the warm slices to enhance the flavors.
Transform it into French toast: Dip slices of bread into a mixture of beaten eggs, milk, and a touch of vanilla extract. Cook the soaked slices on a griddle or
You can adapt the lemon blueberry sourdough bread recipe to make rolls or buns. Simply shape the dough into smaller portions and adjust the baking time accordingly. Remember that the texture and baking time may vary compared to a whole loaf.
Yes, you can use frozen blueberries in this recipe. However, keep in mind that they may release moisture, which can make the dough a bit more tricky to handle.
Lemon zest provides a stronger citrus flavor that enhances the bread's taste. While you can use lemon juice as a substitute, it may not provide the same flavor profile. Adjust the quantity according to your preference, but keep in mind that the bread's overall taste may vary.
More sourdough recipes
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Lemon Blueberry Sourdough Bread
- Bread lame or razor blade to score the dough
Make the initial dough:
- In a large mixing bowl, combine the active sourdough starter with salt and water until it is fully incorporated.
- Slowly add the flour and mix well, making sure there are no dry bits of flour. Let it rest for 30 minutes.
- Once the dough has rested, add the blueberries, lemon zest. Gently fold the blueberries and lemon zest into the dough.
- Perform six sets of stretch and fold at an interval of 30 minutes. With wet hands, grab a portion of the dough and slowly stretch it taking care not to break it, and fold it towards the center over the dough. Keep turning the bowl and repeat the process until all parts of the dough is covered. Carefully flip the dough and round it up. This completes one set of stretch and fold. Repeat this process six times at an interval of 30 minutes.
- Let the dough sit for bulk fermentation until it is almost double and has bubbles on the top. This may take 3-4 hours depending on the ambient temperature.
Shaping and cold fermentation:
- Dust round or oval bannetons well with rice flour.
- Flip the dough onto a lightly floured surface.
- Pick one side of the dough and fold it to the center. Pick the other side and fold it to the center. Now hold the dough gently and tuck it to form a log. Carefully place the dough seam-side up on the banneton.
- Cover the dough loosely and place it in the refrigerator overnight for cold fermentation and final rise.
Bake the lemon blueberry sourdough bread:
- The following morning, place the Dutch oven in the oven and preheat to 450 F (230 C) for 45 minutes.
- Once the oven is preheated, take the dough out of the fridge. Flip it onto a parchment paper or baking sheet.
- Score the dough using a blade or sharp knife.
- Carefully take the Dutch oven out of the oven. Place the scored dough along with the baking paper into the hot Dutch oven and immediately close the lid.
- Place it back in the oven and bake for 20 minutes.
- Take the lid off the Dutch oven and bake for another 15 minutes.
- Turn off the oven and keep the door ajar. Let the bread sit in the oven for 15 minutes for curing.
- Cool completely, slice, and serve.