Lemon Blueberry Sourdough Bread
A tangy, fruity twist on traditional sourdough, this lemon blueberry sourdough bread is perfect for breakfast, snacks, or dessert. Made with fresh blueberries, zesty lemon, and a bubbly sourdough starter, this loaf is easy to make in just 5 steps.
Ingredients
- 500 g bread flour
- 350 g water
- 100 g active sourdough starter
- 10 g salt
- Zest of lemon
- 150 g fresh blueberries
- 1 tbsp honey optional
Optional Add-Ins:
- 50 g chopped nuts (e.g., walnuts or almonds)
- Extra lemon zest for stronger citrus flavor
Instructions
Prepare Your Sourdough Starter
- Ensure your starter is active and bubbly.
- Feed it 4-6 hours before baking.
Mix the Dough
- Combine bread flour, water, and sourdough starter in a large bowl.
- Let rest for 30 minutes.
- Add salt, lemon zest, and honey (if using).
- Gently fold in blueberries.
Bulk Fermentation
- Cover the dough and let it rest for 4-6 hours.
- Perform 4-5 sets of stretch-and-folds every 30 minutes.
Shape and Proof
- Shape the dough into a loaf and place it in a proofing basket.
- Let it proof for 1-2 hours at room temperature or overnight in the fridge.
Bake
- Preheat the oven to 450°F (230°C) with a Dutch oven inside.
- Transfer the dough to the Dutch oven, score the top, and bake covered for 20 minutes.
- Remove the lid and bake for another 20-25 minutes until golden brown.
Notes
- Storage: Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Frozen Blueberries: Thaw and pat dry before using.
- No Dutch Oven? Use a baking sheet and add a tray of water to the oven for steam.
Nutrition
Calories: 180kcalCarbohydrates: 36gProtein: 5gFat: 1gFiber: 2gSugar: 3g
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