why make this recipe
This bread is bright and fresh. The lemon adds light flavor and the blueberries add sweet, soft bites. You get a sourdough loaf that feels special but is not hard to make. It works for breakfast, snack, or with tea.
introduction
This Blueberry Lemon Sourdough Bread mixes tart lemon with sweet berries and a tangy starter. If you want a simple base to compare, try the delicious sourdough bread recipe for a plain loaf and then add the lemon and berries here.
how to make Blueberry Lemon Sourdough Bread
Follow the steps below in order. Work gently when you add the blueberries so they do not burst. Give the dough time to rise so the bread stays light.
Ingredients :
- 500g sourdough starter
- 500g bread flour
- 300ml water
- 100g sugar
- 1 tsp salt
- Zest of 1 lemon
- Juice of 1 lemon
- 200g fresh blueberries
Directions :
- In a large bowl, mix together the sourdough starter, water, and lemon juice until well combined.
- Add the bread flour, sugar, salt, and lemon zest. Stir until a shaggy dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- Incorporate the blueberries gently to avoid breaking them.
- Place the dough in a greased bowl, cover, and let it rise for 4-6 hours at room temperature or until doubled in size.
- Preheat the oven to 220°C (425°F).
- Shape the dough into a loaf and place it in a greased bread pan.
- Allow it to proof for another 30-60 minutes.
- Bake for 30-35 minutes, until the crust is golden brown.
- Cool on a wire rack before slicing.
how to serve Blueberry Lemon Sourdough Bread
Slice the bread after it cools. Serve plain to taste the lemon and berry mix. You can also toast a slice and spread a little butter or cream cheese.
how to store Blueberry Lemon Sourdough Bread
Wrap cool bread in foil or a clean cloth and keep at room temperature for up to 2 days. For longer storage, slice and freeze in a sealed bag for up to 1 month. Thaw slices at room temperature or toast from frozen.
tips to make Blueberry Lemon Sourdough Bread
- Use fresh, firm blueberries to avoid extra moisture.
- Mix blueberries in by hand and fold gently.
- Do not over-knead after adding berries.
- Let the dough fully rise; under-proofed bread is dense.
- Watch the oven in the last minutes to avoid over-browning.
variation (if any)
- Use frozen blueberries if fresh are not available, but toss them in a little flour first.
- Add 1 tsp vanilla or 1/2 tsp cinnamon for a different flavor.
- Swap lemon zest for orange zest for a sweeter citrus note.
FAQs
Q: Can I use less sugar?
A: Yes. Reduce sugar to 50g if you want a less sweet loaf.
Q: Can I use a different flour?
A: You can mix in up to 100g whole wheat flour, but keep most bread flour for good texture.
Q: What if blueberries burst in the dough?
A: Small bursts are fine. Too many will make the dough wet. If that happens, dust with a little extra flour and shape gently.
Q: Do I need to feed my starter before making this?
A: It is best to use an active, recently fed starter for good rise.
Q: Can I bake as free-form instead of a pan?
A: Yes. Shape as a round loaf and bake on a hot baking sheet, but watch baking time.
Blueberry Lemon Sourdough Bread
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 260 minutes
- Yield: 1 loaf 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A bright and fresh sourdough bread featuring tart lemon and sweet blueberries, perfect for breakfast or as a snack.
Ingredients
- 500g sourdough starter
- 500g bread flour
- 300ml water
- 100g sugar
- 1 tsp salt
- Zest of 1 lemon
- Juice of 1 lemon
- 200g fresh blueberries
Instructions
- In a large bowl, mix together the sourdough starter, water, and lemon juice until well combined.
- Add the bread flour, sugar, salt, and lemon zest. Stir until a shaggy dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- Incorporate the blueberries gently to avoid breaking them.
- Place the dough in a greased bowl, cover, and let it rise for 4-6 hours at room temperature or until doubled in size.
- Preheat the oven to 220°C (425°F).
- Shape the dough into a loaf and place it in a greased bread pan.
- Allow it to proof for another 30-60 minutes.
- Bake for 30-35 minutes, until the crust is golden brown.
- Cool on a wire rack before slicing.
Notes
Use fresh, firm blueberries to avoid extra moisture. Don’t over-knead after adding berries, and ensure the dough fully rises for the best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 10g
- Sodium: 400mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
