why make this recipe
This bread mixes bright lemon and sweet blueberries with tangy sourdough. It feels special and looks great on the table. It also uses a natural starter and simple ingredients. The bread keeps well and tastes fresh for days.
introduction
This recipe shows how to make Sourdough Blueberry Lemon Artisan Bread at home. It uses a fed starter, flour, water, salt, lemon zest, and frozen blueberries. If you want a plain sourdough guide first, read this delicious sourdough bread recipe. The steps here add lemon and blueberries for a bright, fruity loaf.
how to make Sourdough Blueberry Lemon Artisan Bread
Make the dough, fold it during bulk rise, fold in the blueberries and lemon zest, shape the loaf, proof, and bake. Work with cool blueberries so they do not stain the dough too much. Handle the dough gently after adding the fruit to keep some whole berries. Use a hot oven and steam for a good crust.
Ingredients
- 1 ½ cups warm water (355 grams)
- 1 cup active sourdough starter (225 grams)
- 3 cups all-purpose flour (360 grams)
- 1 tablespoon salt (17 grams)
- 1 tablespoon flour
- 1 cup frozen blueberries
- Zest from 1 whole lemon
Directions
- Prepare the Dough
- Bulk Fermentation with Stretch and Folds
- Make the Blueberry Lemon Zest Mixture
- Shape the Dough
- Final Proof
- Score and Bake the Bread
Prepare the Dough
Mix the warm water and active starter in a bowl. Add the flour and the tablespoon of flour. Stir until you form a rough, sticky dough. Cover the bowl and let it rest for 30 minutes (autolyse). After rest, add the salt and fold the dough to mix it in.
Bulk Fermentation with Stretch and Folds
Let the dough rise at room temperature. Every 30 minutes for two hours, lift and fold the dough four times. Do this until the dough feels stronger and a little airy. Total bulk time is usually 3 to 4 hours depending on your room temperature.
Make the Blueberry Lemon Zest Mixture
Take the frozen blueberries and lemon zest. Toss them with a small dusting of flour to reduce juice leakage. When the dough has finished most of its bulk rise, gently fold the blueberry and lemon zest mix into the dough. Work slowly and use a bowl fold to keep berries whole.
Shape the Dough
Turn the dough onto a lightly floured surface. Gently shape it into a round or oval loaf. Use the edges to pull the dough toward the center to build surface tension. Place the shaped dough seam-side up in a floured proofing basket or bowl.
Final Proof
Cover the loaf and let it proof for 2 to 4 hours at room temperature, or refrigerate overnight for a slow cold proof. A cold proof helps flavor and makes scoring easier.
Score and Bake the Bread
Preheat your oven to 475°F (245°C) with a Dutch oven inside. When hot, turn the loaf into the Dutch oven seam-side down. Score the top with a sharp blade. Cover and bake 20 minutes. Remove the lid and bake 15 to 25 more minutes until the crust is deep golden. Cool on a rack before slicing.
how to serve Sourdough Blueberry Lemon Artisan Bread
Slice the bread after it cools for at least one hour. Serve plain to enjoy the crumb and fruit. You can also serve with butter, cream cheese, or honey. This bread pairs well with tea or breakfast spreads.
how to store Sourdough Blueberry Lemon Artisan Bread
Keep at room temperature in a paper bag or wrapped in a clean kitchen towel for 2 to 3 days. For longer storage, slice and freeze in a sealed bag for up to 2 months. Toast frozen slices straight from the freezer.
tips to make Sourdough Blueberry Lemon Artisan Bread
- Use an active starter so the dough rises well.
- Keep blueberries frozen until you fold them in.
- Dust berries with flour to prevent too much color bleed.
- Handle the dough gently after adding fruit.
- Use a Dutch oven or a baking stone with steam for a crisp crust.
- Cool the bread fully before slicing to keep the crumb set.
variation
- Use fresh blueberries if they are in season, but be careful with juice.
- Swap lemon zest for orange zest for a sweeter citrus note.
- Add a tablespoon of sugar or honey for a slightly sweeter loaf.
- Stir in a handful of oats or seeds on top for texture.
FAQs
Q: Can I use fresh blueberries instead of frozen?
A: Yes. Fresh berries work. They may release more juice, so handle gently and flour them lightly.
Q: How do I tell when the bread is fully baked?
A: Tap the bottom; it should sound hollow. The crust should be deep golden. An internal temp of 200–205°F (93–96°C) is a good check.
Q: Do I need a Dutch oven to bake this bread?
A: No, but a Dutch oven gives a better rise and crust. You can bake on a hot stone and add steam by placing a pan of hot water in the oven.
Q: Can I make this with whole wheat flour?
A: Yes. Replace up to half the flour with whole wheat and add a bit more water if the dough feels stiff.
Q: How long can I keep the shaped dough in the fridge?
A: You can cold-proof the dough for 8 to 24 hours. Longer times may change the flavor and strength of the dough.
Sourdough Blueberry Lemon Artisan Bread
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 90 minutes
- Yield: 1 loaf 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A bright and fruity artisan bread that blends sourdough with sweet blueberries and lemon zest.
Ingredients
- 1 ½ cups warm water (355 grams)
- 1 cup active sourdough starter (225 grams)
- 3 cups all-purpose flour (360 grams)
- 1 tablespoon salt (17 grams)
- 1 tablespoon flour
- 1 cup frozen blueberries
- Zest from 1 whole lemon
Instructions
- Mix warm water and active starter in a bowl. Add flour and a tablespoon of flour; stir to form a rough, sticky dough. Cover and let rest for 30 minutes.
- Add salt and fold the dough to mix it in.
- Let the dough rise at room temperature, lifting and folding the dough every 30 minutes for about 3 to 4 hours.
- Toss frozen blueberries and lemon zest with a small dusting of flour. Gently fold this mixture into the dough when it has finished most of its bulk rise.
- Turn the dough onto a lightly floured surface and shape it into a round or oval loaf. Place seam-side up in a floured proofing basket.
- Cover and let proof for 2 to 4 hours at room temperature, or refrigerate overnight.
- Preheat oven to 475°F (245°C) with a Dutch oven inside. Turn the loaf seam-side down into the Dutch oven, score the top, cover, and bake for 20 minutes.
- Remove the lid and bake for an additional 15 to 25 minutes until the crust is deep golden. Cool on a rack before slicing.
Notes
Slice the bread after it cools for at least one hour; serves well with butter, cream cheese, or honey. Store in a paper bag at room temperature for 2 to 3 days, or freeze for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 3g
- Sodium: 350mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
