Why You’ll Love This Recipe
Unique Flavor Combination: The bright citrusy lemon zest and juice pair perfectly with bursts of sweet blueberries in every bite.
Wholesome and Natural: Made with an active sourdough starter, offering a naturally fermented taste and better digestibility.
Versatile: Great toasted with butter, as French toast, or simply enjoyed plain.
Homemade Artisan Bread: Gives you the satisfaction of baking a beautiful rustic loaf with a golden crust.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Sourdough Starter:
- 100 grams active sourdough starter, bubbly and doubled in size
Dough:
- 350 grams bread flour
- 250 grams water
- 8 grams salt
- 10 grams sugar (optional, to balance tanginess)
Flavorings:
- 1 tablespoon lemon zest (from fresh lemons)
- 2 tablespoons lemon juice (from fresh lemons)
- 150 grams fresh blueberries (dry to prevent excess moisture)
Directions
- Prepare the Dough: In a large bowl, mix the active sourdough starter with water until fully combined. Gradually add the bread flour, mixing until no dry clumps remain. Let the mixture rest for 30 minutes (autolyse).
- Incorporate Ingredients: Gently fold in salt, sugar (if using), fresh blueberries, lemon zest, and lemon juice, ensuring even distribution without overmixing.
- Shape and Proof: Turn the dough onto a lightly floured surface and shape into a round or oblong loaf. Place the dough in a well-floured banneton basket or a bowl lined with a floured cloth. Proof in the refrigerator for at least 4 hours, preferably overnight.
- Bake the Loaf: Preheat the oven to 450°F (232°C) with a Dutch oven inside. Carefully remove the hot Dutch oven, score the loaf with a sharp knife or lame, and place the dough inside. Bake covered for 20 minutes, then uncovered for 25–30 minutes, until the crust is deep golden brown.
- Cool and Serve: Remove from the oven and let the loaf cool completely on a wire rack before slicing.
Servings and Timing
Servings: 12 slices
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Variations
- Substitute fresh blueberries with frozen (thawed and drained) or other berries like raspberries or blackberries.
- Add chopped nuts such as walnuts or pecans for extra texture.
- For a sweeter loaf, increase sugar slightly or brush with honey after baking.
- Use lemon extract in place of fresh lemon zest and juice if needed.
Storage/Reheating
- Store leftover bread in a paper bag or bread box for up to 3 days to maintain crust crispness.
- Freeze slices individually wrapped for up to 1 month.
- Reheat slices by toasting or warming in the oven to refresh texture.
FAQs
Can I use frozen blueberries?
Yes, thaw and drain frozen blueberries thoroughly before folding into the dough to prevent excess moisture.
How do I know if my sourdough starter is active?
It should be bubbly, doubled in size, and float in water when ready.
Can I skip the sugar?
Yes, sugar is optional and helps balance lemon tanginess, but can be omitted for a less sweet loaf.
What if my dough feels too sticky?
Adjust hydration by adding a bit more flour until dough is smooth and elastic.
How long can I proof the dough?
You can proof in the fridge for 4 hours up to overnight (12-16 hours) for better flavor development.
Can I bake without a Dutch oven?
Yes, bake on a preheated baking stone or sheet and add steam by placing water in the oven.
How should I score the loaf?
Use a sharp blade to make a shallow slash about ¼ inch deep on top to allow controlled expansion.
Can I add lemon zest and blueberries separately?
Yes, but folding them in together ensures even distribution.
How thick should I slice the bread?
About ½ inch thick slices work well for toasting or sandwiches.
What is the best way to enjoy this bread?
Toast it lightly and spread with butter or cream cheese, or use it in French toast recipes.
Conclusion
Lemon Blueberry Sourdough Bread is a delicious artisan loaf bursting with bright lemon flavor and sweet blueberry pockets. Its naturally fermented sourdough base adds depth and a chewy texture, while the golden crust gives a satisfying crunch. Perfect for breakfast, snacks, or special occasions, this bread combines simplicity with gourmet taste, making it a must-try for any home baker.
Lemon Blueberry Sourdough Bread
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 slices
- Category: Bread, Breakfast
- Method: Baking
- Cuisine: Artisan
- Diet: Vegetarian
Description
Lemon Blueberry Sourdough Bread is a delicious artisan loaf bursting with bright lemon flavor and sweet blueberry pockets. Made with an active sourdough starter, it offers a naturally fermented taste, chewy texture, and a golden crust. Perfect for breakfast, snacks, or special occasions.
Ingredients
100 grams active sourdough starter, bubbly and doubled in size
350 grams bread flour
250 grams water
8 grams salt
10 grams sugar (optional)
1 tablespoon lemon zest (from fresh lemons)
2 tablespoons lemon juice (from fresh lemons)
150 grams fresh blueberries (dry to prevent excess moisture)
Instructions
- Mix sourdough starter with water until combined. Gradually add bread flour, mixing until no dry clumps remain. Rest 30 minutes (autolyse).
- Fold in salt, sugar (if using), blueberries, lemon zest, and lemon juice gently to distribute evenly.
- Shape dough into a round or oblong loaf. Place in a floured banneton or bowl with floured cloth. Proof in refrigerator 4+ hours or overnight.
- Preheat oven to 450°F (232°C) with Dutch oven inside. Score loaf and bake covered 20 minutes.
- Remove lid and bake uncovered 25–30 minutes until crust is deep golden.
- Cool completely on wire rack before slicing.
Notes
Substitute frozen berries (thawed and drained) or other berries like raspberries or blackberries.
Add chopped nuts such as walnuts or pecans for texture.
Increase sugar slightly or brush with honey after baking for a sweeter loaf.
Use lemon extract instead of fresh zest and juice if needed.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 5g
- Sodium: 200mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
