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
