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Blueberry Lemon Sourdough Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 63 reviews
  • Author: Julia
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 13 hours 15 minutes
  • Yield: 1 loaf
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Lemon Blueberry Sourdough Bread recipe combines tangy lemon zest and fresh blueberries for a flavorful twist on traditional sourdough. Made with an active sourdough starter and baked in a Dutch oven, this loaf boasts a crisp crust and soft, tender crumb, perfect for breakfast or an afternoon snack. Complemented by a whipped blueberry honey butter, it’s an irresistible treat for any bread lover.

Ingredients

Scale

Lemon Blueberry Sourdough Bread

  • 50g active sourdough starter
  • 350g water (filtered)
  • 500g bread flour
  • 11g salt
  • 150g fresh blueberries
  • Zest of 1 lemon

Whipped Blueberry Butter

  • 8 Tablespoons (113g) butter, room temperature
  • 1/2 cup (75g) fresh blueberries, mashed
  • 2 Tablespoons (45g) honey
  • A pinch of salt

Instructions

  1. Feed Your Sourdough Starter: Ensure your sourdough starter is active and bubbly. It can take 4-12 hours to peak depending on your environment, so adjust timing as needed.
  2. Make the Dough: In a large mixing bowl, combine 50g active sourdough starter with 350g filtered water using a Danish Dough Whisk or your hand until a milky liquid forms. Add 500g bread flour and 11g salt, then mix until all flour is incorporated resulting in a shaggy dough.
  3. Initial Rest: Let the dough rest, covered, for at least 30 minutes to hydrate and develop.
  4. Stretch and Folds: Using a bowl scraper, gently lift and stretch the dough about an inch above the bowl, folding it over itself. Repeat this process rotating the bowl quarter turns until a full circle is complete, observing the dough become smoother.
  5. Rest Between Folds: Allow the dough to rest for 30 minutes. Repeat the stretch and fold process 3 more times at intervals of 30-60 minutes each to strengthen the dough gluten.
  6. Bulk Fermentation: Let the dough ferment at 68-70°F for 6-9 hours until it increases in size by about 50%, jiggly when shaken, shows bubbles, pulls away easily from the bowl, and passes the windowpane test without tearing.
  7. Pre-Shape the Dough: Gently release the dough from the bowl with wet fingers, letting gravity move it onto the counter. Perform a round of stretch and folds to form the dough into a loose shape, then flip it seam side down. Cover and rest for 30 minutes.
  8. Prepare Proofing Basket: Flour your banneton or a 10-inch bowl lined with a floured tea towel to prevent sticking.
  9. Final Shape: Flip the dough seam side up. Using the lamination technique, gently stretch it into a large rectangle without thinning it excessively to avoid blueberry bursting. Spread half the blueberries and lemon zest over the dough.
  10. Fold Dough: Fold the left side toward the middle, sprinkle half the remaining blueberries and lemon zest. Then fold the right side over in a tri-fold and sprinkle the remaining blueberries and zest. Roll the dough starting from the edge closest to you.
  11. Shape into a Ball: Cup your hands around the dough and gently rotate to form a tight round shape without tearing. Some blueberries may break through, which is fine.
  12. Proofing: Place the dough seam side down into the floured proofing basket, cover with plastic or a shower cap, and cold proof in the fridge for 8-72 hours to deepen flavor.
  13. Preheat for Baking: Thirty minutes before baking, transfer the dough to the freezer and preheat the oven with a Dutch oven inside to 450°F for at least 30 minutes.
  14. Score the Dough: Carefully flip the dough onto a piece of parchment paper. Using a lame or sharp knife, score a crescent moon or preferred design to allow expansion while baking.
  15. Bake Covered: Transfer the dough on parchment paper to the preheated Dutch oven, cover with the lid, and bake for 27 minutes.
  16. Bake Uncovered: Remove the lid and bake for an additional 10-15 minutes until golden brown and crusty.
  17. Cool Down: Lift the bread out with parchment paper and cool on a wire rack for at least 1 hour before slicing to prevent a gummy crumb.
  18. Make Whipped Blueberry Honey Butter: Using a stand mixer with a whisk attachment, beat 113g room temperature butter, 75g mashed blueberries, 45g honey, and a pinch of salt on high speed for 2-3 minutes until smooth and fluffy.
  19. Serve: Slice the cooled bread and spread with the whipped blueberry honey butter. Enjoy your fresh, fruity sourdough creation!

Notes

  • Timing for fermentation varies greatly with room temperature; observe dough signs rather than relying solely on time.
  • Cold proofing enhances flavor and allows flexible baking schedules but avoid over-proofing to prevent loss of rise.
  • Use room temperature butter for smooth whipped blueberry butter.
  • Fresh blueberries may burst slightly during shaping and baking — this is normal and adds flavor.
  • Resting the bread before slicing is crucial to achieve the perfect crumb texture.
  • Rice flour is often recommended for dusting proofing baskets but all-purpose flour works fine.
  • Score dough confidently; proper scoring prevents uneven bursting during baking.

Nutrition

  • Serving Size: 1 slice (approx. 80g)
  • Calories: 200
  • Sugar: 3g
  • Sodium: 250mg
  • Fat: 5g
  • Saturated Fat: 3g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 15mg

Find it online: https://lazydayrecipes.com/blueberry-lemon-sourdough-bread-recipe/