Description
Lemon Blueberry Sourdough Bread brings together tangy lemon zest and juicy blueberries in a chewy sourdough loaf. With a simple mix of flours, a bubbly starter, and a burst of summer flavors, this easy recipe yields a golden crust and soft crumb perfect for brunch or dessert. The bright citrus notes balance the natural sour tang, while blueberries add sweet color throughout.
Ingredients
Instructions
1. Combine bread flour, whole wheat flour, and water; stir until no dry spots remain and cover for 45–60 minutes (autolyse).
2. Add active sourdough starter, salt, and lemon zest; mix until fully incorporated.
3. Perform 3–4 stretch and folds every 30 minutes during 2½–3 hours of bulk fermentation.
4. Lightly dust blueberries with flour and gently fold into dough at end of bulk fermentation.
5. Pre-shape dough into a round and rest for 15 minutes, then shape into a boule or batard and place seam-side up in a banneton; refrigerate 8–12 hours.
6. Preheat Dutch oven to 450°F (232°C) for 30–40 minutes.
7. Invert dough onto parchment, score, then bake covered for 20 minutes; uncover and bake 15–20 minutes until golden.
8. Cool completely on a wire rack before slicing; optionally whisk powdered sugar with lemon juice and drizzle over loaf.
- Prep Time: 1 hour 15 minutes
- Cook Time: 40 minutes
- Category: bread
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 12 slices
Keywords: lemon blueberry sourdough, summer sourdough recipe, easy blueberry sourdough, sourdough bread mix ins, summer sourdough flavors, fruit sourdough, citrus sourdough