Description
This Sourdough Lemon Blueberry Loaf combines the tang of sourdough with the brightness of lemon and bursts of juicy blueberries. Perfect for summer brunches or weekend breakfasts, this flavored sourdough loaf offers a tender, moist crumb marbled with purple-blue fruit and flecks of citrus zest. You will learn how to prepare your starter, mix and ferment the dough, incorporate fruit and zest, and bake to a golden crust using simple tools like a Dutch oven and digital scale. Tips on variations, storage methods, and common FAQs ensure success every time you bake this vibrant, refreshing sourdough creation.
Ingredients
Instructions
1. Feed your starter 4–6 hours before mixing so it doubles in size and is bubbly.
2. In a large bowl combine flour and water and rest (autolyse) for 30 minutes.
3. Add salt, sugar, and active starter to the dough and mix until fully incorporated.
4. Perform stretch-and-folds every 30–45 minutes during a 3–4 hour bulk fermentation.
5. Gently fold in blueberries and lemon zest after the second fold to distribute fruit and flavor.
6. Shape the dough into a loaf and place seam-side up in a floured proofing basket.
7. Refrigerate for an 8–12 hour cold proof to develop flavor.
8. Preheat a Dutch oven to 230°C (450°F) for at least 30 minutes.
9. Score the loaf, place it on parchment paper, and bake covered for 25 minutes.
10. Remove the lid and bake uncovered for 20–25 minutes until golden brown.
11. Cool completely on a wire rack before slicing to set the crumb.
- Prep Time: 1 hour
- Cook Time: 50 minutes
- Category: bread
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 12 slices
Keywords: sourdough, lemon, blueberry, flavored sourdough, sourdough loaf recipes, sourdough blueberry bread, lemon blueberry sourdough, summer bread