Lemon Blueberry Sourdough Bread Recipe
This Lemon Blueberry Sourdough Bread is a delightful twist on traditional sourdough, infused with fresh blueberries and fragrant lemon zest. Soft and slightly sweet, the bread features bursts of juicy berries and a subtle citrus aroma, making it perfect for breakfast or an afternoon snack. The natural tang of sourdough is beautifully complemented by a buttery honey glaze, resulting in a moist, flavorful loaf that’s both rustic and refreshing.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 13 hours 15 minutes
- Yield: 1 loaf (about 10-12 slices) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dough
- 50g active sourdough starter
- 350g water
- 500g bread flour
- 11g salt
- 150g fresh blueberries
- Zest of 1 lemon
Glaze
- 8 tablespoons (113g) butter, room temperature
- 1/2 cup fresh blueberries, mashed (75g)
- 2 tablespoons honey (45g)
- A pinch of salt
Instructions
- Mix the dough: Combine the active sourdough starter, water, bread flour, salt, lemon zest, and fresh blueberries in a large bowl. Stir until all ingredients are incorporated and a sticky dough forms.
- Bulk fermentation: Cover the bowl and let the dough ferment at room temperature for several hours until it has increased in size by at least 50%. The dough should look light, jiggle when shaken, pull easily away from the bowl, and show visible bubbles on and under the surface.
- Windowpane test: Take a small piece of dough and gently stretch it to test elasticity. The dough should stretch thin without tearing, indicating good gluten development.
- Shape the loaf: Carefully shape the dough into a round or oval loaf without deflating it too much, preserving the air bubbles formed during fermentation.
- Proof the shaped dough: Let the shaped dough proof until it is puffy and passes the poke test (the dough slowly springs back but leaves a slight indentation).
- Bake the bread: Preheat your oven with a Dutch oven or baking stone inside to around 230°C (450°F). Place the dough inside, cover if using a Dutch oven, and bake for about 20 minutes. Remove the cover and bake another 20-25 minutes until the crust is deeply golden and crisp.
- Prepare blueberry lemon glaze: While the bread bakes, mix the room temperature butter, mashed blueberries, honey, and a pinch of salt in a bowl until smooth and combined.
- Glaze the bread: Remove the bread from the oven and immediately brush the warm loaf generously with the blueberry lemon butter glaze. Allow the bread to cool completely on a wire rack before slicing.
Notes
- Use fresh, ripe blueberries for the best flavor and moisture.
- Ensure your sourdough starter is active and bubbly for optimal rise.
- The bulk fermentation time may vary based on room temperature—warmer environments will speed up the process.
- Glazing the bread while hot helps seal in moisture and enhances flavor.
- This bread keeps well for up to 3 days at room temperature or can be frozen for longer storage.
Keywords: sourdough bread, lemon blueberry bread, homemade sourdough, fruity sourdough, breakfast bread
Find it online: https://reemcook.com/lemon-blueberry-sourdough-bread-recipe/
