This Lemon Blueberry Sourdough Bread is a sunny delight! It features tangy sourdough mixed with juicy blueberries and a hint of zesty lemon that brightens every bite.
Making this bread brings a smile to my face—nothing beats sharing warm slices with friends. Trust me, they won’t believe it started as just a dough! 😊
I love how easy this bread is to whip up. With the lively flavors, it’s perfect for breakfast or as a snack. Enjoy it fresh, or toast it for a lovely crunch!
Key Ingredients & Substitutions
Bread Flour: This type of flour gives your bread the structure it needs due to its high protein content. If you’re out, you can mix all-purpose flour with a bit of vital wheat gluten for a similar effect.
Sourdough Starter: Use an active, bubbly starter for best results. If you don’t have one, you can buy a starter online or substitute with store-bought yeast (about 1 packet or 2 1/4 tsp) added to warm water.
Lemon Zest and Juice: Fresh lemon zest and juice offer a bright flavor. If you’re short on lemons, you can use bottled lemon juice, but zesting a lemon always gives the best aroma.
Blueberries: Fresh blueberries are perfect, but feel free to substitute with frozen ones. Just toss them in when they’re still frozen to avoid mushiness in the dough. Dried blueberries are great too if you want a more intense flavor.
Olive Oil: You’ll need this for greasing. If you prefer, melted butter or even cooking spray can also work to keep the dough from sticking.
How Do You Make Sourdough Bread with a Great Texture?
Getting the texture right is key to beautiful sourdough bread. The technique of stretch and folds helps develop gluten, which is what gives bread that lovely chew. Here’s how to do it:
- After the initial resting phase (autolyse), handle the dough gently. Grab one side of the dough, stretch it up and fold it over itself. Rotate the bowl and repeat on all four sides.
- Cover the bowl after each stretch, and give the dough time to relax. This process should take about two hours with several folds in between.
- Look for a dough that feels elastic and doesn’t tear easily. This means the gluten has developed well!
How to Make Lemon Blueberry Sourdough Bread?
Ingredients You’ll Need:
For the Bread:
- 3 cups bread flour
- 1 cup active sourdough starter (fed and bubbly)
- 1 cup warm water (110°F or 43°C)
- 1/4 cup sugar
- 1 tsp salt
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1 cup fresh blueberries (can use frozen if desired)
- 1/4 cup dried blueberries (optional)
- 1 tbsp olive oil (for greasing)
How Much Time Will You Need?
This delicious Lemon Blueberry Sourdough Bread takes about 30 minutes to prepare and requires around 4 to 6 hours of rising time. After that, you’ll bake it for about 45 minutes. So, set aside a good part of your day to enjoy this baking adventure!
Step-by-Step Instructions:
1. Mixing the Ingredients:
In a large mixing bowl, combine the warm water, active sourdough starter, and sugar. Stir everything together until the sugar is completely dissolved. This is the base for your dough!
2. Forming the Dough:
Next, add the bread flour, lemon zest, lemon juice, and salt to the mixture. Use a spatula or your hands to mix everything until you have a shaggy dough. Don’t worry about it being perfect; it’ll all come together!
3. Adding Blueberries:
Gently fold in the fresh blueberries and optional dried blueberries into the dough. Be careful not to squish them too much; you want them to stay whole for some lovely bursts of flavor!
4. Autolyse Phase:
Cover the bowl with a damp cloth or plastic wrap and let it rest for about 30 minutes. This phase helps the flour hydrate and the gluten develop, making your bread even better.
5. Stretch and Fold:
After the dough has rested, it’s time for stretch and folds! Over the next 2 hours, perform this action about 5-6 times. After each stretch and fold, cover the dough again to keep it warm.
6. Shaping the Dough:
Once the dough has risen and is looking more elastic, shape it into a ball. Lightly oil a clean bowl and place the dough inside, covering it again with a damp cloth.
7. Final Rise:
Let the dough rise at room temperature for about 4-6 hours, or until it has doubled in size. Patience is key here!
8. Preheating the Oven:
Now, preheat your oven to 450°F (232°C) and place a Dutch oven inside to heat up. This will help create a nice crust on your bread.
9. Shaping for Baking:
When the dough has risen, gently transfer it onto a floured surface. Shape it into a round loaf, making sure to keep the seam side down. Let it rest again for about 30 minutes while the oven finishes preheating.
10. Baking the Bread:
Carefully remove the hot Dutch oven from the oven. Place your dough inside (you can use parchment paper if you like). Cover it with the lid and bake for 30 minutes.
11. Finishing Touch:
After 30 minutes, remove the lid and bake for an additional 15-20 minutes. You’re looking for a lovely golden-brown crust that just invites you to take a bite!
12. Cooling:
Once done, carefully remove the bread from the Dutch oven and let it cool on a wire rack for at least 1 hour before slicing. This lets the inside finish setting up nicely.
Enjoy your homemade Lemon Blueberry Sourdough Bread, fresh and warm! Perfect for breakfast or a snack any time of day!
Can I Use All-Purpose Flour Instead of Bread Flour?
Yes, all-purpose flour can be used in place of bread flour, but your bread may have a slightly softer texture. For best results, consider adding a tablespoon of vital wheat gluten to mimic the higher protein content of bread flour, which helps with loaf structure.
How Can I Adjust the Sweetness Level?
If you prefer a less sweet bread, you can reduce the sugar to 1 or 2 tablespoons. Alternatively, if you want it sweeter, feel free to increase the sugar up to 1/2 cup, but be aware that too much sugar might affect the rise of the bread.
Storing Leftover Bread
To store leftover Lemon Blueberry Sourdough Bread, wrap it in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, slice the bread and freeze it in an airtight container for up to 3 months. Just toast or thaw slices as needed!
Can I Use Dried Blueberries Instead of Fresh?
Yes, you can use dried blueberries if fresh ones aren’t available, but be mindful that dried blueberries are sweeter. You might want to reduce the sugar slightly to balance the flavors. If desired, soak the dried blueberries in warm water for about 10 minutes before adding them to the dough, which can help them plump up!
