Simple Lemon Blueberry Sweet Sourdough Bread Recipe

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Lemon blueberry sourdough bread is a delightful combination of tangy citrus and sweet, juicy blueberries, creating a harmonious blend of flavors. This recipe is perfect for those who love the bright, refreshing taste of lemon paired with the subtle sweetness of blueberries, all wrapped in a soft and slightly chewy sourdough loaf. Whether you are an experienced sourdough baker or a beginner, this recipe will guide you through the steps to create a delicious homemade loaf.

Why You’ll Love This Recipe

• Perfect Balance of Flavors: The tangy lemon zest and sweet blueberries create a delightful contrast in every bite.
• Healthy and Natural: Made with natural fermentation from sourdough starter, this bread is easy on digestion and rich in nutrients.
• Great for Any Time of the Day: Enjoy it as a breakfast treat, snack, or even a dessert with a touch of butter or honey.
• Homemade Goodness: Freshly baked sourdough bread fills your kitchen with an irresistible aroma and tastes better than store-bought options.

Ingredients

To make this lemon blueberry sourdough bread, you will need the following ingredients:

• 100 grams active sourdough starter (1/2 cup)
• 350 grams warm water (1 1/2 cups, about 85°F)
• 500 grams bread flour (5 cups)
• 80 grams cane sugar or brown sugar (1/2 cup)
• 10 grams salt (2 teaspoons)
• Zest from 1 whole lemon
• Additional flour for dusting
• 1 cup fresh blueberries (if using fresh blueberries)

If using dried blueberries:

• 1 cup dried blueberries
• 1 cup orange juice

Instructions

The Night Before: Preparing Your Starter and Blueberries

1. Feed your sourdough starter so it is active and bubbly by the next morning.
2. If using dried blueberries: Place them in the orange juice, cover, and let them sit overnight. This will rehydrate them and enhance their sweetness.

Mixing the Dough

1. In a large mixing bowl, combine the active sourdough starter and warm water, stirring until fully mixed.
2. Add the sugar and stir until it dissolves completely.
3. Gradually add the bread flour, salt, and lemon zest, stirring until the mixture forms a rough, shaggy dough.
4. Cover the bowl with a damp tea towel or plastic wrap and let the dough rest for 30 minutes to allow hydration.

Stretch and Fold Process

The stretch and fold technique helps develop gluten for better texture.

1. After 30 minutes, stretch one side of the dough upward and fold it back onto itself.
2. Rotate the bowl and repeat on all four sides.
3. Perform three rounds of stretch and folds, each spaced 30 minutes apart.

First Rise (Bulk Fermentation)

1. Cover the bowl with a damp cloth and let the dough rise at room temperature for 4 to 6 hours, or until it has doubled in size.
2. If using fresh blueberries, rinse and pat them dry. If using dried blueberries, strain them from the orange juice.

Incorporating the Blueberries

1. Lightly flour a clean surface and transfer the risen dough onto it.
2. Gently stretch the dough into a rectangle shape.
3. Spread half of the blueberries evenly across the dough, leaving a 1-inch border to prevent them from spilling out.
4. Fold the top half of the dough over the blueberries, then add another layer of blueberries.
5. Fold the bottom half over the top and add the remaining blueberries.
6. Finally, fold the dough lengthwise, ensuring the berries are evenly distributed.

Shaping and Final Rise

1. Shape the dough into a smooth ball or oval depending on your banneton shape.
2. Place the dough into a lightly floured banneton or bowl lined with a floured towel.
3. Cover and refrigerate overnight for a cold proof of at least 12 hours.

Pro Tip: Chilling the dough before baking makes scoring easier and helps achieve a more beautiful crust.

Baking the Sourdough Bread

1. Remove the dough from the fridge and place it onto parchment paper.
2. Score the top of the dough with a sharp knife or razor blade, making a shallow cut about 1/4 inch deep.
3. Place the dough into a Dutch oven (no need to preheat the oven!).
4. Set the oven to 425°F (220°C) and bake for 1 hour.
5. After 1 hour, remove the lid. If the bread isn’t golden brown yet, bake for an additional 5 minutes until the desired crust color is achieved.
6. Transfer the baked loaf to a wire rack and allow it to cool for at least 1 hour before slicing. Cutting too soon can result in a gummy texture.

Serving Suggestions

Lemon blueberry sourdough bread pairs well with:

• Butter and honey for a simple yet indulgent treat.
• Cream cheese or mascarpone for a creamy contrast.
• Toasted slices with almond butter for a nutritious breakfast.
• A drizzle of lemon glaze for a dessert-like experience.

Tips for Success

• Use an active sourdough starter to ensure proper fermentation and rise.
• Don’t over-handle the dough once the blueberries are added to prevent bursting.
• Cold-proofing overnight enhances the flavor and makes scoring easier.
• Bake in a Dutch oven to create a crispy crust and soft interior.

Frequently Asked Questions

1. Can I use frozen blueberries?

Yes, but do not thaw them before incorporating into the dough, as they will release too much moisture.

2. Can I make this recipe without a Dutch oven?

Yes! Use a baking stone with a pan of hot water underneath to create steam.

3. How should I store the bread?

Store at room temperature in a paper bag for up to 3 days. Freeze sliced bread in airtight bags for longer storage.

4. Can I make this bread sweeter?

Absolutely! Add extra sugar or a drizzle of honey to enhance sweetness.

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Final Thoughts

Lemon blueberry sourdough bread is an irresistible combination of flavors that makes for a delightful homemade treat. Whether enjoyed fresh, toasted, or with a spread, this bread brings a perfect balance of tangy, sweet, and savory notes. Follow this step-by-step guide, and you’ll have a beautifully golden, flavorful loaf to share with family and friends!

Happy baking! 🍋🫐🍞