Print

Lemon Blueberry Sourdough Bread

Print Recipe

This Lemon Blueberry Sourdough Bread combines tangy citrus with sweet blueberries, creating a naturally fermented loaf that’s perfect for breakfast or a wholesome snack.

Ingredients

Scale
  • 1 cup active sourdough starter
  • 3 cups bread flour
  • 1/2 cup fresh blueberries
  • 1 lemon (zested and juiced)
  • 1 tbsp honey
  • 1 cup warm water
  • 1 tsp salt

Instructions

  1. In a large bowl, mix the sourdough starter with warm water and honey until combined.
  2. Add bread flour, lemon zest, lemon juice, and salt; stir until a dough forms.
  3. Gently fold in fresh blueberries, being careful not to crush them.
  4. Cover the bowl and let the dough ferment at room temperature for 4-6 hours until it doubles in size.
  5. Turn the dough out onto a floured surface and shape into a round loaf.
  6. Place the loaf into a floured proofing basket or bowl, cover, and proof for another 2 hours.
  7. Preheat the oven to 450°F (230°C) with a Dutch oven inside.
  8. Carefully transfer the loaf into the hot Dutch oven, score the top, cover, and bake for 20 minutes.
  9. Remove the lid and bake for an additional 20 minutes until the crust is golden brown.
  10. Let the bread cool completely on a wire rack before slicing.

Notes

For extra flavor, brush the crust with melted butter after baking and sprinkle a little coarse sugar on top before the final bake.

Find it online: https://auntyspices.com/lemon-blueberry-sourdough-bread/