Blueberry Lemon Sourdough Bread Recipe

Sourdough bread has been a beloved staple for centuries, known for its tangy flavor and chewy texture.

But have you ever tried adding a fruity twist to this classic? Enter Blueberry Lemon Sourdough Bread—a delightful combination of tart lemons and sweet blueberries that elevates your baking game.

This recipe not only brings a burst of flavor but also offers a unique way to enjoy the health benefits of sourdough.

Whether you’re a seasoned baker or a novice, this guide will walk you through every step, from maintaining your sourdough starter to pulling a perfectly baked loaf out of the oven.

Get ready to impress your family and friends with this tangy, sweet, and utterly delicious bread.

 Ingredients for Blueberry Lemon Sourdough Bread

 Essential Ingredients

Sourdough Starter

The sourdough starter is the backbone of this recipe. It’s a living culture of wild yeast and bacteria that gives sourdough its signature tang and rise.

If you don’t already have a starter, you can create one by mixing equal parts flour and water and letting it ferment for about 5-7 days, feeding it daily.

For this recipe, ensure your starter is active and bubbly, ideally doubling in size within 4-6 hours after feeding.

Fresh vs. Dried Blueberries

The choice between fresh and dried blueberries can impact the texture and moisture of your bread.

Fresh blueberries provide a juicy burst of flavor but can release extra moisture into the dough, potentially making it sticky.

To counteract this, toss fresh blueberries in a light dusting of flour before adding them to the dough.

Dried blueberries, on the other hand, are more concentrated in flavor and easier to handle.

If using dried, consider soaking them in warm water for 10-15 minutes to rehydrate slightly, ensuring they don’t absorb too much moisture from the dough.

Lemon Zest and Juice

Lemon zest and juice are essential for infusing the bread with a bright, tangy flavor.

The zest contains aromatic oils that pack a punch, while the juice adds a subtle acidity.

Use organic lemons to avoid any pesticide residue, and zest them finely using a microplane grater.

Freshly squeezed lemon juice is preferable to bottled varieties, which can sometimes have a bitter aftertaste.

 Optional Add-ins and Substitutions

Nuts and Seeds

Adding nuts or seeds can introduce a delightful crunch and extra nutrients to your bread. Walnuts, almonds, or sunflower seeds are excellent choices.

Toast them lightly before adding to enhance their flavor. Be mindful of the quantity, as too many add-ins can weigh down the dough and affect its rise.

Alternative Sweeteners

If you prefer a slightly sweeter bread, consider incorporating alternative sweeteners like honey, maple syrup, or agave.

These natural sweeteners complement the tartness of the lemon and the sweetness of the blueberries.

Adjust the amount based on your taste preference, but keep in mind that too much sweetness can alter the fermentation process.

Equipment Needed

Basic Baking Tools

• Mixing Bowls: Various sizes for combining ingredients.
• Measuring Cups and Spoons: For precise measurements.
• Dough Scraper: Helps handle and shape the dough.
• Kitchen Scale: Ensures accurate ingredient weights, especially for flour and water.
• Whisk: For evenly mixing dry ingredients.

 Specialized Sourdough Equipment

• Dutch Oven: Essential for creating a steamy environment that helps the bread rise and develop a crispy crust.
• Banneton (Proofing Basket): Gives the dough structure during the final proofing stage.
• Lame or Sharp Knife: For scoring the dough before baking.
• Thermometer: To check the internal temperature of the bread for doneness.

Preparing Your Sourdough Starter

Maintaining a Healthy Starter

A healthy sourdough starter is active, bubbly, and doubles in size within 4-6 hours after feeding. To maintain it, feed it regularly with equal parts flour and water. If you bake frequently, keep it at room temperature and feed it daily. For less frequent bakers, store it in the fridge and feed it once a week.

Feeding Schedule and Tips

• Room Temperature Starter: Feed daily with 1:1:1 ratio (starter:flour:water ).
• Refrigerated Starter: Feed weekly, then let it sit at room temperature for a few hours before using.
• Signs of Readiness: The starter should have a pleasant, slightly tangy smell and show consistent bubbles.

Step-by-Step Recipe

Mixing the Dough

Combining Dry Ingredients

In a large mixing bowl, combine 500g of bread flour, 10g of salt, and 20g of sugar (optional). Whisk thoroughly to ensure even distribution.

Incorporating Wet Ingredients

Add 100g of active sourdough starter and 350g of lukewarm water to the dry ingredients.

Mix until a shaggy dough forms. Let it rest for 30 minutes (autolyse) to hydrate the flour.

Fermentation Process

First Rise

Cover the dough and let it ferment at room temperature for 4-6 hours, depending on the ambient temperature.

During this time, perform stretch and folds every 30 minutes for the first 2 hours to develop gluten.

Folding Techniques

To perform a stretch and fold, grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl 90 degrees and repeat. This process strengthens the dough without kneading.

Adding Blueberries and Lemon

When to Add Mix-ins

After the first 2 hours of fermentation, gently incorporate 1 cup of blueberries and zest of 2 lemons into the dough. Be careful not to crush the berries.

Ensuring Even Distribution

Use your hands or a dough scraper to fold the dough over itself, ensuring the blueberries and lemon zest are evenly distributed.

Shaping the Dough

Traditional Loaf Shape

After the final rise, turn the dough onto a lightly floured surface. Shape it into a round or oval loaf by folding the edges toward the center and tightening the surface.

Creative Shaping Ideas

For a decorative touch, try braiding the dough or creating a spiral pattern with the blueberries visible on top.

Final Proofing

Timing and Temperature

Place the shaped dough in a banneton or a bowl lined with a floured kitchen towel. Cover and let it proof at room temperature for 1-2 hours, or refrigerate overnight for a slower, more flavorful rise.

Signs of Proper Proofing

The dough should feel puffy and slightly springy when gently pressed. If it springs back immediately, it needs more time.

Baking the Bread

Preheating the Oven

Preheat your oven to 475°F (245°C) with a Dutch oven inside. This ensures the oven is hot enough to create steam.

 Baking Time and Temperature

Carefully transfer the dough to the preheated Dutch oven. Score the top with a lame or sharp knife to allow for expansion. Bake covered for 20 minutes, then remove the lid and bake for an additional 20-25 minutes until the crust is golden brown.

Checking for Doneness

The bread is done when it reaches an internal temperature of 200-210°F (93-99°C).

Let it cool completely on a wire rack before slicing.