Why Make This Recipe
Lemon Blueberry Sourdough Bread is a delightful twist on traditional sourdough. The combination of tangy lemons and sweet blueberries creates a refreshing flavor that stands out. This bread is perfect for breakfast, a snack, or even as a unique side for meals. Plus, making your own bread at home is satisfying and allows you to control the ingredients.
How to Make Lemon Blueberry Sourdough Bread
Ingredients:
- 330 grams water
- 20 grams lemon juice
- 50 grams sourdough starter
- 500 grams bread flour
- 10 grams salt
- 50 grams sugar
- 1 Tablespoon lemon zest
- 200 grams blueberries
Directions:
- Add water and lemon juice to a large bowl.
- Mix in the sourdough starter.
- In a separate bowl, rub lemon zest and sugar together until fragrant.
- Add flour, salt, sugar, and lemon zest to the dough and mix.
- Perform a set of stretch and folds after 30 minutes, then let rest.
- Add blueberries and perform another stretch and fold.
- Let the dough sit until it has risen by 75 percent (about 10-14 hours).
- Shape the dough into a round ball and place in a banneton basket.
- Refrigerate for 8+ hours or up to 2 days.
- Preheat the Dutch oven to 450°F.
- Flip the dough onto parchment paper and score it.
- Bake for 25 minutes with the lid on, then 10-15 minutes without the lid.
- Let cool on a rack for at least 2 hours before cutting.
How to Serve Lemon Blueberry Sourdough Bread
This bread can be served in many ways. Enjoy it plain, or spread a bit of butter on top. It’s also delicious sliced and toasted. Pair it with yogurt or cottage cheese for a healthy breakfast. You can even use it for French toast!
How to Store Lemon Blueberry Sourdough Bread
To keep your bread fresh, store it in a paper bag at room temperature for up to 3 days. If you want to store it for longer, consider freezing it. Wrap the bread tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. You can thaw it at room temperature when you’re ready to enjoy it.
Tips to Make Lemon Blueberry Sourdough Bread
- Make sure your sourdough starter is active and bubbly.
- Use fresh blueberries for the best flavor.
- If you want a more intense lemon flavor, increase the lemon zest.
- Be patient with the rising times, as sourdough takes longer than regular bread.
Variation
For a fun twist, you can add nuts like walnuts or pecans for added crunch. You may also replace blueberries with raspberries for a different fruity taste.
FAQs
1. Can I use frozen blueberries?
Yes, you can use frozen blueberries. Just fold them in gently, and do not thaw them before adding.
2. How do I know when my dough has risen enough?
The dough should expand to about 75 percent of its original size. It should feel puffy and airy when you touch it.
3. Can I make this bread without sourdough starter?
You would need to adjust the recipe significantly, as sourdough starter is essential for the flavor and texture of this bread. Consider using a store-bought yeast bread recipe if you don’t have a starter.
Lemon Blueberry Sourdough Bread
Ingredients
Method
- Add water and lemon juice to a large bowl.
- Mix in the sourdough starter.
- In a separate bowl, rub lemon zest and sugar together until fragrant.
- Add flour, salt, sugar, and lemon zest to the dough and mix.
- Perform a set of stretch and folds after 30 minutes, then let rest.
- Add blueberries and perform another stretch and fold.
- Let the dough sit until it has risen by 75 percent (about 10-14 hours).
- Shape the dough into a round ball and place in a banneton basket.
- Refrigerate for 8+ hours or up to 2 days.
- Preheat the Dutch oven to 450°F.
- Flip the dough onto parchment paper and score it.
- Bake for 25 minutes with the lid on, then 10-15 minutes without the lid.
- Let cool on a rack for at least 2 hours before cutting.