Lemon Blueberry Sourdough Bread is a vibrant and fruity twist on classic sourdough, blending tangy lemon zest and juicy blueberries with the complex flavor of naturally fermented dough. It’s perfect for spring and summer, great as a breakfast bread or a lightly sweet snack.
Here’s a basic recipe to guide you:
🍞 Lemon Blueberry Sourdough Bread
Ingredients
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500g bread flour (or a mix of bread + all-purpose)
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100g active sourdough starter (fed and bubbly)
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325g water
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10g salt
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Zest of 1–2 lemons
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150–200g fresh or frozen blueberries (lightly floured if fresh)
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Optional: 1–2 tbsp honey or sugar (for a hint of sweetness)
🥣 Instructions
1. Mix the Dough (Autolyse)
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Combine flour and water (reserve 25g of water) in a bowl. Mix until no dry bits remain.
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Let sit for 30–60 minutes.
2. Add Starter and Salt
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Mix in the sourdough starter and reserved water. Incorporate well.
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Add salt and lemon zest. Mix thoroughly.
3. Bulk Fermentation (3–5 hours)
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Let the dough rise at room temperature, doing 3–4 sets of stretch & folds every 30 minutes.
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After the second fold, gently fold in the blueberries during the next stretch & fold to avoid squishing.
4. Shape
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After bulk fermentation, turn out the dough onto a lightly floured surface.
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Pre-shape and rest for 20 minutes, then final shape into a boule or batard.
5. Final Proof
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Transfer to a floured banneton. Cover and proof for:
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1–2 hours at room temp, or
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Overnight in the fridge (preferred for better flavor and handling).
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6. Bake
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Preheat oven to 475°F (245°C) with Dutch oven inside.
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Score the loaf. Bake covered for 20–25 mins, then uncover and bake another 20–25 mins until golden brown.
7. Cool
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Let cool completely before slicing to set the crumb and avoid gummy texture.
🍋 Notes:
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Flavor Tips: Add a splash of vanilla or a few crushed lavender buds for a floral twist.
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Texture Tip: If your dough is too wet from blueberry juice, reduce the initial water slightly.
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Frozen Berries? Use them straight from the freezer to prevent bleeding.
Would you like a printable version or photos for inspiration?
