Introduction to Lemon Blueberry Sourdough Bread Recipe
There’s something magical about the aroma of freshly baked bread wafting through the kitchen. My
notes of sourdough with the vibrant zest of lemon and the sweet burst of blueberries.
Whether you’re a busy mom juggling kids and work or a professional trying to impress at your next
gathering, this recipe is your go-to. It’s easy to follow and results in a loaf that will have
everyone asking for seconds—trust me, it’s a delightful experience you won’t want to miss.
Why You’ll Love This Lemon Blueberry Sourdough Bread Recipe
This Lemon Blueberry Sourdough Bread Recipe is not only a feast for the senses, but it’s also
a breeze to make. The balance of tangy lemon and sweet blueberries creates a delicious flavor profile.
Plus, the hands-on steps are surprisingly simple. You’ll find joy in the process and relish the
satisfaction of serving a slice that is both beautiful and delicious. It’s perfect for any occasion!
Ingredients for Lemon Blueberry Sourdough Bread Recipe
To whip up this delightful bread, you’ll need just a handful of ingredients. Don’t worry, I’ll guide you through each one and share some handy tips!
- Active Sourdough Starter: This live culture adds that unique tangy flavor we love in sourdough. Make sure it’s bubbly and active for the best results.
- Water: Filtered water helps create a nice dough texture. Room temperature is ideal, as it encourages active yeast growth.
- Bread Flour: Offers the best structure for the loaf. You can substitute all-purpose flour, though the texture might be slightly different.
- Salt: Enhances flavor and strengthens the dough. Just a pinch goes a long way!
- Fresh Blueberries: These sweet gems burst with flavor and add a beautiful color. Feel free to use frozen blueberries, but remember to thaw and drain them first.
- Zest of a Lemon: This brings brightness to the bread. Make sure to zest carefully, avoiding the white pith which can be bitter.
In addition, you’ll need some butter to give the dough richness and flavor. If you’re looking to keep it dairy-free, try using coconut oil instead. Honey adds a lovely sweetness, but maple syrup can be a perfect substitute if needed.
You can find the exact quantities for these ingredients at the bottom of the article, available for easy printing. Happy baking!
How to Make Lemon Blueberry Sourdough Bread Recipe
Step 1 – Feed Your Sourdough Starter
Before we dive into baking, let’s start by feeding your sourdough starter. This living culture needs a little love, so plan to feed it about 4 to 12 hours before you start making your bread. You’ll know it’s ready when it’s bubbly and doubled in size. Just mix equal parts of water and flour with your starter. Simple, right?
Step 2 – Make the Dough
Now, let’s bring this bread to life! In a large mixing bowl, combine 50g of your bubbling sourdough starter with 350g of filtered water. Stir until it looks like a milky liquid. Next, gently incorporate 500g of bread flour and 11g of salt. Your dough will appear shaggy but that’s just its way of saying it’s still waking up!
Step 3 – Initial Rest
Let your dough take a breather for at least 30 minutes. This step, called autolyse, promotes hydration and ensures a smooth texture. It’s like giving the dough a spa day, allowing the flour to absorb water effectively and develop flavor.
Step 4 – Stretch and Folds
Next up, we have the stretch and fold technique! With slightly wet hands, gently scrape the dough from the bowl. Grab a section of the dough, stretch it up, and fold it over itself. As you rotate the bowl, repeat this until you’ve completed a full circle. This action strengthens the dough!
Step 5 – Repeat Stretch and Fold
Let’s keep the good vibes rolling! After another 30 minutes, it’s time to repeat the stretch and fold process three more times. Your dough will start to feel stronger and more elastic. Just remember to be gentle; it’s growing, after all!
Step 6 – Bulk Fermentation
Now, let’s kick back for bulk fermentation. Place your dough in a warm spot and let it rise until it’s at least 50% larger, usually about 6-9 hours. Keep an eye on it; you want signs of readiness, like slight bubbles forming. This is where the magic happens!
Step 7 – Pre-shape the Dough
Time for a little shaping! Gently release the dough from its bowl and tilt it onto the counter. One more stretch and fold will get it ready for its next adventure. Turn the dough upside down, seam side down, and let it relax for 30 minutes while you prepare for proofing.
Step 8 – Set for Rest
Before we finalize the shape, make sure your proofing basket is dusted with flour to prevent sticking. Now let your dough rest one more time. Cover it with a bowl and let it sit for another 30 minutes. Give it a moment to rise and prepare for its big show in the oven!
Tips for Success
- Always use a bubbly, active sourdough starter; it’s the heart of your bread.
- Keep an eye on the dough during fermentation; it may not always take the same time.
- Make sure your measurements are precise—baking is a science!
- Use room temperature ingredients for even mixing and better rise.
- Don’t rush; patience yields the best results in sourdough baking.
Equipment Needed
- Mixing Bowl: A large bowl for mixing your dough. A glass or stainless steel bowl works great!
- Bench Scraper: Handy for handling dough. A spatula can work in a pinch!
- Proofing Basket: For shaping the loaf. Any bowl lined with a kitchen towel will do.
- Oven Tray: Needed for baking. A regular baking sheet will also suffice.
Variations on Lemon Blueberry Sourdough Bread Recipe
- Herb Infusion: Add fresh herbs like rosemary or thyme for a savory twist.
- Citrus Medley: Combine lemon with zest from orange or lime to brighten the flavors.
- Nuts and Seeds: Incorporate walnuts or sunflower seeds for extra crunch and nutrition.
- Dairy-Free Option: Substitute butter with coconut oil and use almond milk instead of regular milk for a dairy-free version.
- Gluten-Free Variation: Swap out bread flour for a gluten-free flour blend, adding xanthan gum for texture.
Serving Suggestions for Lemon Blueberry Sourdough Bread Recipe
- Breakfast Delight: Pair slices with cream cheese or ricotta for a creamy spread.
- Afternoon Snack: Enjoy with a cup of herbal tea or coffee to elevate your break.
- Elegant Presentation: Serve warm with a sprinkle of powdered sugar and lemon zest on top.
- Fancy Board: Create a cheese board alongside fresh fruit for a sweet contrast.
FAQs about Lemon Blueberry Sourdough Bread Recipe
I understand you might have some questions about this delightful Lemon Blueberry Sourdough Bread Recipe. Let’s address a few commonly asked ones!
Can I use frozen blueberries in this recipe?
Absolutely! Just make sure to thaw and drain the frozen blueberries before adding them to your dough. This will prevent excess moisture in your bread.
How do I know when my dough is ready for baking?
You’ll want to look for a noticeable rise—about 50% larger. If the dough has bubbles and springs back slightly when poked, it’s ready to hit the oven!
Can I add more lemon zest for extra flavor?
Of course! If you love a strong lemony taste, feel free to add more zest. Just keep in mind that too much may overpower the blueberries.
What can I do if my sourdough starter isn’t bubbly?
Don’t worry! Give it a good feeding 4-12 hours before you start baking. If it still doesn’t bubble after that, try a warmer spot to encourage activity.
How should I store my Lemon Blueberry Sourdough Bread?
To keep it fresh, wrap the bread in a clean kitchen towel and store at room temperature. Enjoy it within a few days for the best flavor!
Final Thoughts
Baking this Lemon Blueberry Sourdough Bread Recipe is like capturing a moment of joy in the kitchen. The process not only fills your home with delightful aromas but also creates a loaf that tastes as good as it looks. Each slice is a reminder of the love you put into it, and a shared pleasure around the table with family and friends. So, let this bread be your culinary adventure—a comforting hug of flavors that transforms any meal into a celebration. I can’t wait to hear about your baking journey!
Print
Lemon Blueberry Sourdough Bread
- Prep Time: 30 minutes
- Cook Time: 45-60 minutes
- Total Time: 6-12 hours (including fermentation time)
- Yield: 1 loaf 1x
- Category: Breads
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delightful Lemon Blueberry Sourdough Bread recipe that combines the tangy flavor of lemon with the sweetness of fresh blueberries, resulting in a delicious and aromatic loaf.
Ingredients
- 50g active sourdough starter
- 350g water
- 500g bread flour
- 11g salt
- 150g fresh blueberries
- zest of a lemon
- 8 Tablespoons butter (113g), room temperature
- 1/2 cup fresh blueberries, mashed (75g)
- 2 Tablespoon honey (45g)
- a pinch of salt
Instructions
- Feed your sourdough starter: An active starter can take around 4-12 hours to peak, so adjust to what works best for your situation.
- Make the dough: In a large mixing bowl, add 50g active sourdough starter and 350g filtered water. Mix until it looks like a milky liquid.
- Add 500g bread flour and 11g salt. Mix until all the flour is incorporated, and the dough looks shaggy.
- Let the dough rest for at least 30 minutes.
- Stretch and folds: With a bowl scraper, scrape the dough from the bowl. Using slightly wet hands, stretch a section of the dough and fold it over. Rotate the bowl and repeat until you complete a full circle.
- Let the dough rest for another 30 minutes.
- Repeat the stretch and fold process three more times with 30 minutes rest in between.
- Bulk fermentation: Let the dough ferment until it increases in size by at least 50%, typically 6-9 hours at 68-70 degrees, checking for signs of readiness.
- Pre-shape: Release the dough from the bowl gently. Tilt the bowl to move the dough onto the counter. Perform another round of stretch and folds.
- Turn the dough upside down with the seam on the counter, cover with a bowl, and let it rest for 30 minutes.
- Prepare the proofing basket by dusting it with flour to prevent sticking.
- Set aside 150g fresh blueberries and the zest of one lemon.
Notes
- The resting and folding times can be adjusted based on the dough’s behavior.
- Ensure the proofing basket is the appropriate size to maintain the shape of the dough.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 7g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg
