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Lemon Blueberry Sourdough Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 99 reviews
  • Author: Mia
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 13 hours 15 minutes
  • Yield: 1 loaf
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Lemon Blueberry Sourdough Bread combines the tangy complexity of sourdough with the fresh, bright flavors of lemon and blueberries for a delightful artisan loaf. The bread is naturally leavened, featuring a tender crumb studded with juicy blueberries and a zesty lemon aroma. Paired perfectly with whipped blueberry honey butter, it’s a refreshing twist on classic homemade sourdough bread that is perfect for breakfast, brunch, or an afternoon snack.

Ingredients

Scale

Lemon Blueberry Sourdough Bread

  • 50g active sourdough starter
  • 350g water (filtered)
  • 500g bread flour
  • 11g salt
  • 150g fresh blueberries
  • Zest of 1 lemon

Whipped Blueberry Honey Butter

  • 8 tablespoons (113g) butter, room temperature
  • 1/2 cup (75g) fresh blueberries, mashed
  • 2 tablespoons (45g) honey
  • A pinch of salt

Instructions

  1. Feed Your Sourdough Starter: Ensure your sourdough starter is active and bubbly before beginning. It takes about 4-12 hours to peak, depending on conditions.
  2. Make the Dough: In a large bowl, mix 50g active sourdough starter with 350g filtered water using a Danish Dough Whisk or your hand until a milky liquid forms. Add 500g bread flour and 11g salt, mixing until no flour remains and the dough looks shaggy.
  3. Rest Dough: Let the dough rest for at least 30 minutes to hydrate.
  4. Stretch and Folds: Using a bowl scraper, lift and stretch sections of the dough over itself, rotating the bowl a quarter turn each time, completing one full circle. This smooths the dough.
  5. Rest then Repeat: Rest the dough another 30 minutes. Repeat the stretch and folds 3 more times with similar resting periods between, totaling 4 sets.
  6. Bulk Fermentation: Allow the dough to bulk ferment at 68-70°F for 6-9 hours, until it has increased in size by 50%, jiggles when shaken, pulls easily from the bowl, shows visible bubbles, and passes the windowpane test.
  7. Pre-Shape: Wet your hands and gently release the dough from the bowl. Let gravity slide it onto the counter. Perform another round of stretch and folds fully around the dough. Flip dough seam side down, cover with bowl, and let rest 30 minutes.
  8. Prepare Proofing Basket: Line a 10-inch banneton or bowl with a well-floured tea towel, dusting with rice or all-purpose flour to prevent sticking.
  9. Prepare Blueberries and Lemon Zest: Set aside 150g fresh blueberries and zest from one lemon.
  10. Final Shape and Lamination: After resting, flip dough seam side up. Gently stretch dough into a large rectangle (lamination technique), avoid tearing. Spread half the blueberries and lemon zest over dough.
  11. Fold and Layer: Fold the left side toward the middle, spread half remaining blueberries and zest, fold right side to middle (tri-fold), spread remaining blueberries and zest, then roll dough starting from closest edge.
  12. Shape into Ball: Cup your hands around dough, rotate clockwise quarter turns, gently pulling to tighten into a round shape without tearing. Some blueberries may pop through, which is fine.
  13. Proof: Place dough upside down (smooth side down) in floured proofing basket and cover with plastic or shower cap. Refrigerate for cold proofing 8-72 hours to deepen flavor and allow flexible baking time.
  14. Preheat Oven and Dutch Oven: 30 minutes before baking, transfer dough to freezer to firm for scoring. Preheat oven to 450°F with Dutch oven inside for at least 30 minutes.
  15. Score Dough: Gently flip dough onto parchment paper, floured side facing up. Score with a sharp blade in a crescent moon or preferred design to allow expansion.
  16. Bake Covered: Transfer dough with parchment to preheated Dutch oven, cover with lid, bake 27 minutes.
  17. Bake Uncovered: Remove lid and bake an additional 10-15 minutes until crust is golden brown.
  18. Cool: Lift bread out using parchment paper onto wire rack. Cool completely for at least 1 hour before slicing to avoid gummy texture.
  19. Make Whipped Blueberry Honey Butter: Using a stand mixer with whisk attachment, beat 8 tablespoons butter, 1/2 cup mashed blueberries, 2 tablespoons honey, and a pinch of salt on high for 2-3 minutes until fluffy.
  20. Serve: Slice cooled bread, spread with whipped blueberry honey butter, and enjoy your flavorful lemon blueberry sourdough.

Notes

  • Adjust bulk fermentation time based on room temperature; warmer environments reduce fermentation time.
  • Cold proof in fridge slows fermentation and enhances flavor; avoid exceeding 72 hours to prevent over-fermentation.
  • Use either rice flour or all-purpose flour to dust proofing baskets to prevent sticking.
  • Do not cut into bread before it cools fully to ensure proper crumb and texture.
  • Blueberries may burst during shaping; this is normal and adds flavor.
  • Freezing dough briefly before scoring helps achieve cleaner cuts and better oven spring.

Nutrition

  • Serving Size: 1 slice (approx. 1/12 loaf)
  • Calories: 185
  • Sugar: 4g
  • Sodium: 190mg
  • Fat: 6g
  • Saturated Fat: 3.5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 20mg

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