Description
Zesty lemon blueberry sourdough bread marries tangy citrus with sweet bursting berries in a rustic, homemade loaf. Bakers will love this simple yet sophisticated recipe that brings European bakery charm straight to home kitchens.
Ingredients
Scale
Main Ingredients:
- 3 cups all-purpose flour
- 1 cup active sourdough starter (fed and bubbly)
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
- 1 cup warm water
Flavor Enhancers:
- ¼ cup granulated sugar
- 1 teaspoon salt
- Zest of 1 lemon
Glaze (optional):
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Craft the initial dough mixture by combining sourdough starter, flour, warm water, sugar, salt, and fragrant lemon zest into a large mixing vessel. Stir until a shaggy, rough texture emerges. Allow the mixture to rest, covered with a slightly damp cloth, for a brief 30-minute relaxation period.
- Gently manipulate the dough through a tender kneading process for approximately 5-10 minutes, developing a smooth and elastic consistency. Tenderly incorporate fresh blueberries, taking care to prevent crushing the delicate fruits during integration.
- Transfer the enriched dough to a lightly oiled container, ensuring complete coverage. Allow the mixture to undergo fermentation at ambient temperature for 4-6 hours, watching for a substantial volume increase. Alternatively, refrigerate overnight to develop deeper flavor complexities.
- Transition the fermented dough onto a flour-dusted work surface. Transform the mass into an elegant round loaf or elongated shape, depending on preference. Position the formed dough into a greased loaf pan or atop a parchment-lined baking surface.
- Provide a final resting period, allowing the shaped dough to expand and become slightly puffy, typically requiring 1-2 hours of undisturbed proofing.
- Activate the oven, bringing the temperature to a consistent 375F (190C), preparing for the baking transformation.
- Slide the prepared loaf into the heated oven, baking for 35-40 minutes until a golden exterior develops and the bread produces a distinctive hollow sound when gently tapped.
- Once removed from the oven, transfer the baked bread to a wire cooling rack, allowing complete temperature reduction before potential embellishment.
- For an optional zesty finishing touch, whisk together powdered sugar, fresh lemon juice, and additional lemon zest to create a vibrant glaze. Delicately drizzle the luminous mixture across the cooled bread’s surface.
- Slice the bread with anticipation, serving plain or accompanied by a luxurious butter spread to enhance the sensory experience.
Notes
- Handling Blueberries: Freeze blueberries briefly before adding to prevent color bleeding and maintain their shape during mixing.
- Hydration Balance: Add extra flour if dough feels too sticky or more water if too dry during kneading to achieve perfect consistency.
- Fermentation Control: Use room temperature for faster rise or refrigerate for deeper sourdough flavor and more complex taste profile.
- Gluten Development: Perform gentle stretch and fold techniques during bulk fermentation to strengthen dough structure without deflating delicate blueberries.
- Prevent Soggy Bottom: Dust blueberries lightly with flour before folding to prevent moisture from creating dense, wet bread sections.
- Alternative Flour Options: Experiment with whole wheat or spelt flour for nutty undertones and increased nutritional value without compromising texture.
- Dietary Adaptations: Replace sugar with honey or maple syrup for natural sweetness, and use gluten-free flour blend for celiac-friendly version.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 200
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 2 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg