Irresistible Lemon Blueberry Sourdough Bread Recipe

The aroma of lemon blueberry sourdough bread wafts through the air, tickling your senses with the promise of bright citrus and sweet berries. The golden crust beckons, while the soft, tangy interior invites you in for a slice—a perfect balance that dances on the palate like a joyful summer day.

I remember the first time I baked this delightful bread; my kitchen transformed into a cheerful bakery, filling my home with warmth and laughter. It was a sunny Sunday morning, a perfect time to surprise my family with something special. They couldn’t resist sneaking bites as I sliced it warm from the oven—pure bliss!

Everyone at brunch raved about how delicious it was!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Sourdough Starter: A well-fed starter is crucial for achieving that airy texture and tangy flavor.

• All-Purpose Flour: Choose high-quality flour for optimal structure and flavor in your bread.

• Fresh Blueberries: Use plump, juicy berries for maximum sweetness; frozen can work too if fresh aren’t available.

• Lemon Zest: Freshly grated zest adds vibrant citrus notes; avoid using bottled varieties for best flavor.

• Lemon Juice: Fresh juice enhances the tanginess of the bread; do not substitute with bottled juice.

• Salt: A critical ingredient that balances flavors; use sea salt or kosher salt for best results.

• Water: Filtered water ensures no off-flavors seep into your bread; it’s essential for hydration.

• Honey or Sugar: A touch of sweetness helps activate the yeast and enhances overall flavor.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Sourdough Starter : Begin by feeding your sourdough starter at least four hours before you plan to bake. This will ensure it’s bubbly and active when you’re ready to mix your dough.

Mix Dry Ingredients : In a large mixing bowl, combine flour and salt thoroughly. This step ensures even distribution of flavors throughout your dough.

Add Wet Ingredients and Starter : Gently mix in water, lemon juice, and honey until combined. Then fold in your active sourdough starter—this is where the magic begins!

Add Blueberries and Lemon Zest : Carefully fold in fresh blueberries and lemon zest with a spatula to prevent crushing the berries while ensuring they are evenly distributed.

Knead Your Dough : Transfer your dough onto a floured surface and knead gently until smooth—about 5-7 minutes. You want it soft but not too sticky; adjust flour as needed.

First Rise : Place your kneaded dough in an oiled bowl, cover with plastic wrap or a damp cloth, and let it rise at room temperature for approximately 3-4 hours until doubled in size.

Shape Your Loaf : Once risen, gently punch down the dough to release gas bubbles. Shape it into a round or oval loaf—whatever suits your fancy!

Second Rise** : Let your shaped loaf rest on parchment paper for about 30 minutes while you preheat your oven to 450°F (230°C). This gives it one last chance to puff up.

Bake Your Bread** : Slide your loaf onto a baking stone or sheet lined with parchment paper. Bake for 25-30 minutes until golden brown—your kitchen will smell heavenly!

Enjoy this delightful lemon blueberry sourdough bread warm or toasted—the perfect treat any time of day!

You Must Know

• This delightful lemon blueberry sourdough bread combines zesty citrus and sweet berries, creating a perfect balance of flavors
• The aroma wafting through your kitchen will make your neighbors jealous
• It’s an ideal companion for breakfast or brunch, turning any meal into a special occasion

Perfecting the Cooking Process

Start by mixing your sourdough starter with flour, water, and sugar. Allow it to rise before adding blueberries and lemon zest. Bake at 375°F for about 40 minutes for that perfect crust.

Add Your Touch

Feel free to swap out blueberries for raspberries or add a hint of almond extract for extra flavor. You can also sprinkle some lemon zest on top before baking for additional aroma.

Storing & Reheating

To store, wrap the bread in plastic wrap and keep it at room temperature for up to three days. For reheating, pop slices in the toaster for a quick warm-up without losing texture.

Chef's Helpful Tips

• Use ripe blueberries for sweetness; they’ll burst beautifully during baking
• Ensure your sourdough starter is active for the best rise
• Let the bread cool completely before slicing to maintain moisture and flavor

Sometimes, I bake this bread when friends drop by unexpectedly. Their smiles as they savor each slice remind me why I love sharing food.

FAQ

What makes lemon blueberry sourdough bread unique?

The combination of tangy lemon and sweet blueberries creates a refreshing twist on traditional sourdough.

Can I use frozen blueberries in this recipe?

Yes, but thaw them first to prevent excess moisture in the dough.

How do I know when the bread is baked properly?

Tap the bottom of the loaf; it should sound hollow when fully baked and done.

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Lemon Blueberry Sourdough Bread

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Experience the delightful fusion of zesty lemon and sweet blueberries in this homemade sourdough bread. Its golden crust and soft, tangy interior create a perfect balance of flavors that will brighten any meal. Ideal for breakfast, brunch, or a snack, this easy-to-follow recipe will fill your kitchen with an irresistible aroma and bring joy to your family and friends.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: Approximately 12 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

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• 1 cup sourdough starter
• 3 cups all-purpose flour
• 1 cup fresh blueberries (or thawed frozen)
• Zest of 1 lemon
• 2 tbsp lemon juice (fresh)
• 1 tsp sea salt
• 1 cup filtered water
• 1 tbsp honey or sugar

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Instructions

1. Feed your sourdough starter at least four hours before baking.
2. In a large mixing bowl, combine flour and sea salt.
3. Add water, lemon juice, and honey to the dry ingredients; mix until combined.
4. Fold in the active sourdough starter, then gently add blueberries and lemon zest.
5. Knead the dough on a floured surface for 5-7 minutes until smooth.
6. Place the dough in an oiled bowl, cover it, and let it rise for 3-4 hours until doubled in size.
7. Punch down the dough, shape it into a loaf, and let it rest for 30 minutes on parchment paper.
8. Preheat your oven to 450°F (230°C) and bake for 25-30 minutes until golden brown.

Nutrition

• Serving Size: 1 slice (50g)
• Calories: 150
• Sugar: 4g
• Sodium: 140mg
• Fat: 0.5g
• Saturated Fat: 0g
• Unsaturated Fat: 0.5g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 0mg