Description
Lemon Blueberry Sourdough Bread is a perfect blend of tangy lemon zest and juicy blueberries, combined with the chewy, airy texture of sourdough. The burst of fresh flavors in each bite makes it an ideal treat for breakfast, a light snack, or even as a dessert.
Ingredients
Scale
- 1 cup sourdough starter (active and bubbly)
- 1 cup warm water
- 3 cups all-purpose flour
- 1 cup whole wheat flour
- 1 tbsp sugar
- 1 tsp salt
- Zest of 2 lemons
- 1 ½ cups fresh blueberries (or frozen, thawed)
- 1 tbsp olive oil (optional, for moisture)
- 1 tbsp honey (optional, for sweetness)
Instructions
- Prepare the dough: In a large bowl, combine the sourdough starter, warm water, and flour. Mix until the dough comes together. Add the sugar, salt, lemon zest, and olive oil (if using), and knead the dough for about 5-7 minutes, until smooth.
- Rest and rise: Cover the dough with a damp cloth and let it rise for about 4-6 hours at room temperature or refrigerate overnight for a slower rise.
- Add the blueberries: After the first rise, gently fold in the blueberries, ensuring not to crush them. Dust the blueberries with a little flour to prevent them from sinking.
- Shape and proof: Shape the dough into a round or oval loaf. Place it in a proofing basket or bowl, cover it, and let it rise for 2-3 more hours until it has doubled in size.
- Preheat the oven: Preheat your oven to 475°F (245°C). Place a Dutch oven inside to heat up, which will help create a crispy crust.
- Bake the bread: Once the dough is fully proofed, carefully place it into the preheated Dutch oven or baking stone. Score the top of the dough with a sharp knife. Cover with a lid and bake for 20 minutes, then reduce the temperature to 450°F (230°C) and bake for an additional 30-40 minutes, until the bread is golden brown and sounds hollow when tapped.
- Cool: Let the bread cool on a wire rack for at least 30 minutes before slicing.
- Prep Time: 10 mins
- Cook Time: 60 minus