Lemon Blueberry Sourdough

Lemon Blueberry Sourdough combines the natural tang of fermented dough with the vibrant sweetness of blueberries and the citrusy zing of lemon. This artisanal loaf isn’t just a treat for the senses—it’s a beautiful fusion of flavor, texture, and aroma. Whether you’re a sourdough enthusiast or trying something bold and new, this bread delivers a gourmet experience with every bite.

Why Lemon Blueberry Sourdough is Worth the Hype

• Naturally leavened—no commercial yeast required
• Sweet and tart flavor from lemon zest and fresh blueberries
• Crispy, golden crust with a light, open crumb
• Perfect for breakfast, brunch, or dessert
• Stays moist and flavorful for days

Ingredients for Lemon Blueberry Sourdough

For the Dough:

• 500g bread flour
• 100g active sourdough starter (fed and bubbly)
• 320g filtered water
• 10g sea salt
• 1 tbsp honey (optional, for slight sweetness)

For the Add-Ins:

• 150g fresh blueberries (or frozen, unthawed)
• Zest of 2 lemons
• 1 tsp vanilla extract (optional)

How to Make Lemon Blueberry Sourdough

1. Mix the Dough (Autolyse Stage)

• In a large bowl, combine 500g bread flour and 320g water.
• Mix until no dry flour remains. Cover and let rest for 30–45 minutes.
• This helps the flour fully absorb the water, improving gluten development.

2. Add Starter and Salt

• Add 100g active sourdough starter and mix until fully incorporated.
• Sprinkle in 10g sea salt and 1 tbsp honey (if using). Mix by hand or dough hook until cohesive.
• Cover and rest for 30 minutes.

3. Stretch and Fold + Add Flavors

• Over the next 2–3 hours, perform 3–4 sets of stretch and folds every 30 minutes. This strengthens the dough.
• On the second fold, gently incorporate blueberries and lemon zest. Fold slowly to avoid bursting the berries.
• If using, add 1 tsp vanilla extract with the zest.

4. Bulk Fermentation

• Cover the dough and let it rise at room temperature (ideally 72–76°F or 22–24°C) for 4–6 hours, or until it doubles in size.
• Dough should feel airy and slightly domed.

5. Shape and Cold Proof

• Lightly flour a work surface. Shape the dough into a tight round or oval loaf.
• Transfer into a proofing basket or banneton lined with a floured cloth.
• Cover and place in the refrigerator for a cold proof (12–18 hours) to develop deeper flavor and structure.

Baking Your Lemon Blueberry Sourdough

1. Preheat the Oven

• Place a Dutch oven inside and preheat to 475°F (245°C) for at least 45 minutes.

2. Score and Bake

• Turn the dough out onto parchment paper. Score the top using a sharp razor or lame.
• Carefully transfer to the preheated Dutch oven. Cover and bake for 20 minutes.
• Remove the lid and bake for an additional 20–25 minutes, until the crust is deep golden brown.

3. Cool Before Slicing

• Allow the bread to cool completely on a wire rack—at least 2 hours.
• Cutting too early can ruin the texture and compress the crumb.

Tips for the Best Lemon Blueberry Sourdough

• Don’t over-handle the blueberries—they can stain the dough and make it gummy if mashed.
• If using frozen blueberries, add them straight from the freezer to prevent excess moisture.
• Use organic lemons for zest, and avoid the bitter white pith.
• A cold retard (overnight fridge proof) boosts flavor and oven spring.
• If you don’t have a Dutch oven, use a baking stone and steam the oven with a tray of hot water.

Serving Suggestions

This bread is delicious fresh, but even better with a little creativity:

• Toasted with honey butter or lemon curd
• Slathered in cream cheese and a drizzle of maple syrup
• Turned into French toast for a brunch upgrade
• Served with whipped ricotta and berries

Storage and Shelf Life

• Store in a bread bag or wrapped in a towel at room temperature for 2–3 days.
• Avoid plastic—it softens the crust.
• For longer storage, freeze slices individually and reheat in the toaster.

Frequently Asked Questions

Can I use all-purpose flour instead of bread flour?

Yes, but the crumb may be slightly less open and chewy. Bread flour provides better structure for add-ins like blueberries.

Can I make this recipe gluten-free?

Not with a traditional sourdough starter. Gluten-free sourdough requires different flour and hydration ratios.

Why is my dough too wet after adding blueberries?

Blueberries release juice as they warm up. Add them cold and gently fold to avoid rupturing.

Can I make this without a sourdough starter?

This is a sourdough-specific recipe. For a quicker version, substitute with yeast and adjust hydration and proofing times.

Nutrition Overview (per slice, approx. 12 slices)

Values may vary based on ingredient brands and portion sizes.

Conclusion: A Sourdough You’ll Bake Again and Again

Lemon Blueberry Sourdough is a show-stopping loaf that delivers on flavor, texture, and presentation. With its balance of fruity sweetness, tangy zest, and that irresistible sourdough chew, it’s a loaf that shines at the breakfast table or elevates any brunch spread.

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