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Description
Make this easy lemon blueberry sourdough bread for a delicious treat. This recipe is perfect for everyday meals, parties, or special occasions.
Ingredients
Scale
- 1 cup active sourdough starter
- 3 cups bread flour
- 1 cup warm water
- 2 teaspoons salt
- 1/2 cup granulated sugar
- Zest of 1 lemon
- 1 cup fresh blueberries
Instructions
- In a large bowl, combine the sourdough starter, bread flour, warm water, and salt. Mix until a shaggy dough forms.
- Let the dough rest for 30 minutes (autolyse).
- Add the sugar and lemon zest to the dough. Knead for 5-7 minutes until smooth and elastic.
- Gently fold in the blueberries.
- Place the dough in a lightly oiled bowl, cover, and let it bulk ferment for 4-6 hours, folding every hour for the first 3 hours.
- Shape the dough into a round or oblong loaf.
- Place the loaf in a banneton basket lined with parchment paper.
- Cover and refrigerate overnight (8-12 hours).
- Preheat your oven to 450°F (232°C) with a Dutch oven inside.
- Carefully remove the hot Dutch oven from the oven.
- Gently place the loaf into the Dutch oven. Score the top of the loaf with a sharp knife or lame.
- Cover and bake for 20 minutes.
- Remove the lid and bake for another 25-30 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C).
- Let the bread cool completely on a wire rack before slicing and serving.
Notes
- For a sweeter bread, increase the sugar to 3/4 cup.
- If you don’t have fresh blueberries, you can use frozen, but do not thaw them before adding to the dough.
- Prep Time: 20 min
- Cook Time: 45 min
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 15
- Sodium: 250
- Fat: 2
- Saturated Fat: 0.5
- Unsaturated Fat: 1
- Carbohydrates: 40
- Fiber: 2
- Protein: 5