Lemon Blueberry Sourdough Bread
This lemon blueberry sourdough bread combines tangy, naturally fermented dough with bright lemon zest and juicy bursts of blueberries. Soft, tender crumb and a golden crust make this bakery-style loaf perfect for breakfast, brunch, or snacking.
Equipment
- mixing bowl
- Kitchen scale
- loaf pan
- dough scraper
- wire cooling rack
Ingredients
- 120 g active sourdough starter
- 360 g bread flour
- 240 ml water (room temperature)
- 60 g fresh blueberries
- 2 tbsp granulated sugar
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 8 g salt
- 1 tbsp olive oil or melted butter (for pan)
Instructions
- Mix sourdough starter, bread flour, water, lemon zest, lemon juice, and sugar until a shaggy dough forms. Cover and rest for 30 minutes.
- Add salt and knead until smooth and elastic, about 8–10 minutes.
- Perform stretch and folds every 30 minutes for 2 hours, covering between folds.
- Gently fold in blueberries during the final fold, being careful not to crush them.
- Allow the dough to bulk ferment until doubled in size, about 4–6 hours.
- Shape the dough into a loaf and place it into a greased loaf pan. Cover and proof for 2–3 hours until puffy.
- Bake at 375°F (190°C) for 45–50 minutes until golden and internal temperature reaches 190°F.
- Cool completely on a wire rack before slicing and serving.
Notes
Coat blueberries lightly in flour before folding into the dough to prevent sinking. Allow the bread to cool completely before slicing so the crumb sets properly. Optional lemon glaze adds extra citrus sweetness.