Description
This lemon blueberry sourdough bread is bright, juicy, and just the right amount of sweet. Perfectly chewy with bursts of fresh berries and zesty lemon in every bite, it’s a show-stopping loaf that feels like spring in every slice.
Ingredients
For the Dough:
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1 cup (240g) active sourdough starter (fed and bubbly)
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1¼ cups (300g) water (room temperature)
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3½ cups (420g) bread flour
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1 teaspoon salt
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Zest of 1 large lemon
Add-ins (folded in later):
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¾ cup fresh or frozen blueberries (tossed with 1 tsp flour if fresh)
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1–2 tablespoons lemon juice (optional, for extra tang)
Instructions
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In a large bowl, mix the sourdough starter and water until cloudy. Add the flour, salt, and lemon zest, and stir until a shaggy dough forms. Let rest for 30–45 minutes.
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Perform 3–4 stretch-and-folds over 2 hours, spaced 30 minutes apart. Gently fold in the blueberries during the second or third fold.
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Cover the dough and let it rise at room temperature for 4–6 hours, until puffy and nearly doubled.
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Turn the dough onto a floured surface and shape it into a round or oval loaf. Place into a floured proofing basket, seam side up.
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Cover and refrigerate overnight (8–12 hours) for a cold proof.
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Preheat the oven to 475°F (245°C) with a Dutch oven inside for at least 30 minutes.
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Remove dough from fridge, score the top, and carefully transfer into the hot Dutch oven.
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Bake covered for 20 minutes, then uncovered for another 20–25 minutes until golden brown and crusty.
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Let the loaf cool completely before slicing and serving.
Notes
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Lightly flour the blueberries if using fresh to prevent them from bursting too much.
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Cold proofing overnight builds flavor and improves dough handling.
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Serve slices with lemon curd or honey butter for an extra-special treat.
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If you don’t have a Dutch oven, bake on a preheated stone and cover with a large metal bowl for steam.
- Prep Time: 30 minutes (plus rise and proofing time)
- Cook Time: 45 minutes
- Category: Sourdough Bread
- Method: Baking
- Cuisine: American, Artisan
Keywords: lemon blueberry sourdough bread, blueberry sourdough, sourdough with fruit, artisan bread, spring bread recipe