Go Back
–+ servings
Homemade Lemon Blueberry Sourdough Bread sliced on a wooden board

Lemon Blueberry Sourdough Bread

A delightful sourdough bread featuring bursts of fresh blueberries and zesty lemon, perfect for breakfast, brunch, or dessert.
Print Recipe Pin Recipe
Prep Time 3 hours
Cook Time 45 minutes
Total Time 3 hours 45 minutes
Course Breakfast, Brunch, Dessert
Cuisine American, Homemade
Servings 12 servings
Calories 210 kcal

Ingredients
  

Dough Ingredients

  • 50 g active sourdough starter Ensure it's bubbly and active.
  • 350 g water Room temperature water.
  • 500 g bread flour All-purpose flour can be used.
  • 11 g salt Use sea salt for better flavor.
  • 150 g fresh blueberries Whole blueberries for juicy pockets.
  • Zest of a lemon Use organic if possible.
  • 8 Tablespoons butter, room temperature 113g of butter; can substitute with plant-based butter.
  • 75 g fresh blueberries, mashed For color and flavor depth.
  • 2 Tablespoon honey Can substitute with maple syrup.
  • A pinch of salt For balance in flavor.

Instructions
 

Preparation

  • Feed your starter 4–6 hours before mixing.
  • In a large bowl, mix 350g water with 500g bread flour and 75g mashed blueberries. Cover and let sit for 30–60 minutes.
  • Add 50g active sourdough starter, 2 tablespoons honey, the zest of a lemon, and 11g salt to the autolysed dough. Mix until combined.
  • Soften 8 tablespoons butter and fold it into the dough until mostly incorporated.

Bulk Fermentation

  • Cover the dough and start bulk fermentation at room temperature for 3–4 hours, performing stretch-and-folds every 30–45 minutes.

Final Steps

  • Gently fold in 150g fresh blueberries.
  • Pre-shape the dough into a round and let rest for 20–30 minutes.
  • Shape the dough into a tight boule and place it seam-side up in a floured banneton.
  • Proof in the refrigerator overnight or at room temperature for 2–4 hours.
  • Preheat oven to 450°F (230°C). Score the loaf and bake in a Dutch oven for 20 minutes covered, then 20–25 minutes uncovered.
  • Cool on a wire rack for at least 2 hours before slicing.

Notes

For storage, keep wrapped in a tea towel or bread box for up to 2 days. Freeze slices for longer storage. Consider making two smaller loaves for easier serving.

Nutrition

Serving: 1gCalories: 210kcalCarbohydrates: 30gProtein: 5gFat: 8gSaturated Fat: 5gSodium: 200mgFiber: 2gSugar: 5g
Keyword Blueberry Bread, Fruit Bread, Homemade Bread, Lemon Bread, Sourdough Bread
Tried this recipe?Let us know how it was!