Lemon Blueberry Sourdough Bread
This Lemon Blueberry Sourdough Bread combines tangy lemon zest, fresh blueberries, and a crisp crust for a flavorful artisan loaf. Light, citrusy, and slightly sweet, it’s perfect for breakfast, brunch, or a summer treat.
Equipment
- Dutch Oven
- Mixing bowl
- Banneton Basket
- Bench Scraper
- Cooling Rack
- Parchment Paper
Ingredients
Main Dough
- 330 grams water
- 20 grams lemon juice freshly squeezed
- 50 grams active sourdough starter fed and bubbly
- 500 grams bread flour or unbleached all-purpose flour (reduce water by 25 g)
- 10 grams salt
- 50 grams sugar or 25 g honey
- 1 tablespoon lemon zest finely grated
- 200 grams blueberries fresh
Instructions
- Feed your sourdough starter and let it double in size before baking.
- In a large bowl, mix water and lemon juice. Add the active sourdough starter and stir until combined.
- In a separate bowl, rub sugar and lemon zest together until fragrant, then mix with flour and salt.
- Combine wet and dry ingredients until a shaggy dough forms. Cover and let rest for 30 minutes.
- Perform one set of stretch and folds. Cover and rest 30–60 minutes. Add blueberries during the next set of folds.
- Let the dough rise overnight (10–14 hours) until 75% risen and bubbly.
- Shape into a round loaf, creating surface tension. Place seam-side up in a floured banneton basket and cover.
- Refrigerate for 8+ hours (up to 2 days) for the final proof.
- Preheat a Dutch oven to 450°F (230°C). Flip dough onto parchment, score, and bake covered for 25 minutes, then uncovered for 10–15 minutes.
- Cool for at least 2 hours before slicing. Serve with butter, cream cheese, or lemon curd.
Notes
For extra flavor, add small spoonfuls of lemon curd during shaping. Increase bake time by 5–10 minutes if using. Store covered at room temperature for 2 days, or freeze for longer storage.