Print

Lemon Blueberry Sourdough Bread

Print Recipe

This Lemon Blueberry Sourdough Bread combines the tangy zest of lemon with juicy blueberries in a naturally fermented sourdough loaf, perfect for breakfast or a refreshing snack.

Ingredients

Scale
  • 1 cup active sourdough starter
  • 3 1/2 cups all-purpose flour
  • 1 cup water, lukewarm
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • Zest of 2 lemons
  • 1 cup fresh blueberries
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil

Instructions

  1. In a large mixing bowl, combine the sourdough starter, lukewarm water, and lemon juice.
  2. Add flour, sugar, lemon zest, and salt. Mix until a shaggy dough forms.
  3. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
  4. Fold in the fresh blueberries gently, ensuring they do not burst.
  5. Place the dough in an oiled bowl, cover, and let rise at room temperature for 4-6 hours or until doubled in size.
  6. Shape the dough into a loaf and place it in a greased bread pan or proofing basket.
  7. Allow it to proof for another 2 hours until puffy.
  8. Preheat the oven to 375°F (190°C). Bake the bread for 40-45 minutes until golden and a skewer comes out clean.
  9. Remove from oven and cool on a wire rack before slicing.

Notes

For an extra burst of lemon flavor, brush the top with a lemon glaze made from powdered sugar and fresh lemon juice once the bread has cooled.

Find it online: https://justflowe.com/lemon-blueberry-sourdough-bread/