Lemon Blueberry Sourdough Bread

5 from 1 vote

Sweet and tangy, this Blueberry Sourdough Bread has a touch of lemon zest that is perfect to enjoy on a Spring morning! It's easy to make and so full of flavors, you'll be making it again and again!

Prep Time10 10

Cook Time1

Total Time11 10

Course: Breakfast

Cuisine: American

Servings: Servings

Calories: 200kcal

Author: Lynn Polito

Equipment

Ingredients

500 g Bread Flour or All Purpose Flour
100 g Sourdough Starter Active and Bubbly
300 g Water
10 g Salt
½ cup Blueberries More if you would like
2 Lemons Zested

Instructions

In a large mixing bowl, add the water and sourdough starter. Mix well. Add the bread flour and salt. Mix until a shaggy dough forms. Let it rest for 1 hour covered with a damp kitchen towel.
After 30 minutes, perform a stretch and fold. After another 30 minutes, do it again. Do one final stretch and fold. This time, add the blueberries and lemon zest into the dough.
Let it rise for 8-10 hours until it doubles in size. Make sure to cover the bowl with a damp kitchen towel.
The next morning, shape the dough into a boule by folding the dough onto itself. Place it in a floured banneton and place it in the refrigerator for at least 1 hour. Check out how to shape a boule for more detailed instructions.
Preheat the oven to 450 degrees F. Place the Dutch oven in the oven while it preheats.
After an hour in the refrigerator, place the dough on parchment paper. Place it in the Dutch oven and bake covered for 30 minutes, then remove the cover and bake for another 30 minutes. Remove the bread from the oven and let it cool completely before serving.

Video

Notes

You can use frozen blueberries too! Defrost the blueberries and remove any of the excess liquid. Too much liquid will through off the hydration of the loaf of bread.
Use the lemons to make lemon poppyseed sourdough muffins!
Make sure to allow the bread to cool completely before cutting into the bread. The blueberries will be very hot and the bread needs to set and cool before it can be cut. Cut too early, and the crumb of the bread may be too gummy.
Depending on the temperature of your kitchen will depend on how long it takes for the bulk fermentation to be completed. If it is warmer in your kitchen, it may only take 6 hours to rise, but if it is much colder, it could take only 12 hours. Just keep an eye on the loaf of bread. It's ready with it jiggles, has visible bubbles, and has doubled in size.

Nutrition