Description
Lemon blueberry sourdough bread combines tangy citrus with sweet, juicy berries in a perfectly balanced loaf. Crisp crust and moist crumb invite bakers to savor each delightful slice.
Ingredients
Scale
- 3 cups / 360 g all-purpose flour
- 1 cup / 240 ml warm water
- 1 cup / 240 ml active sourdough starter (fed and bubbly)
- 1 cup / 150 g fresh or frozen blueberries (if using frozen, do not thaw)
- ¼ cup / 50 g granulated sugar
- 1 tsp / 5 g salt
- Zest of 1 lemon
- 1 cup / 120 g powdered sugar
- 2–3 tbsps / 30-45 ml fresh lemon juice
- 1 tsp lemon zest
Instructions
- Dough Preparation: Merge sourdough starter, flour, warm water, sugar, salt, and lemon zest in a large mixing bowl. Stir until a shaggy texture forms, then cover with a damp cloth and rest for 30 minutes to allow initial fermentation and ingredient integration.
- Kneading and Blueberry Incorporation: Tenderly knead the dough for 5-10 minutes until smooth and elastic, gently folding fresh blueberries throughout without crushing the delicate fruits. Transfer to a lightly oiled container, ensuring complete coverage.
- Fermentation Process: Allow dough to rise at room temperature for 4-6 hours, or refrigerate overnight to develop deeper flavor complexity. Watch for substantial volume increase during this transformative stage.
- Shaping and Proofing: Dust a work surface with flour and shape the dough into a round loaf or elongated form. Place in a greased loaf pan or on a parchment-lined baking surface. Let the shaped dough proof for 1-2 hours until slightly puffy and expanded.
- Baking Transformation: Preheat the oven to 375F (190C). Slide the prepared loaf into the heated oven and bake for 35-40 minutes, watching for a golden exterior and listening for the distinctive hollow sound when tapped.
- Cooling and Optional Glaze: Remove the bread from the oven and transfer to a wire cooling rack. Once completely cooled, optionally create a vibrant glaze by whisking powdered sugar, lemon juice, and zest. Delicately drizzle over the bread’s surface for a zesty finishing touch.
Notes
- Manage Blueberry Distribution: Lightly dust blueberries with flour before folding into dough to prevent color bleeding and ensure even spread throughout the bread.
- Prevent Soggy Texture: Allow blueberries to drain and pat dry before incorporation to minimize excess moisture that could compromise bread’s structural integrity.
- Control Fermentation Temperature: Maintain consistent room temperature around 70-75°F during proofing to optimize sourdough development and prevent over-fermentation.
- Glaze Application Strategy: Wait until bread is completely cooled before adding lemon glaze to prevent immediate absorption and maintain a crisp, decorative finish.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 210
- Sugar: 14 g
- Sodium: 200 mg
- Fat: 2 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg