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Blueberry lemon sourdough bread

Blueberry Lemon Sourdough Bread

If you love baking sourdough, this recipe will take your skills to the next level. The natural fermentation process gives the bread a deep, slightly tangy flavor, while the blueberries and lemon add brightness. Plus, the smell of this bread baking in your kitchen? Absolutely amazing!
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Prep Time 30 minutes
Cook Time 45 minutes
Rising Time 6 hours
Total Time 7 hours 15 minutes
Course Breakfast, Dessert
Cuisine American
Servings 4 servings
Calories 180 kcal

Equipment

  • Mixing Bowl
  • Bench scraper
  • Dutch oven or baking stone
  • Parchment paper
  • Kitchen scale (optional)
  • Lame or sharp knife
  • Proofing basket or bowl with a towel

Ingredients
  

For the Dough

  • 3 ½ cups 440g bread flour
  • 1 cup 250g active sourdough starter
  • 1 ¼ cups 300ml warm water
  • 2 tablespoons honey or sugar
  • 1 ½ teaspoons salt

Mix-ins

  • 1 cup fresh blueberries or frozen, but don’t thaw
  • Zest of 1 large lemon
  • 1 teaspoon vanilla extract optional

For Dusting and Coating

  • Extra flour for dusting
  • A little oil to grease the bowl

Instructions
 

Step 1: Mix the Dough

  • In a large mixing bowl, combine the sourdough starter, warm water, and honey (or sugar). Stir until well mixed. Add the bread flour and salt, then mix until a rough dough forms. Cover and let it rest for 30 minutes.

Step 2: Stretch and Fold

  • After resting, perform four sets of stretch-and-folds, one every 30 minutes. To do this, grab one side of the dough, stretch it upward, and fold it over. Turn the bowl and repeat on all four sides. This strengthens the dough.

Step 3: Add Blueberries and Lemon Zest

  • During the third set of stretch-and-folds, gently fold in the blueberries and lemon zest. Be careful not to crush the berries too much.

Step 4: Bulk Fermentation

  • Cover the bowl and let the dough rise at room temperature for 6-8 hours or until it doubles in size.

Step 5: Shape the Dough

  • Lightly flour your work surface and gently shape the dough into a round or oval loaf. Place it into a floured proofing basket or a bowl lined with a towel. Cover and refrigerate overnight for a slow, cold fermentation.

Step 6: Bake the Bread

  • Preheat your oven to 450°F (230°C). Place a Dutch oven inside while it heats. Carefully transfer the dough onto parchment paper, score the top with a sharp knife, and place it into the hot Dutch oven. Cover and bake for 20 minutes. Then, remove the lid and bake for another 20-25 minutes until golden brown.

Step 7: Cool and Enjoy

  • Let the bread cool completely on a wire rack before slicing. This helps set the structure inside. Then, slice and enjoy!

Notes

Nutritional Value (Per Slice – Approximate)

Based on 10 slices per loaf:
  • Calories: 180-200 kcal
  • Carbohydrates: 38g
  • Protein: 5g
  • Fat: 1g
  • Fiber: 2g
  • Sugar: 5g (varies with sweetener choice)
  • Sodium: 300mg (depends on added salt)
Did you make this recipe? Leave a comment and rating!
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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