- Feed an active starter and maintain consistent 80°F water temperature for reliable fermentation and flavor development.
- Fold dry, patted blueberries in during lamination and reduce initial water by 5% to prevent soggy, purple crumb.
- Cold overnight proof and bake in a preheated Dutch oven to firm dough, deepen flavor, and achieve a crisp crust.
Nothing beats the intoxicating aroma of a fresh loaf cooling on the counter, especially when it is a vibrant lemon blueberry sourdough bread. There is something magical about the way wild yeast interacts with the bright acidity of citrus and the sweetness of sun-ripened berries. This recipe fits perfectly as a festive dish for a weekend brunch or as a healthy comfort food option for your morning toast. I have spent years perfecting this loaf to ensure every slice is a masterpiece of texture and flavor.
Table of contents
Lemon Blueberry Sourdough Bread Recipe Card
Lemon Blueberry Sourdough Bread Recipe
1
servings30
minutes45
minutes180
kcalThis lemon blueberry sourdough bread features a crisp, golden crust and a tender, lavender-hued crumb filled with zesty citrus and sweet berries.
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Ingredients
400.0 grams Bread Flour
50.0 grams Whole Wheat Flour
320.0 grams Warm Water
100.0 grams Active Sourdough Starter
10.0 grams Sea Salt
1.5 cups Fresh Blueberries
2.0 large Lemons (zested)
1.0 tablespoon Granulated Sugar (optional)
Directions
- Start by mixing your warm water and active starter in a large bowl until the starter is mostly dissolved. This ensures even fermentation throughout the dough.
- Add the bread flour, whole wheat flour, and lemon zest. Mix by hand until a shaggy dough forms and no dry flour remains. Let this rest for 30.0 minutes to allow for autolyse.
- Sprinkle the salt over the dough and add a tiny splash of water to help it incorporate. Perform your first set of “stretch and folds” by pulling the edges of the dough up and over the center.
- Over the next 2.0 hours, perform three more sets of folds every 30.0 minutes. On the final fold, gently laminate the dough on a damp counter and sprinkle the blueberries and sugar across the surface before folding it back up.
- Let the dough bulk ferment in a warm spot until it has grown by about 50.0% in volume and looks bubbly.
- Gently shape the dough into a round boule or an oval batard. Place it into a floured banneton basket, cover it, and put it in the fridge for 12.0 to 15.0 hours.
- Preheat your oven to 450°F (232°C) with a Dutch oven inside. Carefully flip the dough onto parchment paper and score the top with a sharp blade.
- Bake with the lid on for 20.0 minutes, then remove the lid and bake for another 20.0 to 25.0 minutes until the crust is a deep golden brown.
- Wait at least 2.0 hours before slicing. This is the hardest part, but it prevents the bread from becoming gummy.
Notes
- Frozen Berries: If using frozen, do not thaw them. Add them directly to the dough while frozen to minimize color bleeding.
- Lemon Juice: Avoid adding lemon juice to the dough as the high acidity can weaken the gluten structure.
- Starter Strength: Make sure your starter can double in size within 4 hours before attempting this loaf.
Nutrition Facts
- Fat: 0.5g
- Sodium: 320mg
- Carbohydrates: 38g
- Protein: 6g
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Prep Like a Pro Baker
Planning is everything in the world of artisan baking. To ensure your lemon blueberry sourdough bread turns out perfectly without the stress, follow these prep steps:
- Feed Your Starter: Ensure your “mother” is bubbly and active. I usually feed mine 6 to 8 hours before I plan to mix the dough.
- Zest Early: Zest your lemons and mix them directly into your measured flour to distribute the oils evenly.
- The Berry Prep: Wash your blueberries and pat them completely dry. Any excess moisture can cause the dough to become purple and gummy.
- Temperature Check: Ensure your water is around 80°F (26.7°C). Consistency in temperature leads to consistency in fermentation.
The Flavor Chemistry
What makes this lemon blueberry sourdough bread superior to a standard white loaf is the careful balance of hydration and acidity. Lemon zest doesn’t just add flavor; the oils provide a floral aroma that masks the sometimes-harsh tang of a mature starter. Using fresh blueberries creates pockets of “jam” throughout the crumb, making every bite an experience.
You can easily customize this recipe to suit your preferences. If you prefer a more indulgent treat, adding white chocolate chips is a popular move. For those looking for a rustic touch, swapping 10% of the bread flour for whole wheat provides a nutty depth. To understand why wild yeast is so beneficial for your gut, check out this guide on sourdough health benefits. The long fermentation process breaks down gluten, making it much easier to digest than commercial breads.
Chef Secrets for a Perfect Crumb
Achieving that perfect “ear” on a lemon blueberry sourdough bread can be tricky due to the fruit’s moisture. Here is my actionable advice:
- Lamination is Key: Instead of stirring the berries in, fold them in during the lamination stage. Spread the dough thin, sprinkle the fruit, and fold. This keeps the berries intact.
- Watch the Hydration: Fruit adds moisture as it bursts. I recommend reducing your initial water by 5.0% compared to a plain loaf to compensate.
- The Cold Proof: Always use a cold overnight proof in the fridge. This firms up the dough, making it much easier to score and helping the flavors of the lemon and blueberry to meld.
- Use a Dutch Oven: Steam is your friend. Baking inside a preheated cast-iron pot mimics a professional steam oven.
For more technical details on dough hydration levels, visit King Arthur Baking’s hydration guide.
Creative Lemon Blueberry Sourdough Bread Ideas
The Lemon Poppy Seed Classic
If you want a more traditional flavor profile, add 2.0 tablespoons of poppy seeds to the dry ingredients. This adds a delightful crunch that complements the soft, jammy blueberries. It transforms the lemon blueberry sourdough bread into something that feels like a sophisticated muffin in bread form.
The Lavender Infusion
For a floral, gourmet twist, grind a teaspoon of culinary-grade lavender and mix it with the lemon zest. Lavender and blueberry are a match made in heaven. This version is particularly wonderful when served with a thick layer of salted butter and a drizzle of honey.
The White Chocolate Indulgence
For those with a sweet tooth, fold in 0.5 cups of high-quality white chocolate chips during the final shaping. The chocolate melts into the crumb, creating a creamy contrast to the tart berries and tangy sourdough base.
If you enjoy fruit-forward breads, you should definitely check out my Sourdough Discard Banana Muffins for a warm, cozy alternative.
Bread Baking FAQs
The secret to adding fruit like in this lemon blueberry sourdough bread is to use fresh, dry berries and incorporate them during lamination. This keeps them in layers rather than mashing them into the dough structure, which maintains the crumb’s integrity.
While lemon zest is amazing, lemon juice is very acidic and can actually inhibit yeast activity if used in large quantities. Stick to the zest for flavor and use water for the hydration to keep your fermentation on track.
Berries usually sink if the dough is too weak or over-proofed. Ensuring you have a strong gluten network through proper stretching and folding will keep the fruit suspended throughout the lemon blueberry sourdough bread.
A crispy crust comes from steam. Using a Dutch oven traps the moisture released by the bread, allowing the starch on the surface to gelatinize before it hardens, resulting in that signature artisan crunch.
Conclusion: Bake the Rainbow
I truly hope you give this lemon blueberry sourdough bread a try. There is nothing quite like the pride of slicing into a loaf you built from scratch, especially one as beautiful as this. The pop of purple against the golden crust is enough to brighten any morning.
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