Spring mornings are perfect for a slow, lemon blueberry sourdough bread bake. There is nothing like the scent of citrus filling your warm kitchen. This loaf is bright, zesty, and surprisingly simple for beginner bakers. You deserve a beautiful, artisan treat this weekend.
Why This Recipe Is a Winner
This recipe is a winner because it feels truly special. It turns a standard loaf into a gourmet brunch centerpiece. The lemon adds a fresh zing that balances the tangy sourdough perfectly. Your family will love the pops of juicy blue fruit. It is the ultimate weekend project for any home cook.
Simple Cooking Steps
Making this bread is a gentle process that fits your schedule. You will mix, fold, and let the dough rest overnight. The cold fridge does most of the hard work for you. Do not worry about the fancy folding steps. You can achieve a perfect crust right in your own kitchen.
Ingredients You’ll Need
This loaf uses simple staples and fresh seasonal produce for the best flavor.
- 100g active sourdough starter (100% hydration)
- 350g lukewarm water
- 500g bread flour
- 10g sea salt
- Zest of 2 large lemons
- 150g fresh blueberries
- 15g granulated sugar
- 1 tablespoon bread flour
Step-by-Step Instructions
- In a large bowl, whisk the active sourdough starter into the water until mostly dissolved.
- Add the bread flour and salt, mixing until a shaggy dough forms and no dry flour remains.
- Cover the bowl and let the dough rest for 45 minutes for autolyse.
- Perform four sets of stretch and folds every 30 minutes, folding in the lemon zest and sugar during the first set.
- During the final set of folds, gently laminate in the blueberries which have been tossed in the extra tablespoon of flour.
- Allow the dough to bulk ferment at room temperature until it has increased in volume by approximately 50-75%.
- Gently shape the dough into a boule and place it into a floured banneton.
- Cover and place in the refrigerator for a cold retard of 12 to 18 hours.
- Preheat a Dutch oven in an oven at 450F (230C) for 45 minutes.
- Score the cold dough and carefully transfer it into the hot Dutch oven.
- Bake with the lid on for 20 minutes, then remove the lid and bake for an additional 25 minutes until the crust is deep golden brown.
- Cool completely on a wire rack for at least 2 hours before slicing.
Best Ways to Enjoy It
Slice this bread thick and toast it until golden brown. It is incredible with a smear of salted butter or honey. Serve it alongside a fresh fruit salad for a lovely spring brunch. For a special treat, make it into decadent French toast. Your guests will be so impressed by the purple swirls.
Keep It Fresh
Store your loaf in a paper bag at room temperature for two days. For longer storage, slice the bread and freeze it in a bag. Reheat individual slices in the toaster or oven to restore the crunch. This bread makes wonderful leftovers for a quick weekday breakfast. Always let the loaf cool before storing to keep the crust crisp.
Recipe Tips
- Use fresh blueberries to prevent the dough from getting too wet.
- Do not skip the flour toss for the berries to stop bleeding.
- Score the dough deeply to help it rise beautifully in the oven.
- Keep your starter active and bubbly before you begin mixing.
- For a sweeter loaf, sprinkle a little extra sugar on top.
- Wait for the bread to cool completely before you slice it.
- Add a handful of fresh summer berries if you make this in July.
- Double the batch for a holiday gathering to feed a crowd.
Easy Flavor Ideas
- Swap lemon zest for orange zest for a warmer citrus flavor.
- Add a teaspoon of dried lavender for a floral spring twist.
- Use frozen blueberries if fresh ones are not in season.
- Substitute the sugar for maple syrup for a deeper sweetness.
Quick Answers
Can I use frozen berries?
Yes, you can use frozen berries for this loaf. Keep them frozen until the very last second before adding. This prevents the juice from turning your dough completely purple.
How do I know when it is done?
The crust should be a deep golden brown color. You can also tap the bottom of the loaf. It should sound hollow and firm when fully baked.
Can I make this ahead?
This recipe is great for entertaining guests. You can prep the dough the night before. Bake it fresh in the morning for the best experience.
I hope this bright loaf brings a smile to your table this spring. Baking bread is such a rewarding way to show your family love. Happy baking, and enjoy every zesty, purple-swirled bite!
— Lidia
Lemon Blueberry Sourdough Bread
Ingredients
- 100 g active sourdough starter (100% hydration)
- 350 g lukewarm water
- 500 g bread flour
- 10 g sea salt
- Zest of 2 large lemons
- 150 g fresh blueberries
- 15 g granulated sugar
- 1 tablespoon bread flour
Instructions
- In a large bowl, whisk the active sourdough starter into the water until mostly dissolved.
- Add the bread flour and salt, mixing until a shaggy dough forms and no dry flour remains.
- Cover the bowl and let the dough rest for 45 minutes for autolyse.
- Perform four sets of stretch and folds every 30 minutes, folding in the lemon zest and sugar during the first set.
- During the final set of folds, gently laminate in the blueberries which have been tossed in the extra tablespoon of flour.
- Allow the dough to bulk ferment at room temperature until it has increased in volume by approximately 50-75%.
- Gently shape the dough into a boule and place it into a floured banneton.
- Cover and place in the refrigerator for a cold retard of 12 to 18 hours.
- Preheat a Dutch oven in an oven at 450F (230C) for 45 minutes.
- Score the cold dough and carefully transfer it into the hot Dutch oven.
- Bake with the lid on for 20 minutes, then remove the lid and bake for an additional 25 minutes until the crust is deep golden brown.
- Cool completely on a wire rack for at least 2 hours before slicing.
