Blueberry Lemon Sourdough Bread is a bright and flavorful twist on traditional sourdough. Bursting with fresh or frozen blueberries and brightened with zesty lemon, this bread is both tangy and sweet, perfect for breakfast, brunch, or a cozy afternoon snack. The sourdough starter adds a subtle depth of flavor and a soft, tender crumb that pairs beautifully with the fruity, citrusy notes.
Ingredients:
- 4 1/3c – 500g flour
- 1 1/3c – 300g water
- 1t salt
- 2T lemon juice – 1 freshly squeezed lemon
- 2T sugar
- 1 1/2c blueberries, fresh
How to make Blueberry Lemon Sourdough Bread
Add everything but the blueberries to a bowl and knead with a stand mixer for 20 minutes.
Cover and let the dough rest until it’s risen twice its size.
If using frozen blueberries, thaw them while you wait for the bread to rise.
Once the dough has risen, add the blueberries and shape. Place it into a lined banneton or bowl and cover with plastic wrap. Let it rise for a few more hours until doubled again.
Preheat a small skillet and oven to 375. A medium size casserole dish would also work.
Turn out the dough onto a piece of parchment paper. Score to prevent random bursting, place the parchment paper and dough into the skillet.
Bake for 45 minutes
Cool on a wire rack for at least 30 minutes if not 1 hour before slicing. Serve with butter
Save it for later…
Leave a Reply