Description

This Lemon Blueberry Sourdough Bread is a delightful combination of bright citrus, juicy blueberries, and the tangy depth of sourdough. With a soft, slightly chewy interior and a golden crust, this naturally leavened bread is perfect for breakfast, brunch, or a special treat with butter and honey!

Ingredients

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For the Dough:

3 1/2 cups (440g) bread flour
1 cup (240g) active sourdough starter (fed and bubbly)
1 cup (240ml) warm water
1 tbsp honey or maple syrup
1 tsp salt
Zest of 1 large lemon
1 1/2 cups (225g) fresh or frozen blueberries (if frozen, do not thaw)

For the Optional Egg Wash or Dusting:

1 egg yolk + 1 tbsp water (for a golden crust)
OR dust with flour before baking for a rustic look

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Instructions

Mix the Dough (Autolyse Stage)

In a large bowl, mix flour, sourdough starter, water, honey, and salt until just combined.
Cover and let rest for 30-45 minutes (this helps hydrate the flour).

2. Incorporate Lemon & Blueberries

Gently fold in lemon zest and blueberries using a stretch-and-fold method to evenly distribute them.

3. Bulk Fermentation & Stretch-and-Folds

Cover and let the dough rest at room temperature for 4-6 hours, performing stretch-and-folds every 30 minutes (about 4 times total).
Dough should be slightly puffy but not doubled.

4. Shape the Dough

Lightly flour a surface and shape the dough into a round or oval boule.
Place into a floured banneton (proofing basket) or a parchment-lined bowl.

5. Final Rise (Cold Fermentation)

Cover with a towel or plastic wrap and refrigerate overnight (8-12 hours) for best flavor.

6. Preheat & Bake

Preheat oven to 450°F (230°C) with a Dutch oven inside.
Once hot, carefully place dough (on parchment) into the Dutch oven.
Score the top with a sharp knife or lame.
Cover and bake for 20 minutes.
Remove the lid and bake for 20-25 more minutes until golden brown.

7. Cool & Serve

Let the bread cool for at least 1 hour before slicing.
Serve with butter, honey, or cream cheese!

Notes

No Dutch Oven? Bake on a preheated pizza stone with a tray of hot water for steam.

Sweeter Option: Add ¼ cup sugar for a more dessert-like loaf.

Using Dry Blueberries? Soak them in warm water for 10 minutes, then drain before adding.