If you have a soft spot for bakery-worthy treats that combine tangy zest with bursts of sweetness, then you are going to absolutely fall in love with this Lemon Blueberry Sourdough Bread: Juicy & Creamy Bliss! Recipe. This bread isn’t just a loaf; it’s an experience—a beautifully tangy sourdough base swirled with fresh blueberries and infused with the bright essence of lemon zest and juice. The combination creates a moist, tender crumb that’s both juicy from the fruit and creamy in texture, making it perfect for breakfast, brunch, or an afternoon pick-me-up. Trust me, once you try this Lemon Blueberry Sourdough Bread: Juicy & Creamy Bliss! Recipe, it might just become your go-to artisan bread to impress or indulge yourself.
Ingredients You’ll Need
Gathering your ingredients is the first joyful step toward creating this irresistible bread. Each component plays a crucial role: from the flour that builds structure to the lemon and blueberries that bring vibrant flavor and moisture, these simple ingredients deliver complex deliciousness.
- Bread flour (500g): Provides strength and chewiness essential for a perfect sourdough crumb.
- Water (350g): Hydrates the flour and activates the starter for that signature sourdough rise.
- Active sourdough starter (100g): The magical leavening agent that gives tang and a light texture.
- Salt (10g): Enhances overall flavor and controls yeast activity for balanced fermentation.
- Fresh blueberries (100g): Adds juicy bursts of sweetness that contrast beautifully with the sourdough tang.
- Lemon zest of 1 lemon: Releases aromatic oils that awaken the senses with bright citrus notes.
- Lemon juice of 1 lemon: Infuses the dough with lively acidity and moistness for that creamy bliss.
How to Make Lemon Blueberry Sourdough Bread: Juicy & Creamy Bliss! Recipe
Step 1: Autolyse Your Dough
Start by combining the bread flour and water in a large bowl, stirring just until no dry flour remains. This simple rest period, known as autolyse, allows the flour to fully hydrate and activates the gluten before adding more ingredients. It’s a foundational step for achieving the bread’s tender texture, setting the stage for the vibrant flavors to come.
Step 2: Mix in Starter, Salt, Lemon Zest, and Juice
Next, add your active sourdough starter, salt, lemon zest, and fresh lemon juice to the autolysed dough. Mix everything thoroughly until well combined. This brings together the tangy sourdough flavor along with bright, citrusy notes that will dance through every bite.
Step 3: Stretch and Fold
For the next two hours, perform a series of four stretch and folds at 30-minute intervals. This process develops the dough’s gluten strength without traditional kneading, helping your bread rise beautifully and gain structure while maintaining a moist crumb. It also helps evenly distribute ingredients for consistent flavor.
Step 4: Gently Incorporate Blueberries
After completing the final stretch and fold, delicately fold in the fresh blueberries. Be gentle to avoid crushing the berries and turning the dough blue all over. This step ensures those juicy pockets of blueberry burst remain intact, giving that delightful fruity surprise in every slice.
Step 5: Shape and Proof
Shape your dough into a round loaf and place it into a well-floured proofing basket. Cover and let it rise for 3 to 4 hours at room temperature or pop it into the fridge overnight for a slower fermentation that deepens flavor. This proofing step lets the bread develop its airy structure and complex sourdough character.
Step 6: Bake to Golden Perfection
Preheat your oven to 450 degrees Fahrenheit with a Dutch oven inside for 30 minutes—for that essential heat trap that mimics a professional bread oven. Transfer the dough carefully into the hot pot, score the top to help it expand, cover, and bake for 30 minutes. Then remove the lid and bake another 15 to 20 minutes until the crust is beautifully golden and crisp.
Step 7: Cool Before Slicing
Allow your stunning lemon blueberry loaf to cool completely on a wire rack for at least an hour. This step is crucial for letting the crumb set, ensuring every slice holds its juicy and creamy bliss without getting gummy. The patience will be so worth it once you cut into this stunning creation!
How to Serve Lemon Blueberry Sourdough Bread: Juicy & Creamy Bliss! Recipe
Garnishes
Keep it simple and let the natural beauty shine by brushing a little melted butter on warm slices for a silky finish. If you want to elevate things even more, a light drizzle of honey or a sprinkling of powdered sugar perfectly complements the lemon’s brightness and the blueberry’s sweetness.
Side Dishes
This bread pairs wonderfully with creamy spreads like mascarpone or ricotta, making your breakfast or brunch feel indulgent yet fresh. You can also enjoy it alongside a bowl of chilled yogurt topped with granola and fresh fruit to create a vibrant, balanced meal that celebrates all the juicy, creamy textures.
Creative Ways to Present
Impress your guests by slicing the bread thick and serving it as a base for fancy avocado toast sprinkled with chili flakes and microgreens. Or, for a cozy dessert twist, lightly toast the bread slices and serve with a dollop of lemon curd and whipped cream. The versatility of this Lemon Blueberry Sourdough Bread: Juicy & Creamy Bliss! Recipe ensures it’s never just your everyday loaf.
Make Ahead and Storage
Storing Leftovers
After slicing, keep extra bread tightly wrapped in a clean kitchen towel or in an airtight container at room temperature for up to two days. This helps retain the bread’s moisture and texture while preventing it from drying out prematurely.
Freezing
To preserve your beautiful loaf longer, slice it first, then freeze the slices in a resealable bag. This way, you can toast individual slices as needed, enjoying fresh-tasting Lemon Blueberry Sourdough Bread: Juicy & Creamy Bliss! Recipe even weeks later without compromising flavor or texture.
Reheating
For the best taste, thaw frozen slices at room temperature and pop them in a toaster or oven until warming just right with a crisp crust. Avoid microwaving, as it can affect the delightful creamy crumb texture you worked so hard to achieve.
FAQs
Can I use frozen blueberries instead of fresh?
Frozen blueberries can be used in a pinch, but fresh ones provide better texture and flavor. If using frozen, thaw and drain them well before folding them into the dough to avoid excess moisture.
What if I don’t have a Dutch oven?
You can bake this bread on a preheated baking stone or heavy baking sheet, adding a pan of hot water to the oven to create steam. This helps develop the crust’s crispness that is typical in sourdough baking.
How do I know when the bread is fully baked?
Look for a deep golden crust and a hollow sound when tapping the bottom of the loaf. Using a thermometer, the internal temperature should reach around 205°F for perfectly baked bread.
Can I adjust the lemon flavor?
Absolutely! If you prefer a milder citrus note, use less zest and juice. For a more intense lemon burst, try adding a little extra zest or a splash more juice, but be careful not to add too much liquid.
Is this recipe suitable for beginners?
While sourdough baking can feel intimidating at first, this recipe’s clear steps and forgiving nature make it quite approachable, especially if you have an active starter ready to go. Just give yourself extra time and patience, and enjoy the process!
Final Thoughts
There is nothing quite like the joy of slicing into a loaf that perfectly balances tangy sourdough depth with the freshness of lemon and the sweet pop of blueberries. This Lemon Blueberry Sourdough Bread: Juicy & Creamy Bliss! Recipe is truly a special treat that brings warmth and brightness to your baking table. So grab your ingredients, roll up your sleeves, and give yourself the gift of homemade bread that tastes like sunshine with every bite.
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Lemon Blueberry Sourdough Bread: Juicy & Creamy Bliss! Recipe
- Prep Time: 3 hours 20 minutes
- Cook Time: 50 minutes
- Total Time: 4 hours 10 minutes
- Yield: 1 loaf (approx. 1 kg)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Blueberry Sourdough Bread combines the tangy depth of sourdough with the fresh burst of blueberries and a bright citrus zing from lemon zest and juice. The bread boasts a moist, creamy crumb dotted with juicy blueberries and a beautifully crisp crust achieved by baking in a Dutch oven. Perfect as a unique breakfast treat or a delightful snack, this recipe balances complex flavors with a tender, satisfying texture.
Ingredients
For the Sourdough Starter:
- 100g all-purpose flour
- 100g water
For the Bread:
- 500g bread flour
- 350g water
- 100g active sourdough starter
- 10g salt
- 100g fresh blueberries
- Zest of 1 lemon
- Juice of 1 lemon
Instructions
- Autolyse: In a large mixing bowl, combine 500g bread flour and 350g water. Mix until no dry flour remains. Let the mixture rest for 30 minutes. This process hydrates the flour and begins gluten development.
- Mix Ingredients: Add 100g active sourdough starter, 10g salt, lemon zest, and lemon juice to the autolysed dough. Mix thoroughly until everything is fully incorporated into a cohesive dough.
- Stretch and Fold: Every 30 minutes for the next 2 hours, perform a set of stretch and folds (total of 4 sets). This strengthens the gluten network and helps develop the dough’s structure.
- Add Blueberries: Gently fold in 100g fresh blueberries after the last stretch and fold, being careful not to crush them, to evenly distribute the fruit throughout the dough.
- Shape and Proof: Shape the dough into a round loaf. Place it in a floured proofing basket and cover it. Allow it to rise at room temperature for 3-4 hours or refrigerate overnight to develop flavor and fermentation.
- Preheat Oven and Dutch Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside for 30 minutes. This ensures the baking vessel is hot and ready to create steam for a crisp crust.
- Score and Bake Covered: Carefully transfer the dough to the hot Dutch oven, score the top with a sharp blade to allow expansion, and cover with the lid. Bake for 30 minutes covered.
- Bake Uncovered: Remove the lid and bake for an additional 15-20 minutes until the crust is golden brown and crisp.
- Cool: Remove the bread from the oven and cool completely on a wire rack for at least 1 hour before slicing to allow the crumb to set and flavors to develop fully.
Notes
- Make sure your sourdough starter is active and bubbly for best results.
- If fresh blueberries are not available, frozen can be used but thaw and drain excess water before folding in.
- For a more intense lemon flavor, add additional zest or a splash more lemon juice, but be cautious as too much liquid can affect dough consistency.
- Storing baked bread in a paper bag at room temperature preserves crustiness; avoid airtight containers to prevent sogginess.
- The proofing time can vary depending on ambient temperature; adjust accordingly to ensure the dough is well risen but not overproofed.
