Lemon Blueberry Sourdough Bread: Juicy & Creamy Bliss Recipe

If you are searching for a bread recipe that perfectly balances tangy, sweet, and creamy textures, then the Lemon Blueberry Sourdough Bread: Juicy & Creamy Bliss Recipe is absolutely for you. This loaf combines the natural tang of sourdough with bursts of juicy blueberries and zesty lemon notes, creating an irresistibly moist crumb and vibrant flavor that feels like sunshine on your palate. Whether you’re a sourdough enthusiast or simply looking to impress friends with a unique bread, this recipe offers a delightful baking adventure in every step.

Ingredients You’ll Need

Each ingredient in this recipe plays an essential role in delivering the perfect texture and incredible flavor of this Lemon Blueberry Sourdough Bread. From the basic components of your sourdough starter to the fresh blueberries and citrus, every element contributes beautifully to this luscious loaf.

• 100g all-purpose flour: The foundation for your sourdough starter, providing necessary starches to nurture the wild yeast.
• 100g water: Hydrates the flour in your starter, helping it to ferment and become active.
• 500g bread flour: High-protein flour that gives your bread structure and chewiness.
• 350g water: Hydrates the dough, allowing gluten to develop for an airy crumb.
• 100g active sourdough starter: The living culture that ferments the dough and brings that signature tanginess.
• 10g salt: Enhances flavor and helps control fermentation.
• 100g fresh blueberries: Adds bursts of juicy sweetness and vibrant color throughout the loaf.
• Zest of 1 lemon: Imparts bright citrus aroma and a subtle tang that lifts the flavor.
• Juice of 1 lemon: Infuses the dough with refreshing acidity for depth and creaminess.

How to Make Lemon Blueberry Sourdough Bread: Juicy & Creamy Bliss Recipe

Step 1: Autolyse Your Dough

Begin by combining 500g of bread flour with 350g of water in a large mixing bowl. Stir until you no longer see any dry flour pockets. This resting phase, called autolyse, lasts about 30 minutes and allows the flour to fully hydrate, jumpstarting gluten development and making the dough easier to work with in the next steps.

Step 2: Incorporate Starter, Salt, and Lemon

Next, add 100g of your active sourdough starter to the dough, along with 10g of salt, the zest of one lemon, and freshly squeezed lemon juice. Mix thoroughly so each ingredient is fully incorporated. This step introduces the natural yeast culture that gives the bread its signature flavor while layering in delightful citrus notes.

Step 3: Perform Stretch and Folds

For the next two hours, perform gentle stretch and folds every 30 minutes, completing four sets in total. These stretches strengthen the dough’s gluten network without overworking it, which is vital for the bread’s characteristic chew and open crumb structure.

Step 4: Fold in the Blueberries

After your final stretch and fold, gently fold 100g of fresh blueberries into the dough. Be delicate here to avoid crushing the berries but ensure they are evenly distributed so every bite promises a juicy surprise.

Step 5: Shape and Proof the Dough

Shape the dough into a smooth, round loaf and place it into a floured proofing basket. Cover it and let it rise at room temperature for 3 to 4 hours, or alternatively, allow it to proof overnight in your refrigerator for a slower, more flavorful fermentation.

Step 6: Preheat the Oven and Dutch Oven

About 30 minutes before baking, preheat your oven to 450°F (232°C) with your Dutch oven inside. This ensures the vessel is hot enough to create a steamy environment essential for a crusty exterior.

Step 7: Score and Bake

Transfer your dough carefully into the hot Dutch oven, score the top with a sharp blade to help it expand in the oven, then cover it with the lid. Bake covered for 30 minutes. The steam trapped inside will give your bread that desirable, crackling crust.

Step 8: Uncover and Finish Baking

After 30 minutes, remove the lid and continue baking for 15 to 20 minutes until the bread turns a gorgeous golden-brown, signaling that it’s baked through and full of flavor.

Step 9: Cool Before Slicing

Once out of the oven, transfer your loaf onto a wire rack and let it cool completely for at least one hour. This resting period allows the crumb to set properly and prevents it from becoming gummy when sliced.

How to Serve Lemon Blueberry Sourdough Bread: Juicy & Creamy Bliss Recipe

Garnishes

For a simple yet elegant touch, sprinkle some lemon zest or a light dusting of powdered sugar over slices. This enhances the citrus aroma and complements the natural sweetness of the blueberries, making each bite feel extra special and fresh.

Side Dishes

This Lemon Blueberry Sourdough Bread pairs wonderfully with creamy cheeses like ricotta or mascarpone, fresh butter, or honey drizzles. It also makes an ideal companion to fruit preserves or alongside soft-boiled eggs for a delightful brunch spread.

Creative Ways to Present

Try turning slices into decadent French toast topped with lemon glaze and blueberries, or use thick pieces to create gourmet grilled cheese with brie and honey. The vibrant colors and complex flavors of this bread also make it stunning for cheese boards and picnic spreads.

Make Ahead and Storage

Storing Leftovers

Store your leftover lemon blueberry sourdough bread wrapped loosely in a clean kitchen towel or paper bag at room temperature for up to 3 days. This keeps the crust crisp while preserving moisture inside.

Freezing

If you want to extend the life of this loaf, slice it and freeze in an airtight bag. This allows you to toast slices straight from the freezer for a quick and delicious snack that tastes just as fresh as the day it was baked.

Reheating

To revive your bread’s freshness, warm slices on a baking sheet in a 350°F oven for 8–10 minutes or toast them. This helps restore that perfect balance of crunchy crust and tender crumb for every bite.

FAQs

Can I use frozen blueberries for this Lemon Blueberry Sourdough Bread: Juicy & Creamy Bliss Recipe?

While fresh blueberries are preferred for their texture and flavor, frozen berries can be used in a pinch. Just make sure to thaw and drain them well to avoid excess moisture in the dough.

How active should my sourdough starter be before using it?

Your starter should be bubbly and doubled in size within 4-6 hours after feeding. This indicates it’s active enough to leaven the bread and contribute to the signature tanginess of the recipe.

Can I make this bread without a Dutch oven?

Yes, though a Dutch oven traps steam that helps create a crispy crust. If you don’t have one, try baking the loaf on a preheated baking stone and place a pan of hot water in the oven to simulate steam.

What does the lemon juice do in the dough?

The lemon juice adds a subtle bright acidity that enhances the sourdough’s natural tang and balances the sweetness of the blueberries, while also contributing to the creamy crumb texture.

How can I tell when the bread is fully baked?

The crust will be golden brown and firm to the touch, and the loaf should sound hollow when tapped on the bottom. An internal temperature of around 205°F confirms it’s perfectly baked.

Final Thoughts

Baking the Lemon Blueberry Sourdough Bread: Juicy & Creamy Bliss Recipe is like inviting a burst of fresh, tangy joy into your kitchen. The delightful contrast of juicy blueberries and zesty lemon combined with the sourdough’s complex flavor makes this bread a true treasure to share with family and friends. If you love experimenting with homemade bread that’s far from ordinary, this recipe is a warm hug you absolutely won’t want to miss.

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