Easy Lemon Blueberry Sourdough Bread Recipe You’ll Love

Let me tell you about my latest obsession: Easy Lemon Blueberry Sourdough Bread! The moment the tangy lemon and sweet blueberries come together in this recipe, it’s like a flavor explosion that makes my heart skip a beat. I can still remember the first time I pulled this gorgeous loaf from the oven. The aroma was heavenly, filling my kitchen with warm, citrusy goodness that had everyone peeking in, eager for a slice.

What I love most about this bread is that it has that classic sourdough tang, perfectly balanced with the bright notes of lemon and bursts of juicy blueberries. It’s the kind of bread that can be enjoyed at breakfast with a pat of butter or even as a delightful afternoon snack with a cup of tea. Trust me, once you try it, you’ll be hooked just like I am!

Ingredients List

Alright, let’s gather everything we need to whip up this delightful Easy Lemon Blueberry Sourdough Bread! It’s all about using the right ingredients, so here’s what you’ll need:

• 50g active sourdough starter: Make sure it’s bubbly and ready to go!
• 350g water: Room temperature is best to help activate that starter.
• 500g bread flour: This gives the bread its structure and that lovely chew.
• 11g salt: Essential for flavor, but also helps control fermentation.
• 150g fresh blueberries: These juicy gems will burst with flavor!
• Zest of a lemon: Adds a zingy aroma and brightness to the bread.
• 8 tablespoons butter (113g), room temperature: This makes the bread rich and tender.
• 1/2 cup fresh blueberries, mashed (75g): For an extra blueberry kick mixed into the dough.
• 2 tablespoons honey (45g): A touch of sweetness that complements the tartness.
• A pinch of salt: Just a little extra to enhance flavors.

That’s all there is to it! Gather these ingredients, and let’s get ready for some delicious baking!

How to Prepare Easy Lemon Blueberry Sourdough Bread

Now, let’s dive into the step-by-step journey of making this scrumptious Easy Lemon Blueberry Sourdough Bread. I promise it’s easier than it sounds, and the results are oh-so-rewarding!

Feeding Your Sourdough Starter

First things first, we need to get that sourdough starter ready for action! I usually feed mine about 4-6 hours before I plan to bake. To do this, mix equal parts water and flour with your active starter. You’ll want to see it bubbly and doubled in size—this means it’s happy and ready to help your bread rise! If it’s not bubbly, give it a bit more time. You’ll know it’s time to use it when it has that lovely, tangy aroma wafting through the air.

Mixing the Dough

Once your starter is all set, it’s time to mix the dough! In a large bowl, combine 50g of your bubbly starter with 350g of room temperature water and give it a good stir until it looks milky. Next, add in your 500g of bread flour and 11g of salt. I love using my hands to mix this part—it’s a great way to feel the texture! You want a shaggy, slightly sticky dough; it shouldn’t be too wet or too dry. If it’s sticking too much, add a touch more flour until it feels just right.

Stretching and Folding Technique

Now comes the fun and crucial part—stretching and folding! After mixing, let your dough rest for about 30 minutes. Then, using damp hands, gently pull one side of the dough up and fold it over the center. Rotate the bowl and repeat this process until you’ve gone all the way around. This helps develop gluten and gives your bread that lovely structure. I usually do this every 30 minutes for about 2 hours, so plan to set a timer and get into a rhythm! You’ll notice the dough becoming smoother and more elastic with each fold, which is just so satisfying.

Bulk Fermentation Process

After your stretching and folding, it’s time for bulk fermentation! Cover your bowl with a damp cloth and let it sit at room temperature for about 6 to 9 hours. This is where the magic happens! Keep an eye on your dough; it should roughly double in size and have a nice, airy look. You’ll know it’s ready when it’s puffed up and has lots of bubbles on the surface. Don’t rush this step; patience is key, and it really enhances the flavor!

Shaping the Dough

Once your dough has bulk fermented, gently turn it out onto a floured surface. This is where the fun continues! Pat the dough into a rectangle, then sprinkle your set-aside blueberries and lemon zest all over. Carefully fold the dough into thirds, like a letter, and roll it up tightly. This helps lock in those delicious blueberries and zest. Now, place the shaped dough seam-side down in a well-floured proofing basket. Cover it and let it rest for about 30 minutes to relax before we dive into the cold proofing!

Cold Proofing the Dough

Cold proofing is a game changer for flavor! After your dough has rested, pop it into the fridge for anywhere between 8 to 72 hours. I usually aim for a full day. This slow fermentation deepens the sourdough flavor and gives the bread that beautiful texture. Plus, it makes it easier to bake when you’re ready! Just remember to take it out about 30 minutes before you plan to bake so it can warm up a bit.

Baking the Bread

Alright, we’re almost there! Preheat your Dutch oven to 450°F while your dough is coming to room temperature. When it’s ready, flip the dough onto a piece of parchment paper, score the top with a sharp knife (this helps it expand while baking), and carefully transfer it into the hot Dutch oven. Cover it and bake for 27 minutes. Then, remove the lid and bake for an additional 10-15 minutes until it’s golden and crusty. Trust me, the aroma wafting through your kitchen will be absolutely irresistible! After baking, let it cool on a wire rack for at least an hour before slicing. Patience pays off!

Nutritional Information

Now, let’s talk about the goodness packed into each slice of this Easy Lemon Blueberry Sourdough Bread! This delightful loaf is not only delicious but also surprisingly nutritious. For every slice, you can expect approximately 200 calories, making it a satisfying option for breakfast or a snack. The bread contains about 8 grams of fat, 4 grams of protein, and 30 grams of carbohydrates. It also has 3 grams of sugar and 2 grams of fiber, which adds a nice touch of balance to your diet.

With a pinch of salt at 150 mg, it’s a flavorful treat without going overboard. Plus, it’s vegetarian-friendly, making it a delightful addition to anyone’s table. Enjoy this bread guilt-free, knowing it’s as wholesome as it is tasty!

Tips for Success

Making the Easy Lemon Blueberry Sourdough Bread can be a delightful adventure, but a few tips will help ensure your loaf turns out perfect every time! First, don’t rush the fermentation process. Allow your dough to develop flavor and strength during bulk fermentation; it’s worth the wait! If you’re unsure, check for bubbles and a nice rise to know it’s ready.

Next, keep an eye on your oven temperature. Every oven is a little different, so using an oven thermometer can help you achieve the correct heat. You want that Dutch oven super hot when you place your dough in; this creates that beautiful crust we all love! Also, remember to score the dough before baking. It helps guide the bread’s expansion and avoids any unexpected splits.

Finally, don’t be shy about adjusting the blueberries! If you like a more intense flavor, feel free to toss in a few extra. And if you’re using frozen blueberries instead of fresh, be sure to thaw and drain them first to avoid excess moisture in the dough. Trust me, these little tweaks can make a big difference in your baking success!

Variations of Easy Lemon Blueberry Sourdough Bread

Now, let’s get a little creative with this Easy Lemon Blueberry Sourdough Bread! One of the best things about this recipe is how adaptable it is. If you want to switch things up, consider trying different fruits. Raspberries or blackberries can provide a delightful twist while still complementing that tangy lemon flavor.

Feeling adventurous? You could add a splash of almond extract for a nutty aroma or even some chopped pecans or walnuts for crunch! For an extra zesty kick, try incorporating lime zest instead of lemon. And if you’re in the mood for a sweeter touch, a swirl of cinnamon sugar before rolling up the dough can create a deliciously cinnamon-infused version. The possibilities are endless, so don’t hesitate to experiment!

Serving Suggestions

When it comes to enjoying your Easy Lemon Blueberry Sourdough Bread, the options are simply delightful! Picture this: a warm slice slathered in creamy butter, letting it melt into the nooks and crannies. It’s perfect for breakfast or a cozy brunch with friends. Pair it with a side of Greek yogurt topped with fresh fruits and a drizzle of honey for a refreshing contrast.

If you’re feeling indulgent, try it with a dollop of whipped blueberry honey butter—trust me, it’ll take your taste buds to cloud nine! For a light afternoon treat, serve it alongside a fragrant cup of herbal tea or a zesty lemonade. You can even toast it up and serve it as the base for an incredible French toast, topped with maple syrup and sprinkled with powdered sugar. No matter how you serve it, this bread is sure to brighten your day!

FAQ About Easy Lemon Blueberry Sourdough Bread Recipe

I’ve got some burning questions that often pop up when making this Easy Lemon Blueberry Sourdough Bread, so let’s dive right in!

Q1: Can I use frozen blueberries instead of fresh?
Absolutely! Just make sure to thaw and drain them first. Frozen blueberries can add extra moisture, which isn’t ideal for the dough, so a little prep goes a long way.

Q2: How do I know if my sourdough starter is active?
Your sourdough starter is ready when it has doubled in size, is bubbly, and has a pleasant tangy aroma. If it looks flat or hasn’t risen after a few hours, it might need more time or a feeding.

Q3: What if my dough is too sticky?
It happens to the best of us! If your dough feels too sticky, you can sprinkle in a bit more flour while mixing. Just do it gradually; you want a slightly tacky, but manageable consistency.

Q4: Can I make this bread without a Dutch oven?
Sure! If you don’t have a Dutch oven, you can use a regular baking sheet. Just make sure to place a shallow pan with water in the oven to create steam, which helps achieve that lovely crust.

Q5: How should I store the leftover bread?
To keep your Easy Lemon Blueberry Sourdough Bread fresh, wrap it in a clean kitchen towel or plastic wrap and store it at room temperature for up to a few days. If you want to keep it longer, slice it and freeze the pieces—perfect for toasting later!

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Hopefully, these answers help you on your baking journey! Enjoy every delicious slice of this delightful bread!

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