Lemon Blueberry Sourdough Bread
This Lemon Blueberry Sourdough Bread offers a tangy, naturally fermented loaf bursting with fresh blueberries and bright citrus notes, perfect for breakfast or an afternoon snack.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 5 hours 50 minutes
- Yield: 1 loaf (8 servings)
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup active sourdough starter
- 3 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon salt
- 3/4 cup warm water
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/4 cup sugar
- 1 cup fresh blueberries
- 1 tablespoon olive oil (for greasing)
Instructions
- In a large bowl, combine sourdough starter, warm water, lemon juice, and sugar; mix until sugar dissolves.
- Add all-purpose flour, whole wheat flour, lemon zest, and salt to the liquid mixture; stir until a dough forms.
- Knead the dough on a floured surface for about 8 minutes until smooth and elastic.
- Gently fold in the fresh blueberries, being careful not to crush them.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 4–6 hours, or until doubled in size.
- Preheat oven to 425°F (220°C) and place a baking stone or sheet inside to heat.
- Shape the dough into a round loaf and place it on parchment paper.
- Score the top with a sharp knife to allow expansion.
- Transfer the loaf with parchment onto the hot baking stone; bake for 30–35 minutes until golden brown and hollow sounding when tapped.
- Cool on a wire rack before slicing and serving.
Notes
For an extra zest boost, sprinkle a little powdered sugar mixed with lemon zest on top just before serving.
Find it online: https://mommiesmore.com/lemon-blueberry-sourdough-bread/