Bright, zesty, and bursting with juicy blueberries, this Lemon Blueberry Sourdough Bread transforms a classic sourdough loaf into a summery, flavor-packed treat.
Rich in protein and fiber, with minimal saturated fat, it’s a wholesome choice for breakfast, brunch, or snack time.
Easy to prepare in advance, this loaf is perfect for meal prep or everyday indulgence.
Fiber-Rich Lemon Blueberry Sourdough Bread
Equipment
- 1 Stand Mixer with Dough Hook Attachment
- 1 Dough Scraper
- 1 Proofing Basket (Banneton)
- 1 Dutch oven
- 1 Razor Blade or Bread Lame
- 1 Wire Cooling Rack
Ingredients
- 400 g strong white bread flour ≥12.5% protein
- 1 tsp salt
- 1 tbsp caster sugar
- 240 ml water
- 160 g active sourdough starter 100% hydration
- 150 g fresh blueberries
- Zest of 2 lemons
Instructions
- Prepare Your Starter: Start by feeding your sourdough starter in the morning. Make sure it’s active, bubbly, and at its peak before using it. Keep it in a warm spot (around 21–27°C) and loosely cover it with a cloth. In about 4 hours, the starter should double in size. If it hasn’t, give it another feeding or two over the next day until fully active. A lively starter ensures proper rise and flavor in your bread.
- Autolyse the Flour and Water: Before adding the starter, combine the flour and water in your stand mixer’s bowl. Mix just enough to form a rough, shaggy dough, then cover it with a damp towel. Let it rest for 30–60 minutes. This hydration period, called autolyse, allows the flour to fully absorb the water, making the dough easier to knead and improving gluten development.
- Mix in Starter, Salt, and Sugar: After autolyse, sprinkle salt and sugar evenly over the dough. Add the active sourdough starter and use the stand mixer with a dough hook to knead for 10–15 minutes. Stop once the dough becomes smooth, elastic, and slightly tacky to the touch. This is the base for a strong dough that will support blueberries and lemon zest without collapsing.
- Begin Bulk Fermentation: Transfer the dough into a large, lightly oiled bowl. Cover with a damp cloth or cling film and let it rest in a warm area (21–27°C) for 30 minutes. This is the first stage of bulk fermentation, where the dough begins to develop air pockets and natural flavor.
- Perform Coil Folds: After 30 minutes, wash your hands and make them slightly wet. Gently lift one side of the dough and fold it under itself, then rotate the bowl a quarter turn and fold again. Repeat this process three more times at 30-minute intervals. Each coil fold strengthens the dough, improves gluten structure, and incorporates air for a light, open crumb.
- Laminate Blueberries and Lemon Zest: Once the dough feels elastic and well-developed, it’s time to add flavor. Lightly wet your countertop or hands to prevent sticking. Spread the dough out gently, then sprinkle a third of the blueberries and lemon zest over the center. Fold the dough like a pamphlet, then add another third of the mix-ins, fold again, and finish with the remaining third. Handle the dough carefully to avoid tearing, ensuring even distribution of fruit and zest.
- Continue Bulk Fermentation: Place the laminated dough back into the bowl and cover it. Allow it to rise for another 1–3 hours at room temperature. Because sugar is added via blueberries, fermentation may be slightly faster. The dough should increase in size but still feel light and airy.
- Shape the Dough: Turn the dough onto a lightly floured surface. Position the smooth side of the dough against the work surface and fold each corner into the center. Flip the dough so the seam is underneath. Using a bench scraper and one hand, gently tuck the dough under itself while rounding it into a tight boule. This creates tension on the surface, helping it hold its shape during the final proofing and baking.
- Proof and Cold Retardation: Place the shaped dough into a floured proofing basket (smooth side down, seam up). Dust with rice flour to prevent sticking and lightly pinch the seam to secure. Cover with a clean tea towel, then place the basket in a large plastic bag. Refrigerate for 12–36 hours. Cold retardation develops flavor and improves the bread’s texture while slowing fermentation.
- Preheat the Oven and Dutch Oven: The next day, preheat your oven to 240°C (highest home oven temperature) with the Dutch oven inside. Allow the Dutch oven to become extremely hot—this ensures a proper oven spring and crust formation.
- Score the Dough: Carefully remove the dough from the fridge and invert it onto parchment paper. Dust the top lightly with flour. Using a razor blade or bread lame, make a single, deep slash (about 1 cm) at a 30–45° angle. This scoring controls the bread’s expansion and creates the signature “ear” along the crust.
- Bake the Bread: Lift the dough by the edges of the parchment paper and place it into the hot Dutch oven. Cover immediately to trap steam, and bake for 30 minutes. After 30 minutes, remove the lid, reduce the oven temperature to 200°C, and bake for another 20 minutes until the crust turns golden brown.
- Cool Before Slicing: Carefully remove the bread from the Dutch oven using the parchment paper and transfer it to a wire cooling rack. Let it cool completely before slicing. Cooling allows the crumb to set properly, ensuring each slice holds its shape and showcases the juicy blueberries and zesty lemon.
Notes
- Use a strong white bread flour with at least 12.5% protein to develop a robust gluten structure for better rise and texture.
- Always ensure your sourdough starter is active and bubbly; a weak starter can lead to a dense loaf.
- Wetting your hands and work surfaces when handling the dough prevents sticking, especially during lamination with blueberries.
- Cold retardation in the fridge enhances flavor, texture, and overall digestibility. Don’t skip the overnight or extended proof.
- Score the dough deeply at an angle to create the classic “ear” and ensure controlled oven spring.
- Be gentle when folding in blueberries—they can break and stain the dough if handled roughly.
- Allow the loaf to fully cool before slicing; cutting too early can result in a gummy crumb.
Chef’s Secrets for Perfect Loaf
Achieving a light, airy, and flavorful Lemon Blueberry Sourdough loaf is all about technique and timing.
Always start with a lively, fully fed starter; this ensures consistent fermentation and a tangy, complex flavor.
Use coil folds to strengthen the dough and distribute air evenly, which supports blueberries and lemon zest without collapsing.
Laminating the fruit gradually rather than mixing all at once prevents tearing and ensures even bursts of flavor.
Cold retardation is a key step—it slows fermentation, allowing natural flavors to develop fully while improving the dough’s elasticity.
Finally, scoring at the right angle ensures a beautiful “ear” and perfect oven spring every time.
Serving Suggestions for Maximum Enjoyment
This Lemon Blueberry Sourdough Bread shines fresh from the oven but is equally delightful toasted.
Pair slices with a light smear of nut butter, yogurt, or ricotta for a satisfying breakfast or brunch treat.
Its tangy-sweet profile also complements savory toppings such as cream cheese with smoked salmon or avocado.
For a summer twist, serve alongside fresh fruit, a drizzle of honey, or a cup of herbal tea.
Its dense, yet soft texture makes it perfect for sandwiches, bread bowls for soups, or even French toast the next day.
Storage Tips to Keep Fresh
To maintain the loaf’s freshness, store it at room temperature in a paper bag for 2–3 days.
This preserves the crust while allowing the crumb to stay soft.
For longer storage, slice the bread and freeze it in an airtight bag; slices can be toasted directly from frozen.
Avoid plastic storage at room temperature, as it traps moisture and softens the crust.
For optimal flavor, reheat frozen slices in a preheated oven for 5–7 minutes or use a toaster.
Frequently Asked Questions
1. Can I use frozen blueberries?
Yes, but thaw and gently drain them before folding into the dough. Excess moisture can make the dough sticky and affect the rise. Pat them dry and toss lightly in flour to prevent sinking.
2. Do I need a Dutch oven to bake this bread?
A Dutch oven is ideal for trapping steam and achieving a crisp, golden crust. If unavailable, a heavy, lidded oven-safe pot works, or you can create steam in a baking tray by adding water to the oven during baking.
3. How do I know if my sourdough starter is ready?
A mature starter should double in size within 4–6 hours of feeding and have a pleasant, slightly tangy aroma. Gently poke the surface; if the indentation slowly springs back, it’s ready to use.
4. Why is cold retardation important?
Chilling the dough slows fermentation, deepens flavor, improves texture, and makes the dough easier to shape. Extended refrigeration also allows for even distribution of blueberries and lemon zest without damaging the dough.
5. Can I make this bread sweeter?
Yes, you can add 1–2 tablespoons of sugar or honey to enhance sweetness, but remember this will speed up fermentation slightly. Monitor the dough carefully to prevent over-proofing.
