Lemon Blueberry Sourdough Bread

Nothing wakes up a weekend morning like freshly baked Lemon Blueberry Sourdough Bread slicing into this loaf releases the scent of warm lemon zest and pockets of juicy blueberries that burst in each slice Every time I make it I think of lazy afternoons in the garden sharing thick slices with coffee or tea It is bright tangy and just sweet enough perfect for breakfast or as a summer brunch treat

The first time I baked this was after picking sun-warmed blueberries with my kids We loved how the lemon accents made the whole loaf taste like summer Now it has become our signature birthday brunch bread

Ingredients

• Strong white bread flour: brings strength to the dough Opt for at least 12.5 percent protein content for a satisfying chewy texture
• Salt: balances both tanginess and sweetness Look for fine sea salt for most even flavor dispersal
• Caster sugar: just a touch to round out the sharp sour and lemon notes Choose a fine-grained variety for even mixing
• Water: hydrates and activates gluten Use room temperature filtered water for best crumb
• Active sourdough starter: leavens and gives signature sour flavor Make sure it is bubbly and recently fed for best rise
• Fresh blueberries: provide juicy sweetness and fresh flavor Pick firm berries with a deep blue color and no shriveled skins
• Lemon zest: infuses the bread with vibrant aroma Choose unwaxed lemons and zest right before use to capture all the oils

Instructions

Feed The Starter:

Start by feeding your sourdough starter early in the morning Use equal weights of flour and water and leave it loosely covered in a warm spot around 21 to 27 degrees Celsius for four hours The starter should double in size before use

Autolyse The Dough:

Combine the measured flour and water in your stand mixer Bowl Blend until you have a rough shaggy dough Let this mixture rest covered with a damp towel for half an hour to an hour Hydration here helps gluten develop passively making for a lighter crumb

Mix In Starter Salt And Sugar:

Sprinkle salt and caster sugar evenly over the hydrated flour Then add the active bubbly starter Run the stand mixer on medium for about ten to fifteen minutes You are looking for a dough that is smooth and elastic though it will get more structure after folding

Bulk Fermentation with Coil Folds:

Transfer the dough into a large bowl and cover it To strengthen structure every thirty minutes stretch and fold with damp cold hands gently making a coil after each set of folding Complete four sets over about two hours The dough will feel stronger and become less sticky

Lamination with Blueberries and Lemon Zest:

Wet a large area of your work surface Tip the dough onto that surface and stretch it as thin as you safely can Without tearing Begin by scattering a third of the blueberries and zest over the central section Fold the dough in a series of pamphlet-style turns and scatter more blueberries and zest with each fold by thirds forming a neat parcel

Finish Bulk Fermentation:

Return the dough to its bowl cover and allow to rise in a warm place for one to three hours Watch how much it rises rather than clock time as added sugar speeds fermentation

Shaping and Cold Proof:

Scoop dough onto a lightly floured surface with a bench scraper Place the smooth side down Fold four corners into the center then flip over Use your scraper and hands to round the dough pushing and tucking gently to build tension and shape Place into a well floured banneton seam side up Sprinkle a touch of flour over the top Cover with a cloth and seal inside a roomy plastic bag Transfer to the fridge for at least twelve hours or as long as thirty six

Scoring The Loaf:

Next morning preheat your oven to 240 degrees Celsius with your Dutch oven inside Take the dough from the fridge tip gently onto parchment seam side down Dust it lightly with flour and use a sharp lame or razor held at a 30 to 45 degree angle to score one deep slash about one centimeter deep This helps create the distinctive sourdough ear

Baking and Cooling:

Carefully lift the scored loaf with parchment into the piping hot Dutch oven Replace the lid and bake for thirty minutes Remove the lid drop the temperature to 200 degrees Celsius and continue baking for another twenty minutes until the crust is golden brown Remove the bread and let cool completely on a wire rack before slicing

The lemon zest is easily my favorite It lifts sourdough into something celebratory I have memories of my youngest sneaking lemons out of the fruit bowl while we waited for the dough to rise Lemon always means happy days in our kitchen and makes each loaf feel like a burst of sunshine

Storage Tips

Store this sourdough at room temperature wrapped in a clean tea towel or inside a bread bag It stays moist for two to three days For longer storage slice and freeze in an airtight bag and pop individual pieces straight from freezer to toaster for a breakfast treat

Ingredient Substitutions

If blueberries are out of season you can use frozen berries just add them straight from the freezer to avoid too much juice staining If needed swap out lemon zest for orange for a rounder flavor or try a mix of fresh summer berries for variety

Serving Suggestions

This bread shines warm with real butter or a swipe of cream cheese It is also a wonderful base for French toast Pair with Greek yogurt and honey for a breakfast fit for a weekend or make tea sandwiches for a special brunch

Cultural and Seasonal Notes

While classic sourdough uses simple ingredients this version feels like a celebration loaf Blueberries add a North American touch while the lemon gives a Mediterranean brightness Try it in summer during blueberry season or whenever you crave something fresh and tangy

Seasonal Adaptations

Use fresh picked berries in summer for maximum flavor Swap berries for diced apple and cinnamon in fall for a cozy twist Try lemon and raspberry together if blueberries are not available

Success Stories

Friends say this is the loaf that made them fall in love with sourdough My neighbor shared pictures of her first beautiful ear on top and told me it tasted like cake My own family now requests it for Mother’s Day breakfast every year

Freezer Meal Conversion

Let the loaf cool fully before slicing and freezing Wrap pieces tightly and they will keep their texture and flavor for up to two months Simply toast from frozen for a speedy special treat on rushed mornings

This bread brings sunshine to rainy weekends and turns a handful of simple ingredients into a showstopper loaf It is always worth the wait and makes breakfast feel like a celebration

Common Recipe Questions

→ How do I prevent blueberries from bleeding into the dough?

Use fresh, firm blueberries and add them during the lamination stage to minimize bursting and color bleeding throughout the dough.

→ What makes the sourdough tangy in this loaf?

The sourdough starter ferments the dough over several hours, creating natural acidity that adds depth and signature tanginess.

→ Can I use frozen blueberries?

Frozen blueberries can be used, but do not thaw them first. Add them directly to avoid releasing too much juice into the dough.

→ Why laminate the dough?

Laminating helps to spread the blueberries and lemon zest evenly without crushing the fruit, ensuring even bursts and flavor throughout.

→ Is a stand mixer necessary for mixing?

A stand mixer streamlines dough development, but mixing by hand with proper kneading and coil folds works, too.

→ How should I store the loaf for best freshness?

Let the bread cool fully, then keep it wrapped in a breathable bag at room temperature for up to three days.