Blueberry Lemon Sourdough – A Fruity Twist on Artisan Bread

This Blueberry Lemon Sourdough is a delightful combination of tangy lemon zest and juicy fresh blueberries, baked into a beautifully crusty and flavorful loaf. The sourdough base provides a perfect balance of chewy texture and slight tang, while the bright flavors of the blueberries and lemon add a refreshing twist. With its golden crust and fruity interior, this loaf is perfect for breakfast, snacking, or as a unique addition to any meal. Plus, it’s an excellent way to incorporate seasonal fruit into your baking routine.

Why You’ll Love This Recipe: You’ll love this recipe for its balance of sweet and tart, with the freshness of blueberries and the zestiness of lemon perfectly complementing the tangy sourdough. The process may take time, but the reward is a beautifully rustic loaf with layers of flavor in every bite. Whether you’re a sourdough enthusiast or a beginner, this recipe offers a fun way to elevate your homemade bread with a fruity, vibrant twist.

Perfect Occasion: This Blueberry Lemon Sourdough is perfect for brunch gatherings, weekend breakfasts, or as a stunning accompaniment to a cheese board or salad. Its beautiful presentation and burst of flavors make it a great gift for friends or family, and it’s an excellent way to impress guests at any occasion. It’s also a perfect option for baking ahead and enjoying throughout the week.

Decoration Tips: To make your loaf extra stunning, you can sprinkle a bit of extra lemon zest on top of the loaf before baking. Once baked, let the loaf cool and slice into thick pieces to reveal the beautiful marbled pattern of blueberries and lemon zest inside. Serve it warm with butter, honey, or cream cheese to highlight the fruity flavors, or add a drizzle of honey for extra sweetness.

Ingredients:

• 65 grams active sourdough starter (fed 5-8 hours before use)
• 300 grams bread flour
• 200 grams warm water (about 1 cup)
• 10 grams kosher salt
• 1 cup fresh blueberries
• 1/2 cup lemon zest (about 2 lemons)

Instructions:

1. Autolyse Phase:
   1. In a large bowl, combine the bread flour and warm water. Mix with a dough whisk until fully combined. Cover and let the mixture rest for up to 40 minutes. This is the autolyse phase, which helps hydrate the flour.
2. Add the Starter:
   1. After the autolyse, add the active sourdough starter using damp hands to prevent sticking. Massage the starter into the dough using a clawing motion, mixing as thoroughly as possible. Cover and let rest for 40 minutes.
3. Incorporate the Salt:
   1. After 40 minutes, sprinkle the kosher salt over the dough. Gently fold the dough to mix in the salt. Cover again and rest for another 40 minutes.
4. Stretch & Folds:
   1. Perform 4 sets of stretch and folds, spaced 40 minutes apart. For the first round, do a full stretch and fold by pulling each corner of the dough up and folding it over itself. For the next three rounds, switch to coil folds, gently lifting and folding the dough.
5. Bulk Fermentation:
   1. Let the dough ferment for 4-6 hours, or until it has doubled in size.
6. Pre-Shape and Bench Rest:
   1. Once the dough has doubled, stretch it out gently using the lamination method. Fold the dough from both sides like a book, then roll it up. Let it rest for 20 minutes on the bench (bench rest).
7. Incorporate Blueberries and Lemon Zest:
   1. After the bench rest, gently stretch the dough again. Add fresh blueberries and lemon zest to the surface of the dough.
   2. Fold the left side of the dough over, adding more blueberries and lemon zest. Repeat on the right side. Carefully fold the dough up, creating tension in the dough (don’t worry if some blueberries pop out—just push them back in).
8. Shape and Refrigerate:
   1. Flour a banneton or bowl well and place the dough inside, seam-side up. Pinch the sides to shape the dough, then cover and refrigerate for up to 18 hours.
9. Baking:
   1. Preheat a Dutch oven to 480°F (250°C) for 30 minutes.
   2. Remove the dough from the fridge, score the top, and place it on parchment paper.
   3. Mist the dough with water and place it in the preheated Dutch oven. Cover and bake for 30 minutes. Remove the lid and bake for an additional 25 minutes, or until the crust is golden brown.
10. Cool and Serve:
11. Let the loaf cool for 2-4 hours before slicing to allow the interior to set properly.

Enjoy your beautifully fragrant Blueberry Lemon Sourdough—perfect for breakfast, brunch, or anytime you crave a fresh, fruity loaf!