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Lemon blueberry sourdough bread boule with two slices cut, blueberries, jam, and a lemon alongside.

Lemon Blueberry Sourdough Bread

This blueberry lemon sourdough bread has a crisp golden crust, a soft chewy crumb, and juicy blueberries throughout with a fresh hint of lemon. It is naturally leavened with sourdough starter and finished with an overnight cold proof for better flavor and texture.
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Prep Time: 1 hour
Cook Time: 50 minutes
Fermentation Time: 18 hours
Total Time: 19 hours 50 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 12 slices or 1 loaf
Author: Shilpa

Equipment

Ingredients

  • 100 g active sourdough starter
  • 365 g bread flour
  • 240 g filtered water
  • 10 g salt
  • 125 g fresh blueberries
  • 2 lemons zested
  • Rice flour for dusting the banneton

Instructions

  • Whisk the active starter into the water in a large bowl until fully dispersed.
  • Mix in the bread flour until no dry flour remains. Rest 30 minutes.
  • Add the salt, blueberries, and lemon zest. Fold through as evenly as possible.
  • Rest 30 minutes.
  • Perform six sets of stretch and folds at 30 minute intervals, tucking surfaced berries back in.
  • Check the windowpane. A small tear where a berry sits is expected.
  • Bulk ferment until nearly doubled with bubbles across the surface, about 3 to 4 hours.
  • Turn onto a lightly floured surface, fold both sides to the center, and tuck into a taut round.
  • Place seam side up in a banneton dusted with rice flour. Cover and refrigerate overnight.
  • Preheat a covered Dutch oven at 450°F for 45 minutes. Turn the dough onto parchment and score once.
  • Bake covered 20 minutes, then uncovered 15 minutes until deeply golden. Turn off the oven, crack the door, and leave the loaf inside 15 minutes.
  • Cool completely on a rack before slicing.

Notes

  • Feed your starter 1:1:1 the night before so it is at peak when you mix.
  • Not all berries incorporate on the first fold. They work in over the six sets.
  • A small windowpane tear where a berry sits is normal. Do not stretch harder to force a perfect membrane.
  • Frozen blueberries work but make the dough stickier and harder to shape.
  • This recipe is written by weight. Volume measures are not reliable for sourdough.
  • This is a 365 g formula and bakes a slightly smaller round than most sourdough recipes. Keep the ratios as written rather than scaling up to 500 g.

Nutrition

Calories: 129kcal | Carbohydrates: 27g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.05g | Sodium: 325mg | Potassium: 63mg | Fiber: 2g | Sugar: 2g | Vitamin A: 10IU | Vitamin C: 11mg | Calcium: 11mg | Iron: 0.4mg
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