The tantalizing aroma of lemon blueberry sourdough bread wafts through the air, filling your kitchen with a burst of citrus and sweetness. Imagine biting into a slice that’s both tangy and slightly sweet, with that wonderful chewy crust and soft, airy interior. It’s like a warm hug from grandma, but better because it’s bread.
This delightful recipe brings back memories of sunny afternoons spent baking with family. I can still hear my mom’s laughter as we accidentally spilled flour everywhere while trying to create this masterpiece for brunch. Whether you’re celebrating a special occasion or simply treating yourself on a lazy Sunday morning, this lemon blueberry sourdough bread will be the star of your table.
Why You'll Love This Recipe
- The ease of preparation means you can whip it up even on busy days
- Bursting with fresh flavors, it’s perfect for breakfast or dessert
- Visually stunning with its golden crust and vibrant blueberries, it’s as pleasing to the eyes as it is to the taste buds
- Versatile enough to enjoy fresh or toasted, it makes every bite an adventure
I still remember the first time I made this lemon blueberry sourdough bread; my friends devoured it in minutes and begged for the recipe.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Sourdough Starter: A bubbly starter is key; ensure it’s active and lively for the best rise.
All-Purpose Flour: Use high-quality flour for better texture; organic is always a good choice.
Blueberries: Fresh blueberries are ideal; if using frozen, don’t thaw them beforehand to avoid mushiness.
Lemon Zest: Freshly grated zest infuses bright flavor; skip bottled versions if possible.
Granulated Sugar: This adds sweetness; adjust based on your taste preference.
Salt: Essential for enhancing flavor; don’t skip it unless you want bland bread.
Water: Use lukewarm water to activate the yeast in your starter effectively.
Butter: Melted butter adds richness; feel free to substitute with olive oil for a dairy-free option.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Get ready to dive into the delightful process of making your lemon blueberry sourdough bread.
Prepare Your Sourdough Starter: Ensure your sourdough starter is fed and bubbly at least 8 hours before starting this recipe. The more active it is, the better your bread will rise.
Mix Dry Ingredients Together: In a large bowl, whisk together flour, salt, and granulated sugar until well combined. This ensures even distribution of flavors throughout your dough.
Add Wet Ingredients Gradually: Pour in lukewarm water and melted butter into the dry mixture slowly while stirring continuously. You want everything to come together without any lumps.
Add Blueberries and Lemon Zest: Gently fold in fresh blueberries and lemon zest using a spatula. Be careful not to crush those beautiful berries; they need their integrity!
Knead Your Dough Properly: Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic. You should see little bubbles forming as you work that yeast magic.
Let It Rise: Place your dough in an oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for 1-2 hours or until doubled in size. Just imagine that glorious aroma filling your home as it rises!
Once you’ve followed these steps closely, you’ll have created something truly special—golden-brown loaves of lemon blueberry sourdough bread that’ll impress anyone lucky enough to share some with you!
You Must Know
- Lemon blueberry sourdough bread is not just a treat; it dances on your taste buds
- The bright citrus notes and sweet bursts of blueberry create a delightful harmony
- This bread’s crust crackles as it bakes, releasing an irresistible aroma that fills your kitchen
Perfecting the Cooking Process
Start by mixing your sourdough starter with flour and water, then let it rise. While it’s resting, prepare the lemon zest and blueberries for a burst of flavor right before baking.
Add Your Touch
Feel free to swap the blueberries for raspberries or blackberries if you prefer. Experiment with different citrus fruits like orange for a unique twist that elevates this recipe.
Storing & Reheating
Store your lemon blueberry sourdough bread in an airtight container at room temperature for up to three days. For longer storage, freeze slices and reheat them in a toaster for the best texture.
Chef's Helpful Tips
- To achieve the perfect crumb, ensure your sourdough starter is bubbly and active before using it
- Be gentle when folding in blueberries to prevent them from breaking apart
- Allow the bread to cool completely before slicing; this enhances its flavor and texture
Baking this lemon blueberry sourdough bread brought back memories of sunny mornings, where my family gathered around the table, savoring each slice with laughter and stories about our week.
FAQ
Can I use frozen blueberries in lemon blueberry sourdough bread?
Absolutely! Just add them directly from the freezer without thawing to avoid excess moisture.
How do I know when my sourdough bread is fully baked?
Your bread should have a golden-brown crust and sound hollow when tapped on the bottom.
What can I substitute for lemons in this recipe?
You can use lime or orange zest for a different yet delicious flavor profile in your sourdough bread.
Lemon Blueberry Sourdough Bread
Lemon blueberry sourdough bread is a delightful fusion of tangy citrus and sweet blueberries nestled within a chewy, golden crust. This recipe combines nostalgia with modern baking techniques, offering a warm, inviting loaf that’s perfect for breakfast or dessert. With its airy interior and vibrant flavor, this bread will bring joy to any table, making it a staple for family gatherings or cozy mornings at home.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Approximately 12 servings 1x
- Category: Breakfast/Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 cup sourdough starter (active)
- 3 cups all-purpose flour
- 1 cup fresh blueberries (or frozen)
- Zest of 2 lemons
- 1/4 cup granulated sugar
- 1 tsp salt
- 1 cup lukewarm water
- 4 tbsp melted butter (or olive oil)
Instructions
- Ensure your sourdough starter is bubbly and active, fed at least 8 hours prior.
- In a large bowl, whisk together the flour, salt, and sugar.
- Gradually add lukewarm water and melted butter to the dry mixture while stirring until smooth.
- Gently fold in the blueberries and lemon zest without crushing the berries.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- Place the dough in an oiled bowl, cover with a kitchen towel, and let it rise in a warm spot for 1-2 hours until doubled in size.
- Shape the dough into loaves, place them in greased pans, and let rise again for about an hour.
- Preheat your oven to 375°F (190°C). Bake for 30-35 minutes until golden brown.
Nutrition
- Serving Size: 1 slice (50g)
- Calories: 180
- Sugar: 6g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg
