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Lemon Blueberry Sourdough Loaf Recipe

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Bright lemon zest and juicy blueberries burst through tangy sourdough in this irresistible loaf. Perfect for breakfast or snacks, it delivers a crispy crust and fluffy crumb.

Ingredients

Scale

500g (3 1/2 cups) Bread Flour – High-protein for structure; substitute all-purpose, reduce water by 25g

330g (1 1/3 cups) Water – Room temperature; tap water works fine

20g (1 Tbsp) Lemon Juice – Fresh-squeezed for bright flavor

50g (1/4 cup) Active Sourdough Starter (100% hydration) – Bubbly and doubled; feed 4-6 hours prior

50g (1/4 cup) Sugar – Granulated; balances acidity, or use honey

10g (2 tsp) Salt – Fine sea salt

1 Tbsp Lemon Zest – From 1-2 lemons; rub with sugar for max aroma

200g (1 1/2 cups) Fresh Blueberries – Washed and dried; toss in 1 Tbsp flour to prevent sinking

Instructions

1. Feed starter: Mix 10g starter with 10g flour and 10g water. Let double 4-6 hours.

2. Mix dough: Combine water and lemon juice. Stir in starter. Rub zest into sugar, add with flour and salt. Mix shaggy. Rest 30 minutes.

3. Stretch and folds: Wet hands. 2-3 sets 30 minutes apart. Add blueberries on second set.

4. Bulk fermentation: Cover, rise 10-14 hours at 68-75F until 75% bigger, bubbly.

5. Shape: Tip onto floured counter. Fold edges to center, flip smooth up. Tension with hands. Banneton seam-up.

6. Cold proof: Fridge 8-36 hours.

7. Bake: Preheat Dutch oven 450F 45 min. Flip dough, score. 25 min covered + 10-15 uncovered to 205F internal. Cool 2+ hours.

Notes

Use digital scale for precision. Flour berries to prevent sinking. Longer cold proof = tangier bread. Store 2 days counter or freeze. Refresh stale loaf: dampen, 450F oven 10 min. Internal temp 205F confirms doneness.

Nutrition

Find it online: https://yummyyrecipe.com/lemon-blueberry-sourdough-loaf-recipe/