Discover how to make delicious blueberry lemon sourdough bread with our easy recipe. Perfect for any occasion, enjoy this unique flavor combo today!
Ingredients
Scale
3 cups of all-purpose flour (or whole wheat flour for a nuttier flavor)
1 cup of active sourdough starter, at room temperature
1 cup of warm water (110°F to 115°F)
2 tablespoons of sugar (honey or agave syrup can be substituted)
1 teaspoon of salt
Zest of 1 large lemon
1 cup of blueberries (fresh or frozen, thawed and drained)
Juice of 1 large lemon
Instructions
In a large mixing bowl, combine the warm water, active sourdough starter, and sugar. Stir until everything is well incorporated.
Add the flour, salt, and lemon zest to the wet mixture. Stir until just combined. It’s okay if the dough is somewhat shaggy.
Let the dough rest for 30 minutes.
After the autolyse, knead the dough gently for about 7-10 minutes until it becomes smooth and elastic.
Gently fold in the blueberries and the lemon juice until evenly distributed.
Cover the bowl with a damp cloth or plastic wrap and let it rest at room temperature for about 3 hours. Every 30 minutes, perform a stretch and fold.
Turn the dough onto a lightly floured surface and shape it into a round loaf.
Place the shaped dough into a well-floured proofing basket or bowl, and cover it with a cloth. Let it proof for about 1 hour.
Notes
A delightful blueberry lemon sourdough bread that balances tangy lemons and luscious blueberries, crafted with simple ingredients for an artisanal experience.
