Ultra Soft Lemon Blueberry Sourdough Bread
This sourdough bread features a tender interior bursting with juicy blueberries and invigorating lemon zest, perfect for breakfast or afternoon tea.
Ingredients
Dough Ingredients
- 1 cup active sourdough starter Ensure it's active and bubbly.
- 1 cup warm water Water should be warm to the touch.
- 1 tablespoon honey Adds sweetness to the bread.
- 3 cups all-purpose flour Forms the base of the bread.
- 1 teaspoon salt Enhances flavor.
- 1 tablespoon fresh lemon zest Adds vibrant flavor.
- 2 tablespoons fresh lemon juice For tanginess.
- 2 tablespoons unsalted butter, melted Contributes to a soft crumb.
- 1 cup fresh blueberries For juicy bursts in the bread.
Instructions
Preparation
- In a medium bowl, combine the active sourdough starter, warm water, and honey. Stir gently until the honey dissolves completely.
- In a large mixing bowl, whisk together flour and salt. Add lemon zest and lemon juice, then incorporate the sourdough starter mixture. Mix until a shaggy dough forms.
- Add melted unsalted butter and fold in fresh blueberries using a spatula or your hands.
- Turn the dough onto a floured surface and knead gently for about 5-7 minutes until soft and elastic.
- Place the dough in a greased bowl, cover with a damp towel, and let it rise for 4-6 hours until it doubles in size.
Baking
- Preheat your oven to 450°F (230°C) and heat a Dutch oven in the oven for 30 minutes.
- Gently deflate the dough and shape it into a round loaf, resting it on parchment paper.
- Carefully place the shaped dough inside the hot Dutch oven, cover with the lid, and bake for 30 minutes.
- Remove the lid and bake for an additional 15-20 minutes until golden brown.
- Allow the loaf to cool on a wire rack for at least 30 minutes before slicing.
Notes
Use fresh blueberries for the best texture; don’t rush the rise for flavor development.