Brighten Your Day with Blueberry Lemon Sourdough: A Flavorful Baking Adventure!

If you’re a fan of sourdough bread and looking for a new flavor combination, look no further than blueberry lemon!

This delicious loaf combines the tartness of blueberries with the bright zing of lemon, creating a delightful treat perfect for breakfast or a snack. The best part? It’s surprisingly simple to make! Let’s dive into this wonderful recipe.

Related: Homemade Blueberry Muffin Mix in a Jar: Easy and Delicious Breakfast Delights

Why Blueberry Lemon?

The combination of blueberries and lemon is a classic pairing that enhances the natural flavors of sourdough. The sweetness of the blueberries complements the tartness of the lemon, while the sourdough adds depth and complexity. This loaf is not only tasty but also visually stunning, making it a great addition to any table.

Related: The Art of Homemade Bread: A Recipe for Warmth and Nourishment

Ingredients

For the Dough:

125 g active sourdough starter
350 g water (room temperature)
500 g all-purpose flour
10 g salt

For the Inclusions:

1/4 cup sugar
Zest of 1 lemon
Fresh blueberries (amount to your preference)

Similar: Homemade Creme Brûlée Coffee Creamer: A Delicious Canned Recipe

Instructions

Step 1: Prepare the Dough

Mix Ingredients: In a large bowl, combine the active sourdough starter, water, and all-purpose flour. Mix until there are no dry spots.
Add Salt: Sprinkle the salt over the dough and mix well to incorporate.

Step 2: Bulk Fermentation

First Rise: Cover the bowl with a damp cloth or plastic wrap and let it rise at room temperature for about 4-6 hours, or until it has doubled in size. This time may vary based on the temperature of your kitchen.

Step 3: Lamination

Prepare the Lemon Sugar: In a small bowl, mix the sugar with the zest of one lemon. Set aside.
Lamination Process: On a lightly floured surface, turn out the dough. Gently stretch it into a rectangle (approximately 1/2 inch thick).
Spread the Mixture: Evenly spread the lemon sugar mixture over the dough, then sprinkle blueberries on top (eyeball the amount based on your preference).
Fold the Dough: Fold the dough over itself, encasing the blueberries and lemon sugar mixture.

Step 4: Shape and Second Rise

Shape the Loaf: Gently shape the dough into a round or oval loaf, ensuring the blueberries stay inside.
Second Rise: Place the shaped loaf into a proofing basket or bowl lined with a floured cloth. Cover and let rise for another 1-2 hours, or until puffy.

Step 5: Bake the Bread

Preheat Oven: Preheat your oven to 450°F (230°C). If using a Dutch oven, place it inside to preheat as well.
Bake with Lid: Carefully transfer the dough to the hot Dutch oven (or a baking sheet if not using a Dutch oven). Cover with the lid and bake for 20 minutes.
Bake without Lid: After 20 minutes, remove the lid and bake for an additional 15 minutes, or until the loaf is golden brown and sounds hollow when tapped.
Cool: Once baked, transfer the bread to a wire rack to cool completely before slicing.

This Blueberry Lemon Sourdough loaf is a delightful fusion of flavors that will brighten up any meal.

With its beautiful appearance and delicious taste, it’s sure to become a favorite in your baking repertoire. Enjoy it fresh with a pat of butter, or toast it for an extra crispy treat. Happy baking!