Homemade Blueberry Lemon Sourdough Bread: A Delightful Treat

Blueberry Lemon Sourdough Bread: A Delightful Twist on a Classic

Storytelling Intro

As a busy mom of two little ones, I’m always on the lookout for comforting, easy-to-make recipes that the whole family will enjoy. That’s why I’m so excited to share my recipe for Blueberry Lemon Sourdough Bread. This tender, aromatic loaf is the perfect way to start your day or enjoy as an afternoon snack with a cup of tea.

I first discovered this recipe a few months ago when I was craving something warm, homemade, and full of bright, summery flavors. I had a surplus of blueberries in my fridge and a bubbly sourdough starter just begging to be used. After a bit of experimenting in the kitchen, this Blueberry Lemon Sourdough Bread was born, and it’s been a staple in our household ever since.

The aroma of the lemon zest and fresh blueberries wafting through the kitchen as this bread bakes is simply heavenly. And the first bite? Bursting with juicy berries, a subtle tang from the sourdough, and a delightful citrus zing. It’s the perfect balance of flavors and textures. I just know you’re going to love it too. Follow me on DianaCookingE on Pinterest for more cozy, family-friendly recipes like this one.

Why This Recipe Works

What makes this Blueberry Lemon Sourdough Bread so special is the combination of classic sourdough and bright, summery flavors. The tangy sourdough base provides the perfect foundation for the sweet blueberries and tart lemon zest. And the result is a beautifully textured loaf that’s moist and tender on the inside with a delightfully crisp crust.

I’ve made this recipe countless times, and it never fails to impress. The blueberries and lemon work in perfect harmony, creating a flavor profile that’s both familiar and unique. Plus, it’s a great way to use up any extra sourdough starter you have on hand. It’s truly a win-win all around!

Ingredients

• 1 cup (240 ml) active sourdough starter
• 1 cup (240 ml) warm water
• 3 cups (375 g) all-purpose flour
• 1 teaspoon (5 ml) salt
• 1 cup (150 g) fresh blueberries
• Zest of 1 lemon

Diana’s Tip: For the best texture and flavor, make sure your sourdough starter is nice and bubbly before you start. If it’s been a while since you’ve fed it, give it a few feedings a day or two in advance.

Optional Add-Ins and Variations

While this Blueberry Lemon Sourdough Bread is delicious as-is, there are plenty of ways to customize it to your liking. Here are a few ideas:

• Lemon Glaze: Whisk together 1 cup (120 g) of powdered sugar and 2-3 tablespoons (30-45 ml) of fresh lemon juice, then drizzle over the top of the baked loaf.
• Streusel Topping: Mix together 1/2 cup (60 g) of all-purpose flour, 1/4 cup (50 g) of brown sugar, 1/4 cup (55 g) of unsalted butter, and a pinch of cinnamon. Sprinkle over the top of the loaf before baking.
• Blueberry Swirl: Fold an extra 1/2 cup (75 g) of fresh or frozen blueberries into the dough before shaping the loaf.

Step-by-Step Method

1. In a large mixing bowl, combine the active sourdough starter and warm water. Stir until well combined.
2. Add the all-purpose flour and salt to the bowl. Use a wooden spoon or your hands to mix the ingredients until a shaggy dough forms.
3. Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, until the dough becomes smooth and elastic.
4. Diana’s Tip: Don’t be afraid to add a little extra flour if the dough is too sticky. You want a nice, workable consistency.
5. Gently fold in the fresh blueberries and lemon zest, being careful not to crush the berries.
6. Place the dough in a lightly greased bowl, cover with a damp towel or plastic wrap, and let it rise for 8-12 hours at room temperature.
7. What I Messed Up At First: When I first started making this recipe, I would sometimes let the dough rise for too long, which resulted in a dense, gummy texture. Pay close attention to the rise time and adjust as needed for your kitchen environment.
8. Once the dough has doubled in size, gently punch it down to release any air bubbles.
9. Shape the dough into a round loaf and place it in a greased 9×5-inch (23×13 cm) loaf pan.
10. Cover the pan and let the dough rise for another 1-2 hours, until it’s nearly doubled in size again.
11. Preheat your oven to 375°F (190°C).
12. Bake the Blueberry Lemon Sourdough Bread for 35-40 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
13. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Common Mistakes to Avoid

While this Blueberry Lemon Sourdough Bread is fairly straightforward to make, there are a few common pitfalls to watch out for:

• Overproofing the Dough: As I mentioned earlier, letting the dough rise for too long can result in a dense, gummy texture. Pay close attention to the rise times and adjust as needed for your kitchen environment.
• Crushing the Blueberries: Be gentle when folding the blueberries and lemon zest into the dough to prevent them from bursting and discoloring the bread.
• Overbaking: Keep a close eye on the bread during the baking process, as ovens can vary. The loaf should be a deep golden brown, and a toothpick inserted into the center should come out clean.

My Tested Substitutions

While I love the classic combination of blueberries and lemon in this Sourdough Bread, there are a few ingredient swaps you can try:

• Berries: Feel free to use raspberries, blackberries, or a mix of different berries in place of the blueberries.
• Citrus: Orange or grapefruit zest can also work nicely in place of the lemon zest.
• Flour: You can use a combination of all-purpose and whole wheat flour for a heartier texture, but I wouldn’t recommend substituting the all-purpose flour entirely.

How to Customize This Recipe

One of the best things about this Blueberry Lemon Sourdough Bread is how versatile it is. Here are a few ideas for customizing it to your liking:

• Dietary Needs: For a gluten-free version, use a 1-to-1 gluten-free flour blend in place of the all-purpose flour. You can also make it dairy-free by omitting the butter in the streusel topping (if using).
• Flavors: Try adding a teaspoon of vanilla extract, a pinch of cinnamon, or a handful of chopped nuts to the dough.
• Serving Sizes: This recipe makes one standard 9×5-inch loaf, but you can easily divide the dough into smaller rolls or mini loaves for individual servings.

Serving Ideas

This Blueberry Lemon Sourdough Bread is incredibly versatile and can be enjoyed in so many ways. For breakfast, it’s delicious toasted and spread with a little butter or cream cheese. It also makes a wonderful afternoon snack, paired with a cup of tea or coffee. And if you’re feeling indulgent, a slice drizzled with the optional lemon glaze is simply divine.

I also love to serve this bread at brunch or as part of a light, summery dinner. It pairs beautifully with grilled chicken or fish, and the bright flavors complement salads and fresh fruits perfectly.

Meal Prep & Storage Instructions

One of the best things about this Blueberry Lemon Sourdough Bread is that it keeps well and can be made ahead of time. Once the loaf has cooled completely, you can store it at room temperature in an airtight container for up to 4 days.

For longer storage, the bread can also be frozen for up to 3 months. Simply wrap the cooled loaf tightly in plastic wrap or aluminum foil, then place it in a resealable freezer bag. When you’re ready to enjoy it, thaw the bread at room temperature before slicing.

Nutritional Breakdown

Each slice of this Blueberry Lemon Sourdough Bread (based on 12 servings per loaf) contains approximately:

• Calories: 218
• Protein: 5g
• Carbohydrates: 40g
• Fat: 4g
• Fiber: 2g

Final Thoughts

I hope you’ll give this Blueberry Lemon Sourdough Bread a try! It’s the perfect balance of familiar and unique, with a texture that’s out of this world. Whether you enjoy it for breakfast, a snack, or as part of a larger meal, I know you’ll love the bright, summery flavors and cozy, comforting vibes.

So what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake up a little slice of heaven. And don’t forget to follow me on DianaCookingE on Pinterest for more delicious recipes and kitchen inspiration. Happy baking!