Lemon Blueberry Sourdough Bread: Juicy & Creamy Bliss Recipe

If you are craving a loaf that bursts with bright citrus notes and sweet juiciness, you are going to fall head over heels for the Lemon Blueberry Sourdough Bread: Juicy & Creamy Bliss Recipe. This bread marries the tangy depth of sourdough with the refreshing zing of lemon zest and the plump sweetness of fresh blueberries, creating a flavor harmony that’s simply irresistible. Beyond taste, its creamy crumb and golden crust make every slice a comforting delight that’s as visually stunning as it is mouthwatering. Whether you’re new to sourdough or a seasoned baker, this recipe brings a fresh, fruity twist to your homemade bread adventures.

Ingredients You’ll Need

Getting the ingredients right is the first step toward baking sourdough bread that shines with natural flavor and irresistible texture. Each item on this list was chosen for how it enhances the overall taste, moisture, and that delightful tang that defines this loaf.

• 500g bread flour: Provides the structure and chewiness essential for perfect sourdough texture.
• 350g water: Hydrates the flour and helps to develop gluten during mixing and fermentation.
• 100g active sourdough starter: The natural leavening agent that brings flavor and rise to your bread.
• 10g salt: Balances flavor and strengthens the gluten network.
• 100g fresh blueberries: Adds bursts of natural sweetness and vibrant color throughout the bread.
• Zest of 1 lemon: Infuses the dough with aromatic citrus oils for a fresh zing.
• Juice of 1 lemon: Enhances the tang and moistness, marrying beautifully with the sourdough’s subtle acidity.

How to Make Lemon Blueberry Sourdough Bread: Juicy & Creamy Bliss Recipe

Step 1: Mix the Flour and Water (Autolyse)

Start by combining the bread flour and water in a large bowl. Stir until every bit of dry flour is absorbed and you’re left with a shaggy, hydrated dough. Let this rest for 30 minutes. This autolyse phase really helps the flour to soak up moisture and jumpstart gluten development, which gives your bread a tender yet resilient crumb.

Step 2: Add Starter, Salt, and Lemon

Once your dough has rested, mix in your active sourdough starter, salt, lemon zest, and lemon juice thoroughly. These ingredients bring the punch of flavor and the characteristic sourdough tang that make this bread so unique. Incorporate everything evenly but gently to keep the dough airy.

Step 3: Perform Stretch and Folds

Over the next two hours, you’ll perform four sets of stretch and folds, spaced about 30 minutes apart. This technique gently develops gluten and strengthens the dough without harsh kneading. Picture stretching the dough outward and folding it back on itself—a simple ritual that sets the stage for a beautiful rise.

Step 4: Fold in the Fresh Blueberries

After the last stretch and fold, it’s time to introduce the star players: fresh blueberries. Gently fold them into your dough so they’re evenly distributed without bursting. Their juicy texture will create delightful pockets of sweetness throughout the bread once baked.

Step 5: Shape and Proof the Dough

Shape the dough into a round boule and place it seam-side up in a floured proofing basket. Cover and allow it to rise for 3 to 4 hours at room temperature, or if you prefer a slow, overnight fermentation, refrigerate it. This rest lets the dough fully develop flavor and texture.

Step 6: Preheat the Oven with Dutch Oven

Get your oven ready by preheating it to 450°F (232°C). Place your Dutch oven inside as it heats so that it’s piping hot when you’re ready to bake. This creates the perfect environment for your bread to rise and get that iconic crust.

Step 7: Bake the Bread

Carefully transfer the dough from the proofing basket onto parchment paper. Score the top with a sharp blade to allow for controlled expansion, then place it into the scorching Dutch oven. Cover with the lid and bake for 30 minutes to build steam and develop the crust.

Step 8: Finish Baking Uncovered

Remove the lid and bake for another 15 to 20 minutes until your loaf boasts a stunning golden hue with caramelized edges. The exposed heat dries out the crust, crafting a crisp exterior that crackles as you slice.

Step 9: Cool Completely Before Slicing

A difficult but essential step is letting the bread cool on a wire rack for at least an hour. This resting period allows the crumb to set and develop its creamy texture so each bite melts in your mouth without being gummy.

How to Serve Lemon Blueberry Sourdough Bread: Juicy & Creamy Bliss Recipe

Garnishes

Enhance your Lemon Blueberry Sourdough Bread: Juicy & Creamy Bliss Recipe with a light brush of melted butter or a spread of honey butter for that extra layer of indulgence. Fresh lemon zest sprinkled on top adds a fresh pop and beautifully echoes the bread’s citrus notes.

Side Dishes

This loaf shines best accompanied by soft cheeses like ricotta or cream cheese that complement the bread’s creamy crumb. You can also pair it with a dollop of Greek yogurt and a drizzle of honey for breakfast or a bright salad for a refreshing lunch.

Creative Ways to Present

Why not turn this bread into a star of brunch? Slice thick pieces and toast them lightly to make open-faced blueberry and lemon cream cheese sandwiches garnished with mint leaves. Or serve it alongside a bowl of warm berry compote for a luscious, fruit-forward experience.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Lemon Blueberry Sourdough Bread: Juicy & Creamy Bliss Recipe fresh by wrapping it tightly in a clean kitchen towel and storing it in a bread box or paper bag at room temperature. Avoid plastic bags to prevent sogginess. It’s best enjoyed within two days for peak flavor and texture.

Freezing

To preserve your loaf longer, slice it and freeze individual pieces in airtight freezer bags. This way, you can toast slices directly from the freezer whenever a craving strikes. Properly wrapped, your bread can last up to three months frozen without losing its delightful qualities.

Reheating

When you’re ready to enjoy your frozen or leftover bread, warm it gently in a toaster or oven at 350°F (175°C) for 5 to 7 minutes. This breathes life back into the crust and revives the creamy inside, making every bite as scrumptious as freshly baked.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work just fine; however, be sure to thaw and drain any excess moisture before folding them into your dough to avoid sogginess.

How do I know if my sourdough starter is ready to use?

Your starter is active and ready when it’s bubbly, has doubled in size, and passes the float test—meaning a spoonful floats in water, indicating good fermentation.

Why is the autolyse step important?

Autolyse gives flour time to fully absorb water, which helps develop gluten naturally and results in a softer, more elastic dough and a better crumb texture.

Can I substitute lemon zest with lemon extract?

While lemon extract provides flavor, the zest offers essential oils and a fresh brightness that extracts can’t fully replicate. For best results, use fresh lemon zest.

Is it okay to bake the bread without a Dutch oven?

You can bake on a baking stone or sheet, but you won’t get quite the same crust and rise without the enclosed moist environment a Dutch oven provides. Placing a pan of water in the oven to create steam helps a bit.

Final Thoughts

Baking this Lemon Blueberry Sourdough Bread: Juicy & Creamy Bliss Recipe is a true joy that delivers both stunning flavor and comforting textures. It’s the kind of bread that turns an ordinary day into something special, and once you make it, you’ll find it hard to go back to plain sourdough. So grab your ingredients, dive into this recipe, and treat yourself to a fresh-out-of-the-oven masterpiece that’s bursting with sunshine and sweet berries.

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