Ingredients

Dough

• 100g active sourdough starter
• 350g warm water
• 500g bread flour
• 10g fine sea salt
• Zest of 2 lemons
• 150g fresh blueberries

Optional Lemon Glaze

• 1 cup powdered sugar
• 2–3 tablespoons fresh lemon juice

Instructions

Step 1: Mix the Dough

In a large mixing bowl, combine the active sourdough starter and warm water. Stir until mostly dissolved.

Add the bread flour and mix until a shaggy dough forms and no dry flour remains.

Cover the bowl and let rest for 30 minutes.

Step 2: Add Salt and Lemon Zest

Sprinkle the salt and lemon zest over the dough.

Gently mix and fold until evenly distributed.

Cover and rest for another 30 minutes.

Step 3: Stretch and Fold

Perform 4 sets of stretch-and-folds over the next 2 hours, allowing 30 minutes between each set.

During the second set of folds, carefully add the blueberries. Fold gently to avoid crushing them.

The dough will gradually become smoother and stronger.

Step 4: Bulk Fermentation

Cover the bowl and allow the dough to ferment at room temperature for 4–6 hours, or until it becomes puffy and increases in volume by about 50%.

Blueberries may release some juice into the dough—this is normal and adds flavor.

Step 5: Shape the Dough

Turn the dough onto a lightly floured surface.

Shape into a round or oval loaf while handling gently to preserve the blueberries.

Place the shaped dough seam-side up in a floured proofing basket.

Step 6: Cold Proof

Cover and refrigerate for 8–12 hours.

This overnight proof develops flavor and improves the texture of the finished loaf.

Step 7: Preheat the Oven

Place a Dutch oven in the oven and preheat to 475°F (245°C) for at least 45 minutes.

Step 8: Score and Bake

Turn the dough onto parchment paper.

Score the top with a sharp blade or bread lame.

Carefully place the dough into the hot Dutch oven.

Bake covered for 25 minutes.

Remove the lid and bake for an additional 20 minutes, or until the crust is deep golden brown.

Step 9: Cool

Transfer the bread to a wire rack and allow it to cool completely before slicing.

Cooling helps the crumb set and prevents the bread from becoming gummy.

Step 10: Optional Lemon Glaze

For a sweeter finish, whisk together the powdered sugar and lemon juice until smooth.

Drizzle lightly over the cooled loaf before serving.

Serving Suggestions

• Toast and spread with butter.
• Serve with cream cheese.
• Pair with tea or coffee.
• Enjoy as a brunch centerpiece.
• Use for sweet breakfast toast.

Tips for Success

• Use fresh, firm blueberries for the best texture.
• Add blueberries gently to prevent excessive bursting.
• Finely grate only the yellow part of the lemon peel, avoiding the bitter white pith.
• Refrigerating the dough overnight enhances flavor and makes scoring easier.
• Let the loaf cool completely before slicing for the best crumb.

Nutrition Information (Approximate Per Slice)

• Calories: 210
• Carbohydrates: 40g
• Protein: 6g
• Fat: 2g
• Fiber: 3g
• Sugar: 6g

Why You’ll Love This Recipe

✔ Sweet blueberries in every bite
✔ Bright, fresh lemon flavor
✔ Naturally fermented sourdough goodness
✔ Beautiful artisan loaf with stunning slices
✔ Perfect for breakfast, brunch, or gifting
✔ Eye-catching recipe that performs exceptionally well on social media