Ingredients

For the Dough

• 100g active sourdough starter (fed and bubbly)
• 375g warm water
• 500g bread flour
• 10g fine sea salt
• 1 tablespoon honey (optional)

For the Mix-Ins

• 1 cup (150g) fresh blueberries
• Zest of 1 large lemon
• 1 teaspoon vanilla extract (optional)

For Dusting

• Rice flour or bread flour

Instructions

Step 1: Mix the Dough

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

Add the bread flour and mix until no dry flour remains.

Cover the bowl and let the dough rest for 30 minutes (autolyse).

Sprinkle the salt over the dough and mix until fully incorporated.

Step 2: Stretch and Fold

Over the next 2 hours, perform 4 sets of stretch and folds, spacing them about 30 minutes apart.

During the second fold, gently add the blueberries and lemon zest, folding carefully to avoid crushing the berries.

The dough will become smoother and stronger with each fold.

Step 3: Bulk Fermentation

Cover the bowl and allow the dough to ferment at room temperature for 4–6 hours, or until it has increased in volume by about 50% and feels light and airy.

The exact time will depend on the temperature of your kitchen.

Step 4: Shape the Dough

Turn the dough onto a lightly floured surface.

Shape it into a tight round or oval loaf, being gentle to preserve the air bubbles.

Place the shaped dough seam-side up into a floured proofing basket or a bowl lined with a floured kitchen towel.

Step 5: Cold Proof

Cover the basket and refrigerate for 8–12 hours.

This overnight proof enhances the bread’s flavor and makes scoring easier.

Step 6: Bake

Preheat the oven to 475°F (245°C) with a Dutch oven inside for at least 30 minutes.

Carefully turn the dough onto parchment paper and score the top with a sharp bread lame or razor.

Transfer the dough into the hot Dutch oven.

Cover and bake for 20 minutes.

Remove the lid, reduce the oven temperature to 450°F (230°C), and continue baking for 25–30 minutes, or until the crust is deep golden brown.

The internal temperature should reach about 208–210°F (98–99°C).

Step 7: Cool

Transfer the bread to a wire rack and allow it to cool completely for at least 1–2 hours before slicing.

This helps the crumb finish setting and prevents a gummy texture.

Tips for the Best Blueberry Lemon Sourdough Bread

• Use an active, bubbly starter that doubles in size after feeding.
• Fresh blueberries hold their shape better, but frozen blueberries can be used straight from the freezer.
• Fold the blueberries in gently to minimize bursting.
• Finely grate only the yellow part of the lemon peel to avoid bitterness.
• Cold-proofing overnight develops a deeper sourdough flavor.
• Let the loaf cool completely before slicing for the best texture.

Recipe Variations

Lemon Poppy Seed Sourdough

Add 1 tablespoon of poppy seeds to the dough for extra texture and flavor.

Blueberry Vanilla Sourdough

Increase the vanilla extract to 2 teaspoons for a sweeter aroma.

Mixed Berry Sourdough

Replace half of the blueberries with raspberries or blackberries.

Orange Blueberry Sourdough

Substitute orange zest for the lemon zest for a different citrus twist.

Blueberry White Chocolate Sourdough

Fold in ½ cup of white chocolate chips along with the blueberries for a dessert-inspired loaf.

Cinnamon Blueberry Sourdough

Add 1 teaspoon of ground cinnamon to the dough for a warm, comforting flavor.

Serving Suggestions

Blueberry Lemon Sourdough Bread is delicious served with:

• Butter
• Cream cheese
• Honey
• Lemon curd
• Blueberry jam
• Whipped ricotta
• Greek yogurt
• Fresh berries
• Toasted almonds
• A cup of coffee or tea

It’s perfect for breakfast, brunch, afternoon tea, holiday gatherings, or as a thoughtful homemade gift.

Storage

Store the cooled bread in a bread bag or wrapped in a clean kitchen towel at room temperature for up to 3 days.

For longer storage, slice the loaf and freeze it in a freezer-safe bag for up to 3 months.

To Reheat

• Toaster: Toast individual slices until lightly crisp.
• Oven: Warm the whole loaf at 350°F (175°C) for 10–15 minutes.
• Frozen Slices: Toast directly from frozen or let them thaw at room temperature before serving.