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Blueberry Lemon Sourdough

A naturally fermented sourdough loaf bursting with juicy blueberries and bright lemon zest.
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 12 hours
Course Dessert, Snack
Cuisine American, Autumn
Servings 8 slices
Calories 220 kcal

Equipment

  • Mixing bowls
  • Dutch oven
  • Bench scraper
  • Banneton basket

Ingredients
  

Dough

  • 3.5 cups bread flour
  • 0.5 cup whole wheat flour
  • 1 cup active sourdough starter 100% hydration
  • 1.25 cups water
  • 2 tsp sea salt
  • 1 cup fresh blueberries
  • 2 tbsp lemon zest fresh

Instructions
 

  • Mix flours, water, and sourdough starter until combined. Rest 30–45 minutes.
  • Add salt and lemon zest, mixing until incorporated.
  • Perform stretch-and-folds every 30 minutes for 2 hours.
  • Gently fold in blueberries during final fold.
  • Allow dough to rise until 30–40% increased in volume.
  • Shape dough and place into floured banneton.
  • Cold proof in refrigerator 8–16 hours.
  • Bake at 475°F in Dutch oven, covered 20 minutes, uncovered 20–25 minutes.

Notes

Use firm blueberries and avoid overmixing to preserve dough structure.
Keyword artisan sourdough recipe, blueberry lemon sourdough, homemade sourdough bread, lemon blueberry sourdough loaf, sourdough fruit bread