Artisan Lemon Blueberry Sourdough Bread is a fragrant, naturally leavened loaf that blends the gentle tang of sourdough with fresh lemon zest and bursts of juicy blueberries. The aroma of citrus oils, fermented wheat, and baked fruit fills the kitchen as it bakes. Ideal for weekend breakfasts, relaxed brunches, or cool mornings with tea, this bread feels both rustic and refined.
Servings – Artisan Lemon Blueberry Sourdough Bread
Servings: 8–10 slices (1 medium artisan loaf)
Time Required for Artisan Lemon Blueberry Sourdough Bread
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Prep Time: 30 minutes (active)
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Fermentation Time: 12–16 hours
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Bake Time: 40–45 minutes
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Total Time: Approximately 14–18 hours
Ingredients for Artisan Lemon Blueberry Sourdough Bread
Main Ingredients
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450 g bread flour (high-protein, unbleached)
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100 g active sourdough starter (100% hydration)
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300 ml filtered water, room temperature
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10 g fine sea salt
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Zest of 2 unwaxed lemons
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120 g fresh blueberries (or frozen, not thawed)
Optional Additions
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20 g honey or maple syrup (for subtle sweetness)
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10 ml lemon juice (optional, for brighter acidity)
Step-by-Step Instructions – How to Make Artisan Lemon Blueberry Sourdough Bread
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Prepare the dough base:
In a large bowl, combine the bread flour and water. Mix until no dry flour remains. Cover and rest for 30 minutes to allow autolyse, which improves gluten development and crumb structure. -
Incorporate starter and aromatics:
Next, add the active sourdough starter, lemon zest, and optional honey. Mix gently by hand until evenly distributed. Meanwhile, the dough will begin to feel elastic and aromatic. -
Add salt and strengthen:
Sprinkle in the sea salt and fold the dough until fully incorporated. Perform 3–4 stretch-and-folds over the next 90 minutes, resting 30 minutes between each fold. -
Fold in blueberries:
Then, gently laminate or fold the blueberries into the dough. Take care to avoid crushing them excessively, as intact berries create clean pockets of fruit and color. -
Bulk fermentation:
Cover the dough and allow it to ferment at room temperature for 3–4 hours, until it increases by about 30–40% and shows light bubbles on the surface. -
Shape and cold proof:
Shape the dough into a round boule, tightening the surface tension. Transfer to a floured banneton, cover, and refrigerate for 8–12 hours. Meanwhile, flavor complexity deepens. -
Bake:
Preheat the oven to 240°C with a Dutch oven inside. Score the loaf, transfer carefully, and bake covered for 20 minutes. Finally, uncover and bake another 20–25 minutes until deeply golden.
Variations of Artisan Lemon Blueberry Sourdough Bread
With nuts: Add 60 g chopped walnuts or almonds for texture and depth.
Creamier version: Fold in 80 g cream cheese cubes during shaping.
Savory twist: Add thyme or rosemary and reduce blueberries slightly.
Spiced version: Incorporate a pinch of cardamom or vanilla powder.
Seasonal swaps: Replace blueberries with raspberries or blackberries.
Tips for Perfect Results – Artisan Lemon Blueberry Sourdough Bread
Starter activity: Ensure your starter is at peak activity to achieve optimal oven spring.
Berry handling: Use frozen blueberries straight from the freezer to reduce bleeding.
Aroma enhancement: Rub lemon zest into flour before mixing to release essential oils.
Storage: Store wrapped in linen at room temperature for up to 2 days, or freeze sliced.
Avoid over-proofing: Excess fermentation weakens structure and dulls citrus notes.
Final Notes
Artisan Lemon Blueberry Sourdough Bread is a celebration of balance—tangy yet bright, rustic yet elegant. Whether toasted with butter, paired with soft cheese, or enjoyed plain, this loaf delivers layered flavor and artisanal character in every slice.
