How can you stop blueberries from settling at the bottom of sourdough?

This is a common question! The trick for keeping those beautiful blueberries spread throughout your blueberries in sourdough bread is simple: toss them with a tiny bit of flour (about a teaspoon) before you mix them into the dough. This light coating helps them stick to the dough and stay suspended. Also, making sure your dough has good strength from proper stretch and folds helps it hold onto the fruit better.

Can I use frozen blueberries in lemon blueberry sourdough bread?

Absolutely, yes! Frozen blueberries work wonderfully in lemon blueberry sourdough bread. There’s no need to thaw them; just add them directly to the dough when the recipe calls for it. They might release a little bit more moisture during baking, which is totally normal. Some bakers even prefer frozen berries because they're less likely to burst and stain the dough as much before baking.

What's the best way to store homemade lemon blueberry sourdough bread?

To keep your delicious lemon blueberry sourdough bread fresh, store it at room temperature. Once it's completely cooled, wrap the loaf tightly in a clean kitchen towel, then place it in a bread bag or a sealed container. It will stay fresh for about 2-3 days this way. For longer storage, slice the cooled bread and freeze the slices in an airtight bag. You can then toast them straight from the freezer for a quick treat!

Why is my sourdough bread dense?

A dense crumb in your sourdough bread can happen for a few reasons. The most common culprits are an inactive sourdough starter that didn't provide enough lift, or not allowing enough time for the dough to proof (rise) properly. It could also be that your dough didn't develop enough strength during the stretch and fold steps. For your lemon blueberry sourdough, make sure your starter is super bubbly, give it plenty of time to rise in a warm spot, and really work those stretch and folds to build gluten!

Lemon Blueberry Sourdough Bread – The Best Recipe You’ll Ever Bake

Description

Delicious lemon blueberry sourdough bread combines zesty lemon and sweet blueberries in a tangy, airy crumb. Perfect for any meal, this homemade bread brings joy.

Ingredients

Scale

330 grams water
20 grams lemon juice
50 grams sourdough starter
500 grams bread flour
10 grams salt
50 grams sugar
1 tablespoon lemon zest
200 grams blueberries

Instructions

1. In a large bowl, combine your water, lemon juice, and active sourdough starter. Give it a gentle whisk until the starter is mostly dissolved. Now, add the bread flour, salt, and sugar. Mix everything together with your hands or a Danish dough whisk until no dry spots remain and it forms a shaggy dough. Cover the bowl and let it rest for 30 minutes.

2. After the rest, your dough will feel a little softer. Gently knead the dough in the bowl for about 2-3 minutes. Now, sprinkle your fresh lemon zest all over the dough. Fold and knead gently for another minute or so, making sure the zest is spread evenly.

3. Over the next 3-4 hours, you’ll perform a series of “stretch and folds.” Every 30 minutes, with wet hands, gently grab a portion of the dough from one side, stretch it up, and fold it over to the opposite side. Rotate the bowl and repeat this motion 3-4 times until you’ve gone all the way around. Do this every 30 minutes for the first 2 hours, then let the dough rest for the remaining 1-2 hours without any more folds.

4. Gently spread your dough out on a lightly floured surface. Sprinkle about half of your blueberries over the dough, then fold it over. Sprinkle the rest of the blueberries. Carefully fold the dough over itself a few times, gently incorporating the blueberries.

5. Lightly flour your work surface. Gently turn your dough out onto it. Gently pull the top of the dough towards you, then fold the sides into the middle. Now, roll the dough away from you, tucking it under to create a tight ball or oval shape. Place the shaped dough, seam-side up, into a floured banneton basket or a bowl lined with a floured kitchen towel.

6. Cover your banneton or bowl with plastic wrap or a shower cap. Place it in the refrigerator for at least 12 hours, and up to 24 hours.

7. About an hour before you’re ready to bake, place your Dutch oven (with its lid) into your oven. Preheat your oven to 475°F (245°C).

8. Carefully remove the hot Dutch oven from the oven. Gently invert your cold dough into the hot Dutch oven. Use a sharp razor blade or knife to score the top of your lemon blueberry sourdough bread. Quickly cover the Dutch oven with its lid and place it back in the oven. Bake for 30 minutes. Then, remove the lid and continue baking for another 15-20 minutes, or until the crust is a deep golden brown and sounds hollow when tapped.

9. Once baked, carefully remove your beautiful loaf from the Dutch oven and place it on a wire rack to cool completely. Let your delicious lemon blueberry sourdough bread cool for at least 2 hours. Then, slice it up and enjoy.

Notes

Chef’s Secrets: Use an active, bubbly sourdough starter. To prevent blueberries from sinking, toss them lightly with a teaspoon of flour before adding. Keep hands slightly damp when handling sticky dough; avoid adding too much extra flour.
Recipe Variations: Swap blueberries for dried cranberries or mixed berries. Use orange zest instead of lemon zest. Add ½ teaspoon ground cardamom or ¼ teaspoon ground nutmeg for spiced berry sourdough. For a non-fruit option, add 1-2 Tablespoons of poppy seeds. Explore Jalapeno Cheddar Sourdough Bread, Sourdough Pumpkin Bread, or Chocolate Sourdough Bread.
Storage: Store cooled loaf wrapped tightly in a clean kitchen towel, then in a bread bag or sealed container at room temperature for 2-3 days. For longer storage, slice and freeze in an airtight bag.
Troubleshooting Dense Bread: Ensure sourdough starter is active. Allow sufficient proofing time. Develop dough strength with proper stretch and folds.

Prep Time: 40 minutes
Cook Time: 50 minutes
Category: Bread
Method: Baking
Cuisine: American

Keywords: lemon blueberry sourdough bread, sourdough fruit bread, citrus sourdough, artisan bread, blueberry bread, lemon bread