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Blueberry Lemon Sourdough Artisan Loaf on a rustic wooden table

Blueberry Lemon Sourdough Artisan Loaf

A delightful blend of tangy lemon and sweet blueberries in a homemade sourdough bread that's perfect for any occasion.
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Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 2 cups sourdough starter
  • 1 cup warm water
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup fresh blueberries
  • 1 zest Zest of 1 lemon
  • 1 tablespoon sugar (optional)
  • 1 juice Juice of 1 lemon

Method
 

Preparation
  1. In a large bowl, combine the sourdough starter and warm water. Mix well.
  2. Gradually add flour and salt to the mixture. Stir until a dough forms.
  3. Fold in blueberries, lemon zest, and lemon juice. If desired, add sugar for extra sweetness.
  4. Cover the bowl with a damp cloth and let it rest for 4-8 hours, until doubled in size.
Baking
  1. Preheat the oven to 450°F (230°C) and place a Dutch oven inside to heat.
  2. Gently shape the dough into a round loaf on a floured surface and let it rise for another hour.
  3. Carefully remove the Dutch oven, place the dough inside, and cover with the lid.
  4. Bake for 30 minutes with the lid on, then 15-20 minutes uncovered until the bread is golden brown.
  5. Let it cool completely before slicing.

Notes

Don’t hold back on the lemon zest—the more, the merrier! Store at room temp in a paper bag for 3 days, in the fridge for a week, or freeze for up to 3 months.