Lemon Blueberry Sourdough Bread
This Lemon Blueberry Sourdough Bread combines tangy citrus and fresh blueberries with the unique flavor of sourdough, perfect for a wholesome breakfast or snack.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 6 hours 15 minutes
- Yield: 1 loaf (8 servings)
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup active sourdough starter
- 3 cups all-purpose flour
- 1/4 cup sugar
- 1 teaspoon salt
- 1 tablespoon lemon zest
- 1/2 cup fresh blueberries
- 1/2 cup whole milk
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
Instructions
- In a large bowl, combine the sourdough starter, milk, softened butter, sugar, vanilla extract, and lemon zest. Mix well.
- Add the flour, salt, and baking powder to the wet ingredients and stir until just combined.
- Gently fold in the fresh blueberries, being careful not to crush them.
- Cover the dough and let it rest at room temperature for 4-6 hours to allow fermentation.
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- Transfer the dough into the prepared pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean and the crust is golden brown.
- Remove from oven and let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For an extra zing, brush the top with a simple lemon glaze made from powdered sugar and lemon juice once the bread has cooled.