Lemon Blueberry Sourdough Bread
A delightful combination of tangy lemon and sweet blueberries blended into rich homemade sourdough, this bread is perfect for any occasion.
Ingrédients
Main ingredients
- 2 cups sourdough starter Make sure it's active and bubbly.
- 1/2 cup warm water
- 1/4 cup granulated sugar Can substitute with honey or maple syrup.
- 1/4 cup lemon juice
- 1 tablespoon lemon zest Freshly grated for best flavor.
- 3 cups all-purpose flour Can substitute with gluten-free flour blend.
- 1 teaspoon salt Essential for flavor.
- 1 cup fresh blueberries Can use frozen, but they may bleed.
Instructions
Preparation
- Start by gathering all the ingredients listed above.
- In a large bowl, mix the sourdough starter, warm water, sugar, lemon juice, and lemon zest until fully combined.
- In a separate bowl, whisk together the all-purpose flour and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until a dough begins to form.
- Gently fold in the fresh blueberries.
- Cover the bowl with a clean cloth and let it rise for 1-2 hours until doubled in size.
- After the first rise, punch down the dough and shape it into a loaf.
- Place the shaped dough in a greased bread pan and let it rise for another 30-60 minutes.
- Preheat the oven to 375°F (190°C).
- Bake for 40-45 minutes or until golden brown and a toothpick comes out clean.
Notes
For added flavor, consider incorporating a dash of vanilla extract or a crumb topping before baking. Store at room temperature in a bread box or wrapped in a towel.