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Blueberry Lemon Sourdough Artisan Loaf

A delightful combination of sweet blueberries and zesty lemon in a crusty artisan sourdough loaf, perfect for breakfast or brunch.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Breakfast, Brunch, Snack
Cuisine: American, European
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups sourdough starter
  • 1 cup warm water
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup fresh blueberries can substitute with frozen blueberries
  • 1 piece lemon zest zest of 1 lemon
  • 1 tablespoon sugar optional for sweetness
  • 1 piece lemon juice juice of 1 lemon

Method
 

Preparation
  1. In a large bowl, combine the sourdough starter and warm water. Mix well until smooth.
  2. Gradually add the flour and salt to the mixture. Stir until a dough forms.
  3. Gently fold in the blueberries, lemon zest, and lemon juice. If you like it sweeter, sprinkle in the sugar!
  4. Cover the bowl with a damp cloth and let it rest for 4-8 hours, until it doubles in size.
Baking
  1. Preheat the oven to 450°F (230°C) and place a Dutch oven inside to heat up.
  2. Shape the dough into a round loaf on a floured surface and let it rise for another hour.
  3. Carefully remove the hot 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. Allow the loaf to cool completely before slicing.

Notes

For best results, make your sourdough starter a day before baking. Consider using whole wheat flour for extra nutrition. Store the loaf on the counter for 2-3 days or in the fridge for up to a week.