Can I use frozen blueberries instead of fresh?

No, frozen blueberries are not recommended for this recipe. They release too much moisture during mixing and baking, which can make your dough overly wet and affect the final texture. Fresh blueberries hold their shape better and provide the best results.

How do I know when my sourdough bread is fully baked?

The bread should reach an internal temperature of 200-210°F when measured with an instant-read thermometer. The crust should be deeply golden brown, and when tapped on the bottom, the loaf should sound hollow. Allow it to cool completely before slicing.

Can I make this recipe without a Dutch oven?

Yes, you can bake this bread on a preheated baking stone or baking sheet. Place a metal pan on the bottom rack of your oven and add a cup of hot water when you put the bread in to create steam. Bake at 450°F for the first 20 minutes, then reduce to 400°F for the remaining time.

Blueberry Lemon Sourdough Bread: Best Homemade Recipe

Name: Blueberry Lemon Sourdough Bread
Prep time: 45 min
Cook time: 40 min
Total time: 21 h
Cuisine: Artisan / Sourdough
Ingredients: — The Levain (Optional) —; 35g sourdough starter (active); 35g bread flour; 35g water; — The Dough —; 450g bread flour (high protein flour is best); 325g water (warm, approx 80°F); 100g active sourdough starter (bubbly and doubled in size); 10g fine sea salt; 25g granulated sugar (optional, adds softness and balances the tartness); — The Inclusions —; 150g fresh blueberries (rinsed and dried well); Zest of 2 large lemons (approx. 1 tablespoon)

Ingredients

— The Levain (Optional) —

35g sourdough starter (active)

35g bread flour

35g water

— The Dough —

450g bread flour (high protein flour is best)

325g water (warm, approx 80°F)

100g active sourdough starter (bubbly and doubled in size)

10g fine sea salt

25g granulated sugar (optional, adds softness and balances the tartness)

— The Inclusions —

150g fresh blueberries (rinsed and dried well)

Zest of 2 large lemons (approx. 1 tablespoon)

Instructions

1. **Prep:** Feed your sourdough starter 4–6 hours before you plan to mix. It should be bubbly, active, and floating in water. Wash the blueberries and pat them *completely* dry with a paper towel.

2. **Mix Dough:** In a large bowl, whisk together the water, active starter, sugar, and lemon zest until milky. Add the flour and salt. Mix by hand or with a dough whisk until a shaggy dough forms and no dry flour remains. Cover and let rest for 30 minutes (autolyse).

3. **Stretch & Fold 1:** After 30 minutes, perform the first set of stretch and folds. Grab one side of the dough, pull it up, and fold it over the center. Rotate the bowl and repeat 4 times until you’ve gone full circle. Cover and rest 30 minutes.

4. **Add Blueberries (Lamination):** For the second set, wet your counter slightly and stretch the dough out into a large rectangle (lamination). Sprinkle the fresh blueberries evenly over the dough. Fold the dough up like a letter to encase the berries. Place back in the bowl, cover, and rest 30 minutes.

5. **Coil Folds:** Perform 2 more sets of gentle coil folds spaced 30 minutes apart. This builds strength without crushing the berries.

6. **Bulk Fermentation:** Cover the bowl and let the dough rise at room temperature until it has grown by about 50-75% and looks bubbly (approx. 4–6 hours depending on your kitchen temperature).

7. **Shape:** Turn the dough onto a lightly floured surface. Gently shape it into a boule (round) or batard (oval), being careful not to pop the blueberries. Place into a banneton dusted with rice flour.

8. **Cold Proof:** Cover the banneton with a plastic bag or shower cap and refrigerate overnight (10–14 hours).

9. **Bake:** Place a Dutch oven into the oven and preheat to 450°F (230°C) for 45 minutes. Carefully turn the cold dough out onto parchment paper. Score the top with a lame. Place the dough (with parchment) into the hot Dutch oven and cover with the lid.

10. **Finish:** Bake covered for 20 minutes. Remove the lid, lower the temp to 425°F (220°C), and bake for another 15–20 minutes until the crust is deep golden brown. Let cool completely before slicing.

Notes

Fresh vs. Frozen: Fresh blueberries are highly recommended. Frozen berries add too much moisture and can make the dough gummy and difficult to handle.

Preventing Burns: If you see blueberries poking out on the surface of the loaf before baking, try to tuck them in slightly or they may scorch in the hot oven.

Purple Swirls: Don’t worry if some berries pop during shaping! The juice will create beautiful purple streaks in the crumb (crumb shot goals!).

Lemon Boost: For an extra punch of citrus, you can replace 20g of the water with fresh lemon juice.

Author: Anna Lovae
Prep Time: 45
Cook Time: 40
Category: Bread
Method: Bake
Cuisine: Artisan / Sourdough
Diet: Vegan