Description
This classic blueberry sourdough loaf balances tangy starter flavor with sweet, juicy berries and a bright lemon glaze, perfect for breakfast or teatime.
Ingredients
Scale
- 2 cups bread flour
- 1 cup whole wheat flour
- 1 cup active sourdough starter
- 1 cup water
- 1 teaspoon salt
- 1 cup fresh blueberries
- 1 tablespoon lemon zest
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Combine the bread flour, whole wheat flour, active sourdough starter, and water in a large bowl. Mix until a shaggy dough forms.
- Add the salt and gently knead the dough for about 5–10 minutes until smooth.
- Fold in the fresh blueberries and lemon zest so they spread evenly without crushing the berries.
- Cover the bowl and let the dough rise in a warm place for about 4–6 hours or until doubled in size.
- Preheat your oven to 450°F (230°C) about 30 minutes before baking.
- Shape the dough into a loaf, place it in a floured Dutch oven, and bake with the lid on for 30 minutes.
- Remove the lid and bake for another 15–20 minutes until the crust turns a deep golden brown.
- Cool the loaf on a rack for at least 30 minutes. For the glaze, mix the powdered sugar and lemon juice until smooth, and drizzle over the cooled bread.
Notes
Serve warm or at room temperature, great plain or with butter. Toast for a slightly crisp edge and warmed berry flavor.
- Prep Time: 330 minutes
- Cook Time: 45 minutes
- Category: Bakery
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 305
- Sugar: 16g
- Sodium: 290mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2.5g
- Protein: 6g
- Cholesterol: 0mg