Description
Bright, tender, and slightly tangy sourdough bread with fresh lemon and juicy blueberries.
Ingredients
Scale
- 2 cups sourdough starter
- 1/2 cup warm water
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 3 cups all-purpose flour
- 1 cup fresh blueberries
- 1 teaspoon baking soda
Instructions
- In a large bowl, combine the sourdough starter, warm water, melted butter, sugar, salt, lemon juice, and lemon zest. Mix well until smooth.
- Gradually add the flour and baking soda to the wet mixture, stirring until a dough forms. Do not overwork the dough.
- Gently fold the blueberries into the dough, then cover the bowl with a clean cloth and let the dough rise in a warm place for 2–3 hours until doubled in size.
- Preheat your oven to 350°F (175°C). Shape the risen dough into a loaf and place it in a greased loaf pan.
- Bake for 35–40 minutes or until the top is golden brown and the loaf sounds hollow when tapped. Cool in the pan for 10–15 minutes before transferring to a rack to cool completely.
Notes
Store wrapped at room temperature for up to 2 days or in the refrigerator for up to 5 days. Freeze for up to 3 months.
- Prep Time: 180 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 306
- Sugar: 11g
- Sodium: 355mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg