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Blueberry Lemon Sourdough Artisan Loaf

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A delightful sourdough loaf infused with fresh blueberries and zesty lemons, combining a crusty exterior with a soft, airy interior.

Ingredients

Scale
  • 350g of water
  • 500g of bread flour
  • 100g of active sourdough starter
  • 10g of fine sea salt
  • 120g of fresh blueberries
  • Zest of 1–2 lemons
  • Optional: 1-2 teaspoons of granulated sugar

Instructions

  1. Combine water and flour in a large bowl, mixing until no dry spots remain. Cover and let it rest for 30 minutes to 1 hour.
  2. Add sourdough starter and salt, folding to incorporate. If using, add sugar and mix for 5-7 minutes until smooth.
  3. Fold in blueberries and lemon zest gently to avoid bursting blueberries.
  4. Cover your bowl and let the dough rest in a warm place for 3-5 hours, performing coil folds every 30-45 minutes.
  5. Tip the dough onto a lightly floured surface and shape it into a round boule. Cover and let it rest for 20 minutes.
  6. Shape the dough into its final form and transfer to a prepared banneton, covering and refrigerating for 12-18 hours.
  7. Preheat the Dutch oven in the oven at 500°F (260°C) about an hour before baking.
  8. Invert the cold dough from the banneton into the hot Dutch oven and score the top of the loaf.
  9. Bake with the lid on for 20 minutes.
  10. Remove the lid, reduce the oven temperature to 450°F (230°C), and bake for an additional 25-30 minutes until golden brown.
  11. Cool the loaf on a wire rack for at least 2 hours before slicing.

Notes

Store leftovers in a paper bag at room temperature for up to 3 days, or freeze sliced pieces for up to 3 months.

Nutrition

Find it online: https://ameliasweets.com/2026/05/31/blueberry-lemon-sourdough-artisan-loaf/

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