Lemon Blueberry Sourdough Bread
A delightful and moist sourdough bread infused with fresh blueberries and zesty lemon, perfect for breakfast or as a sweet snack.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 360 minutes
- Yield: 10 slices 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups sourdough starter
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon salt
- 1/2 cup water
- 1/4 cup lemon juice
- Zest of 1 lemon
- 1 cup blueberries
- 2 tablespoons sugar (optional)
Instructions
- Combine your ingredients in a large bowl, mixing the sourdough starter, all-purpose flour, whole wheat flour, salt, water, lemon juice, and lemon zest until a dough forms.
- Fold in the blueberries gently to keep them intact.
- Let the dough rise at room temperature for about 4-6 hours, or until doubled in size.
- Preheat your oven to 375°F (190°C).
- Shape the dough into a loaf and place it in a greased loaf pan.
- Allow the loaf to rise for another 30-45 minutes.
- Bake for 30-35 minutes, or until golden brown and hollow-sounding when tapped.
- Cool the bread before slicing and enjoy!
Notes
Store your bread wrapped in plastic wrap at room temperature for up to 3 days or freeze slices for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg