Lemon Blueberry Sourdough Bread (Print version)

A tangy-sweet sourdough bread layered with fresh blueberries and zesty lemon sugar for morning enjoyment.

# What You Need:

→ Dough

01 - 2 1/2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1/2 teaspoon fine sea salt
04 - 1/2 cup active sourdough starter, fed and bubbly
05 - 1/2 cup whole milk, lukewarm
06 - 2 large eggs, room temperature
07 - 1/4 cup unsalted butter, softened

→ Filling

08 - 1/2 cup granulated sugar
09 - 2 tablespoons finely grated lemon zest
10 - 1 cup fresh blueberries
11 - 2 tablespoons unsalted butter, melted

→ Lemon Glaze

12 - 1 cup powdered sugar
13 - 2 to 3 tablespoons fresh lemon juice

# Directions:

01 - In a large bowl, combine flour, sugar, and salt. In a separate bowl, whisk together sourdough starter, lukewarm milk, and eggs. Add wet mixture to dry ingredients, then mix in softened butter. Knead by hand or with stand mixer for 7 to 10 minutes until smooth and elastic.
02 - Cover dough with plastic wrap or damp towel. Let rise at room temperature for 6 to 8 hours, or overnight, until doubled in size.
03 - In a small bowl, mix sugar and lemon zest until fragrant.
04 - On a lightly floured surface, roll out dough into a 12 by 18 inch rectangle. Brush with melted butter. Evenly sprinkle lemon sugar over dough and scatter blueberries on top.
05 - Cut dough into six 3 inch wide strips. Stack strips on top of each other, then cut into six even squares. Arrange squares vertically, cut sides up, in a greased 9 by 5 inch loaf pan.
06 - Cover and let rise for 1 to 2 hours until puffy.
07 - Preheat oven to 350 degrees Fahrenheit. Bake for 35 to 40 minutes, or until golden brown and cooked through. If browning too quickly, cover loosely with foil for the last 10 minutes.
08 - Let cool in pan for 15 minutes, then remove to wire rack. Whisk together powdered sugar and lemon juice for glaze, then drizzle over warm bread before serving.

# Expert Advice:

01 -
  • The sourdough gives you that sophisticated tang without any pretension, making ordinary mornings feel special.
  • It's impressive enough to serve at brunch yet forgiving enough that timing doesn't have to be perfect.
  • Those individual squares pull apart so cleanly, and the lemon sugar melts into every layer like an edible love letter.
02 -
  • If your sourdough starter is sleepy or not actively bubbling, the dough will take longer to rise and might not develop enough flavor, so feed it and wait until you see vigorous activity before starting.
  • Stacking and cutting the dough this way works because you're not fighting the gluten, just gently arranging it, so trust the process even if it seems unconventional.
03 -
  • Microplane your lemon zest directly over the sugar bowl so you don't lose a single drop of those precious citrus oils to the counter.
  • If your loaf pan isn't non-stick, line it with parchment paper cut to fit so the bread pulls out cleanly and you can admire those caramelized edges.
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