Lemon Blueberry Sourdough Bread (Print Version)

Tangy sourdough loaf layered with fresh blueberries and bright lemon sugar for a flavorful brunch.

# Components:

→ 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 lightly floured surface, roll out dough into 12x18-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 greased 9x5-inch loaf pan.
06 - Cover and let rise for 1 to 2 hours until puffy.
07 - Preheat oven to 350°F. Bake for 35 to 40 minutes, or until golden brown and cooked through. If browning too quickly, cover loosely with foil for 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 -
  • It looks absolutely impressive when you set it on the table, but the actual technique is forgiving enough that even a second rise hiccup won't ruin it.
  • Sourdough starter gets to do what it does best—create real flavor and texture—while the blueberries and lemon keep everything bright and not heavy.
  • You can pull it apart with your hands, which means nobody feels fussy at brunch.
02 -
  • If your sourdough starter isn't visibly active and bubbly before you use it, your bread will be dense and underproofed no matter how long you wait; feed it and let it peak first, which takes 4 to 8 hours depending on room temperature.
  • The blueberries will sink if you fold them into the dough before shaping, so scatter them on top of the buttered rectangle where they'll stay in place through all the cutting and stacking.
03 -
  • Use a bench scraper instead of a knife when cutting the rolled dough and the stacked squares—it's less likely to drag and deflate the layers, and it keeps your cuts cleaner and more even.
  • Room temperature is key; a slightly warm kitchen speeds fermentation noticeably, so if your home tends to be cold, consider proofing the dough in a turned-off oven with the light on, which creates a cozy microclimate.
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