Crave The Good

Lemon Blueberry Sourdough Bread

Allyson Letal

A sourdough loaf that's bursting at the seams with plump, fresh blueberries and freckled with sugared lemon zest. It's like biting into a slice of sunshine, a perfect harmony of sweet, tart, and tangy - a true testament to the magic we can create in our own kitchen.

Build The Dough:


Combine water, starter, flour, and salt in a large bowl. Knead until completely incorporated.  Cover the bowl and set aside for 45 minutes. 

Stretch + Fold


Uncover the bowl and perform a set of stretch and folds. Recover the bowl and rest for 30 minutes.

Zest A Lemon


zest a large lemon and toss the zest with granulated sugar and set aside before incorporating during the next stretch and fold.

Laminate The Dough


Stretch the dough before spreading blueberries and sugar over the dough then fold up the dough.

Transfer To Banneton


Prove the sourdough loaf in the banneton for 2-3 hours before baking or covering and placing in fridge to cold retard for up to 3 days.

Bake The Loaf


Preheat oven and dutch oven to 450f. Bake loaf in preheated dutch oven for 30 minutes covered, and 10 -15 uncovered.

Bread bun

Allyson Letal

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