Lemon Blueberry Sourdough with Orange Peel

Name: Lemon Blueberry Sourdough with Orange Peel
Prep time: 30 min
Cook time: 45 min
Total time: 4 h
Yield: 1 loaf
Ingredients: 500g bread flour; 100g all-purpose flour; 350ml water, lukewarm; 150g sourdough starter, active; 10g salt; Zest of 1 lemon; Zest of 1 orange; 150g fresh blueberries

Highlighted under: Global Taste Journey

Lemon Blueberry Sourdough with Orange Peel is a delightful twist on classic sourdough, combining the tangy flavor of lemon with juicy blueberries and a hint of orange zest.

Created by

Sandra

Last updated on 2025-12-27T20:50:27.625Z

This unique sourdough bread features a harmonious blend of flavors, making it perfect for breakfast or a sweet afternoon treat. The addition of orange peel enhances the citrus notes, complementing the blueberries beautifully.

        Why You'll Love This Recipe
        Bright citrus flavor that uplifts every bite
Juicy blueberries add a burst of sweetness
Artisan-style crust with a soft, chewy interior

      

The Perfect Combination of Flavors

Lemon Blueberry Sourdough with Orange Peel marries the tangy brightness of citrus with the sweetness of fresh blueberries, creating a harmonious blend that tantalizes the taste buds. The lemon zest infuses the dough with a refreshing flavor that complements the natural sweetness of the blueberries, while the orange peel adds an aromatic touch that elevates the overall profile of the bread.

This recipe brilliantly showcases how simple ingredients can transform into a delightful treat. The combination of zesty citrus and juicy berries not only enhances the flavor but also adds a vibrant color, making this bread visually appealing. Each slice reveals a beautiful contrast between the golden crust and the deep blue of the blueberries.

Artisan Bread Made Easy

You don’t need to be a professional baker to create artisan-style bread at home. This Lemon Blueberry Sourdough recipe simplifies the sourdough process while ensuring you achieve a crusty exterior and a soft, chewy interior. The use of a sourdough starter adds depth of flavor and a delightful tang, making this bread a standout at any meal.

With just a few hours of patience for fermentation and proofing, you can enjoy freshly baked bread that rivals your local bakery. The stretch and folds during bulk fermentation help develop gluten structures, contributing to the bread’s airy texture. You’ll be amazed at how rewarding it is to slice into a loaf you crafted from scratch.

Serving Suggestions and Pairings

Lemon Blueberry Sourdough with Orange Peel is versatile and can be enjoyed in various ways. Serve it warm with a pat of butter for a simple yet delicious breakfast, or toast slices for a delightful brunch treat. The bright flavors make it an excellent companion for cream cheese or mascarpone, adding a creamy contrast to the zesty bread.

For a more indulgent option, consider using this sourdough to create a French toast masterpiece. Soak slices in a mixture of eggs, milk, and vanilla, then cook until golden. Top it off with fresh berries and a drizzle of maple syrup for a brunch that will impress your guests. This bread also pairs wonderfully with herbal teas or a chilled glass of lemonade, enhancing the citrus notes.

Ingredients

Gather the following ingredients to get started:

For the Dough

500g bread flour
100g all-purpose flour
350ml water, lukewarm
150g sourdough starter, active
10g salt
Zest of 1 lemon
Zest of 1 orange
150g fresh blueberries

Make sure to prepare your ingredients in advance for a smoother baking experience.

Instructions

Follow these steps to create your delicious Lemon Blueberry Sourdough:

Mix the Dough

In a large mixing bowl, combine the bread flour, all-purpose flour, and salt. In a separate bowl, mix the lukewarm water and sourdough starter until well combined. Slowly add the starter mixture to the flour mixture and mix until a shaggy dough forms.

Add Zests and Blueberries

Gently fold in the lemon zest, orange zest, and blueberries until evenly distributed throughout the dough.

Bulk Fermentation

Cover the bowl with a damp cloth and let it rest at room temperature for about 3 hours, performing stretch and folds every 30 minutes during the first 2 hours.

Shape the Dough

After bulk fermentation, turn the dough out onto a floured surface and shape it into a round loaf. Place it seam side up in a well-floured proofing basket.

Final Proof

Cover the dough and let it proof for another hour at room temperature, or overnight in the refrigerator for enhanced flavor.

Bake the Sourdough

Preheat your oven to 450°F (230°C) with a Dutch oven inside. Once heated, carefully transfer the dough into the Dutch oven, cover it, and bake for 30 minutes. Remove the lid and bake for an additional 15 minutes until golden brown.

Cool and Serve

Remove the loaf from the oven and let it cool on a wire rack for at least 30 minutes before slicing. Enjoy your homemade Lemon Blueberry Sourdough!

Enjoy your freshly baked sourdough bread with butter or as a base for sandwiches!

Tips for Success

To ensure the best results, make sure your sourdough starter is active and bubbly before you begin. An underactive starter can lead to poor rise and dense bread. Feeding your starter 4-6 hours before starting the recipe will provide it with the strength needed for fermentation.

Keep an eye on the dough during the bulk fermentation stage. Depending on your kitchen's temperature, it may take slightly less or more time for the dough to rise. Look for a dough that has doubled in size and shows bubbles on the surface, indicating it's ready for shaping.

Storing Your Sourdough

To maintain the freshness of your Lemon Blueberry Sourdough, store it in a paper bag at room temperature for up to three days. For longer storage, slice the loaf and place it in an airtight container or freezer bag. It can be frozen for up to three months. Simply thaw at room temperature before enjoying.

When reheating, you can warm slices in a toaster or oven for a few minutes to revive its crusty exterior. This will bring back the delightful texture and flavor, making it taste freshly baked even after freezing.

Questions About Recipes

→ Can I use whole wheat flour instead of all-purpose flour?

Yes, you can use whole wheat flour, but it may change the texture and hydration of the dough.

→ How do I know when the sourdough is fully proofed?

The dough should have visibly increased in size and should spring back slowly when lightly pressed.

→ Can I add other fruits to this recipe?

Absolutely! You can experiment with raspberries or blackberries for a different flavor.

→ How should I store the leftover sourdough?

Store any leftovers in a paper bag at room temperature for up to 3 days or freeze for longer storage.