Blueberry Sourdough Bread with Lemon Glaze
This delightful Blueberry Sourdough Bread with Lemon Glaze combines buttery, tangy sourdough flavors with sweet blueberries, perfect for brunch or snacking.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 1 loaf
- Category: Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups active sourdough starter
- 1 cup warm water
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 cup fresh blueberries
- 1 tablespoon sugar
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
Instructions
- In a large mixing bowl, combine the sourdough starter and warm water.
- Stir in the salt and sugar, mixing thoroughly until combined.
- Gradually add the flour; mix until the dough forms a shaggy mass.
- Gently fold in the fresh blueberries to avoid breaking them.
- Cover the bowl with a kitchen towel and allow the dough to rest at room temperature for about 240 minutes or until it doubles in size.
- Preheat your oven to 375°F (190°C) and grease a standard loaf pan.
- Shape the risen dough into a loaf and place it in the prepared pan. Let it rise again for about 60 minutes.
- Bake for 40-45 minutes until the crust is golden brown and sounds hollow when tapped.
- To prepare the lemon glaze, mix the powdered sugar with lemon juice and lemon zest until smooth. Drizzle it over the cooled bread just before serving.
Notes
Ensure your sourdough starter is active. You can swap blueberries for raspberries or chopped strawberries for a different fruity flavor.