Go Back

Homemade Lemon Blueberry Sourdough Bread with Whipped Butter

A bright, citrusy artisan sourdough loaf filled with juicy blueberries and served with fluffy whipped butter.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 12 hours
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Sourdough Bread
  • 100 g active sourdough starter bubbly
  • 350 g bread flour
  • 50 g whole wheat flour optional
  • 250 g water
  • 8 g salt
  • 2 tbsp honey
  • 1 lemon zest from 1 lemon
  • 1 cup blueberries
Whipped Butter
  • 0.5 cup unsalted butter softened
  • 2 tbsp honey optional
  • 1 tbsp milk or cream
  • 1 pinch salt

Equipment

  • Mixing bowls
  • Dutch oven
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Mix sourdough starter, water, and honey until dissolved. Add flours and mix into a shaggy dough. Rest 30 minutes.
  2. Add salt and knead gently until incorporated.
  3. Perform stretch and folds every 30 minutes for 2 hours.
  4. Incorporate lemon zest and blueberries during final fold.
  5. Bulk ferment 4–6 hours until slightly puffy.
  6. Shape dough and place into floured proofing basket.
  7. Cold proof in refrigerator 8–12 hours.
  8. Bake in preheated Dutch oven at 450°F for 25 minutes covered, then 15–20 minutes uncovered.
  9. Cool completely before slicing.
  10. Whip butter with honey, milk, and salt until fluffy. Serve with bread.

Notes

Use an active starter for best rise. Frozen blueberries can be used without thawing.