blueberry lemon loaf

Blueberry lemon sourdough bread is one of the most delicious variations of artisan bread I make in my kitchen, and I&#x27;ve made lots of variations in my 6+ years of sourdough baking!  This loaf is packed with lemon and blueberry flavor.

Sourdough Blueberry Lemon Artisan Bread Recipe

(355 grams) warm water

(225 grams) active sourdough starter

(360 grams) all-purpose flour

(17 grams) salt

T flour

blueberries

lemon

Pour 1.5 cups of warm water (no warmer than...

Pour 1.5 cups of warm water (no warmer than 110F or you may kill the yeast in your starter) into a large bowl, then add 1 cup of active sourdough starter and 3 cups of flour.  Stir it all together just enough to get the flour mixed in, but don't knead, and don't worry about little lumps and inconsistencies.  

Cover the bowl with a tea towel and...

Cover the bowl with a tea towel and let it rest at room temperature for 30 minutes.

After the 30 minutes is up, add 1T...

After the 30 minutes is up, add 1T salt to the dough, get your hands wet (water helps handle sticky dough), and use your hands to work the salt into the dough for a minute or so.  Then cover the dough with a towel.  

Stretch and fold the dough.

Cover the bowl with a towel, and let...

Cover the bowl with a towel, and let it rest for 30 minutes.

After 30 minutes, repeat the stretch and fold...

After 30 minutes, repeat the stretch and fold process just like the first time.  Cover and let the dough rest for another 30 minutes.  Repeat this stretch and fold process followed by a 30-minute rest 3 times, for a total of 3 stretch and folds.

After the third stretch and fold, cover the...

After the third stretch and fold, cover the dough and let it rest until it is doubled in size.  Depending on the strength of your starter, the hydration of the dough, and the temperature + elevation of your home, this could take anywhere from 2 to 12 hours. 

Add 1 tablespoon of flour, 1 cup of...

Add 1 tablespoon of flour, 1 cup of frozen blueberries, and zest from a whole lemon to a small bowl and stir gently to coat the blueberries in flour.  Set aside.

Once the dough has doubled in size, turn...

Once the dough has doubled in size, turn it out onto a lightly floured work surface and stretch it into a big rectangle, kind of like if you were going to make cinnamon rolls.

Spread 2/3 of the blueberry lemon zest mixture...

Spread 2/3 of the blueberry lemon zest mixture over the dough rectangle.

Fold one of the long sides of the...

Fold one of the long sides of the dough over to bring the edge to the middle of the rectangle, then fold the other long side over the top of the first side.  Now that the dough is folded into 3 layers it looks like a very long, skinny rectangle.  

Spread the remaining 1/3 of the blueberry-lemon zest...

Spread the remaining 1/3 of the blueberry-lemon zest mixture over the dough.

Then, start at the end closest to you...

Then, start at the end closest to you and roll the dough up into a ball.

Roll the ball of dough toward you in...

Roll the ball of dough toward you in a circular motion so the seam side is facing down.  Use both hands to spin the dough on the work surface a few times to tighten the seal underneath and create surface tension.

Turn the shaped ball of dough over into...

Turn the shaped ball of dough over into a banneton basket so the seam side is now facing up, cover the basket with plastic wrap or place it in a big plastic bag, and place it in the fridge to cold-proof before baking.  Cold proof for at least 2 hours, up to 24 hours.  I often let mine cold-proof overnight.

When you're ready to bake, start by preheating...

When you're ready to bake, start by preheating a dutch oven, bread oven, or crock with a lid in the oven at 425F for 30 minutes.  

Remove the dough from the fridge, and turn...

Remove the dough from the fridge, and turn it out onto a piece of parchment paper.  Lightly dust the tip of the dough with flour (optional) and then use a razor blade to score the dough.

Place the dough on the parchment paper in...

Place the dough on the parchment paper in the hot dutch oven and cover it with the lid.  Bake at 425F with the lid on for 30 minutes.

After 30 minutes, remove the lid and bake...

After 30 minutes, remove the lid and bake for another 8-10 minutes until the top of the loaf is golden brown.  Place the loaf on a wire rack to cool for an hour at the very least before slicing.

This lemon blueberry loaf is so tender and loaded with fresh blueberries and zesty lemon flavor! Topped with a sweet layer of crumble and a lemon icing drizzle, this loaf cake is NEXT LEVEL good.

Lemon Blueberry Loaf

tbsp unsalted butter, melted

sugar

(43 grams) all purpose flour

kosher salt

(200 grams) granulated sugar

tbsp fresh lemon zest (about 2 lemons)

(195 grams) all purpose flour, plus 1 tbsp for blueberries

tsp baking powder

tsp kosher salt

(185 grams) unsalted butter, room temp

tsp vanilla extract

eggs, room temp

lemon juice (about 1 lemon)

(60 grams) milk, room temp

(55 grams) powdered sugar

milk

lemon juice

Mix together all of the ingredients in a small bowl.

Place in the refrigerator while we make the batter.

Crumble

Preheat the oven to 350F and grease and line all sides of a 1lb loaf pan (8.5&#215;4.5&#8243;).

In the bowl of a stand mixer with the paddle attachment (a hand mixer can also be used), add the sugar and zest. Using your fingers, rub the two together to release even more lemon flavor.

Now add in the flour, baking powder, and salt. Mix to combine.

With the mixer running on medium low speed, drop in the softened butter 1 tablespoon at a time.

Mix until it turns crumbly but you can no longer see any lumps of butter.

Scrape down the bowl and mix in the vanilla, followed by the eggs one at a time.

Then mix in the lemon juice followed by the milk.

Remove the bowl from the mixer and scrape down the bowl to make sure there&#8217;s no unmixed bits at the bottom.

For the blueberries, pick out any stems and rinse with water. Then toss with 1 tablespoon of flour. The flour should easily stick to the wet berries, creating a coating of flour around each berry.

Toss the berries into the batter and gently fold them in. Fold just enough to evenly distribute.

Pour the batter into the prepped loaf pan and spread even. Top with a handful of extra berries, followed by a layer of the chilled crumble.

Bake for 50 min &#8211; 1 hour or until a toothpick in the center comes out clean with a few moist crumbs. The loaf should also appear golden around the edges and puffed up in the center.

Allow the loaf to cool for about 45 minutes at room temperature.

Once the loaf has cooled, make the lemon icing.

Whisk together all of the ingredients until it turns into a glue-like consistency. If it&#8217;s too thick, mix in an extra bit of liquid. If it&#8217;s too fluid, mix in another spoonful of sugar.

Lift the loaf out of the pan and drizzle with the icing.

Lemon Icing

I recently made this bread, and it was SO tasty! The lemon paired perfectly with the blueberries. It's great for breakfast with coffee or is sweet enough to have for dessert! As always, another amazing recipe!

Baked this tonight as we had a lot of lemons and blueberries. Everything went quite well, baked for 50 minutes at 350° and didn’t need any more time. However, one of the last steps, when I added in the milk, the entire batter began to separate a little bit, as the milk began to react with the lemon juice. 

I followed the recipe to a t and everything looked (and even tasted, yes I tasted a little bit of the batter) perfect, until the milk. Not sure why, I haven’t seen any other commenters having the same issue, but I followed every word of the recipe and didn’t change anything. Nothing I could do made it come back together, so I baked it as is. The batter was a bit too runny so the crumble sank a little bit (no big deal really, except for looks wise) and the texture was quite “wet spongey” instead of lemon loaf texture if that makes sense. 

However I will definitely be making this again, but omitting the milk. It was plenty moisturized and the batter was an excellent consistency before it, so it would be fine.

Made this today and it turned out amazing. Great recipe! Super moist and flavorful. The lemon blueberry balance is perfect. Thank you!

I have been making my blueberry lemon pound cake for years, and my family loves it. This was better than mine! So tender. My new recipe from now on. Raves from everyone. Thank you!

Confirming the coconut milk worked great! OMG this loaf is heavenly. I'm making it again for a party.

Flavors are so good but the structure of the bread wasn't good very crumbly. The texture in your mouth was good, but not easy to slice off a piece and slap on some butter is what im saying is because it broke apart in pieces.

This low calorie blueberry lemon loaf has less than 1/3 of the calories in the Starbucks lemon loaf with 100% of the flavor. It is so simple and easy to make resulting in the moistest, softest and most delicious blueberry lemon loaf!

82 Calorie Blueberry Lemon Loaf

eggs

70 g stevia*

g full-fat yogurt

lemons

130 g self-raising flour*

g 0 calorie icing sugar

Pre-heat oven to 180°C/355°F.

Zest the lemons and set aside.

In a medium bowl, whisk together the egg and stevia until light and fluffy. Whisk in the yogurt, lemon juice and vanilla extract until smooth.

Add the flour, baking powder, lemon zest and the blueberries. Add the blueberries on top of the flour, that way they get coated in flour as they get combined into the liquid. Fold everything together until well combined.

Transfer the batter to a lined loaf tin and bake for 55 minutes - 1 hour and 5 minutes or until a knife inserted into the center comes out with a few crumbs. Keep an eye on the loaf once it&#39;s been about 50 minutes. If the top is browning too quickly whilst the center looks underdone, cover with foil and set in the middle shelf to finish baking.

Make the lemon drizzle by mixing together the 0 calorie icing sugar and the lemon juice. Allow the blueberry lemon loaf to cool completely before adding the drizzle.

Sice into the blueberry lemon loaf, serve and enjoy!

I made this yesterday for the second time, it tastes so good! Can't even tell it's with granulated sweetener instead of sugar! :-) Unfortunately, I keep having the issue that it deflates almost immediately after taking out of the oven and it becomes very dense. I was wondering if there was a solution for that?

Moist Blueberry Lemon Loaf, bursting with sunny flavor, and drizzled with a delicate lemon glaze, this recipe is a must-try.

Blueberry Lemon Loaf Cake

all-purpose flour (192 grams)

tsp salt

eggs (room temperature)

sour cream (or greek yogurt)

vegetable oil

Preheat oven to 350°F (177°C). line a 9&quot;x 5&quot; loaf pan with parchment paper (or lightly grease with butter)

In a large bowl, combine the dry ingredients: 1.5 cup all-purpose flour2 tsp baking powder, and 1/2 tsp salt. 

In a second large bowl, cream 1/2 cup granulated sugar, 2 eggs, and 1/2 cup sour cream together until smooth. Add 1/4 cup milk, 1 tsp vanilla extract,  2 Tbsp lemon juice and 1 Tbsp lemon zest and mix until well combined.

One cup at a time, add the dry mixture into the wet ingredients, stirring after each addition. Do not overmix. Then fold or whisk in 1/3 cup vegetable oil in with a spoon.

Using a spoon, fold half of the 1 cup fresh or frozen blueberries into the batter, reserving half. Pour batter into the loaf pan. Sprinkle the last half of the blueberries over the top of the loaf.

Bake in the oven for 50-60 minutes. Allow to cool for about 10 minutes before removing to a wire rack to cool completely.

After loaf is completely cool, whisk together 2 tbsp lemon juice and 2 cup powdered sugar. Drizzle over the loaf.

Simple and delicious! I skipped the icing and it was great.

It was also delightfully fluffy! It still tasted great even after two days! My coworkers raved about it!

I decided to make this to have on hand for the weekend and so glad I did. Came out perfect!

just baked it in a 8x12 pan instead of a loaf pan, changed it to 40 minutes and it was just right.

This turned out great and I used frozen organic blueberries. I also took some brown sugar and sprinkled it on the top rather than making a separate frosting.

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