Lemon Blueberry Sourdough with Candied Peel
Highlighted under: Nourish & Refresh Recipes
A delightful twist on traditional sourdough, this Lemon Blueberry Sourdough with Candied Peel offers a burst of flavor in every slice.
This Lemon Blueberry Sourdough with Candied Peel is a perfect blend of tangy lemon and sweet blueberries, creating a unique flavor profile that is both refreshing and satisfying. The addition of candied peel adds a delightful texture and sweetness that complements the sourdough beautifully.
Why You'll Love This Recipe
- Bright citrus flavor paired with juicy blueberries
- Unique sourdough texture that is both chewy and soft
- The candied peel adds a sweet crunch to each bite
A Flavorful Fusion
This Lemon Blueberry Sourdough with Candied Peel is a delightful fusion of flavors that elevates traditional sourdough bread. The combination of bright citrus notes from the lemon and the sweetness of fresh blueberries creates a tantalizing taste experience. Every bite is a celebration of summer, making this bread perfect for brunch, picnics, or simply enjoyed with a cup of tea.
Using a sourdough starter as the base allows for a unique fermentation process that develops complex flavors in the dough. The natural acidity of the sourdough balances beautifully with the sweetness of the blueberries and the candied lemon peel, resulting in a bread that is both refreshing and satisfying.
Perfect for Any Occasion
Whether you're hosting a gathering or just looking to indulge in a special treat, this Lemon Blueberry Sourdough is versatile enough for any occasion. Serve it as a centerpiece at breakfast or brunch, alongside a spread of butter and jam, or toast slices for a delightful afternoon snack. Its appealing colors and delightful aroma will impress your guests and family alike.
Additionally, this bread makes a wonderful gift. Wrap it in a decorative cloth or place it in a rustic basket to share with friends or neighbors. The unique ingredients and homemade touch will surely be appreciated, and it’s a great way to spread joy through baking.
Storage Tips for Freshness
To keep your Lemon Blueberry Sourdough fresh, store it in a paper bag or wrapped in a kitchen towel at room temperature for up to three days. This method allows the bread to breathe while maintaining its crusty exterior. Avoid plastic bags, as they can trap moisture and lead to a soggy crust.
For longer storage, consider freezing the bread. Slice it before freezing, then wrap each slice in plastic wrap followed by aluminum foil. This way, you can easily toast or enjoy a slice whenever you crave this delightful bread, preserving its flavors and textures for weeks.
Ingredients
Gather the following ingredients to make this delicious sourdough bread:
Bread Ingredients
- 500g bread flour
- 350ml water
- 100g sourdough starter
- 10g salt
- 200g fresh blueberries
- Zest of 1 lemon
- 50g candied lemon peel, chopped
Ensure all ingredients are at room temperature for best results.
Instructions
Follow these steps to create your Lemon Blueberry Sourdough:
Mixing the Dough
In a large bowl, combine the bread flour and water. Stir until a shaggy dough forms. Add the sourdough starter and salt, mixing until well incorporated.
Incorporating Add-ins
Gently fold in the blueberries, lemon zest, and candied peel. Be careful not to crush the blueberries.
Fermentation
Cover the bowl with a damp cloth and let the dough ferment at room temperature for about 4 hours, or until it has doubled in size.
Shaping the Loaf
Turn the dough onto a floured surface and shape it into a round loaf. Place it in a floured proofing basket, seam side up.
Final Proof
Cover the loaf and let it proof for another 1-2 hours, or until it has risen noticeably.
Baking
Preheat your oven to 450°F (230°C). Place a Dutch oven inside to heat. Once hot, carefully transfer the loaf into the Dutch oven, cover, and bake for 30 minutes.
Cooling
Remove the bread from the oven and let it cool on a wire rack before slicing.
Enjoy your homemade Lemon Blueberry Sourdough with Candied Peel!
Troubleshooting Common Issues
Baking sourdough can sometimes lead to unexpected results. If your loaf doesn’t rise as much as you'd like, it might be due to an inactive starter. Ensure your sourdough starter is bubbly and active before starting the recipe. A well-fed starter is crucial for a successful rise and the development of flavor.
If the crust is too thick or hard, consider reducing the baking time slightly or lowering the oven temperature. Every oven is different, and it may require some adjustments to achieve the perfect crust while keeping the inside soft and fluffy.
Enhancing Flavor Variations
Feel free to experiment with different fruits and flavors in this recipe. Raspberries or strawberries could make delightful substitutes for blueberries, adding their unique sweetness and color to the loaf. You can also incorporate herbs like rosemary or thyme for an added dimension of flavor, making it a savory-sweet combination.
For a more intense lemon flavor, increase the quantity of lemon zest or add a bit of lemon juice to the dough. Just be cautious with the liquid balance in the recipe to maintain the right dough consistency.
Pairing Suggestions
This Lemon Blueberry Sourdough pairs wonderfully with a variety of spreads. Cream cheese or mascarpone adds a rich creaminess that complements the bright flavors of the bread. For a healthier option, try almond butter or Greek yogurt with a drizzle of honey for a delightful contrast.
Beverage pairings are equally important. A glass of freshly squeezed orange juice or a refreshing iced tea can enhance the citrus notes of the bread. For coffee lovers, a smooth latte or a light-bodied coffee will work beautifully, balancing the flavors and providing a cozy experience.
Questions About Recipes
→ Can I use frozen blueberries?
Yes, but do not thaw them before adding to the dough to prevent excessive moisture.
→ How do I store the sourdough?
Store it in a paper bag at room temperature for up to 3 days, or freeze for longer storage.
→ Can I make this recipe without a sourdough starter?
This recipe relies on the sourdough starter for flavor and texture. Consider using a commercial yeast recipe if you don't have one.
→ What can I serve with this bread?
This bread pairs wonderfully with butter, cream cheese, or a light lemon glaze.
Lemon Blueberry Sourdough with Candied Peel
A delightful twist on traditional sourdough, this Lemon Blueberry Sourdough with Candied Peel offers a burst of flavor in every slice.
Created by: Emily
Recipe Type: Nourish & Refresh Recipes
Skill Level: Intermediate
Final Quantity: 1 loaf
What You'll Need
Bread Ingredients
- 500g bread flour
- 350ml water
- 100g sourdough starter
- 10g salt
- 200g fresh blueberries
- Zest of 1 lemon
- 50g candied lemon peel, chopped
How-To Steps
In a large bowl, combine the bread flour and water. Stir until a shaggy dough forms. Add the sourdough starter and salt, mixing until well incorporated.
Gently fold in the blueberries, lemon zest, and candied peel. Be careful not to crush the blueberries.
Cover the bowl with a damp cloth and let the dough ferment at room temperature for about 4 hours, or until it has doubled in size.
Turn the dough onto a floured surface and shape it into a round loaf. Place it in a floured proofing basket, seam side up.
Cover the loaf and let it proof for another 1-2 hours, or until it has risen noticeably.
Preheat your oven to 450°F (230°C). Place a Dutch oven inside to heat. Once hot, carefully transfer the loaf into the Dutch oven, cover, and bake for 30 minutes. Remove the lid and bake for an additional 15 minutes until golden brown.
Remove the bread from the oven and let it cool on a wire rack before slicing.
Nutritional Breakdown (Per Serving)
- Calories: 320 kcal
- Total Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 350mg
- Total Carbohydrates: 64g
- Dietary Fiber: 3g
- Sugars: 10g
- Protein: 8g