Description
So I was messing around with my sourdough starter one day (you know, like the pandemic never ended) and thought, “Why am I only making savory loaves?” That’s when this beautiful monster was born. It’s a sweet sourdough bread loaded with bursts of juicy blueberries and bright lemon flavor, but still has that amazing sourdough tang and chewy texture we all became obsessed with. It’s basically what would happen if a classic sourdough loaf and a blueberry muffin had a really good-looking baby.
Ingredients
Scale
For the Levain (Starter):
- 75g active sourdough starter (the bubblier, the better)
- 75g all-purpose flour (I just use regular old Gold Medal, nothing fancy)
- 75g warm water (about 80°F/27°C if you’re being persnickety about it)
For the Dough:
- All of your levain from above
- 400g all-purpose flour
- 50g sugar (can go up to 75g if you want it sweeter)
- 8g salt (about 1½ teaspoons if you don’t have a scale)
- Zest of 2 lemons (seriously, use fresh lemons – that bottled stuff is NOT the same)
- 2 tablespoons fresh lemon juice
- 230g warm water
- 25g unsalted butter, softened (that’s about 2 tablespoons)
- 200g fresh blueberries (frozen work too, but don’t thaw them first or you’ll have purple dough)
For the Topping (Optional but recommended):
- 1 egg white for egg wash
- 2 tablespoons turbinado sugar or regular granulated sugar
- Extra lemon zest
- A handful of sliced almonds if you’re feeling fancy