Blueberry Lemon Sourdough Bread Recipe

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  1. Joe Falcone Sr. Reply

    Excellent Recipe.
    You put a lot of Time & Hard Work into this recipe. Thanks for your expertise…


    Here in Brasil we have dryed Blueberries (Mirtilo). May I use them? The same quantity?

    • As I don’t know them it’s hard for me to tell, but I would soak them before I put them in the bread. It sounds tasty 🙂

      Use the same amount, but reconstituted. Not sure how much water they soak, but try it out with a little portion first to get an idea 🙂

  3. Stephanie Reply

    Can I use frozen blueberries?

  4. cindy Reply

    can we use frozen blueberry instead of fresh blueberry? thanks for the recipe.

  5. Jeff Reply

    Thanks for posting this recipe, Sune. I tried a variation substituting in dried cranberries and Orange zest for the blueberries and lemon zest. It created a fantastic loaf!

    Love your content, keep creating!

  6. Bborges Reply

    Do we have to use parchment paper? I just ran out.

    • Nope. Make sure you put a lot of rice flour (or other gluten free flour) on the bottom of the bread before you turn it out of the banneton to score it 🙂

  7. Jeanette T Reply

    Sune,I made this recipe this week and it smelled Wonderful. It tasted Incredible and my granddaughters Loved it. Mine looks like yours on the outside but when I cut into the first loaf it wasn’t as pretty as yours, the second one was better. I always use an instant read thermometer to test for doneness and it was at 208° and 211° F, respectively. I’m wondering if I autolysed too long. I built my levain at 8:15 am and autolyse at 9 am. Levain was ready at 12:40 pm. I had trouble working the dough when I started to mix in the levain and salt.
    Is 3.75 hours too long for the autolyse? Thanks so much

  8. jonathon moreira Reply

    Hi Sune,

    Such a wonderful loaf.

    My only issue was very large holes wherever the blueberries were in the loaf.

    What may have caused this, and how do you think it can be avoided next time?

    Thanks for all your teachings!

  9. Mari Reply

    Excited to try this! Is it possible to proof on the counter versus proofing in the fridge overnight? Not sure I could wait!

    • You can. It makes it a bit harder to tell when fermentation is done, and also to score the bread.