Looking for a sweeter take on sourdough? This blueberry sourdough loaf balances the natural tang of sourdough with bursts of fruity sweetness. It’s perfect for breakfast toast, French toast, or a unique twist on a sweet sandwich.

Ingredients

(Makes 1 loaf)

• 4 cups bread flour 
• 1¼ cups lukewarm water 
• ½ cup active sourdough starter
• ¼ cup granulated sugar
• 2 teaspoons salt
• 1 cup fresh or frozen blueberries (if frozen, do not thaw)
• Optional: Zest of 1 lemon (adds a refreshing citrus hint)
• Optional: Nuts

Equipment

• Large mixing bowl
• Dough scraper or wooden spoon
• Proofing basket or a bowl lined with a well-floured towel
• Dutch oven (or baking stone + steam tray)
• Sharp blade or lame for scoring

Step-by-Step Instructions

Combine Flour & Water (Autolyse, 30 minutes)

1. In a large bowl, mix 4 cups flour with 1¼ cups lukewarm water until no dry flour remains.
2. Cover and let rest for 30 minutes.

Add Starter, Sugar & Salt

1. Add ½ cup sourdough starter, ¼ cup granulated sugar, and 2 teaspoons salt.
2. Pinch and fold the dough until everything is well-combined. If the dough feels overly stiff, add water in small increments (1–2 tablespoons at a time) to reach a workable consistency.

Bulk Fermentation (3–4 hours)

1. Cover the bowl and let the dough sit at room temperature.
2. Perform stretch-and-folds every 30 minutes for the first 2 hours. This helps develop gluten while keeping the dough gentle.

Add Blueberries:

1. After the second or third set of folds, gently incorporate 1 cup fresh or frozen blueberries (also add lemon zest and nuts, if using).
2. Try to avoid over-mixing or crushing the berries—light purple streaks are fine, but aim to keep most berries intact.
   

Shape the Dough

1. Once the dough looks smoother and slightly risen (about 50–75% increase in volume), turn it out onto a lightly floured surface.
2. Shape it into a boule or batard. Keep in mind the dough may be a bit sticky from the berries.

Final Proof

1. Place the shaped dough seam-side up in a floured banneton or lined bowl.
2. Cover and let proof for 1–2 hours at room temperature, or refrigerate overnight. The dough should feel slightly puffy.

Preheat & Bake

1. Preheat your oven to 475°F with a Dutch oven (or baking stone) inside.
2. Flip the dough onto parchment, score the top, and gently transfer it to the preheated Dutch oven.

Bake:

1. 20 minutes covered at 475°F.
2. Remove the lid, lower the heat to 450°F, and bake an additional 20–25 minutes. Watch for a golden (or lightly browned) crust—blueberry juice may caramelize.

Cool & Enjoy

1. Let the loaf cool for at least 1 hour on a wire rack to ensure the crumb sets properly.
2. Slice and enjoy the sweet-tart flavor—perfect with a smear of butter, cream cheese, or honey!

Tips for Sweet Blueberry Sourdough

• Frozen Berries: Use them straight from the freezer to minimize berry juice bleeding into the dough.
• Extra Sweetness: Add a tablespoon or two of honey or brown sugar instead of white sugar for a nuanced taste.
• Flavor Variations: Swap blueberries for raspberries, blackberries, or diced strawberries.