Simple Blueberry Sourdough Bread Recipe

If you are looking for an irresistibly delicious and wholesome bread to brighten your baking routine, this Simple Blueberry Sourdough Bread Recipe is just what you need. It combines the tangy depth of naturally fermented sourdough with the juicy burst of fresh blueberries, creating a loaf that is as beautiful as it is flavorful. Whether you’re an experienced sourdough baker or just starting out, this recipe strikes the perfect balance between technique and accessibility, resulting in soft crumb, crispy crust, and fruity sweetness that makes every bite truly special.

Ingredients You’ll Need

The magic of this bread lies in its simplicity: just a handful of quality ingredients that work harmoniously to create that perfect loaf. Each component plays a vital role—from the strength of the high-protein bread flour offering structure, to the tangy zing of the mature sourdough starter, all the way to sweet, fresh blueberries that add delightful pops of flavor and color.

• 350g high-protein bread flour: Essential for a strong gluten network, this flour ensures your bread has the ideal chewy texture and rise.
• 80g active mature sourdough starter: The heart of the recipe, it naturally ferments the dough, adding depth and complexity.
• 260g water: Hydrates the flour and activates gluten development, critical for a well-structured crumb.
• 6g salt: Enhances flavor and controls fermentation, balancing the sourdough’s tanginess.
• 1/2 cup fresh blueberries: Fresh or more if you like—a beautiful, fruity contrast that makes each slice a treat.

How to Make Simple Blueberry Sourdough Bread Recipe

Step 1: Prepare the Levain and Initial Mixture

First things first: ensure your sourdough starter is well-fed and bubbly. Take 80 grams of this ripe starter to form the levain for your dough, feeding the rest so it can rest comfortably in the fridge for another day. Mix the levain with 260 grams of water, then add it to your bread flour in a large bowl. Stir thoroughly until everything is combined. Cover the mixture and let it sit for one hour — this rest period helps the flour fully absorb water and jump-starts gluten formation.

Step 2: Incorporate Salt and Baking Technique

After the initial rest, lightly sprinkle 6 grams of salt over the dough and mix it in thoroughly. Incorporate the salt using the slap and fold method—a bit of fun that strengthens the dough and encourages a more open crumb. Once mixed, cover the dough again and let it rest for 45 minutes. Repeat a coil fold, then rest for another 45 minutes. One more coil fold follows before the last 45-minute rest. These intervals allow the gluten to develop gradually without exhausting the dough.

Step 3: Add Blueberries and Bulk Fermentation

With the dough rested and silky, gently stretch it onto a clean, non-stick surface. Scatter the fresh blueberries evenly across the dough, then roll it back up into a ball, gently sealing the berries into the mix. Transfer the dough to a bowl, cover it well, and allow it to bulk ferment for 1 to 2 hours depending on your kitchen’s temperature. This step deepens flavor and firms up the dough’s structure, preparing it for the final proof.

Step 4: Shape and Proof

After bulk fermentation, pre-shape your dough into a loose round and let it relax for 20 minutes, allowing the gluten to unwind and making the final shaping easier. Then, shape your loaf however you like—a boule or bâtard works beautifully—and nestle it into a proofing basket. Cover tightly with plastic wrap and place it in the fridge for a slow, cool proof of 18 to 24 hours. This overnight rest builds flavor complexity and improves texture.

Step 5: Bake the Bread

Preheat your oven (and Dutch oven if using) according to the instructions in our detailed baking notes. Remove the cold dough from the fridge, score the top with your favorite pattern, then quickly transfer to the oven. Baking time varies depending on your equipment, but expect a beautifully golden crust with deep caramelization and the intoxicating scent of warm blueberries mingling with tangy bread.

Step 6: Cool and Enjoy

Don’t be tempted to slice your bread right away! Allow this lovely loaf to cool completely on a wire rack to set the crumb and enhance flavor. Once cooled, slice with a serrated knife and savor each tender, fruity, and sour bite of your handiwork.

How to Serve Simple Blueberry Sourdough Bread Recipe

Garnishes

This bread already packs flavor, but spreading a pat of creamy butter or tangy cream cheese elevates the experience wonderfully. For a special brunch touch, drizzle a little honey or sprinkle some cinnamon sugar to highlight the blueberries.

Side Dishes

Pair this loaf with fresh fruit salad or a dollop of yogurt to keep the focus on light, natural flavors. It also works beautifully alongside a cheese platter, where soft cheeses like brie or goat cheese contrast delightfully with the sweet-tart bread.

Creative Ways to Present

Turn your Simple Blueberry Sourdough Bread Recipe into an elegant brunch centerpiece by slicing it thickly and toasting until just crisp. Stack slices with mascarpone and berries for an easy fruity sandwich, or use it as a base for a rustic bread pudding infused with lemon zest and fresh cream.

Make Ahead and Storage

Storing Leftovers

Keep any uneaten bread wrapped in a clean kitchen towel or paper bag at room temperature for up to two days. This helps maintain the crust’s crispness while keeping the interior moist. Avoid plastic wrap, which traps moisture and can soften the crust.

Freezing

To preserve your blueberry sourdough longer, slice the cooled bread and freeze in airtight bags. Frozen slices thaw quickly and are perfect for toast or sandwiches, keeping your baking efforts fresh well beyond baking day.

Reheating

Revive stored bread by reheating slices in a toaster or oven at low temperature until warmed through and slightly crisped. This brings back the bread’s lively texture and the sweetness of the berries, making each bite feel freshly baked.

FAQs

Can I use frozen blueberries instead of fresh?

Frozen blueberries work fine but should be slightly thawed and drained to avoid adding excess moisture, which could make the dough too wet.

Do I need to use a Dutch oven to bake this bread?

Nope! A Dutch oven helps create steam for a crusty exterior, but you can bake on a preheated stone or baking sheet with a water tray for good results.

How important is the sourdough starter’s maturity?

Mature, bubbly starter ensures active fermentation and flavor development, so feeding your starter ahead of time is key to success here.

Can I replace bread flour with all-purpose flour?

You can, though bread flour’s higher gluten content helps with structure; all-purpose may yield a slightly less chewy texture but the bread will still be delicious.

How ripe should the blueberries be?

Choose fresh blueberries that are plump and sweet for the best flavor pop; underripe berries may be tart and alter the balance of taste.

Final Thoughts

There is truly nothing quite like the joy of homemade bread with a fresh twist, and this Simple Blueberry Sourdough Bread Recipe captures that perfectly. Its delightful combination of tangy sourdough and sweet berries brings a smile to every occasion, whether breakfast, snack, or a thoughtful gift to a friend. I hope you’ll give it a go and find as much pleasure baking and sharing it as I do!

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