Blueberry Lemon Sourdough with Streusel Crumble
Highlighted under: Sweet Recipe Collection
Enjoy the delightful combination of tart blueberries and zesty lemon in this unique sourdough bread topped with a crunchy streusel crumble.
This Blueberry Lemon Sourdough with Streusel Crumble is a perfect balance of sweetness and tanginess. The rich flavor of blueberries combined with the refreshing notes of lemon make this bread a delightful treat for breakfast or dessert.
Why You'll Love This Recipe
- A unique blend of tangy lemon and sweet blueberries
- Crispy streusel topping adds a delightful crunch
- Perfect for breakfast, brunch, or as a snack
The Perfect Balance of Flavors
This Blueberry Lemon Sourdough bread is a delightful union of flavors, where the tartness of fresh blueberries meets the bright zest of lemon. The addition of lemon juice not only enhances the flavor profile but also contributes to the overall lightness of the bread. Each bite offers a burst of fruity goodness, complemented by the natural tang of sourdough, making it an irresistible treat for any time of day.
The sweet and tangy blueberries bring a refreshing note, while the lemon zest adds a fragrant touch that elevates the bread to new heights. This combination is not just delicious; it’s also visually stunning, with the vibrant colors of blueberries popping against the golden crust. Whether enjoyed fresh out of the oven or toasted, this bread is sure to please.
Streusel Crumble: The Cherry on Top
What makes this bread truly special is the crunchy streusel crumble that crowns its top. The crumble, made with cold butter, brown sugar, and a hint of cinnamon, adds a textural contrast to the soft, chewy interior of the sourdough. As the bread bakes, the streusel caramelizes slightly, creating a sweet and crunchy topping that is absolutely irresistible.
This streusel crumble not only enhances the flavor but also provides an appealing look that makes the bread perfect for special occasions or a cozy breakfast at home. The combination of the crumbly topping with the moist bread is a match made in heaven, ensuring that every slice is a delightful experience.
Versatile and Satisfying
Blueberry Lemon Sourdough with Streusel Crumble is versatile enough to be enjoyed in various settings. It can be served as a delightful breakfast option, paired with butter and a side of fresh fruit. Alternatively, it makes for a satisfying snack throughout the day or a charming addition to brunch gatherings.
Whether you’re sharing it with friends or savoring it alone, this bread brings joy to every occasion. Its unique flavor profile and beautiful presentation make it a standout choice for entertaining or simply indulging in a moment of self-care with a warm slice and a cup of tea.
Ingredients
For the Sourdough Bread
- 500g bread flour
- 350g water
- 100g active sourdough starter
- 10g salt
- 150g fresh blueberries
- Zest of 1 lemon
- Juice of 1 lemon
For the Streusel Crumble
- 75g all-purpose flour
- 50g cold butter, cubed
- 50g brown sugar
- 1/2 teaspoon cinnamon
- Pinch of salt
Make sure to use fresh blueberries for the best flavor!
Instructions
Prepare the Dough
In a large bowl, combine the bread flour, water, sourdough starter, and salt. Mix until a shaggy dough forms. Add the blueberries, lemon zest, and lemon juice, gently folding them into the dough.
Bulk Fermentation
Cover the bowl with a damp cloth and let it rest for about 1 hour, performing stretch and folds every 20 minutes.
Shape the Dough
Once the dough has risen, turn it out onto a floured surface and shape it into a round loaf. Place it in a proofing basket and cover it. Let it rise for another hour.
Prepare the Streusel
In a bowl, combine the flour, cold butter, brown sugar, cinnamon, and salt. Use your fingers to mix until it resembles coarse crumbs.
Preheat the Oven
Preheat your oven to 450°F (230°C) with a Dutch oven inside.
Bake the Bread
Once preheated, carefully place the dough into the hot Dutch oven, top with streusel crumble, and cover. Bake for 30 minutes covered, then remove the lid and bake for an additional 15 minutes until golden brown.
Cool and Serve
Let the bread cool completely on a wire rack before slicing. Enjoy your delicious Blueberry Lemon Sourdough!
Store leftovers in an airtight container at room temperature.
Tips for Success
To achieve the best results with your Blueberry Lemon Sourdough, it's essential to use a well-fed and active sourdough starter. This ensures that your bread rises properly and develops a rich flavor. Remember to monitor the dough during the bulk fermentation phase, as temperatures can vary. If your kitchen is warm, the dough may rise faster than expected, so adjust your timing accordingly.
When adding blueberries, be gentle to avoid crushing them. A light fold into the dough will help keep them whole, allowing for bursts of flavor in every slice. If you prefer, you can also use frozen blueberries; just be sure to adjust your baking time slightly, as they may add extra moisture to the dough.
Storage and Serving Suggestions
Once baked, allow your Blueberry Lemon Sourdough to cool completely on a wire rack. This helps maintain its crusty exterior while keeping the inside soft and fluffy. For storage, wrap the bread in parchment paper and then in a cloth to keep it fresh for several days. If you plan to keep it longer, consider slicing it and freezing individual pieces for later enjoyment.
This bread can be enjoyed plain, but it also pairs wonderfully with spreads such as cream cheese or lemon curd. For a delightful treat, try toasting slices and adding a dollop of yogurt and fresh berries on top. The possibilities are endless, making it a versatile addition to your recipe repertoire.
Questions About Recipes
→ Can I use frozen blueberries?
Yes, but be sure to thaw and drain them before adding to the dough to prevent excess moisture.
→ How do I know when the bread is done baking?
The bread should be golden brown and sound hollow when tapped on the bottom.
→ Can I make this bread without a Dutch oven?
Yes, you can bake it on a baking sheet, but the crust may not be as crispy.
→ How do I store the bread?
Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Blueberry Lemon Sourdough with Streusel Crumble
Enjoy the delightful combination of tart blueberries and zesty lemon in this unique sourdough bread topped with a crunchy streusel crumble.
Created by: Luca
Recipe Type: Sweet Recipe Collection
Skill Level: Intermediate
Final Quantity: 1 loaf
What You'll Need
For the Sourdough Bread
- 500g bread flour
- 350g water
- 100g active sourdough starter
- 10g salt
- 150g fresh blueberries
- Zest of 1 lemon
- Juice of 1 lemon
For the Streusel Crumble
- 75g all-purpose flour
- 50g cold butter, cubed
- 50g brown sugar
- 1/2 teaspoon cinnamon
- Pinch of salt
How-To Steps
In a large bowl, combine the bread flour, water, sourdough starter, and salt. Mix until a shaggy dough forms. Add the blueberries, lemon zest, and lemon juice, gently folding them into the dough.
Cover the bowl with a damp cloth and let it rest for about 1 hour, performing stretch and folds every 20 minutes.
Once the dough has risen, turn it out onto a floured surface and shape it into a round loaf. Place it in a proofing basket and cover it. Let it rise for another hour.
In a bowl, combine the flour, cold butter, brown sugar, cinnamon, and salt. Use your fingers to mix until it resembles coarse crumbs.
Preheat your oven to 450°F (230°C) with a Dutch oven inside.
Once preheated, carefully place the dough into the hot Dutch oven, top with streusel crumble, and cover. Bake for 30 minutes covered, then remove the lid and bake for an additional 15 minutes until golden brown.
Let the bread cool completely on a wire rack before slicing. Enjoy your delicious Blueberry Lemon Sourdough!
Nutritional Breakdown (Per Serving)
- Calories: 280 kcal
- Total Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 20mg
- Sodium: 150mg
- Total Carbohydrates: 42g
- Dietary Fiber: 3g
- Sugars: 16g
- Protein: 6g