Description
This Easy Sourdough Blueberry Bread combines the tangy flavor of a sourdough starter with the natural sweetness of fresh blueberries for a delicious, rustic loaf. Perfect for breakfast or a snack, this bread has a soft crumb with bursts of juicy berries, baked to a golden brown crust.
Ingredients
Scale
For the Dough
- 1 cup active sourdough starter
- 2 cups all-purpose flour
- 1/2 cup lukewarm water
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1 cup fresh blueberries
Instructions
- Gather Ingredients: Begin by assembling all your ingredients on a clean countertop to ensure a smooth baking process.
- Mix Dough: In a large bowl, combine the active sourdough starter and lukewarm water. Stir in the granulated sugar and salt until completely dissolved. Gradually add the all-purpose flour, mixing to form a shaggy dough.
- Knead Dough: Transfer the dough onto a floured surface and knead it for about 8-10 minutes until it becomes smooth, slightly tacky, and elastic.
- Incorporate Blueberries: Gently fold the fresh blueberries into the dough, being careful not to crush the berries to avoid staining the dough.
- First Rise: Place the dough into a lightly oiled bowl. Cover it with a damp cloth and let it rise in a warm spot until it doubles in size, approximately 2 hours.
- Preheat Oven & Shape Loaf: Preheat your oven to 375°F (190°C). Once risen, shape the dough into a loaf and place it into a greased baking pan.
- Bake: Bake the bread in the preheated oven for 40 to 45 minutes until the crust is golden brown and the loaf sounds hollow when tapped.
- Cool and Serve: Remove the bread from the oven and allow it to cool in the pan for 10 minutes before transferring to a rack. Let it cool completely to room temperature before slicing and serving.
Notes
- For best results, ensure your sourdough starter is active and bubbly.
- Use fresh blueberries to prevent excess moisture in the dough; frozen berries can make the dough soggy.
- Adjust the baking time slightly depending on your oven’s performance.
- Store leftover bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
