Blueberry Lemon Sourdough with Vanilla Crunch
Highlighted under: Sweet Dessert Recipes
This delightful Blueberry Lemon Sourdough with Vanilla Crunch combines the tangy brightness of lemon with the sweet burst of blueberries, all wrapped in a crusty sourdough loaf.
This Blueberry Lemon Sourdough is perfect for breakfast or as a snack. The fresh blueberries complement the sourdough's tanginess while the lemon zest adds a refreshing twist. The crunchy vanilla topping makes it even more irresistible!
Why You Will Love This Recipe
- Bursting with fresh flavors of lemon and blueberry
- Crispy vanilla crunch topping adds a delightful texture
- Perfect for brunch gatherings or as a special treat
The Perfect Balance of Flavors
The combination of blueberries and lemon in this sourdough loaf creates a perfect harmony of flavors. The tartness of the lemon enhances the natural sweetness of the blueberries, making each slice a bite of bliss. As you bake, your kitchen will be filled with an inviting aroma that promises a delicious treat awaits. This balance of flavors is what makes the loaf not just a recipe, but an experience to savor.
In addition to their delightful taste, both blueberries and lemons are packed with nutrients. Blueberries are known for their antioxidants, while lemons provide a rich source of vitamin C. Together, they not only elevate the flavor profile but also boost the nutritional value of your sourdough. Enjoying this loaf means indulging in a treat that is both delicious and beneficial for your health.
Texture That Delights
One of the standout features of this Blueberry Lemon Sourdough is the contrast in textures. The crusty exterior gives way to a soft, airy interior filled with juicy blueberries, making each slice a delightful experience. The crispy vanilla crunch topping adds an additional layer of texture that complements the bread perfectly. This multi-dimensional texture makes the loaf an ideal choice for a variety of occasions.
Whether you are enjoying a slice with your morning coffee or serving it at a brunch gathering, the texture will impress your guests. The combination of the soft crumb and the crunchy topping ensures that each bite is unique and satisfying. This recipe transforms a standard sourdough loaf into something truly special and worthy of any celebration.
Easy to Make and Share
Making this Blueberry Lemon Sourdough with Vanilla Crunch is not just easy, but it also provides an excellent opportunity to bring people together. The process of mixing, kneading, and shaping dough can be a fun activity to do with family or friends. Plus, the end result is a beautiful loaf that you’ll be proud to share. Baking becomes more than just a task; it becomes a bonding experience.
The loaf also makes for a thoughtful gift for neighbors or loved ones. Wrapped in parchment paper and tied with a string, it presents beautifully and shows that you care. Sharing homemade treats fosters community and connection, making this recipe a wonderful addition to your baking repertoire.
Ingredients
For the Sourdough
- 3 cups bread flour
- 1 cup active sourdough starter
- 1 cup water
- 1 teaspoon salt
- 1 cup fresh blueberries
- Zest of 1 lemon
- Juice of 1 lemon
For the Vanilla Crunch Topping
- 1/4 cup sugar
- 1/4 cup all-purpose flour
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
Make sure to use fresh blueberries for the best flavor!
Instructions
Prepare the Dough
In a large bowl, combine the bread flour, active sourdough starter, water, and salt. Mix until a shaggy dough forms. Add the blueberries, lemon zest, and lemon juice, kneading gently to incorporate.
First Rise
Cover the bowl with a damp cloth and let it rise for about 2 hours, or until doubled in size.
Shape the Dough
Turn the dough out onto a floured surface and shape it into a round loaf. Place it in a floured proofing basket and cover it. Let it rest for another 30 minutes.
Prepare the Crunch Topping
While the dough is resting, mix together the sugar, flour, melted butter, and vanilla extract in a small bowl until crumbly.
Preheat and Bake
Preheat your oven to 450°F (232°C). Once preheated, carefully turn the dough onto a baking sheet. Sprinkle the vanilla crunch topping over the loaf.
Cool and Serve
Let the loaf cool on a wire rack for at least 20 minutes before slicing. Enjoy!
Serve fresh for the best taste!
Baking Tips for Success
To achieve the best results with your Blueberry Lemon Sourdough, ensure that your sourdough starter is active and bubbly before use. This ensures proper fermentation and rise. If your starter has been in the fridge, feed it at least a few hours before baking to wake it up. The dough should be slightly tacky but manageable; avoid adding too much flour during kneading.
Temperature plays a crucial role in bread baking. If your kitchen is cold, consider placing the dough in a warm spot to encourage rising. Additionally, when baking, use a baking stone or a preheated cast iron skillet to create steam in the oven, which can enhance the crust’s texture. These simple tips can elevate your baking game and ensure a perfect loaf every time.
Storage and Serving Suggestions
Once your Blueberry Lemon Sourdough has cooled, store it in a paper bag or wrapped in a clean kitchen towel to maintain the crust's crispness. If you need to keep it for a longer period, consider slicing the loaf and freezing individual pieces. This way, you can enjoy a slice whenever the craving strikes without compromising quality.
For serving, this loaf pairs wonderfully with butter or cream cheese spread. You can also toast it lightly for a warm breakfast treat. Adding a drizzle of honey or a sprinkle of powdered sugar can elevate the sweetness, making it a perfect dessert option as well. This versatile loaf can fit into any meal or occasion effortlessly.
Questions About Recipes
→ Can I use frozen blueberries?
Yes, but fresh blueberries yield better flavor and texture.
→ How do I know when the bread is done?
The bread should be golden brown and sound hollow when tapped on the bottom.
→ Can I make this bread gluten-free?
You can try using a gluten-free flour blend, but the texture may vary.
→ How should I store the leftover bread?
Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Blueberry Lemon Sourdough with Vanilla Crunch
This delightful Blueberry Lemon Sourdough with Vanilla Crunch combines the tangy brightness of lemon with the sweet burst of blueberries, all wrapped in a crusty sourdough loaf.
Created by: Emily
Recipe Type: Sweet Dessert Recipes
Skill Level: Intermediate
Final Quantity: 1 loaf
What You'll Need
For the Sourdough
- 3 cups bread flour
- 1 cup active sourdough starter
- 1 cup water
- 1 teaspoon salt
- 1 cup fresh blueberries
- Zest of 1 lemon
- Juice of 1 lemon
For the Vanilla Crunch Topping
- 1/4 cup sugar
- 1/4 cup all-purpose flour
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
How-To Steps
In a large bowl, combine the bread flour, active sourdough starter, water, and salt. Mix until a shaggy dough forms. Add the blueberries, lemon zest, and lemon juice, kneading gently to incorporate.
Cover the bowl with a damp cloth and let it rise for about 2 hours, or until doubled in size.
Turn the dough out onto a floured surface and shape it into a round loaf. Place it in a floured proofing basket and cover it. Let it rest for another 30 minutes.
While the dough is resting, mix together the sugar, flour, melted butter, and vanilla extract in a small bowl until crumbly.
Preheat your oven to 450°F (232°C). Once preheated, carefully turn the dough onto a baking sheet. Sprinkle the vanilla crunch topping over the loaf. Bake for 30-45 minutes, until golden brown and hollow-sounding when tapped.
Let the loaf cool on a wire rack for at least 20 minutes before slicing. Enjoy!
Nutritional Breakdown (Per Serving)
- Calories: 380 kcal
- Total Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 30mg
- Sodium: 170mg
- Total Carbohydrates: 50g
- Dietary Fiber: 3g
- Sugars: 12g
- Protein: 8g