Blueberry Lemon Sourdough with Salted Caramel

Name: Blueberry Lemon Sourdough with Salted Caramel
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 1 loaf
Ingredients: 500g bread flour; 300ml water; 100g active sourdough starter; 10g salt; 150g fresh blueberries; Zest of 1 lemon; Juice of 1 lemon; 200g sugar; 90g butter; 120ml heavy cream; 1 tsp sea salt

Highlighted under: Deluxe Baking Inspirations

This delightful Blueberry Lemon Sourdough with Salted Caramel combines the tangy flavor of lemon with the sweetness of blueberries, all topped off with a rich salted caramel drizzle.

Created by

Emma

Last updated on 2025-12-27T20:46:27.391Z

This Blueberry Lemon Sourdough is a perfect blend of flavors that will take your breakfast or dessert to the next level. The sourdough bread is enriched with fresh blueberries and zesty lemon, while the salted caramel adds a luxurious touch that will leave everyone wanting more!

        Why You'll Love This Recipe
        Bursting with fresh blueberry flavor and zesty lemon notes
A unique twist on traditional sourdough bread
Drizzled with homemade salted caramel for an extra touch of indulgence

      

The Perfect Combination of Flavors

Blueberry Lemon Sourdough with Salted Caramel is an innovative fusion of tastes that elevates traditional sourdough to new heights. The tartness of fresh lemons complements the natural sweetness of blueberries, creating a delightful balance that will excite your palate. Each bite offers a burst of fruity flavor, making it an ideal treat for breakfast or as a delightful afternoon snack.

The addition of salted caramel adds an extra layer of indulgence, enhancing the overall experience. The rich, buttery caramel with a hint of salt perfectly contrasts the tangy lemon and sweet blueberries, creating a complex flavor profile that is both comforting and sophisticated. This bread is sure to impress anyone who tries it, making it a must-have for your baking repertoire.

A Unique Twist on Sourdough Bread

While classic sourdough is beloved for its crusty exterior and soft interior, this recipe introduces exciting flavors that make it stand out. The incorporation of blueberries and lemon not only diversifies the taste but also adds vibrant color to the loaf. This unique twist on sourdough bread will make your baking stand out at any gathering, turning heads and enticing taste buds.

Moreover, this recipe allows you to showcase your baking skills while experimenting with flavors. The process of creating sourdough from scratch, combined with the delicious toppings, makes for an incredibly rewarding experience. Once you master this recipe, you'll find yourself wanting to try different fruit and flavor combinations.

Perfect for Any Occasion

Blueberry Lemon Sourdough with Salted Caramel is versatile enough for any occasion. Whether you're hosting a brunch, preparing a picnic, or simply treating yourself, this bread fits the bill. Its beautiful presentation and delectable taste make it a showstopper on any table, perfect for impressing guests or indulging in a personal treat.

Additionally, this bread can be enjoyed in various ways. Serve it warm with a pat of butter, toasting it lightly to bring out its flavors, or use it as a base for decadent French toast. The possibilities are endless, making this recipe a fantastic addition to your collection.

Ingredients

For the Blueberry Lemon Sourdough

500g bread flour
300ml water
100g active sourdough starter
10g salt
150g fresh blueberries
Zest of 1 lemon
Juice of 1 lemon

For the Salted Caramel

200g sugar
90g butter
120ml heavy cream
1 tsp sea salt

Make sure all ingredients are at room temperature before starting.

Instructions

Prepare the Dough

In a large mixing bowl, combine the bread flour, water, sourdough starter, and salt. Mix until a shaggy dough forms. Incorporate the blueberries, lemon zest, and lemon juice, kneading gently to distribute evenly.

Bulk Fermentation

Cover the bowl with a damp cloth and let it rest for about 4 hours at room temperature, performing stretch and folds every 30 minutes for the first 2 hours.

Shape the Dough

After bulk fermentation, gently shape the dough into a round loaf. Place it in a floured proofing basket, seam side up. Cover and let it rise for another 2 hours.

Preheat the Oven

Preheat your oven to 220°C (430°F) with a Dutch oven inside for at least 30 minutes.

Bake the Sourdough

Carefully transfer the dough onto parchment paper. Score the top and place it in the hot Dutch oven. Cover and bake for 30 minutes, then remove the lid and bake for an additional 15 minutes until golden brown.

Make the Salted Caramel

In a saucepan over medium heat, melt the sugar until it turns amber. Remove from heat and add butter, stirring until melted. Gradually whisk in the heavy cream and salt. Let cool slightly.

Serve

Once the bread has cooled, slice and drizzle with salted caramel before serving. Enjoy!

Store any leftover caramel in an airtight container in the refrigerator.

Tips for Successful Sourdough Baking

To achieve the best results with your Blueberry Lemon Sourdough, ensure that your sourdough starter is active and bubbly before you begin. This ensures a good rise and flavor development in your bread. It's also important to monitor the temperature of your dough during fermentation, as warmer temperatures will speed up the process while cooler ones will slow it down.

When incorporating blueberries, be gentle to avoid bruising them, which can lead to a mushy texture. Consider adding them at the end of your kneading process to maintain their shape, ensuring that each slice is filled with whole berries that burst with flavor.

Storing and Serving Suggestions

Once baked, allow your Blueberry Lemon Sourdough to cool completely on a wire rack before slicing. This helps maintain its structure and texture. Store any leftovers in an airtight container at room temperature for up to three days or freeze slices for longer storage. When ready to enjoy, simply toast or warm them up for a delightful treat.

For serving, consider pairing the bread with a light cream cheese spread or a dollop of mascarpone to complement the flavors. A sprinkle of additional lemon zest on top can also enhance the presentation and flavor. Don't forget to drizzle with salted caramel just before serving for that extra indulgence!

Exploring Variations

Once you've mastered the Blueberry Lemon Sourdough, feel free to experiment with other fruits and flavors. Raspberries, blackberries, or even peaches can be wonderful substitutes for blueberries, each bringing its unique twist to the recipe. You might also try adding herbs like rosemary or thyme to elevate the flavor profile further.

Consider adjusting the level of sweetness in the salted caramel or trying different types of caramel, such as bourbon caramel, for a more complex flavor. Each variation opens the door to new taste experiences, allowing you to personalize this recipe to suit your preferences or the occasion.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just make sure to thaw and drain them before adding to the dough.

→ How do I know when the sourdough is done baking?

The sourdough is done when it is golden brown and sounds hollow when tapped on the bottom.

→ Can I make this recipe without a sourdough starter?

This recipe requires a sourdough starter for the fermentation process, but you can use store-bought sourdough bread if you're short on time.

→ How should I store the leftover bread?

Store the bread in a paper bag at room temperature for up to 3 days, or freeze it for longer storage.