Blueberry Lemon Sourdough with Salted Caramel
Highlighted under: Classic Bakery Favorites
A delightful twist on traditional sourdough, this Blueberry Lemon Sourdough with Salted Caramel combines the tanginess of lemon and the sweetness of blueberries with a decadent salted caramel topping.
This recipe blends the traditional sourdough with fresh blueberries and a hint of lemon, creating a unique flavor profile that will delight your taste buds. The salted caramel adds a luxurious finish that makes it perfect for any special occasion or just as a treat for yourself.
Why You'll Love This Recipe
- Fresh blueberries bursting with flavor in every bite
- Zesty lemon adds a refreshing tang
- Decadent salted caramel elevates the dish to gourmet status
The Perfect Balance of Flavors
This Blueberry Lemon Sourdough is a masterclass in balancing flavors. The natural sweetness of fresh blueberries complements the tangy brightness of lemon, creating a harmonious blend that excites the palate. Each bite offers a burst of juicy fruit, which is perfectly offset by the slightly sour notes of the sourdough bread itself. It's a delightful way to enjoy traditional sourdough with a fruity twist, making it suitable for any time of the day, from breakfast to dessert.
Incorporating lemon zest and juice not only adds flavor but also infuses the dough with a refreshing aroma, making the baking process an uplifting experience. The combination of these ingredients showcases the versatility of sourdough, transforming it into a gourmet creation that is sure to impress friends and family alike.
Elevating with Salted Caramel
The crowning glory of this recipe is undoubtedly the salted caramel drizzle. This rich, buttery topping introduces a luxurious element that elevates the simple loaf into a decadent treat. The contrast between the sweet caramel and the tangy elements of the bread creates a delightful tension that keeps your taste buds engaged. This salted caramel can be made ahead of time and stored, making it a convenient addition to your baking repertoire.
Moreover, salted caramel is incredibly versatile. You can adjust the salt levels to suit your preference, ensuring that each drizzle is tailored to your taste. Whether you prefer a gentle hint of salt or a more pronounced flavor, this recipe allows for easy customization, making it a perfect companion for your Blueberry Lemon Sourdough.
Tips for Success
To achieve the best results with your Blueberry Lemon Sourdough, ensure that your sourdough starter is active and bubbly. This will provide the necessary rise and flavor to your bread. Additionally, using fresh blueberries is crucial, as they enhance the taste and texture of the loaf. Frozen blueberries can release excess moisture, affecting the bread's structure.
When shaping your dough, be gentle to avoid deflating the air bubbles that have formed during fermentation. A well-shaped loaf will have a better crumb structure and rise beautifully in the oven. Lastly, don't skip the resting period before baking; this allows the gluten to relax, resulting in a more tender loaf.
Ingredients
For the Sourdough
- 500g bread flour
- 350ml water
- 100g active sourdough starter
- 10g salt
- 200g fresh blueberries
- Zest of 1 lemon
- Juice of 1 lemon
For the Salted Caramel
- 200g granulated sugar
- 90ml water
- 100ml heavy cream
- 1 tsp sea salt
- 50g unsalted butter
Mix all ingredients thoroughly and let them rise for the perfect sourdough texture.
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, and gently fold them into the dough.
First Rise
Cover the bowl with a damp cloth and let the dough rise for about 4-6 hours at room temperature, or until it has doubled in size.
Shape the Dough
Once the dough has risen, gently turn it out onto a floured surface. Shape it into a round loaf and place it in a floured proofing basket. Cover and let it rest for another 1-2 hours.
Preheat the Oven
Preheat your oven to 450°F (230°C) with a Dutch oven inside for at least 30 minutes.
Bake the Bread
Carefully transfer the dough into the hot Dutch oven, cover it, and bake for 30 minutes. Remove the lid and bake for an additional 20 minutes until golden brown.
Make the Salted Caramel
In a saucepan, combine the sugar and water. Cook over medium heat until the mixture turns a deep amber color. Remove from heat and carefully stir in the cream, butter, and salt. Let it cool slightly.
Serve
Once the bread has cooled, slice and drizzle with salted caramel before serving.
Enjoy your delicious homemade Blueberry Lemon Sourdough with Salted Caramel!
Serving Suggestions
This Blueberry Lemon Sourdough is versatile enough to be served in various ways. For breakfast, toast a slice and spread a little butter or cream cheese on top for a delightful start to your day. Pair it with a cup of tea or coffee for a comforting morning ritual.
For a more indulgent dessert, serve it warm with a generous drizzle of salted caramel, perhaps alongside a scoop of vanilla ice cream. The combination of warm bread and cold ice cream creates an irresistible contrast that will leave your guests wanting more.
Storage Tips
To maintain the freshness of your Blueberry Lemon Sourdough, store it in a paper bag at room temperature for up to three days. This helps retain moisture while allowing the crust to stay crisp. If you plan to keep it longer, consider freezing the bread. Wrap it tightly in plastic wrap, then place it in a freezer-safe bag. It can be stored for up to three months and reheated in the oven.
When ready to enjoy frozen bread, simply remove it from the freezer and let it thaw at room temperature, then warm it in the oven to restore its crusty exterior. This way, you can savor the delicious flavors of your sourdough whenever the craving strikes.
Questions About Recipes
→ Can I use frozen blueberries?
Yes, but make sure to thaw and drain them before adding to the dough.
→ How do I store the sourdough?
Store it in a paper bag at room temperature for up to 3 days or in the freezer for longer storage.
→ Can I make the caramel in advance?
Absolutely! Just store it in an airtight container in the fridge and reheat before serving.
→ What if my dough isn't rising?
Ensure your sourdough starter is active and try placing the dough in a warmer environment.
Blueberry Lemon Sourdough with Salted Caramel
A delightful twist on traditional sourdough, this Blueberry Lemon Sourdough with Salted Caramel combines the tanginess of lemon and the sweetness of blueberries with a decadent salted caramel topping.
Created by: Mario
Recipe Type: Classic Bakery Favorites
Skill Level: Intermediate
Final Quantity: 1 loaf
What You'll Need
For the Sourdough
- 500g bread flour
- 350ml water
- 100g active sourdough starter
- 10g salt
- 200g fresh blueberries
- Zest of 1 lemon
- Juice of 1 lemon
For the Salted Caramel
- 200g granulated sugar
- 90ml water
- 100ml heavy cream
- 1 tsp sea salt
- 50g unsalted butter
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, and gently fold them into the dough.
Cover the bowl with a damp cloth and let the dough rise for about 4-6 hours at room temperature, or until it has doubled in size.
Once the dough has risen, gently turn it out onto a floured surface. Shape it into a round loaf and place it in a floured proofing basket. Cover and let it rest for another 1-2 hours.
Preheat your oven to 450°F (230°C) with a Dutch oven inside for at least 30 minutes.
Carefully transfer the dough into the hot Dutch oven, cover it, and bake for 30 minutes. Remove the lid and bake for an additional 20 minutes until golden brown.
In a saucepan, combine the sugar and water. Cook over medium heat until the mixture turns a deep amber color. Remove from heat and carefully stir in the cream, butter, and salt. Let it cool slightly.
Once the bread has cooled, slice and drizzle with salted caramel before serving.
Nutritional Breakdown (Per Serving)
- Calories: 380 kcal
- Total Fat: 26g
- Saturated Fat: 15g
- Cholesterol: 195mg
- Sodium: 85mg
- Total Carbohydrates: 32g
- Dietary Fiber: 3g
- Sugars: 24g
- Protein: 6g