Blueberry Lemon Sourdough Bread No Yeast
Highlighted under: Pastry Magic
I am excited to share my recipe for Blueberry Lemon Sourdough Bread without yeast! This delightful bread bursts with the tangy flavor of fresh lemons and the sweetness of juicy blueberries. The absence of yeast allows for a quicker preparation, making it perfect for those impromptu baking sessions. I love how the bright flavors mingle together, creating an uplifting treat that’s perfect for breakfast or an afternoon snack. Plus, it’s a fantastic way to use up any extra blueberries you might have lying around.
When I first tried making sourdough bread without yeast, I was a bit skeptical, but the results blew me away! The combination of lemon and blueberry gives the bread a delightful twist that keeps every bite interesting and refreshing. I discovered that using buttermilk and baking soda not only creates a beautiful rise but also enhances the bread's tenderness and flavor.
In my experiments, I found that folding the blueberries into the dough gently preserves their burst as they bake. This keeps the bread moist and adds delicious pockets of juice throughout. It’s become a favorite in my house, and I hope it becomes one in yours too!
Why You'll Love This Recipe
- Bursting with fresh blueberry and zesty lemon flavors
- Easy preparation without the need for yeast
- Perfectly moist and delectable texture
- Great for breakfast or a sweet treat anytime
Understanding the Ingredients
Each ingredient in this Blueberry Lemon Sourdough Bread plays a crucial role. All-purpose flour provides the foundation, yielding a tender crumb and structure. For optimal moisture and flavor, buttermilk is preferred over regular milk—it not only creates a richer taste but also reacts with baking soda to aid in rising. The combination of fresh lemon zest and juice brightens the flavor profile, balancing the sweetness from the blueberries and sugar.
Blueberries add natural sweetness and moisture. If using frozen blueberries, do not thaw them before incorporating them into the batter; they will heat through in the oven without bleeding too much color, preventing your bread from turning an unappealing shade of blue. Remember to toss the blueberries in a little flour before adding them to the batter to help with even distribution and to prevent them from sinking.
Baking Tips for Perfect Texture
When mixing the batter, it's essential to combine the wet and dry ingredients just until incorporated. Overmixing can develop gluten and result in a dense texture rather than the tender crumb we aim for with this bread. Look for a batter that is slightly lumpy; this will ensure a light and fluffy final product. If you want a slightly denser loaf, you can add a bit more flour, but be careful to maintain the balance of flavors.
Check for doneness by inserting a toothpick into the center of the bread. It should come out clean or with a few moist crumbs clinging to it. If the top is browning too quickly, you can cover the bread loosely with aluminum foil for the last few minutes of baking to avoid burning while allowing the inside to bake fully.
Ingredients
Gather these simple ingredients to make your delicious Blueberry Lemon Sourdough Bread!
Ingredients
- 2 cups all-purpose flour
- 1 cup buttermilk
- 1/2 cup blueberries (fresh or frozen)
- 1/4 cup granulated sugar
- 1 lemon (zest and juice)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon melted butter (optional for brushing)
Once you have all your ingredients ready, you’re just moments away from making this delightful bread!
Instructions
Follow these steps to bake your scrumptious Blueberry Lemon Sourdough Bread.
Prepare the Batter
In a mixing bowl, combine the all-purpose flour, granulated sugar, baking soda, and salt. In another bowl, mix the buttermilk, lemon zest, and lemon juice until well combined. Gradually fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
Fold in Blueberries
Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter. If using frozen blueberries, there is no need to thaw them beforehand – they'll warm up nicely in the oven.
Bake the Bread
Preheat your oven to 350°F (175°C). Grease a loaf pan and pour the batter into the pan, smoothing out the top. Bake for 30-40 minutes or until a toothpick inserted into the center comes out clean.
Cool and Serve
Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing. Enjoy your delicious Blueberry Lemon Sourdough Bread!
Now that your bread is baked to perfection, it’s time to enjoy it fresh or toasted!
Pro Tips
- For an extra lemony flavor, consider adding a glaze made from powdered sugar and lemon juice on top of the cooled bread.
Storing Leftovers
Once cooled, this Blueberry Lemon Sourdough Bread can be stored at room temperature in an airtight container for up to three days. If you anticipate not finishing it within that time, consider slicing the bread and placing it in the freezer. This way, you can grab a slice and toast it on demand without compromising flavor.
For even better storage, wrap the cooled bread tightly in plastic wrap before placing it in a freezer-safe bag. It can be stored in the freezer for up to three months. To thaw, simply leave it at room temperature for a couple of hours, or pop a slice directly into the toaster for a quick warm treat.
Serving Suggestions
This delightful Blueberry Lemon Sourdough Bread pairs beautifully with a variety of toppings. A light spread of cream cheese enhances the tangy flavors of the lemon while complementing the sweetness of the blueberries. Additionally, a drizzle of honey or maple syrup can elevate the sweetness if you're serving it as a breakfast treat.
For a more indulgent option, consider serving this bread as a dessert with whipped cream and fresh berries. A dusting of powdered sugar on top before serving adds a lovely touch of sweetness and visual appeal for gatherings or special occasions. The vibrant colors and delightful aromas will make it a star on any table.
Questions About Recipes
→ Can I use frozen blueberries?
Yes! You can use frozen blueberries directly in the batter without thawing them.
→ How long does this bread last?
The bread can last up to 3 days at room temperature in an airtight container.
→ Can I use regular milk instead of buttermilk?
If you don’t have buttermilk, you can make a substitute by mixing milk with a teaspoon of vinegar and letting it sit for 5 minutes.
→ What can I serve with this bread?
This bread is delightful on its own, but you can also serve it with butter, cream cheese, or yogurt for a tasty treat.
Blueberry Lemon Sourdough Bread No Yeast
I am excited to share my recipe for Blueberry Lemon Sourdough Bread without yeast! This delightful bread bursts with the tangy flavor of fresh lemons and the sweetness of juicy blueberries. The absence of yeast allows for a quicker preparation, making it perfect for those impromptu baking sessions. I love how the bright flavors mingle together, creating an uplifting treat that’s perfect for breakfast or an afternoon snack. Plus, it’s a fantastic way to use up any extra blueberries you might have lying around.
Created by: Elara Whitfield
Recipe Type: Pastry Magic
Skill Level: Intermediate
Final Quantity: 1 loaf
What You'll Need
Ingredients
- 2 cups all-purpose flour
- 1 cup buttermilk
- 1/2 cup blueberries (fresh or frozen)
- 1/4 cup granulated sugar
- 1 lemon (zest and juice)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon melted butter (optional for brushing)
How-To Steps
In a mixing bowl, combine the all-purpose flour, granulated sugar, baking soda, and salt. In another bowl, mix the buttermilk, lemon zest, and lemon juice until well combined. Gradually fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter. If using frozen blueberries, there is no need to thaw them beforehand – they'll warm up nicely in the oven.
Preheat your oven to 350°F (175°C). Grease a loaf pan and pour the batter into the pan, smoothing out the top. Bake for 30-40 minutes or until a toothpick inserted into the center comes out clean. If desired, brush the top with melted butter in the last 5 minutes of baking for a golden finish.
Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing. Enjoy your delicious Blueberry Lemon Sourdough Bread!
Extra Tips
- For an extra lemony flavor, consider adding a glaze made from powdered sugar and lemon juice on top of the cooled bread.
Nutritional Breakdown (Per Serving)
- Calories: 280 kcal
- Total Fat: 6g
- Saturated Fat: 3g
- Cholesterol: 15mg
- Sodium: 180mg
- Total Carbohydrates: 54g
- Dietary Fiber: 3g
- Sugars: 16g
- Protein: 6g