Blueberry Lemon Sourdough With Streusel Recipe
Prep Time:
12 hours
Cook Time:
45 minutes
Servings:
12 Slices
Ingredients
  • 2 tablespoons sourdough starter
  • 4 ½ cups bread flour, divided
  • 1 teaspoon salt
  • 1 ½ cups fresh blueberries
  • 1 lemon, zested
  • ½ cup brown sugar, divided
  • 4 tablespoons salted butter, melted
Directions
  1. Combine the sourdough starter with 1 ½ cups warm water in a large bowl until dissolved.
  2. Add 4 cups bread flour. Mix with a dough whisk or wooden spoon until a shaggy dough forms. Add the salt and continue kneading the mixture until it forms a smooth dough.
  3. Combine the blueberries, lemon zest, and ¼ cup brown sugar in a small bowl.
  4. Add half of the blueberry mixture to the bread dough. Pull and turn the dough over itself to incorporate the blueberries. Rest for 20 minutes, then repeat this turn.
  5. Cover the dough and allow it to rise on the counter for 4–6 hours.
  6. Combine the melted butter with the remaining sugar and flour in a bowl until a crumbly streusel forms.
  7. Heat the remaining blueberry mixture in the microwave for about 3 minutes, or until thickened and jam-like in texture. Heat in increments to prevent burning.
  8. Turn the dough out onto a flat, clean surface and pull it into an 8x8-inch square. Sprinkle half of the streusel mixture over the dough.
  9. Spread the blueberry jam mixture over the surface of the dough in 1-inch strips.
  10. Fold the dough over itself like a letter.
  11. Roll the dough from the bottom end over the fold to form a ball.
  12. Flip the dough into a towel–lined basket or bowl and seal the bottom of the ball by pinching the dough together. Place in the refrigerator to rest for at least 6 hours and up to 12 hours.
  13. Preheat the oven to 450 F and place a large, lidded Dutch oven inside.
  14. Flip the dough onto a square of parchment paper and score a long line on the top of the dough with a razor. Sprinkle the top with the remaining streusel.
  15. Carefully pick up the bread and parchment paper and place both in the preheated Dutch oven.
  16. Put the lid on top and bake for 20 minutes, covered. Remove the lid and bake for another 20 minutes, or until golden brown.
  17. Cool, slice, and serve.