Lemon Blueberry Sourdough with Ginger Snap

Name: Lemon Blueberry Sourdough with Ginger Snap
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 1 loaf
Ingredients: 2 cups all-purpose flour; 1 cup bread flour; 1/2 cup sourdough starter (active); 1 cup lukewarm water; 1 teaspoon salt; 1 tablespoon sugar; 1/2 cup fresh blueberries; Zest of 1 lemon; Juice of 1 lemon; 1 cup crushed ginger snap cookies; 2 tablespoons melted butter

Highlighted under: World Cuisine

This Lemon Blueberry Sourdough with Ginger Snap combines the tangy brightness of lemon and blueberries with the warmth of ginger, creating a delightful and unique bread.

Created by

Emma Johnson

Last updated on 2025-12-27T19:06:28.364Z

This recipe brings together the classic flavors of lemon and blueberries in a moist sourdough bread. The addition of ginger snap gives it a warm spice that complements the fruit beautifully.

        Why You'll Love This Recipe
        Zesty lemon and sweet blueberries in every bite
Unique flavor combination with a hint of spice
A perfect balance of tart and sweet

      

The Perfect Blend of Flavors

This Lemon Blueberry Sourdough with Ginger Snap is a delightful fusion that showcases the best of both traditional and modern baking. The tangy notes of lemon and the sweet, juicy blueberries create a refreshing taste that is perfect for any season. The addition of ginger snaps adds a warm, spicy kick that elevates this bread to a whole new level. It's not just a loaf; it's an experience that will tantalize your taste buds.

Every slice offers a burst of flavor, making it an ideal choice for breakfast, snacks, or even dessert. Pair it with a pat of butter or enjoy it plain to appreciate the complex flavor profile fully. This bread is versatile enough to be the star of your brunch table or a cozy addition to your afternoon tea.

A Unique Baking Experience

Baking sourdough is both an art and a science, and this recipe embraces that beautifully. With the use of an active sourdough starter, you not only enhance the flavor but also achieve a wonderful texture that is chewy on the inside and crusty on the outside. The fermentation process allows the natural yeasts to work their magic, creating a loaf that is not only delicious but also wholesome.

Incorporating fresh ingredients like blueberries and lemon zest adds moisture and freshness, ensuring that each bite feels vibrant and lively. The ginger snap crust brings an unexpected twist, making this bread a conversation starter when served to friends and family.

Tips for Success

To ensure your Lemon Blueberry Sourdough turns out perfectly, it's important to pay attention to the dough's consistency. If the dough feels too sticky, you can add a little extra flour, but be cautious not to overdo it. Conversely, if it feels too dry, a splash of water can help bring it to the right texture. The goal is a soft, workable dough that holds its shape during the rising process.

Additionally, allow your bread to cool completely before slicing. This step is crucial, as it helps set the crumb structure and enhances the flavors. If you can resist the temptation, let the bread rest overnight; the flavors will deepen, making for an even more delicious treat the next day.

Ingredients

For the Sourdough Bread

2 cups all-purpose flour
1 cup bread flour
1/2 cup sourdough starter (active)
1 cup lukewarm water
1 teaspoon salt
1 tablespoon sugar
1/2 cup fresh blueberries
Zest of 1 lemon
Juice of 1 lemon

For the Ginger Snap Crust

1 cup crushed ginger snap cookies
2 tablespoons melted butter

Mix all ingredients well and knead to form a dough.

Steps

Prepare the Dough

In a large bowl, combine the all-purpose flour, bread flour, sourdough starter, lukewarm water, salt, and sugar. Mix until a dough forms.

Incorporate Blueberries and Lemon

Gently fold in the blueberries, lemon zest, and lemon juice until evenly distributed.

First Rise

Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1 hour, or until doubled in size.

Prepare the Ginger Snap Crust

In a separate bowl, mix the crushed ginger snap cookies with melted butter until well combined.

Shape the Dough

Punch down the risen dough and shape it into a loaf. Place it in a greased loaf pan.

Second Rise

Sprinkle the ginger snap mixture on top of the dough. Cover and let rise for another 30 minutes.

Bake

Preheat the oven to 375°F (190°C). Bake the loaf for 35-45 minutes, or until golden brown and hollow sounding when tapped.

Cool and Serve

Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Enjoy your delicious Lemon Blueberry Sourdough with Ginger Snap!

Storage and Serving Suggestions

To keep your Lemon Blueberry Sourdough fresh, store it in an airtight container at room temperature for up to three days. If you want to extend its shelf life, consider freezing the bread. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. When you're ready to enjoy it, simply thaw at room temperature and warm it up in the oven for a few minutes to regain its delightful texture.

This bread is incredibly versatile when it comes to serving. Enjoy it toasted with a smear of cream cheese for a delightful breakfast, or slice it thinly and serve it as part of a charcuterie board. It pairs beautifully with a variety of cheeses, making it a sophisticated addition to any gathering.

Variations to Try

Feel free to experiment with this recipe by incorporating other fruits or spices that you love. For example, swapping blueberries for raspberries or adding a pinch of cinnamon can create exciting new flavors. You can also mix in nuts or seeds for added texture and nutrition, giving your bread a unique twist each time you bake it.

If you prefer a sweeter bread, consider adding a touch of honey or maple syrup to the dough. This will enhance the overall sweetness without overpowering the lemon and blueberry flavors. The possibilities are endless, so let your creativity shine in the kitchen!

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but do not thaw them before adding to the dough to prevent excess moisture.

→ How do I know when my bread is done baking?

The bread should be golden brown and sound hollow when tapped on the bottom.

→ Can I make this recipe gluten-free?

You can substitute gluten-free flour, but the texture may vary.

→ How should I store the bread?

Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.