The perfect sweet treat or turn it into French toast! Lemon Blueberry Sourdough Brioche is the perfect breakfast or brunch.
I love some good sourdough! If you have family members that aren't keen on the tang, you will love this bread. The lemon and blueberries have a strong flavour on their own, which can help mask the tangy! You can also bake it same-day to lessen that sourdough taste.
Our tummies are just so happy when we eat sourdough, compared to regular yeasted breads. Another great way to add a fun taste is Cranberry Sourdough Bread. If you're short on eggs, make Sweet Sourdough Bread that isn't quiiiiite a brioche. For a true dessert, Lemon Pound Cake is chef kiss.
Key Ingredients
Flour - I keep a big bucket of organic unbleached AP flour around for just such recipes as this. It's perfect for a light and fluffy enriched bread.
Sourdough - Use active starter here, that is bubbly and happy. This will achieve the perfect texture!
Eggs - Yup, four whole eggs! A brioche is an enriched bread, so you need these here, no substitutes.
Lemons - Don't skip out on fresh lemons. You need the zest and juice and you want the fresh for the best taste.
Blueberries - You can use fresh or frozen, whatever you have.
How to Make Lemon Blueberry Brioche Bread
***See recipe card below for precise measurements and instructions.***
Step 1: Add all ingredients but the blueberries to a mixer and let it go for 10 minutes.
Step 2: Gently stir in blueberries.
Step 3: Cover and let rest to double, about six hours. You can also "sour" in the fridge now.
Step 4: Shape into desired loaves and again let proof for six hours.
Step 5: Transfer to prepared pans.
Step 6: Add an egg wash to the tops.
Step 7: Bake until golden and delicious! I love a rectangle loaf for French toast.
Step 8: A round loaf is also a beautiful presentation.
FAQs
Absolutely! If it's not berry season by you (or it's hard to find them, like it is for me!) you can definitely use frozen berries. Keep them in the freezer all the way until you are stirring them in. This will keep them from bleeding into the dough too much. Though keep in mind they absolutely will bleed more than fresh berries. No harm done!
Brioche is an enriched bread, much like challah. This means we have lots of delicious eggs, butter, and milk in the dough, plus a bit of extra sugar. These all add great fat and sugar (milk has sugar, too) which is what keeps the bread fresh on the counter for longer. It's perfect for making ahead of time!
This is the perfect bread for starting mid-afternoon to bake the next morning. Do the first rise and then shape and pop in the fridge overnight, so you can bake in the morning and enjoy with afternoon tea. I just find our tummies happiest this way BUT you can definitely do just a regular proofing and skip the actual souring process for a milder taste.
Photos by Dante from Shire by the Sea
More Sourdough Recipes You'll Love
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Lemon Blueberry Sourdough Brioche
Ingredients
- 3 ½ cups all-purpose flour
- 1 cup active sourdough starter
- ¼ cup granulated sugar
- 4 large eggs
- 1 cup butter, cubed 2 sticks
- 2 lemons zested and juiced
- 1 cup blueberries fresh or frozen
- ½ cup whole milk
- 1 teaspoon salt
Egg Wash:
- 2 large egg yolks
- 1 tablespoon water
Instructions
- Add all ingredients, except blueberries, to the bowl of a stand mixer. Mix on low until dough is smooth and shiny; it will be a wet dough.
- Gently stir in blueberries until just mixed in.
- Cover with plastic wrap or a damp towel and place in a warm spot for 6 hours or until doubled.
- Refrigerate for 2 hours or overnight to further develop sourdough culture.
- When ready, place on a lightly floured cutting board and divide into two equal pieces.
- Add dough to floured bannetons or other shaping bowls. Cover and allow to rest for 6 or so hours.
- Preheat oven to 425°F.
- Line baking pans with parchment paper and carefully place loaves.
- Whisk egg wash and brush over tops of bread loaves.
- Bake for 20-25 minutes until loaves are golden coloured.
- Cool on rack for 10-15 minutes before removing from pans to cool completely.
Notes
- The dough can be slow-risen in the refrigerator overnight to develop flavour or baked within the same day.
- Use fresh or frozen blueberries. If using frozen, keep in freezer until ready to use - do not thaw!
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