Lemon Blueberry Sourdough with Mascarpone Swirl

Name: Lemon Blueberry Sourdough with Mascarpone Swirl
Prep time: 30 min
Cook time: 45 min
Total time: 3 h
Yield: 1 loaf
Ingredients: 2 cups all-purpose flour; 1 cup bread flour; 1 cup sourdough starter, active; 1 cup warm water; 1 tablespoon sugar; 1 teaspoon salt; Zest of 1 lemon; 1 cup fresh blueberries; 1 cup mascarpone cheese; 1/4 cup powdered sugar; 1 teaspoon vanilla extract; 1 tablespoon lemon juice

Highlighted under: Homemade Sweets Recipes

Lemon Blueberry Sourdough with Mascarpone Swirl is a delightful blend of tangy lemons and sweet blueberries, all wrapped in a soft, airy sourdough bread. The mascarpone swirl adds a creamy richness that takes this recipe to the next level.

Created by

Anna Johnson

Last updated on 2025-12-27T18:38:27.547Z

This Lemon Blueberry Sourdough with Mascarpone Swirl is inspired by the classic flavors of summer. The bright citrus notes combined with the burst of fresh blueberries make it a perfect choice for breakfast or a sweet afternoon treat.

        Why You'll Love This Recipe
        A delightful balance of tart lemon and sweet blueberries
The creamy mascarpone adds a luxurious touch
Perfect for brunch or as a special dessert

      

The Perfect Brunch Delight

Lemon Blueberry Sourdough with Mascarpone Swirl is the ideal addition to any brunch table. The vibrant flavors of lemon and blueberries not only brighten up the dish but also create a refreshing experience for your taste buds. Pair this unique sourdough with a cup of coffee or tea, and you have a match made in heaven. The soft, airy texture of the bread contrasts beautifully with the creamy mascarpone, making it a standout option for gatherings with friends and family.

This recipe is incredibly versatile; you can serve it as a decadent breakfast or a delightful dessert. The balance of sweet and tart flavors ensures that it appeals to a wide range of palates. Whether you’re celebrating a special occasion or simply enjoying a relaxed weekend, this sourdough will impress your guests and leave them craving more.

Mastering Sourdough Techniques

Making sourdough bread might seem intimidating, but with a little practice, you can master the art of creating your own loaves at home. The key to a perfect sourdough is using an active starter, which provides the necessary fermentation for the dough. This recipe guides you through each step, ensuring you understand both the process and the science behind sourdough baking.

Kneading the dough is another essential step that helps develop gluten, giving your bread structure and chew. Don’t rush this part—take your time to knead until the dough is smooth and elastic. This can make all the difference in achieving that perfect airy texture. Plus, the gentle incorporation of blueberries and the mascarpone swirl add an extra layer of complexity and flavor that will elevate your baking skills.

Storing and Serving Suggestions

Ingredients

Gather these ingredients to get started:

For the Sourdough

2 cups all-purpose flour
1 cup bread flour
1 cup sourdough starter, active
1 cup warm water
1 tablespoon sugar
1 teaspoon salt
Zest of 1 lemon
1 cup fresh blueberries

For the Mascarpone Swirl

1 cup mascarpone cheese
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice

Make sure to have everything ready before you start baking!

Instructions

Follow these steps to create your delicious loaf:

Prepare the Dough

In a large mixing bowl, combine the active sourdough starter, warm water, and sugar. Stir until well mixed. Add the all-purpose flour, bread flour, lemon zest, and salt. Mix until a shaggy dough forms.

Knead the Dough

Transfer the dough to a lightly floured surface and knead for about 10 minutes until smooth and elastic. Place the dough in a lightly greased bowl, cover, and let it rise for 2 hours or until doubled in size.

Make the Mascarpone Swirl

In a bowl, mix together the mascarpone cheese, powdered sugar, vanilla extract, and lemon juice until smooth. Set aside.

Incorporate Blueberries

Once the dough has risen, gently flatten it and sprinkle the fresh blueberries over the surface. Fold the dough over the blueberries and shape it into a loaf.

Add the Mascarpone

Spread the mascarpone mixture on top of the dough, then roll the dough up tightly. Place the loaf seam side down in a greased loaf pan.

Final Rise and Bake

Cover the loaf and let it rise for another 30 minutes. Preheat the oven to 375°F (190°C). Bake for 45 minutes or until golden brown.

Let it cool before slicing.

Enjoy your freshly baked Lemon Blueberry Sourdough with a spread of butter or on its own!

Frequently Asked Questions

Can I use frozen blueberries in this recipe? Absolutely! Frozen blueberries can be used, but be sure to fold them into the dough gently to prevent them from breaking and coloring the bread too much. If using frozen berries, there’s no need to thaw them beforehand; just add them directly to the dough.

What if my sourdough starter is not active? If your starter isn't bubbling and rising well, it may need to be fed or may not be mature enough for baking. Try feeding it with equal parts water and flour and let it sit at room temperature until it becomes active before using it in this recipe.

Baking Tips for Success

To achieve a beautiful crust on your sourdough, consider placing a pan of water in the oven while it preheats. This will create steam, which helps the bread rise better while baking. Additionally, keep an eye on the baking time; ovens can vary, so check for that golden brown color to ensure it’s perfectly baked.

For the best flavor, let your bread cool completely before slicing. This allows the crumb to set and enhances the overall taste. If you want to enjoy the bread warm, slice off a piece and lightly toast it just before serving.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just be sure to add them directly from the freezer to avoid excess moisture.

→ How do I know when my sourdough is ready?

The dough should have doubled in size and have a slightly domed top. You can also perform the 'poke test'—if the indentation bounces back slowly, it's ready.

→ Can I make this recipe gluten-free?

Yes, you can substitute the flours with a gluten-free flour blend, but the texture may vary.

→ How should I store the bread?

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