Description
Blueberry Lemon Cream Cheese Sourdough Bread is a tangy, slightly sweet loaf filled with juicy blueberries and a swirl of lemony cream cheese. This artisan-style sourdough is perfect for breakfast or brunch and showcases a beautiful blend of textures and flavors.
Ingredients
- For the Dough:
- 100g active sourdough starter
- 375g bread flour
- 250g water
- 7g salt
- 15g honey or sugar (optional)
- For the Filling:
- 4 oz cream cheese, softened
- 2 tbsp powdered sugar
- Zest of 1 lemon
- 1/2 cup fresh or frozen blueberries (tossed with 1 tsp flour)
Instructions
- In a large bowl, mix bread flour, water, and sourdough starter. Cover and rest (autolyse) for 30 minutes.
- Add salt and honey. Knead until smooth and elastic.
- Let dough rise at room temperature for 4–6 hours, performing stretch and folds every 30–45 minutes.
- In a separate bowl, mix cream cheese, powdered sugar, and lemon zest until smooth.
- Turn dough onto a floured surface. Gently press into a rectangle.
- Spread cream cheese mixture over dough and scatter blueberries on top.
- Carefully roll or fold the dough to enclose the filling.
- Shape into a boule or loaf. Place in a floured proofing basket or bowl.
- Cover and proof in the fridge overnight (8–12 hours).
- Preheat oven to 475°F (245°C) with Dutch oven inside.
- Score the loaf. Bake covered for 20 minutes, then uncovered for 20–25 minutes until golden.
- Cool completely before slicing.
Notes
- Add vanilla extract to cream cheese for extra flavor.
- Swap blueberries for raspberries or blackberries.
- Top with lemon glaze after baking for sweetness.
- Mix rolled oats or chopped nuts into the dough for texture.
- Store at room temp 2 days or freeze slices for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 5g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg
