Description
Indulge in the delightful flavors of blueberries, lemon, and cream cheese in this scrumptious Blueberry Lemon Cream Cheese Sourdough Bread recipe. A perfect balance of sweet and tangy, this bread is a must-try for any sourdough enthusiast.
Ingredients
For the Dough:
- 3 cups bread flour
- 1/2 cup active sourdough starter (fed and bubbly)
- 1 cup lukewarm water
- 1 tablespoon honey
- 1 teaspoon salt
For the Filling:
- 1/2 cup cream cheese, softened
- 2 tablespoons powdered sugar
- zest of 1 lemon
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
Instructions
- In a large bowl, mix the sourdough starter, water, and honey. Stir in bread flour and salt until a rough dough forms. Cover and let rest for 30 minutes. Perform 3–4 stretch and folds over the next 2 hours, every 30 minutes. After the final fold, cover and let the dough rise until doubled, 4–6 hours at room temperature or overnight in the fridge.
- In a small bowl, beat cream cheese, powdered sugar, lemon zest, and vanilla extract until smooth.
- Turn the dough onto a lightly floured surface and gently stretch it into a rectangle. Spread the lemon cream cheese filling down the center third of the dough and top with blueberries. Fold the sides over the filling, then roll or shape gently into a log or boule. Pinch seams to seal.
- Place seam-side down in a parchment-lined proofing basket or bowl. Cover and let rise for another 1–2 hours, or until puffy.
- Preheat oven to 450°F (230°C) with a Dutch oven inside. Score the top of the dough, then carefully transfer to the hot Dutch oven. Bake covered for 20 minutes, then uncover and bake another 20–25 minutes until golden brown.
- Cool completely before slicing to allow the filling to set.
Notes
- For a stronger lemon flavor, add a bit of lemon juice to the cream cheese.
- This bread is excellent toasted with butter or served as a sweet breakfast loaf.
- Store in the fridge for up to 5 days.
