Blueberry Lemon Cream Cheese Sourdough Loaf
This delightful loaf combines the tanginess of sourdough with sweet blueberries and creamy cream cheese, perfect for breakfast or a snack.
Ingredients
Main Ingredients
- 500 g 500 g bread flour (or strong all-purpose)
- 350 ml 350 ml room temperature water Moisture
- 100 g 100 g active sourdough starter (fed and bubbly) Leavening
- 10 g 10 g fine sea salt Flavor enhancement
- 1 cup 1 cup fresh blueberries (washed and dried) Sweetness and texture
- 1/3 cup 1/3 cup cream cheese (softened for easy spreading) Richness
- 1 large Zest of 1 large lemon Citrus flavor
- 2 tablespoons 2 tablespoons sugar (white or cane) Sweetness
- 2 tablespoons 2 tablespoons honey Natural sweetness
- 1 tablespoon 1 tablespoon fresh lemon juice Tartness
Instructions
Preparation
- In a large mixing bowl, combine the bread flour and salt. Stir these dry ingredients together to ensure they are well mixed.
- Pour in the room temperature water and the active sourdough starter. Mix until everything is well combined. The dough will feel sticky.
- Allow the dough to rest for about 30 minutes.
- After resting, sprinkle the sugar, honey, and lemon juice into the dough. Incorporate thoroughly.
- Fold in the cream cheese in small pieces gently.
- Gently fold in the fresh blueberries, being careful not to crush them.
Rising
- Cover the bowl with a clean kitchen towel and allow the dough to rise at room temperature until it doubles in size.
- Once risen, transfer the dough onto a floured surface. Shape it into a loaf.
- Place the shaped loaf onto a baking sheet lined with parchment paper and cover with a towel.
Baking
- Preheat your oven to the necessary temperature for baking.
- Bake the loaf until it has a golden-brown crust and sounds hollow when tapped on the bottom.
- Let the loaf cool completely on a wire rack before slicing.
Notes
For best results, check blueberry dryness to avoid excess moisture.