Description
Indulge in the delightful flavors of this Lemon Blueberry Cream Cheese Sourdough Bread. A soft, tangy sourdough loaf filled with a luscious cream cheese center and bursts of juicy blueberries, creating a perfect balance of sweet and tangy in every bite.
Ingredients
Scale
For the Dough:
- 1 cup active sourdough starter (100% hydration)
- ¾ cup warm water
- 2 ½ cups bread flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- Zest of 1 lemon
For the Filling:
- ½ cup cream cheese, softened
- 2 tablespoons powdered sugar
- ¾ cup fresh or frozen blueberries (if using frozen, do not thaw)
- 1 tablespoon lemon juice
Optional Topping:
- 1 egg (for egg wash)
- Coarse sugar or sliced almonds for sprinkling
Instructions
- Prepare the Dough: Combine sourdough starter, water, flour, sugar, salt, and lemon zest. Let rest for 30 minutes.
- Knead and Rise: Knead the dough until smooth. Let rise for 4–6 hours.
- Prepare the Filling: Mix cream cheese, powdered sugar, and lemon juice.
- Shape and Fill: Press dough into a rectangle, spread cream cheese mixture, add blueberries, and fold dough over filling.
- Cold Proof: Place dough in a banneton and refrigerate overnight.
- Bake: Preheat oven, bake the bread, and cool before slicing.
Notes
- This bread is best enjoyed fresh and pairs well with butter or lemon curd.
- Ensure your sourdough starter is active for optimal rise and flavor.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of loaf)
- Calories: 220
- Sugar: 5 g
- Sodium: 270 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 20 mg
