Description
A delightful Blueberry Lemon Cream Cheese Sourdough Bread combining tangy lemon zest and fresh blueberries with creamy chunks of cream cheese baked into a crusty, flavorful sourdough loaf. Perfect for breakfast or a tasty snack, this bread offers a balance of fruity sweetness and a rich creamy texture within a traditional sourdough crumb.
Ingredients
Scale
Main Dough Ingredients
- 1 cup active sourdough starter
- 3 cups all-purpose flour
- 1 cup warm water
- 1 tablespoon honey
- 1 teaspoon salt
Flavor Additions
- 1 tablespoon lemon zest
- 1 cup fresh or frozen blueberries (not thawed if frozen)
- 1/2 cup cream cheese, cut into small cubes
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch (optional, to coat blueberries)
Additional
- Extra flour for dusting
Instructions
- Prepare the dough: In a large mixing bowl, combine the sourdough starter, warm water, and honey. Stir in the flour and salt until a shaggy dough forms. Cover the bowl with a damp towel and let rest for 30 minutes to allow the flour to hydrate.
- Initial fermentation and stretch & folds: After resting, stretch and fold the dough a few times within the bowl to help develop gluten. Cover and let it rise at room temperature for 4–6 hours, performing a stretch and fold every 30–45 minutes if possible. This builds structure and strength in the dough.
- Incorporate the flavorings: During the final stretch and fold session, gently fold in the lemon zest, blueberries (tossed in cornstarch if desired to reduce bleeding), lemon juice, and the cream cheese cubes. Be very gentle to avoid crushing the blueberries and cream cheese pieces.
- Shape and proof: Shape the dough into a round loaf and place it seam-side up in a floured proofing basket or a bowl lined with a floured towel. Cover this and refrigerate overnight for 8–12 hours for a slow cold proof that enhances flavor and texture.
- Preheat oven and bake: The next day, preheat your oven to 475°F (245°C) with a Dutch oven inside for at least 30 minutes to ensure it’s thoroughly heated. Transfer the dough onto parchment paper, score the top with a sharp blade, and carefully lower it into the hot Dutch oven.
- Bake covered, then uncovered: Bake covered for 20 minutes to capture steam for a crispy crust. Then remove the lid and bake for an additional 20–25 minutes until the loaf is golden brown and crusty.
- Cool and serve: Remove the bread from the Dutch oven and place it on a wire rack. Allow it to cool completely before slicing to preserve the crumb structure and cream cheese pockets.
Notes
- Frozen blueberries can be used directly without thawing; this reduces juice bleeding into the dough.
- You can add 1–2 tablespoons of sugar or maple syrup to sweeten the dough slightly if preferred.
- This bread is best enjoyed slightly warm or toasted with butter to enhance the flavors.
