Description
This Lemon Blueberry Cream Cheese Sourdough Bread is a delightful blend of tangy sourdough, creamy richness, and the fresh flavors of lemon and blueberries. Perfect for breakfast or as a sweet snack, this artisanal bread combines a tender crumb with bursts of juicy blueberries and zesty lemon, balanced by a subtle honeyed sweetness.
Ingredients
Scale
Dough Ingredients
- 1 cup active sourdough starter
- 3 cups all-purpose flour
- 1 tsp salt
- 1 cup filtered water
- 1/4 cup honey or sugar
- Zest of 2 lemons
- 1/2 cup room temperature cream cheese
Add-ins
- 1/2 cup fresh blueberries
Instructions
- Feed the Starter: Feed your sourdough starter at least 8 hours before baking to ensure it is active and bubbly, which will help your bread rise well.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour and salt evenly to prepare your dry base.
- Combine Wet Ingredients: In another bowl, mix the filtered water, honey or sugar, lemon zest, and cream cheese until the mixture is smooth and creamy. This will add moisture and flavor to the dough.
- Form the Dough: Gradually add the wet mixture into the dry ingredients, stirring carefully until no flour remains and the dough is fully combined.
- Add Blueberries: Gently fold the fresh blueberries into the dough to distribute them evenly without breaking them apart, preserving their juiciness.
- Bulk Fermentation: Cover the dough with a clean towel or plastic wrap and let it rise at room temperature for 4 to 6 hours, or until it has nearly doubled in size, which allows the flavors to develop.
- Shape the Loaf: Turn the dough out onto a floured surface, shape it into a round loaf, and place it into a proofing basket or bowl lined with a floured cloth. Let it rise for an additional 1 to 2 hours to develop a good crumb structure.
- Preheat Oven and Dutch Oven: Preheat your oven to 450°F (230°C) and place a Dutch oven inside to heat for at least 30 minutes for even baking and crust development.
- Bake Covered: Carefully transfer the dough into the hot Dutch oven, cover it, and bake for 30 minutes to trap steam, which promotes oven spring and a crisp crust.
- Finish Baking Uncovered: Remove the Dutch oven lid and bake for an additional 15 minutes or until the crust is golden brown and crisp, then cool completely before slicing.
Notes
- Make sure your sourdough starter is active and bubbly before starting to ensure good fermentation.
- Room temperature cream cheese blends more easily into the dough, giving better texture.
- Handle the blueberries gently to avoid crushing them and coloring the dough too much.
- The lemon zest provides a fresh aroma but avoid any bitterness from the white pith.
- Allow the bread to cool fully for about 1 to 2 hours before slicing to prevent a gummy texture inside.
- Use a Dutch oven or a heavy covered pot to create steam, which helps develop a crispy crust.
- Store bread in a paper bag or bread box for up to 3 days for best freshness.
- Freeze leftover bread slices for longer storage.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 80g)
- Calories: 190
- Sugar: 6g
- Sodium: 320mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg
