Blueberry Lemon Cream Cheese Sourdough Bread: A Unique Twist on a Classic
Sourdough bread has long been loved for its tangy flavor and rustic crust, but when infused with fresh blueberries, zesty lemon, and a swirl of sweetened cream cheese, it transforms into a showstopping artisan loaf. This Blueberry Lemon Cream Cheese Sourdough Bread is a fusion of tart, sweet, and tangy notes that make it ideal for breakfast, brunch, or as a stand-alone treat.
Below is a step-by-step method to craft this delightful loaf from scratch. You’ll need a mature sourdough starter, patience, and a bit of love.
🧾 Ingredients
For the Dough
- 500g bread flour
- 100g sourdough starter (active and bubbly)
- 350g water (lukewarm)
- 10g salt
- Zest of 1 large lemon
- 1 tsp vanilla extract (optional)
For the Filling
- 150g fresh or frozen blueberries (if frozen, do not thaw)
- 100g cream cheese (softened)
- 2 tbsp granulated sugar (or honey)
- 1 tsp lemon juice
🥣 Step-by-Step Method
Step 1: Prepare Your Starter
Make sure your sourdough starter is well-fed and active. It should double in size within 4–6 hours of feeding and pass the float test (a small amount floats in water).
Step 2: Mix the Dough (Autolyse)
- In a large mixing bowl, combine the bread flour and water.
- Mix until no dry bits remain. The dough will be shaggy and sticky.
- Cover and let it rest (autolyse) for 1 hour. This allows the flour to hydrate fully, developing gluten naturally.
Step 3: Add Starter and Salt
- After the autolyse, add the sourdough starter, salt, lemon zest, and vanilla extract (if using).
- Mix by hand or use a dough hook on a mixer for about 5–10 minutes, until everything is fully incorporated.
- Perform a few stretch and folds if mixing by hand: grab one edge of the dough, stretch it up, and fold it over the center. Rotate the bowl and repeat four times.
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