Why Make This Recipe
Blueberry Lemon Cream Cheese Sourdough Bread is a delightful twist on traditional sourdough. The combination of tangy blueberries, zesty lemon, and creamy cheese brings a unique flavor that can brighten up any breakfast or snack. This recipe is not just about making bread; it’s about creating something special with ingredients you love. It’s perfect for sharing with friends and family or enjoying all by yourself!
How to Make Blueberry Lemon Cream Cheese Sourdough Bread
Ingredients
- 1 cup active sourdough starter (100% hydration)
- 3 ½ cups bread flour or all-purpose flour
- 1 ¼ cups water (room temperature)
- 1 tsp salt
- Zest of 1 lemon
- 1 tbsp lemon juice
- 1 cup fresh or frozen blueberries
- ½ cup cream cheese (chopped into small chunks or dollops)
- 1 tbsp honey or maple syrup (optional, for subtle sweetness)
Directions
- In a large bowl, mix the sourdough starter, water, and flour. Let it rest for 30 minutes.
- Add salt, lemon zest, and lemon juice. Mix until everything is fully incorporated.
- Cover the bowl and let the dough bulk ferment for 4 to 5 hours at room temperature. Perform stretch-and-fold techniques every 30 minutes.
- After the final fold, gently add the blueberries and cream cheese, being careful not to crush the berries.
- Shape the dough into a round boule and place it in a floured proofing basket or bowl.
- Cover and refrigerate overnight (8 to 12 hours) for cold fermentation.
- Preheat your Dutch oven to 475°F (245°C). Turn the dough onto parchment paper and score the top.
- Bake covered for 20 minutes, then uncover and bake for another 20 to 25 minutes until the bread is golden.
- Allow the bread to cool completely before slicing, which helps the crumb set nicely.
How to Serve Blueberry Lemon Cream Cheese Sourdough Bread
You can serve this bread warm or at room temperature. It goes wonderfully with butter or cream cheese spread on top. Enjoy it as a breakfast treat, a snack, or even a dessert! Slicing it and toasting it will enhance the flavors even more, allowing the cream cheese to melt just a little.
How to Store Blueberry Lemon Cream Cheese Sourdough Bread
Store any leftover bread in a paper bag at room temperature for up to 2 days. For longer storage, wrap the bread in plastic wrap or aluminum foil and freeze it. It can last for about a month in the freezer. When you’re ready to enjoy it, simply thaw and reheat to restore its delightful texture.
Tips to Make Blueberry Lemon Cream Cheese Sourdough Bread
- Ensure your sourdough starter is active and bubbly before using.
- If you prefer a sweeter bread, feel free to add honey or maple syrup to the dough.
- Use a gentle hand when incorporating the blueberries and cream cheese to maintain their shape.
- Let the bread cool completely on a wire rack to prevent it from becoming soggy.
Variation
You can customize this recipe by adding other fruits like raspberries or strawberries. Alternatively, try swapping the lemon for lime or orange for a different citrus flavor!
FAQs
1. Can I use frozen blueberries?
Yes, frozen blueberries work well. Do not thaw them before adding; this helps keep the dough from turning too purple.
2. What if I don’t have a Dutch oven?
You can bake this bread on a baking sheet lined with parchment paper, but the crust may not be as crispy.
3. How can I tell if my bread is done baking?
The bread is done when it’s golden brown on top and sounds hollow when tapped on the bottom. You can also use a thermometer; it should read around 200-205°F (93-96°C) inside.
Enjoy crafting your own Blueberry Lemon Cream Cheese Sourdough Bread, and savor the deliciousness of every single bite!
Print
Blueberry Lemon Cream Cheese Sourdough Bread
A delightful twist on traditional sourdough with tangy blueberries, zesty lemon, and creamy cheese that brightens up any breakfast or snack.
- Total Time: 510 minutes
- Yield: 1 loaf 1x
Ingredients
- 1 cup active sourdough starter (100% hydration)
- 3 ½ cups bread flour or all-purpose flour
- 1 ¼ cups water (room temperature)
- 1 tsp salt
- Zest of 1 lemon
- 1 tbsp lemon juice
- 1 cup fresh or frozen blueberries
- ½ cup cream cheese (chopped into small chunks or dollops)
- 1 tbsp honey or maple syrup (optional, for subtle sweetness)
Instructions
- In a large bowl, mix the sourdough starter, water, and flour. Let it rest for 30 minutes.
- Add salt, lemon zest, and lemon juice. Mix until everything is fully incorporated.
- Cover the bowl and let the dough bulk ferment for 4 to 5 hours at room temperature. Perform stretch-and-fold techniques every 30 minutes.
- After the final fold, gently add the blueberries and cream cheese, being careful not to crush the berries.
- Shape the dough into a round boule and place it in a floured proofing basket or bowl.
- Cover and refrigerate overnight (8 to 12 hours) for cold fermentation.
- Preheat your Dutch oven to 475°F (245°C). Turn the dough onto parchment paper and score the top.
- Bake covered for 20 minutes, then uncover and bake for another 20 to 25 minutes until the bread is golden.
- Allow the bread to cool completely before slicing, which helps the crumb set nicely.
Notes
Allow bread to cool completely on a wire rack to avoid sogginess. Store leftovers in a paper bag at room temperature for up to 2 days or freeze for up to 1 month.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 20mg