Blueberry Lemon Cream Cheese Sourdough Bread

why make this recipe

Blueberry Lemon Cream Cheese Sourdough Bread is a delightful twist on traditional sourdough. The combination of fresh blueberries and zesty lemon gives the bread a refreshing taste, while the cream cheese adds a rich creaminess that makes every bite special. This bread is perfect for breakfast, snacks, or even dessert. It’s also a fantastic way to use your sourdough starter!

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:

1. In a large bowl, mix the sourdough starter, water, and flour. Let the mixture rest for 30 minutes.
2. Add salt, lemon zest, and lemon juice. Mix until everything is fully incorporated.
3. Cover the bowl and let the dough bulk ferment at room temperature for 4 to 5 hours. Remember to perform stretch-and-folds every 30 minutes.
4. After the final fold, gently add the blueberries and cream cheese. Be careful not to crush the berries.
5. Shape the dough into a round boule and place it in a floured proofing basket or bowl.
6. Cover the dough and refrigerate overnight for cold fermentation (8 to 12 hours).
7. Preheat your Dutch oven to 475°F (245°C). Turn the dough onto a piece of parchment paper and score the top.
8. Bake the bread covered for 20 minutes. Then, bake uncovered for another 20 to 25 minutes until the bread is golden brown.
9. Allow the bread to cool completely before slicing. This will help the crumb to set nicely.

how to serve Blueberry Lemon Cream Cheese Sourdough Bread

This bread is delicious on its own, but you can also serve it with butter, cream cheese, or a light spread of jam. It pairs well with tea or coffee and makes a wonderful addition to brunch. You can toast slices for a warm treat too!

how to store Blueberry Lemon Cream Cheese Sourdough Bread

To keep your bread fresh, store it in a paper bag at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and place it in the freezer. It can last up to a month in the freezer. Just remember to slice it before freezing for easy access!

tips to make Blueberry Lemon Cream Cheese Sourdough Bread

• Ensure your sourdough starter is active and bubbly for the best rise.
• For a stronger lemon flavor, add more lemon zest or juice.
• If using frozen blueberries, do not thaw them before adding to the dough to prevent excess moisture.

variation

You can try adding nuts like chopped almonds or walnuts for added texture. For a more decadent version, consider swirling in a bit of a cinnamon sugar mixture before shaping the dough.

FAQs

Can I use frozen blueberries in this recipe?
Yes, you can use frozen blueberries without thawing them first. Just be careful not to crush them when mixing.

Can I use all-purpose flour instead of bread flour?
Absolutely! All-purpose flour can work just as well, but the texture might be slightly less chewy.

How long can I keep the dough in the fridge?
You can keep the dough in the fridge for up to 12 hours for cold fermentation. Leaving it too long might affect the flavor and texture.

Blueberry Lemon Cream Cheese Sourdough Bread

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• Author: jurgentukur
• Total Time: 70 minutes
• Yield: 1 loaf
• Diet: Vegetarian

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Description

A delightful twist on traditional sourdough with fresh blueberries, zesty lemon, and rich cream cheese.

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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)

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Instructions

1. In a large bowl, mix the sourdough starter, water, and flour. Let the mixture rest for 30 minutes.
2. Add salt, lemon zest, and lemon juice. Mix until everything is fully incorporated.
3. Cover the bowl and let the dough bulk ferment at room temperature for 4 to 5 hours, performing stretch-and-folds every 30 minutes.
4. After the final fold, gently add the blueberries and cream cheese, being careful not to crush the berries.
5. Shape the dough into a round boule and place it in a floured proofing basket or bowl.
6. Cover the dough and refrigerate overnight for cold fermentation (8 to 12 hours).
7. Preheat your Dutch oven to 475°F (245°C). Turn the dough onto a piece of parchment paper and score the top.
8. Bake the bread covered for 20 minutes, then bake uncovered for another 20 to 25 minutes until golden brown.
9. Allow the bread to cool completely before slicing to help the crumb set nicely.

Notes

Store in a paper bag at room temperature for up to 3 days or wrap tightly in plastic wrap and freeze for up to a month. Slice before freezing for easy access.

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Category: Bakery
• Method: Baking
• Cuisine: American