Description
A delightful Lemon Blueberry Cream Cheese Sourdough Bread that combines the tangy flavor of sourdough with the sweetness of fresh blueberries and the richness of cream cheese, enhanced by fresh lemon zest for a refreshing twist. This artisan bread is perfect for breakfast or as a unique snack, featuring a soft crumb and crispy crust.
Ingredients
Scale
Dough Ingredients
- 1 cup active sourdough starter
- 3 cups all-purpose flour
- 1 tsp salt
- 1 cup filtered water
Flavorings and Mix-ins
- 1/2 cup room temperature cream cheese
- 1/2 cup fresh blueberries
- Zest of 2 lemons
- 1/4 cup honey or sugar
Instructions
- Feed the sourdough starter: Ensure your sourdough starter is active by feeding it at least 8 hours before baking to guarantee proper fermentation and rise of the dough.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour and salt to evenly distribute the salt throughout the flour.
- Combine wet ingredients: In a separate bowl, mix the filtered water, honey (or sugar), lemon zest, and room temperature cream cheese until smooth, ensuring the cream cheese is well incorporated.
- Form the dough: Gradually add the wet mixture to the dry ingredients, stirring and mixing thoroughly until no dry flour remains and the dough forms a sticky but cohesive mass.
- Incorporate blueberries: Gently fold the fresh blueberries into the dough, being careful not to crush them, to distribute them evenly throughout the loaf.
- First rise: Cover the bowl with a clean towel or plastic wrap and let the dough rise at room temperature for 4 to 6 hours, or until nearly doubled in size, signaling good fermentation.
- Shape and second rise: Turn the risen dough out onto a floured surface and shape it into a round loaf. Place it in a proofing basket and allow it to rise for another 1 to 2 hours, preparing it for baking.
- 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 to ensure it is thoroughly hot for baking.
- Bake the bread: Carefully transfer the loaf from the proofing basket into the preheated Dutch oven. Cover and bake for 30 minutes to trap steam, then remove the lid and bake an additional 15 minutes until the crust turns a beautiful golden brown.
- Cool before slicing: Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing to allow the crumb to set properly.
Notes
- Make sure your sourdough starter is bubbly and active before starting the recipe for best results.
- Be gentle when folding in blueberries to avoid breaking them and coloring the dough too much.
- Using a Dutch oven creates steam which helps achieve a crispy crust.
- Let the bread cool completely before slicing to maintain crumb texture.
- If fresh blueberries are unavailable, frozen can be used but they should be thawed and drained to reduce moisture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
