why make this recipe
Blueberry Lemon Cream Cheese Sourdough Bread is a delightful twist on classic sourdough. The combination of tangy blueberries, zesty lemon, and creamy cheese creates a unique flavor profile. This bread is perfect for breakfast, snacks, or as a side for your favorite meal. Making it at home allows you to enjoy fresh, delicious bread that is both comforting and satisfying.
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
This bread is delicious on its own, but it also pairs wonderfully with butter or cream cheese. You can serve it with a cup of coffee or tea for a perfect breakfast or snack. For an extra treat, top a slice with a little honey or fresh fruit.
how to store Blueberry Lemon Cream Cheese Sourdough Bread
To keep this bread fresh, store it in a bread bag at room temperature for up to three days. If you want to keep it longer, slice the bread and freeze it in an airtight bag. It will stay fresh for up to three months in the freezer.
tips to make Blueberry Lemon Cream Cheese Sourdough Bread
- Ensure your sourdough starter is active and bubbly before using it.
- Be gentle when mixing in blueberries and cream cheese to prevent crushing the berries.
- Use a bench scraper to help shape the dough if it’s sticky.
- Experiment with adding more lemon zest for a stronger lemon flavor.
variation
You can add nuts, such as walnuts or pecans, to the mixture for added texture. Alternatively, try substituting other berries like raspberries or blackberries for a different flavor.
FAQs
Can I use frozen blueberries?
Yes, frozen blueberries work well. Just be sure to gently fold them into the dough to avoid crushing.
What if my dough is too sticky?
If the dough is too sticky, try dusting your hands and work surface with a little flour when handling it.
Can I make this bread without cream cheese?
Yes, you can omit the cream cheese if you prefer. The bread will still be delicious with just blueberries and lemon.
Blueberry Lemon Cream Cheese Sourdough Bread
Ingredients
Dough Ingredients
- 1 cup active sourdough starter (100% hydration) Ensure it’s active and bubbly before using.
- 3.5 cups bread flour or all-purpose flour
- 1.25 cups water (room temperature)
- 1 tsp salt
- 1 tbsp lemon juice
- 1 tbsp honey or maple syrup (optional) For subtle sweetness.
Flavor Enhancers
- 1 tsp Zest of 1 lemon Experiment with adding more zest for stronger lemon flavor.
- 1 cup fresh or frozen blueberries Gently fold in to prevent crushing.
- 0.5 cup cream cheese (chopped into small chunks or dollops) You can omit if desired.
Instructions
Preparation
- 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, performing 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.
Baking
- 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 to help the crumb set nicely.