Lemon Blueberry Sourdough Bread with Cheesecake Center

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Lemon blueberry sourdough bread with cheesecake center, fresh ingredients
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Why Make This Recipe

Lemon Blueberry Sourdough Bread with Cheesecake Center is a delightful treat that blends the tangy flavors of lemon and blueberries with the creamy richness of cheesecake. This bread offers a unique twist on traditional sourdough, making it perfect for breakfast, dessert, or even a snack. The vibrant colors and fresh flavors will brighten any occasion, and the cheesecake center adds an unexpected surprise. Whether you are a beginner or an experienced baker, this recipe is sure to impress your family and friends.

How to Make Lemon Blueberry Sourdough Bread with Cheesecake Center

Ingredients

  • 2 cups sourdough starter
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 cup water
  • 1 cup fresh blueberries
  • Zest of 1 lemon
  • 1 tablespoon lemon juice
  • 8 oz cream cheese
  • 1/4 cup sugar (for cheesecake filling)
  • 1 egg (for cheesecake filling)
  • 1 teaspoon vanilla extract

Directions

  1. In a large bowl, mix the sourdough starter, all-purpose flour, whole wheat flour, salt, sugar, and water until a dough forms.
  2. Knead the dough for about 10 minutes until smooth.
  3. Let the dough rise in a warm place for 4-6 hours until doubled in size.
  4. In a separate bowl, mix the cream cheese, 1/4 cup sugar, egg, and vanilla extract until smooth to make the cheesecake filling.
  5. Once the dough has risen, gently fold in the blueberries, lemon zest, and lemon juice.
  6. Shape the dough into a loaf and place it in a greased loaf pan.
  7. Pour the cheesecake filling in the center of the loaf and cover with the dough.
  8. Let it rise again for about 1 hour.
  9. Preheat the oven to 375°F (190°C).
  10. Bake for 35-40 minutes until golden brown.
  11. Let cool before slicing and enjoy!
Lemon Blueberry Sourdough Bread with Cheesecake Center

How to Serve Lemon Blueberry Sourdough Bread with Cheesecake Center

This delicious bread can be served warm or at room temperature. Slice it open to reveal the creamy cheesecake filling in the center. It pairs perfectly with a cup of tea or coffee. You can also serve it with a dollop of whipped cream or a sprinkle of powdered sugar on top for added sweetness.

How to Store Lemon Blueberry Sourdough Bread with Cheesecake Center

To keep your Lemon Blueberry Sourdough Bread fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can freeze it. Wrap the bread tightly in plastic wrap and then place it in a freezer bag. It will last in the freezer for up to 2 months. Just thaw it at room temperature when you’re ready to enjoy.

Tips to Make Lemon Blueberry Sourdough Bread with Cheesecake Center

  1. Make sure your sourdough starter is active and bubbly for the best rise and flavor.
  2. Use fresh blueberries for a burst of flavor. If using frozen, be sure to let them thaw and drain excess moisture.
  3. Don’t skip the rising times; they help develop the flavors and texture.
  4. Experiment with other fruits like raspberries or strawberries for variations.

Variation

Feel free to switch up the cheesecake filling. You can add a splash of lemon extract or a few tablespoons of your favorite fruit preserves to customize the flavor.

FAQs

Q: Can I use a different type of flour?
A: Yes, you can experiment with other flours like spelt flour or bread flour, but keep the ratios the same for best results.

Q: How can I tell when the bread is done baking?
A: The bread should be golden brown on top, and you can tap on the bottom to hear a hollow sound, which indicates it’s cooked through.

Q: Can I make the cheesecake filling ahead of time?
A: Yes, you can prepare the cheesecake filling beforehand and refrigerate it until you’re ready to use it. Just let it come to room temperature before pouring it into the dough.

Lemon Blueberry Sourdough Bread with Cheesecake Center

This delightful Lemon Blueberry Sourdough Bread features a creamy cheesecake center, perfect for breakfast or dessert, blending tangy lemon and fresh blueberries.
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Prep Time 2 hours
Cook Time 40 minutes
Total Time 2 hours 40 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 slices
Calories 230 kcal

Ingredients
  

For the Dough

  • 2 cups sourdough starter Must be active and bubbly
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 cup water
  • 1 cup fresh blueberries Use fresh for best flavor
  • Zest of 1 lemon
  • 1 tablespoon lemon juice

For the Cheesecake Filling

  • 8 oz cream cheese Softened
  • 1/4 cup sugar For cheesecake filling
  • 1 large egg For cheesecake filling
  • 1 teaspoon vanilla extract

Instructions
 

Preparation

  • In a large bowl, mix the sourdough starter, all-purpose flour, whole wheat flour, salt, sugar, and water until a dough forms.
  • Knead the dough for about 10 minutes until smooth.
  • Let the dough rise in a warm place for 4-6 hours until doubled in size.
  • In a separate bowl, mix the cream cheese, 1/4 cup sugar, egg, and vanilla extract until smooth to make the cheesecake filling.

Combining Ingredients

  • Once the dough has risen, gently fold in the blueberries, lemon zest, and lemon juice.
  • Shape the dough into a loaf and place it in a greased loaf pan.
  • Pour the cheesecake filling in the center of the loaf and cover with the dough.
  • Let it rise again for about 1 hour.

Baking

  • Preheat the oven to 375°F (190°C).
  • Bake for 35-40 minutes until golden brown.
  • Let cool before slicing and enjoy.

Notes

Serve warm or at room temperature. Pairs well with tea or coffee. For extra sweetness, add a dollop of whipped cream or sprinkle powdered sugar on top.
Keyword Baking, Blueberry Recipes, Cheesecake Bread, Lemon Blueberry Bread, Sourdough Bread