Blueberry Lemon Cream Cheese Sourdough
A delicious twist on traditional sourdough bread featuring fresh blueberries, tangy lemon, and creamy cheese, perfect for breakfast or dessert.
Ingredients
For the dough
- 1 cup sourdough starter Make sure it's active and bubbly.
- 2 cups all-purpose flour
- 1 cup warm water
- 1/2 cup cream cheese, softened Avoid over-mixing to keep chunks.
- 1/2 cup sugar
- 1/4 cup lemon juice
- 1 unit Zest of 1 lemon Enhances flavor.
- 1 cup fresh blueberries Can use frozen if fresh aren't available.
- 1 teaspoon salt
Instructions
Preparation
- In a mixing bowl, combine the sourdough starter, warm water, and sugar. Stir until dissolved.
- Add the flour, salt, lemon juice, and lemon zest. Mix until a dough forms.
- Knead the dough for about 10 minutes until smooth.
- Fold in the cream cheese and blueberries gently.
Rising
- Place the dough in a greased bowl, cover it, and let it rise for 4-6 hours, or until doubled in size.
Baking
- Preheat the oven to 425°F (220°C).
- Shape the dough into a loaf and place it in a greased loaf pan.
- Bake for 30-35 minutes or until golden brown and a toothpick comes out clean.
- Allow to cool before slicing and serving.
Notes
Can be served warm or at room temperature. Enjoy with tea or coffee. Store in an airtight container for 2-3 days or freeze for up to a month.