Blueberry Lemon Cream Cheese Sourdough
This delightful sourdough loaf combines tangy blueberries and zesty lemon with a creamy filling, perfect for breakfast or as an afternoon snack.
Ingredients
Sourdough Bread Ingredients
- 2 cups sourdough starter Make sure your starter is active and bubbly.
- 3 cups all-purpose flour
- 1 cup warm water Warm but not hot to the touch.
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup fresh blueberries Gently fold in to avoid breaking them.
Cream Cheese Filling
- 4 oz cream cheese, softened
- 1 tablespoon lemon juice Freshly squeezed for best flavor.
- 1 Zest of 1 lemon
Instructions
Preparation
- In a mixing bowl, combine the sourdough starter, warm water, and sugar. Mix well.
- Gradually add in the flour and salt, mixing until a dough forms.
- Fold in the blueberries gently.
- Let the dough rise in a warm place for about 4-6 hours, or until doubled in size.
Baking
- Preheat the oven to 450°F (230°C).
- In a separate bowl, mix the softened cream cheese with lemon juice and zest until smooth.
- Shape the risen dough into a round loaf, and make a slit on top.
- Bake for 25-30 minutes, or until golden brown.
Serving
- Allow to cool before slicing and serve with the cream cheese mixture.
Notes
Best served warm, sliced, with the cream cheese spread. Can be enjoyed on its own or with fresh fruit or a beverage. Store in an airtight container for up to 2 days at room temperature, or freeze for longer storage.