Blueberry Lemon Cream Cheese Sourdough Bread
A delightful blend of sweet blueberries and tangy lemon, combined with rich cream cheese in a sourdough bread.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup bread flour
- 1/4 cup sugar
- 1 teaspoon salt
Wet Ingredients
- 1 cup warm water
- 1 cup sourdough starter Make sure it is active and bubbly.
- 1/4 cup lemon juice
- 4 oz cream cheese, softened
- 1 tablespoon lemon zest For stronger lemon flavor, add more.
Add-ins
- 1/2 cup blueberries (fresh or frozen) If using frozen, thaw and drain before adding.
Instructions
Preparation
- In a large bowl, combine the all-purpose flour, bread flour, sugar, and salt.
- Add the sourdough starter and warm water to the dry ingredients, mixing until a dough forms.
- Knead the dough on a lightly floured surface for about 10 minutes, incorporating blueberries and lemon zest.
First Rise
- Place the dough in a greased bowl, cover, and let it rise for 4-6 hours or until doubled in size.
Shaping
- Once risen, gently flatten the dough and spread softened cream cheese over it.
- Roll the dough up tightly and shape it into a loaf.
- Place the loaf in a greased bread pan, cover, and let it rise again for about 1-2 hours.
Baking
- Preheat the oven to 375°F (190°C).
- Bake for 30-35 minutes or until golden brown.
- Let it cool before slicing and enjoy your homemade bread!
Notes
Store bread in a bread box or wrap in plastic wrap. Can be kept at room temperature for 2-3 days or frozen for up to 3 months. For extra crunch, add nuts or substitute other berries.