Blueberry Lemon Sourdough with Cream Cheese Swirl
A delightful combination of tangy blueberries, zesty lemon, and rich cream cheese, perfect for breakfast or as a sweet snack.
Ingredients
Dough Ingredients
- 500 g bread flour Use high-quality bread flour for the best texture.
- 300 ml water Use lukewarm water for better yeast activation.
- 100 g active sourdough starter Ensure the starter is bubbly and active.
- 10 g salt Enhances flavor and dough strength.
Filling Ingredients
- 100 g fresh blueberries Be gentle when mixing to avoid breaking.
- Zest of 1 lemon Use fresh lemon zest for maximum flavor.
- 200 g cream cheese Bring to room temperature for easy spreading.
- 30 g sugar Use more if a sweeter filling is desired.
- 1 each egg For egg wash to achieve a golden crust.
Instructions
Preparation
- In a large bowl, mix bread flour, water, sourdough starter, and salt until a dough forms.
- Let the dough rise for 4-6 hours at room temperature, folding it every hour.
- Gently fold in the blueberries and lemon zest.
Filling and Shaping
- Roll out the dough and spread cream cheese mixed with sugar on top.
- Roll the dough into a log and place it in a loaf pan.
- Let it proof for another 1-2 hours.
Baking
- Preheat the oven to 220°C (428°F).
- Brush the top with egg wash before baking for 30-35 minutes.
- Allow to cool before slicing.
Notes
Store wrapped in plastic or in an airtight container for 2-3 days. For longer storage, freeze sliced bread for up to a month.