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.
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.