Sourdough Blueberry Cream Cheese Bread
A delightful combination of tangy sourdough, sweet blueberries, and creamy cream cheese, perfect for breakfast or as a snack.
Ingredients
Dough Ingredients
- 2 cups sourdough starter Ensure the starter is active for the best rise.
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup water
- 1 cup blueberries Fresh or frozen work well.
- 4 ounces cream cheese, cubed Be gentle when folding into the dough.
- 1 tablespoon lemon juice
Instructions
Preparation
- In a large mixing bowl, combine the sourdough starter, all-purpose flour, whole wheat flour, salt, sugar, and water. Mix until well incorporated.
- Gently fold in the blueberries and cream cheese cubes.
- Cover the bowl with a clean cloth and let the dough rise for 4-8 hours, or until the dough has doubled in size.
Baking
- Preheat your oven to 450°F (232°C).
- Shape the dough into a round loaf and place it on a parchment-lined baking sheet or in a Dutch oven.
- Let it rest for another 30-60 minutes.
- If desired, score the top of the bread with a sharp knife.
- Bake in the preheated oven for about 30-35 minutes, or until the crust is golden brown and the bread sounds hollow when tapped.
- Allow to cool before slicing and serving.
Notes
For best results, make sure your sourdough starter is active. Store the bread in a paper bag or wrapped in a kitchen towel at room temperature. For longer storage, slice and place in an airtight container in the refrigerator or freeze wrapped in plastic.