Description
A fruity, creamy sourdough bread with a citrus twist. Perfect for brunch or gifting, this blueberry lemon cream cheese loaf is soft, slightly sweet, and packed with flavor.
Ingredients
1 cup active sourdough starter (100% hydration)
3 ½ cups bread flour or all-purpose flour
1 ¼ cups water (room temperature)
1 tsp salt
Zest of 1 lemon
1 tbsp lemon juice
1 cup fresh or frozen blueberries
½ cup cream cheese (chopped into small chunks or dollops)
1 tbsp honey or maple syrup (optional)
Instructions
1. In a large bowl, mix the sourdough starter, water, and flour. Let it rest for 30 minutes.
2. Add salt, lemon zest, and lemon juice. Mix until fully combined.
3. Cover and let the dough bulk ferment for 4–5 hours, doing stretch-and-folds every 30 minutes.
4. After final fold, gently incorporate the blueberries and cream cheese.
5. Shape dough into a boule and place in floured basket. Refrigerate 8–12 hours.
6. Preheat Dutch oven to 475°F. Turn dough onto parchment, score the top.
7. Bake covered for 20 minutes, then uncovered for 20–25 minutes until golden.
8. Cool completely on a wire rack before slicing.
Notes
Let bread cool fully to avoid sogginess.
Store in paper bag for 2 days or freeze for 1 month.
Great served warm with butter or toasted with honey.