Ah, Blueberry Lemon Cream Cheese Sourdough Bread — this is a luscious, slightly tangy sourdough loaf swirled with sweet blueberries, bright lemon, and creamy cheesecake-style filling. Perfect for breakfast, brunch, or an indulgent snack. Here’s a detailed guide:
Blueberry Lemon Cream Cheese Sourdough Bread
Yields: 1 medium loaf (8–10 slices)
Ingredients
For the dough:
- 1 cup active sourdough starter (100% hydration)
- 1 1/2 cups all-purpose flour
- 1/4 cup sugar
- 1/4 tsp salt
- 1/4 cup milk (lukewarm)
- 1/4 cup butter, softened
- 1 tsp lemon zest
For the cream cheese filling:
- 4 oz (115 g) cream cheese, softened
- 2 tbsp sugar
- 1 tsp lemon juice
- 1/2 tsp vanilla extract
For the blueberry swirl:
- 1/2 cup fresh or frozen blueberries
- 1–2 tbsp sugar (optional, depending on sweetness)
Optional glaze:
- 1/2 cup powdered sugar
- 1–2 tsp lemon juice
Instructions
1. Prepare the cream cheese filling:
- In a small bowl, beat together cream cheese, sugar, lemon juice, and vanilla until smooth.
- Set aside.
2. Make the dough:
- In a large bowl, combine sourdough starter, flour, sugar, salt, milk, and lemon zest.
- Mix until a sticky dough forms.
- Add softened butter and knead for 8–10 minutes until smooth and elastic.
- Cover and let rise for 3–4 hours, or until roughly doubled (depends on starter activity).
3. Assemble the bread:
- Roll the dough into a rectangle, about 12×8 inches.
- Spread the cream cheese filling evenly over the dough.
- Sprinkle blueberries over the cream cheese.
- Starting from the long edge, roll the dough tightly into a log. Pinch the seam to seal.
- Place in a greased loaf pan.
4. Proof:
- Cover and let the loaf rise 1–2 hours until puffy.
5. Bake:
- Preheat oven to 350°F (175°C).
- Bake for 35–40 minutes, until golden brown and the center reaches 200°F (93°C) if using a thermometer.
- Let cool 10–15 minutes before slicing.
6. Optional glaze:
- Mix powdered sugar with lemon juice and drizzle over the cooled loaf for extra sweetness and zing.
Tips for Best Results
- Blueberries: Toss frozen blueberries in a little flour to prevent them from sinking.
- Cream cheese: Keep it soft for easy spreading; cold cream cheese can tear the dough.
- Sourdough flavor: Longer bulk fermentation enhances tangy depth.
- Serving: Delicious warm or toasted with a pat of butter.
If you want, I can give a “no-knead overnight” version using sourdough starter that develops more tang and makes this loaf even easier to assemble.
Do you want me to give that version?
