Description
Fruit Cream Sourdough is a delightful twist on traditional sourdough, combining the sweetness of blueberries with the creamy richness of cream cheese. This artisan-style loaf is perfect for breakfast, brunch, or as a sweet snack. The fresh blueberries paired with zesty lemon create a flavor explosion that’s beautifully complemented by a honey glaze.
Ingredients
Scale
- 500g bread flour
- 350ml room temperature water
- 100g active sourdough starter
- 10g salt
- 1 cup fresh blueberries
- 1/3 cup softened cream cheese
- Zest of 1 lemon
- 2 tablespoons granulated sugar
- 2 tablespoons honey
- 1 tablespoon fresh lemon juice
Instructions
- In a mixing bowl, combine bread flour, water, and active sourdough starter until no dry bits remain. Cover and rest for 30 minutes.
- Add salt to the dough and knead until smooth. Cover and let rise for 4-6 hours, performing stretch-and-folds every 30 minutes.
- In another bowl, mix cream cheese, lemon zest, and sugar until smooth.
- During the final stretch-and-fold of your dough, gently incorporate fresh blueberries.
- Shape the dough into a rectangle and add the cream cheese mixture along the center before rolling it up.
- Place seam-side up in a banneton and refrigerate overnight (8-12 hours).
- Preheat your oven to 250°C (482°F) with your Dutch oven inside. Transfer the dough to the hot pot and bake covered for 20 minutes. Lower temperature to 220°C (428°F) and bake for another 20-25 minutes until golden brown.
- Mix honey and lemon juice together and brush over the warm loaf.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Breakfast/Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 180
- Sugar: 6g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg