Blueberry Lemon Cream Cheese Sourdough Bread Recipe
This Blueberry Lemon Cream Cheese Sourdough Bread combines the tangy flavor of sourdough with the fresh zing of lemon and sweetness of blueberries. Swirls of cream cheese add a creamy texture to each slice, making it a perfect artisanal bread for breakfast or a special snack. The bread is naturally fermented overnight, enhancing the depth of flavor and creating a light, airy crumb.
- Prep Time: 40 minutes
- Cook Time: 45 minutes
- Total Time: 12 hours 25 minutes
- Yield: 1 loaf (approximately 10-12 slices) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dough
- 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 tbsp honey or maple syrup (optional, for subtle sweetness)
Add-ins
- 1 cup fresh or frozen blueberries
- ½ cup cream cheese (chopped into small chunks or dollops)
Instructions
- Mix Starter and Flour: In a large bowl, combine the sourdough starter, water, and flour. Stir until just mixed and let it rest for 30 minutes to autolyse, allowing the flour to absorb the water fully.
- Add Flavorings and Salt: Add salt, lemon zest, lemon juice, and optional honey or maple syrup to the dough. Mix thoroughly until everything is fully incorporated into a cohesive dough.
- Bulk Fermentation: Cover the bowl and let the dough ferment at room temperature for 4 to 5 hours. During this time, perform stretch-and-fold techniques every 30 minutes to develop gluten and strengthen the dough.
- Add Blueberries and Cream Cheese: After the last stretch-and-fold, gently fold in the blueberries and cream cheese chunks. Be careful to fold gently to avoid crushing the berries and to keep the cream cheese intact.
- Shape the Dough: Shape the dough into a round boule and place it in a floured proofing basket or bowl. Cover to prevent drying out.
- Cold Fermentation: Refrigerate the dough overnight (8 to 12 hours) for a slow, cold fermentation which enhances flavor complexity.
- Preheat Oven and Dutch Oven: Preheat your oven to 475°F (245°C) with a Dutch oven inside to ensure it is hot and ready for baking.
- Score and Bake: Remove the dough from the fridge and turn it out onto parchment paper. Score the top with a sharp knife or lame. Place the dough into the hot Dutch oven, cover, and bake for 20 minutes.
- Finish Baking: Remove the lid and bake uncovered for an additional 20 to 25 minutes or until the bread is golden brown and crusty.
- Cool: Remove the bread from the oven and allow it to cool completely on a wire rack before slicing. This helps the crumb to set and prevents soggy texture.
Notes
- Allow bread to cool completely on a wire rack to avoid sogginess.
- Store leftovers in a paper bag at room temperature for up to 2 days.
- Freeze leftover bread for up to 1 month, wrapped tightly to maintain freshness.
- Use fresh or frozen blueberries; if using frozen, do not thaw to prevent excess moisture in the dough.
- Be gentle when folding in blueberries and cream cheese to maintain texture and prevent breakage.
- If you prefer a less tangy bread, reduce the bulk fermentation time slightly.
Keywords: blueberry lemon bread, sourdough bread, cream cheese bread, artisan bread, homemade bread, lemon zest bread, fresh blueberry bread
