Here’s a recipe for Lemon Blueberry Cream Cheese Sourdough—a deliciously tangy and fruity twist on classic sourdough bread, with creamy cream cheese, fresh blueberries, and a hint of lemon. This bread makes an amazing breakfast or a special treat!
Lemon Blueberry Cream Cheese Sourdough Recipe
Ingredients:
For the Dough:
- 1 cup sourdough starter (fed and active)
- 1 cup warm water
- 1 tbsp honey or sugar
- 3 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp olive oil or melted butter
- 1/2 tsp lemon zest (freshly grated)
- 1 tbsp lemon juice
- 1/2 cup fresh blueberries (or frozen, if preferred)
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1 tbsp lemon juice (optional, for extra tanginess)
Instructions:
- Make the Dough:
- In a large mixing bowl, combine the active sourdough starter, warm water, and honey (or sugar). Let it sit for 5-10 minutes until it’s bubbly.
- Add the flour, salt, olive oil (or melted butter), lemon zest, and lemon juice. Mix until combined into a shaggy dough. Knead the dough on a lightly floured surface for about 8-10 minutes, or until smooth and elastic.
- If using a stand mixer, knead with the dough hook on medium speed for about 6-7 minutes.
- First Rise:
- Place the dough in a lightly oiled bowl, cover it with a damp towel, and let it rise for about 4-6 hours or until it has doubled in size. Alternatively, you can let it rise overnight in the fridge for a slower fermentation process.
- Prepare the Cream Cheese Filling:
- In a small bowl, beat together the softened cream cheese, powdered sugar, vanilla extract, and lemon juice (if using) until smooth and creamy. Set aside.
- Incorporate the Blueberries:
- After the dough has risen, gently punch it down to release air bubbles. Flatten the dough into a large rectangle on a floured surface.
- Spread the cream cheese mixture evenly over the dough, leaving a small border around the edges.
- Sprinkle the blueberries over the cream cheese filling. Be gentle to avoid crushing them.
- Shape the Dough:
- Carefully roll the dough into a log, sealing the edges as you go. Once rolled, tuck the ends under and place it into a greased loaf pan or shape it into a round loaf and place it on a parchment-lined baking sheet.
- Second Rise:
- Cover the dough and let it rise for another 1-2 hours, or until it has puffed up and looks airy.
- Bake the Bread:
- Preheat your oven to 375°F (190°C).
- Bake the loaf for 30-35 minutes, or until golden brown on top and the bread sounds hollow when tapped on the bottom. If you want a crispier crust, you can place a pan of water on the lower rack of the oven for steam while baking.
- Cool and Serve:
- Let the bread cool completely on a wire rack before slicing. This will allow the flavors to settle and the cream cheese filling to firm up a little.
- Serve warm or at room temperature. The bread is perfect for breakfast, dessert, or a special treat.
Tips:
- Blueberry Tips: If you’re using frozen blueberries, you can toss them in a little flour to prevent them from sinking into the dough during baking.
- Make it Sweeter: If you like a sweeter bread, you can drizzle a little glaze (powdered sugar mixed with lemon juice) over the top after baking.
- Sourdough Starter: Make sure your sourdough starter is bubbly and active before using it in the dough. If it’s not, feed it for a few hours or overnight until it’s strong enough to leaven the bread.
This Lemon Blueberry Cream Cheese Sourdough is soft, tangy, and bursting with fruity goodness! It’s the perfect combination of tangy sourdough, creamy filling, and juicy blueberries. Enjoy!
