Description
Fruit Cream Sourdough is a delightful twist on traditional sourdough bread that combines the tanginess of homemade sourdough with the sweetness of fresh blueberries and creamy cheese. Infused with zesty lemon and topped with a honey glaze, this luscious loaf is perfect for breakfast, brunch, or as a sweet treat any time of day. The incredible texture boasts a soft crumb inside with a crusty exterior, making it not only delicious but also visually appealing.
Ingredients
Scale
- 500g bread flour
- 350ml room temperature water
- 100g active sourdough starter
- 10g salt
- 1 cup fresh blueberries
- 1/3 cup cream cheese, softened
- Zest of 1 lemon
- 2 tablespoons granulated sugar
- 2 tablespoons honey
- 1 tablespoon fresh lemon juice
Instructions
- Combine flour, water, and sourdough starter in a mixing bowl; let rest for 30 minutes.
- Add salt and knead until well combined; cover and rest for 4-6 hours, performing stretch-and-folds every 30 minutes.
- Mix cream cheese, lemon zest, and sugar in another bowl to create the filling.
- Gently fold fresh blueberries into the dough during the final stretch-and-fold.
- Roll out dough into a rectangle, spread cream cheese mixture evenly, then roll tightly.
- Place seam-side up in a banneton to rise for 8-12 hours in the refrigerator.
- Preheat your oven to 250°C (482°F) with the Dutch oven inside; bake covered for 20 minutes, then uncover and lower to 220°C (428°F) for another 20-25 minutes until golden brown.
- Brush warm bread with honey-lemon glaze after baking.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 210
- Sugar: 7g
- Sodium: 220mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg