Why Make This Recipe
Blueberry Cream Cheese Sourdough Bread is a delightful treat that combines the tang of sourdough with the sweetness of blueberries and the creaminess of cheese. This bread is perfect for breakfast, brunch, or an afternoon snack. The unique flavor profile and airy texture make it a wonderful addition to your baking repertoire. Plus, the vibrant blueberries not only add taste but also a lovely color to the bread!
How to Make Blueberry Cream Cheese Sourdough Bread
Ingredients
- 3 1/4 cups (approx. 450g) Bread Flour
- 3/4 cup (approx. 150g) Active Sourdough Starter
- 1 1/2 cups Warm Water
- 1/4 cup Olive Oil
- 1/4 cup Honey
- 1 tsp Sea Salt
- 1 cup Fresh Blueberries (washed and dried)
- 1/2 cup Cream Cheese (softened slightly but still cool)
- Zest of 1 Large Lemon
- 2 Tbsp Sugar (Monk fruit or granulated white sugar)
- 2 Tbsp Honey
- 1 Tbsp Fresh Lemon Juice
Directions
Mix the Dough: In a large bowl, whisk together the active starter, warm water, olive oil, and honey. Gradually add the bread flour and salt. Mix until a shaggy dough forms and no dry flour remains.
Stretch and Fold: Cover and rest for 30 minutes. Perform 3-4 sets of ‘stretch and folds’ every 30 minutes to build gluten strength.
Bulk Fermentation: Cover the dough and let it rise at room temperature (70-75 degrees F) for 6-8 hours until doubled in size.
Lamination & Inclusions: On a lightly floured surface, stretch the dough into a rectangle. Smear cream cheese over the center, sprinkle lemon zest and sugar, and scatter blueberries on top.
Shaping: Fold the sides into the center to enclose filling. Roll into a boule and pinch seams to seal.
Cold Proof: Place dough in a floured banneton or bowl, cover, and refrigerate for 12-24 hours.
Score and Bake: Preheat Dutch oven to 450 degrees F. Transfer dough to parchment and score. Bake with lid on for 30 minutes, then remove lid and bake at 425 degrees F for 15-20 minutes until golden brown.
Glaze and Cool: Brush honey-lemon mixture over warm crust. Let cool for at least 2 hours before slicing.
How to Serve Blueberry Cream Cheese Sourdough Bread
This bread tastes great fresh out of the oven or toasted. You can enjoy it plain or spread with extra cream cheese. It also pairs well with butter or a light drizzle of honey. Serve it as part of a breakfast spread or with your favorite jam during tea time.
How to Store Blueberry Cream Cheese Sourdough Bread
Store the bread at room temperature in a bread box or wrapped in a clean cloth for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap or aluminum foil and place it in the freezer. It can last up to a month in the freezer. Just thaw at room temperature when you are ready to eat.
Tips to Make Blueberry Cream Cheese Sourdough Bread
- Make sure your starter is active for the best rise and flavor.
- Use fresh blueberries to avoid extra moisture in the dough.
- If you have an airtight container, it helps keep the bread fresh for longer.
Variation
You can try different types of fruit, such as raspberries or chopped strawberries. You can also experiment with adding nuts, like walnuts or pecans, for a crunchy texture.
FAQs
Can I use frozen blueberries?
Yes, you can use frozen blueberries. Just add them directly to the dough without thawing.
How do I know if my bread is done baking?
The bread should be golden brown and sound hollow when tapped on the bottom.
What if I don’t have a Dutch oven?
You can bake the bread on a baking stone or a baking sheet. Just add a pan of water at the bottom of the oven to create steam.
Blueberry Cream Cheese Sourdough Bread
Ingredients
Method
- In a large bowl, whisk together the active starter, warm water, olive oil, and honey. Gradually add the bread flour and salt. Mix until a shaggy dough forms and no dry flour remains.
- Cover and rest for 30 minutes. Perform 3-4 sets of ‘stretch and folds’ every 30 minutes to build gluten strength.
- Cover the dough and let it rise at room temperature (70-75 degrees F) for 6-8 hours until doubled in size.
- On a lightly floured surface, stretch the dough into a rectangle. Smear cream cheese over the center, sprinkle lemon zest and sugar, and scatter blueberries on top.
- Fold the sides into the center to enclose filling. Roll into a boule and pinch seams to seal.
- Place dough in a floured banneton or bowl, cover, and refrigerate for 12-24 hours.
- Preheat Dutch oven to 450 degrees F. Transfer dough to parchment and score. Bake with lid on for 30 minutes, then remove lid and bake at 425 degrees F for 15-20 minutes until golden brown.
- Brush honey-lemon mixture over warm crust. Let cool for at least 2 hours before slicing.