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Blueberry Cream Cheese Sourdough Bread

A delightful combination of tangy sourdough, sweet blueberries, and creamy cheese, perfect for breakfast or brunch.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 8 hours
Servings: 12 slices
Course: Breakfast, Brunch, Snack
Cuisine: American, Bakery
Calories: 200
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 3 1/4 cups Bread Flour Approx. 450g
  • 3/4 cup Active Sourdough Starter Make sure it's active for best results
  • 1 1/2 cups Warm Water At room temperature
  • 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
Sweetening Ingredients
  • 2 Tbsp Sugar Monk fruit or granulated white sugar
  • 2 Tbsp Honey
  • 1 Tbsp Fresh Lemon Juice

Method
 

Mix the Dough
  1. 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
  1. Cover and rest for 30 minutes. Perform 3-4 sets of ‘stretch and folds’ every 30 minutes to build gluten strength.
Bulk Fermentation
  1. Cover the dough and let it rise at room temperature (70-75 degrees F) for 6-8 hours until doubled in size.
Lamination & Inclusions
  1. 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
  1. Fold the sides into the center to enclose filling. Roll into a boule and pinch seams to seal.
Cold Proof
  1. Place dough in a floured banneton or bowl, cover, and refrigerate for 12-24 hours.
Score and Bake
  1. 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
  1. Brush honey-lemon mixture over warm crust. Let cool for at least 2 hours before slicing.

Notes

Store the bread at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to a month. Thaw at room temperature before eating.