Description
Fruit Cream Sourdough is a delightful fusion of flavors that transforms traditional sourdough into a fruity, creamy masterpiece. This artisan bread features juicy blueberries and rich cream cheese, all elevated by the zesty brightness of fresh lemon. Ideal for breakfast, as a snack, or even dessert, this recipe is both approachable and impressive. With its beautiful golden crust and moist interior, every slice is a treat that will surely wow your family and friends.
Ingredients
Scale
- 500g bread flour
- 350ml room temperature water
- 100g active sourdough starter
- 10g salt
- 1 cup fresh blueberries
- 1/3 cup softened cream cheese
- Zest of 1 lemon
- 2 tablespoons granulated sugar
- 2 tablespoons honey (for glazing)
- 1 tablespoon fresh lemon juice (for glazing)
Instructions
- In a mixing bowl, combine flour, water, and sourdough starter. Allow to rest for 30 minutes.
- Add salt and knead the mixture until well combined.
- Cover the dough and let it rise for 4-6 hours at room temperature, performing stretch-and-fold every 30 minutes.
- Mix cream cheese, lemon zest, and sugar until smooth; set aside.
- Gently incorporate blueberries during the last stretch-and-fold.
- Shape dough into a rectangle on a floured surface, place the cream cheese mixture in the center, then roll it up.
- Place seam-side up in a banneton and refrigerate for 8-12 hours for an overnight rise.
- Preheat your Dutch oven to 250°C (482°F). Bake with the lid on for 20 minutes; then lower to 220°C (428°F) for another 20-25 minutes until golden brown.
- Brush with honey and lemon glaze after baking.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Breakfast/Dessert
- Method: Baking
- Cuisine: Artisan
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 210
- Sugar: 5g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg