Description
Fruit Cream Sourdough is a delightful fusion of tangy cream cheese and juicy blueberries, elevated with a hint of fresh lemon zest. This artisan-style bread is perfect for breakfast, brunch, or as a sweet treat during the day. With its soft texture and beautiful honey glaze, this sourdough loaf not only pleases the palate but also makes for an attractive centerpiece at any gathering. Easy to make with simple ingredients, it yields one generous loaf that’s perfect for sharing with family and friends.
Ingredients
Scale
- 500g bread flour
- 350ml water (room temperature)
- 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 bowl. Let rest for 30 minutes. Add salt and knead until combined. Cover and let rise for 4-6 hours, performing stretch-and-fold every 30 minutes.
- Mix cream cheese, lemon zest, and sugar in another bowl until smooth.
- Gently fold in blueberries during the final stretch-and-fold.
- Shape dough into a rectangle, spread cream cheese mixture over it, then roll tightly into a ball.
- Place dough seam-side up in a banneton, cover, and refrigerate for 8-12 hours.
- Preheat Dutch oven to 250°C (482°F). Bake dough seam-side down for 20 minutes covered, then reduce temperature to 220°C (428°F) and bake uncovered for an additional 20-25 minutes until golden brown.
- Brush with honey-lemon glaze while warm and cool on a wire rack.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Artisan
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 5mg