Description
Fruit Cream Sourdough is a delightful twist on traditional sourdough bread that combines the tangy flavor of sourdough with a luscious filling of cream cheese and fresh blueberries. Enhanced with a hint of lemon zest, this bread is perfect for breakfast, brunch, or as a sweet treat at gatherings. Its unique rolled presentation makes it not only delicious but visually appealing too. Whether enjoyed toasted or plain, this homemade bread will surely impress your 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
- For glaze: 2 tablespoons honey and 1 tablespoon fresh lemon juice
Instructions
- Prepare the dough by mixing flour, water, and sourdough starter in a bowl. Let it rest for 30 minutes. Add salt and knead until smooth. Cover and let it rise for 4-6 hours, performing stretch-and-fold techniques every half hour.
- In another bowl, mix cream cheese, lemon zest, and sugar until smooth to create the filling.
- Gently fold in blueberries during the final stretch-and-fold of the dough.
- Shape the dough into a rectangle, place the cream cheese mixture in the center, and roll it up.
- Place seam-side up in a banneton and refrigerate for 8-12 hours.
- Preheat your Dutch oven at 250°C (482°F). Bake covered for 20 minutes; then uncover and lower the temperature to 220°C (428°F) for an additional 20-25 minutes.
- Brush with honey-lemon glaze immediately after baking.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Breakfast/Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (75g)
- Calories: 210
- Sugar: 6g
- Sodium: 210mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg