Blueberry Lemon Cream Cheese Sourdough Bread Recipe
This Blueberry Lemon Cream Cheese Sourdough Bread is a delightful twist on traditional sourdough, combining the tangy flavors of lemon zest and juice with bursts of fresh blueberries and creamy dollops of cream cheese. The bread undergoes a slow fermentation process that develops complex flavors and a chewy texture, baked perfectly in a Dutch oven for a golden crust and moist crumb. Ideal for breakfast, brunch, or a sweet snack.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 13 hours 30 minutes
- Yield: 1 loaf (about 12 slices) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dough
- 1 cup active sourdough starter (100% hydration)
- 3 ½ cups bread flour or all-purpose flour
- 1 ¼ cups water (room temperature)
- 1 tsp salt
- Zest of 1 lemon
- 1 tbsp lemon juice
Add-ins
- 1 cup fresh or frozen blueberries
- ½ cup cream cheese (chopped into small chunks or dollops)
- 1 tbsp honey or maple syrup (optional, for subtle sweetness)
Instructions
- Mix initial dough: In a large bowl, combine the active sourdough starter, room temperature water, and flour. Stir until a shaggy dough forms, then cover and let it rest for 30 minutes to allow the flour to hydrate fully.
- Add flavorings: Incorporate the salt, lemon zest, and lemon juice into the dough. Mix thoroughly until all ingredients are evenly combined.
- Bulk fermentation with stretch-and-folds: Cover the bowl and let the dough bulk ferment at room temperature for 4 to 5 hours. Every 30 minutes during this period, perform gentle stretch-and-fold techniques to develop gluten strength and aerate the dough.
- Incorporate blueberries and cream cheese: After the final fold, gently fold in the blueberries and cream cheese chunks, taking care not to crush the berries to maintain their shape and prevent color bleeding into the dough.
- Shape and proof: Shape the dough into a round boule and place it seam side up in a well-floured proofing basket or bowl. Cover and refrigerate the dough overnight for 8 to 12 hours to undergo cold fermentation, which enhances flavor and texture.
- Preheat and prepare for baking: Preheat your oven to 475°F (245°C) with a Dutch oven inside to heat thoroughly.
- Score and bake: Carefully turn the cold dough onto parchment paper, score the top with a sharp blade to allow controlled expansion, then place it into the preheated Dutch oven. Cover and bake for 20 minutes to trap steam for a crusty exterior.
- Finish baking uncovered: Remove the lid and bake the bread for an additional 20 to 25 minutes until the crust is a deep golden brown and the bread sounds hollow when tapped.
- Cool: Transfer the bread to a wire rack and allow it to cool completely before slicing. This cooling step is crucial to let the crumb set properly for better texture when slicing.
Notes
- Ensure your sourdough starter is active and bubbly before using for best rise and flavor.
- If using frozen blueberries, do not thaw before adding to avoid excess moisture in the dough.
- Using a Dutch oven creates a steamy environment that mimics professional bread ovens, giving a superior crust.
- The optional honey or maple syrup adds subtle sweetness but can be omitted for a less sweet version.
- Cold fermentation in the fridge can be extended up to 24 hours if needed; just bring dough back to room temperature before baking.
- Scoring is important to control oven spring and prevent the loaf from bursting unpredictably.
Keywords: sourdough bread, blueberry bread, lemon bread, cream cheese bread, artisanal bread, homemade bread, breakfast bread, fermented bread
