Lemon Blueberry Cream Cheese Sourdough

Lemon Blueberry Cream Cheese Sourdough is a delightful twist on classic sourdough bread. This recipe combines the tangy flavors of sourdough with the sweetness of blueberries and the creamy richness of cream cheese. The bright citrusy notes of lemon enhance the overall taste, making it a perfect breakfast or snack option. If you’re looking for a unique and flavorful sourdough recipe, this is the one for you!

Ingredients

• Sourdough Starter: 1/2 cup (active and bubbly)
• All-Purpose Flour: 3 cups
• Warm Water: 3/4 cup
• Salt: 1 1/2 tsp
• Honey: 2 tbsp
• Lemon Zest: 1 tbsp
• Fresh Lemon Juice: 2 tbsp
• Blueberries: 1 cup (fresh or frozen)
• Cream Cheese: 4 oz (softened)
• Egg: 1 (for egg wash, optional)
• Sugar: 1 tbsp (for sprinkling, optional)

How to Make Lemon Blueberry Cream Cheese Sourdough ?

Step 1: Activate the Starter Ensure your sourdough starter is active and bubbly. Feed it 4-6 hours before using for the best results.

Step 2: Mix the Dough In a large mixing bowl, combine flour, water, sourdough starter, salt, honey, lemon zest, and lemon juice. Mix until a shaggy dough forms.

Step 3: First Rest (Autolyse) Cover the dough and let it rest for 30-45 minutes to allow hydration and gluten development.

Step 4: Knead & Bulk Fermentation Perform a series of stretch and folds every 30 minutes for 2 hours. During the last fold, gently incorporate the blueberries to avoid bursting.

Step 5: Shape the Dough Lightly flour a surface and shape the dough into a round loaf. Spread softened cream cheese over the dough and fold it in carefully.

Step 6: Final Proofing Place the dough into a well-floured banneton or bowl, cover with a cloth, and let it proof for 8-12 hours in the refrigerator.

Step 7: Preheat the Oven Preheat your oven to 475°F (245°C) with a Dutch oven inside.

Step 8: Score & Bake Transfer the dough onto parchment paper, score it with a sharp knife, and place it in the preheated Dutch oven. Bake covered for 20 minutes, then uncovered for 15-20 minutes until golden brown.

Step 9: Cool & Serve Allow the bread to cool for at least 1 hour before slicing to let the flavors develop fully.

Variations

• Swap blueberries with raspberries or blackberries.
• Add a cinnamon swirl for extra warmth.
• Use orange zest instead of lemon for a citrusy twist.
• Sprinkle chopped nuts for crunch.

Cooking Note

• Avoid overmixing the blueberries to prevent a purple-colored dough.
• Use a sharp knife or lame to score for a beautiful design and controlled expansion.

Serving Suggestions

• Serve with honey butter or cream cheese spread.
• Toast and drizzle with maple syrup for a sweet treat.
• Pair with a cup of tea or coffee for a cozy snack.

Helpful Tips

• Ensure the starter is active for a good rise.
• Use cold cream cheese to prevent it from melting too quickly during shaping.
• Refrigerating overnight enhances flavor and texture.

Related Recipes :

• Blueberry Cream Cheese Egg Rolls Recipe
• Cake Pop Recipe
• No-Bake Cherry Cheesecake Recipe
• Best Blueberry Muffins Recipe

FAQs

1. Can I use dried blueberries?

Yes! Soak them in warm water for 10 minutes before adding to the dough.

2. What if I don’t have a Dutch oven?

Bake on a baking stone with a tray of water in the oven to create steam.

3. Can I make this without cream cheese?

Absolutely! You can skip it or replace it with ricotta or mascarpone.

Conclusion

Lemon Blueberry Cream Cheese Sourdough is a perfect combination of tangy, sweet, and creamy flavors. With its soft texture, crispy crust, and rich taste, this bread is sure to impress. Whether enjoyed fresh or toasted, this delightful loaf will become a favorite in your kitchen!

Print