Description
A delightful blend of sourdough with blueberries and cream cheese, perfectly balanced with a hint of lemon.
Ingredients
Scale
- 1 cup sourdough starter
- 1 cup warm water
- 3 cups all-purpose flour
- 1/4 cup sugar
- 1 teaspoon salt
- 1 cup blueberries (fresh or frozen)
- 8 ounces cream cheese, softened
- 1 tablespoon lemon juice
- Zest of 1 lemon
Instructions
- Activate your starter: In a large mixing bowl, combine the sourdough starter with warm water. Stir gently until mixed. Add the sugar, allowing the mixture to sit for about 10 minutes until it’s bubbly and alive.
- Form the dough: Gradually add in the flour and salt, stirring until a shaggy dough forms. Once combined, turn it out onto a floured surface and knead for about 10 minutes until the dough feels smooth and elastic.
- Add blueberries and zest: Gently fold the blueberries and fresh lemon zest into the dough, being careful not to break the berries. Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise for 4 to 6 hours or until it has doubled in size.
- Shape the loaf and add cream cheese: Once risen, punch down the dough, shape it into a loaf, and set it on a parchment-lined baking sheet. In a small bowl, mix the softened cream cheese with lemon juice until smooth and spread it over the top of the dough.
- Bake to perfection: Preheat your oven to 375°F (190°C). Bake for 30-35 minutes or until golden brown and sounds hollow when tapped.
- Cool and slice: Let the bread cool on a wire rack before slicing for the best texture.
Notes
Consider preparing your sourdough starter the day prior for a more robust flavor. Store in an airtight container for up to one week.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 5g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg