Description
Indulge in the delightful flavors of Fruit Cream Sourdough, a perfect blend of creamy cream cheese and sweet blueberries, all wrapped in a soft artisan loaf. Enhanced with fresh lemon zest and finished with a honey glaze, this sourdough is not just a treat for the taste buds but also a feast for the eyes. Ideal for breakfast or brunch, it brings warmth to family gatherings or cozy mornings alike. With its easy preparation and impressive results, this recipe is sure to become a household favorite.
Ingredients
Scale
- 500g bread flour
- 350ml room temperature water
- 100g active sourdough starter
- 10g salt
- 1 cup fresh blueberries
- 1/3 cup softened cream cheese
- Zest of 1 lemon
- 2 tablespoons granulated sugar
- 2 tablespoons honey (for glaze)
- 1 tablespoon fresh lemon juice (for glaze)
Instructions
- In a mixing bowl, combine bread flour, water, and sourdough starter. Let it rest for 30 minutes.
- Add salt and knead until incorporated. Cover and let rest for 4-6 hours, performing stretch-and-folds every 30 minutes.
- Mix cream cheese, lemon zest, and sugar in a separate bowl until smooth.
- Gently fold in blueberries during the final stretch-and-fold of the dough.
- Shape the dough into a rectangle, spread the cream cheese mixture evenly, roll it up tightly, and place seam-side up in a banneton.
- Refrigerate overnight (8-12 hours).
- Preheat your Dutch oven to 250°C (482°F). Bake dough with the lid on for 20 minutes, then remove the lid and lower the temperature to 220°C (428°F) for an additional 20-25 minutes until golden brown.
- Brush warm loaf with honey and lemon juice glaze.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (50g)
- Calories: 180
- Sugar: 5g
- Sodium: 210mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 5mg