Description
A soft, slightly tangy sourdough loaf studded with juicy blueberries and swirls of creamy cheese, perfect for breakfast or afternoon toast.
Ingredients
Scale
- 2 cups sourdough starter
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup cream cheese, softened
- 1/2 cup blueberries (fresh or frozen)
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/4 cup water (as needed)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- In a mixing bowl, combine the sourdough starter, cream cheese, sugar, lemon juice, and vanilla extract until smooth.
- Gradually mix in the all-purpose and whole wheat flours and salt.
- Fold in the blueberries gently to avoid breaking them.
- Cover the bowl with a damp cloth and let it rest at room temperature for 6–8 hours or until doubled in size.
- Preheat the oven to 375°F (190°C).
- Shape the dough into a loaf and place it in a greased loaf pan.
- Let it rest for another hour for a final proof.
- Bake for 30–35 minutes or until the top is golden brown and a thermometer inserted into the center reads about 200°F (93°C).
- Remove the loaf from the pan and let it cool on a wire rack for at least 30 minutes before slicing.
Notes
Serve slightly warm or at room temperature. The loaf is lovely plain or lightly toasted.
- Prep Time: 510 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 315
- Sugar: 8g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 15mg