Description
Bright, tangy, and soft inside, this Blueberry Lemon Cream Cheese Sourdough Bread showcases active sourdough starter and fresh fruit, perfect for breakfast, brunch, or a snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sourdough starter
- 1/2 cup cream cheese, softened
- 1/4 cup sugar
- 1/2 cup blueberries, fresh or frozen
- 1/4 cup lemon juice
- Zest of 1 lemon
- 1/2 teaspoon salt
- 1/2 cup warm water
Instructions
- Combine the sourdough starter, warm water, and sugar in a mixing bowl. Mix until dissolved.
- Add the cream cheese, lemon juice, and lemon zest. Stir until well combined.
- Gradually add flour and salt, mixing until a dough forms. Gently fold in blueberries.
- Cover the bowl with plastic wrap and let it sit 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.
- Bake for 30–35 minutes, or until golden brown and sounds hollow when tapped.
- Let cool before slicing and serving.
Notes
For a crunchy top, brush with a little milk and sprinkle turbinado sugar before baking. Store wrapped at room temperature for up to 2 days or freeze slices for up to 3 months.
- Prep Time: 385 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 245
- Sugar: 7g
- Sodium: 185mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 15mg