Blueberry Lemon Cream Cheese Sourdough Bread is a delightful twist on classic sourdough. The bright flavors of lemon and the sweetness of blueberries combine to create a beautiful bread that’s perfect for brunch, dessert, or even a special snack. You’ll enjoy its creamy texture and vibrant taste. This recipe is a wonderful way to celebrate unique flavors while enjoying the wholesome goodness of homemade sourdough. Let’s dive into this beautiful baking adventure!
My name is Emma Hale, a professional chef based in Portland, Oregon. My culinary journey started at sixteen, washing dishes in a small diner. I quickly discovered my passion for cooking—the quiet rhythm of the kitchen, the sizzling of vegetables, and the community that comes from working alongside others. Cooking has become my way of sharing love and joy with friends and family, and I can’t wait to share this recipe with you!
Why You’ll Love This Recipe
Blueberry Lemon Cream Cheese Sourdough Bread shines as an excellent addition to your baking repertoire. This recipe is perfect for gatherings, leisurely weekends, or anytime you crave a delightful treat. The combination of fruity blueberries and tangy lemon elevates regular sourdough to something extraordinary. Also, this bread stays fresh for days, making it ideal for meal prep or sharing with loved ones. Each bite invites a burst of flavor, ensuring everyone at the table falls in love with its unique taste. Plus, creating such a beautiful, artisan loaf will fill your kitchen with joy and warmth.
Ingredients
To make Blueberry Lemon Cream Cheese Sourdough Bread, gather these key ingredients:
- 1 cup active sourdough starter (100% hydration): This is the heart of your bread. A healthy starter gives the dough its rise and distinct flavor.
- 3 ½ cups bread flour or all-purpose flour: Both types work well, but bread flour gives a chewier texture.
- 1 ¼ cups water (room temperature): This hydrates the flour and activates the yeast.
- 1 tsp salt: Salt enhances flavors and strengthens gluten.
- Zest of 1 lemon: Lemon zest brings a delightful freshness.
- 1 tbsp lemon juice: The juice adds bright acidity and depth.
- 1 cup fresh or frozen blueberries: Using either works. Frozen blueberries will be juicier but can make the dough a bit wetter.
- ½ cup cream cheese (chopped into small chunks or dollops): Cream cheese adds a creamy texture and rich flavor.
- 1 tbsp honey or maple syrup (optional): This adds a hint of sweetness without overpowering the other flavors.
Choosing the best quality ingredients makes a difference. Look for high-quality flour with good protein content. Fresh blueberries burst with flavor, while organic lemons can enhance the overall taste. Don’t rush—each ingredient plays a role in the final result.
How to Make Blueberry Lemon Cream Cheese Sourdough Bread
Making this bread is a rewarding process. Follow these simple steps for best results:
In a large bowl, mix the sourdough starter, water, and flour. Ensure everything is well combined. Let this mixture rest for 30 minutes. This rest period, called autolyse, helps develop gluten.
After that, add salt, lemon zest, and lemon juice. Mix thoroughly until everything is evenly incorporated. Cover the bowl and let the dough bulk ferment at room temperature for 4 to 5 hours. Every 30 minutes during this time, perform the stretch-and-fold technique. This step strengthens the gluten structure.
Once your dough has risen, gently fold in the blueberries and cream cheese, being careful not to crush the berries—this ensures they stay whole and contribute lovely bursts of flavor.
Next, shape the dough into a round boule. Place it into a floured proofing basket or bowl, cover, and refrigerate overnight for a cold fermentation, allowing the flavors to deepen.
The following day, preheat your Dutch oven to 475°F (245°C). Turn the dough onto a piece of parchment paper and score the top with a sharp knife to create a pattern. This scoring helps control the expansion during baking.
Bake the bread covered for 20 minutes to trap steam, then uncover and bake for another 20 to 25 minutes until golden brown. Cool the bread completely before slicing to help the crumb set nicely.
How to Serve Blueberry Lemon Cream Cheese Sourdough Bread
Serving your Blueberry Lemon Cream Cheese Sourdough Bread opens up a world of possibilities. Enjoy a slice toasted with butter for breakfast, or pair it with cream cheese and fresh berries for a picnic. It also makes the perfect addition to brunch spreads alongside savory dishes like quiche or frittata.
For a sweet treat, serve it with a drizzle of honey or a dusting of powdered sugar. Consider making a fruit compote or whipped cream as a topping. Take this bread to gatherings, and watch it disappear!
How to Perfect Blueberry Lemon Cream Cheese Sourdough Bread
To ensure your Blueberry Lemon Cream Cheese Sourdough Bread turns out perfectly, follow some practical tips. First, maintain proper hydration. If the dough feels too wet when adding blueberries, sprinkle in a bit more flour.
Focus on fermentation; patience significantly enhances flavor. When you stretch and fold, pay attention to the dough’s texture. It should become smoother and stretch more easily.
Baking times can vary based on your oven. Keep an eye on the color. The ideal crust will be a golden brown and sound hollow when tapped on the bottom. A thermometer inserted into the center should read about 200°F (93°C) to ensure thorough baking.
Common Mistakes to Avoid
Avoid overworking the dough during the mix or folding stages. If you crush the blueberries, they’ll release too much juice, which can make for a soggy loaf.
Also, don’t skip the overnight refrigeration. Proper cold fermentation builds flavor and texture. Lastly, resist the urge to slice the bread before it cools completely. This step is crucial for achieving the best crumb structure.
Storage and Reheating Instructions
Store any leftover bread at room temperature, wrapped in a cloth or plastic bag for up to 3 days. For longer storage, freeze slices in an airtight bag for up to 3 months. When ready to enjoy, toast the slices directly from the freezer, or microwave for about 10-15 seconds then toast to restore the delightful texture and flavor.
Frequently Asked Questions
Can I substitute the blueberries in this recipe?
Yes, you can use other berries like raspberries or chopped strawberries, but adjust the quantity based on their moisture content.
What is the best way to store sourdough bread?
Store the bread wrapped in a cloth at room temperature for a couple of days or freeze it for longer storage to preserve freshness.
Why did my sourdough bread not rise?
Check the activity of your sourdough starter. If it’s not rising well, it may need more feedings or specific conditions to thrive.
Can I make this bread without a Dutch oven?
You can bake it on a preheated baking stone or baking sheet. Just create steam in your oven by placing a pan of hot water underneath while baking.
In conclusion, Blueberry Lemon Cream Cheese Sourdough Bread is a delightful recipe that’s worth your time. It makes a stunning addition to any meal or occasion. Try your hand at this delicious bread soon, and don’t hesitate to add your own twist—maybe a touch of cinnamon or even some nuts for crunch. Happy baking!
Blueberry Lemon Cream Cheese Sourdough Bread
Ingredients
Method
- In a large bowl, mix the sourdough starter, water, and flour until well combined. Allow to rest for 30 minutes.
- Add salt, lemon zest, and lemon juice. Mix thoroughly until evenly incorporated.
- Cover the bowl and let the dough bulk ferment at room temperature for 4 to 5 hours, performing the stretch-and-fold technique every 30 minutes.
- Once the dough has risen, gently fold in the blueberries and cream cheese, being careful not to crush the berries.
- Shape the dough into a round boule and place it in a floured proofing basket. Cover and refrigerate overnight for cold fermentation.
- Preheat your Dutch oven to 475°F (245°C). Turn the dough onto a piece of parchment paper and score the top with a sharp knife.
- Bake covered for 20 minutes, then uncover and bake for an additional 20 to 25 minutes until golden brown.
- Cool completely before slicing to help the crumb set.