Description

Fruit Cream Sourdough is a delightful blend of tangy sourdough bread, luscious blueberries, and creamy cheese, making it an irresistible treat for any occasion. Perfectly suited for breakfast or brunch, this artisanal loaf features a refreshing hint of lemon zest and a touch of sweetness from honey glaze. Its rich flavors and inviting texture will captivate your family and friends, serving as a centerpiece at gatherings or simply enjoyed at home as an indulgent snack. With its impressive presentation and wholesome ingredients, this recipe will elevate your baking game effortlessly.

Ingredients

Scale

500g bread flour
350ml water (room temperature)
100g active sourdough starter
10g salt
1 cup fresh blueberries
1/3 cup cream cheese (softened)
Zest of 1 lemon
2 tablespoons granulated sugar
2 tablespoons honey
1 tablespoon fresh lemon juice

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Instructions

In a large mixing bowl, combine the bread flour, water, and sourdough starter until no dry flour remains. Let rest for 30 minutes.
Add salt and knead until incorporated.
Cover and let the dough bulk ferment for 4-6 hours at room temperature, 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 last stretch-and-fold.
Shape the dough into a rectangle, spread with the cream cheese mixture, roll tightly, and place seam-side up in a banneton to proof overnight in the refrigerator.
Preheat your oven with a Dutch oven inside to 250°C (482°F). Bake covered for 20 minutes; then uncover and bake for an additional 20-25 minutes at 220°C (428°F).
Brush with honey and lemon glaze while warm.

Prep Time: 30 minutes
Cook Time: 50 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (70g)
Calories: 190
Sugar: 6g
Sodium: 210mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 5g
Cholesterol: 10mg