Description

Fruit Cream Sourdough is a delightful fusion of flavors, perfect for breakfast or brunch. This artisan-style loaf pairs creamy cheese with fresh blueberries and a zesty hint of lemon, creating a unique and delicious bread that impresses at any gathering. The light sweetness from the blueberries and a honey glaze adds an enticing touch, making this sourdough not only visually appealing but also incredibly satisfying to taste. Whether you enjoy it warm with butter or as part of a brunch spread, this recipe elevates your morning routine with its rich flavors and wholesome ingredients.

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 bowl, combine flour, water, and sourdough starter. Let rest for 30 minutes.
Add salt and knead until well combined. Cover and let rest for 4-6 hours, performing stretch-and-folds every 30 minutes.
In another bowl, mix cream cheese, lemon zest, and sugar until smooth.
During the final stretch-and-fold, gently fold in blueberries.
Shape the dough into a rectangle, spread cream cheese mixture on top, roll it up tightly, and place seam-side up in a banneton.
Cover and refrigerate for 8-12 hours for cold fermentation.
Preheat your Dutch oven to 250°C (482°F). Transfer the dough into the hot pot and bake covered for 20 minutes; remove lid and lower temperature to 220°C (428°F) for an additional 20-25 minutes until golden brown.
Brush with honey-lemon glaze before serving.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 160
Sugar: 4g
Sodium: 150mg
Fat: 2g
Saturated Fat: 1g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 2g
Protein: 5g
Cholesterol: 5mg