Description
Fruit Cream Sourdough is a delightful twist on traditional sourdough, combining the tangy taste of freshly baked bread with sweet blueberries and creamy cheese. Each slice offers a burst of flavor, enhanced by a hint of lemon and finished with a honey glaze that adds a touch of elegance. Perfect for breakfast, brunch, or as an impressive addition to any gathering, this recipe strikes the right balance between challenge and satisfaction for bakers of all skill levels. Treat yourself and your loved ones to this artisan-style loaf that’s as beautiful as it is delicious.
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
Instructions
- Mix the dough by combining flour, water, and starter in a bowl. Let rest for 30 minutes. Add salt and knead until well combined. Cover and let rise for 4-6 hours, performing stretch-and-fold every 30 minutes.
- In another bowl, mix cream cheese, lemon zest, and sugar until smooth.
- Gently fold in blueberries during the final stretch-and-fold.
- Shape the dough into a rectangle, spread the cream cheese mixture on one half, roll tightly from the edge without filling to form a ball.
- Place seam-side up in a banneton and refrigerate for 8-12 hours.
- Preheat your Dutch oven to 250°C (482°F). Bake covered for 20 minutes, then uncover and bake at 220°C (428°F) for another 20-25 minutes until golden brown.
- Brush with honey-lemon mixture after baking.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (50g)
- Calories: 160
- Sugar: 5g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 10mg