blueberry cream cheese sourdough

Introduction

If you’re looking for a deliciously sweet and tangy twist on traditional sourdough bread, then Blueberry Cream Cheese with Lemon Zest Sourdough is the perfect recipe for you. The smooth, tangy cream cheese pairs wonderfully with the fresh, juicy blueberries, and the lemon zest adds a burst of freshness that cuts through the richness of the cream cheese. The slightly sour notes from the sourdough create an unforgettable balance of flavors.

This bread is versatile—it can be enjoyed as a breakfast treat, a dessert, or as a snack with a cup of tea or coffee. The subtle sweetness from the blueberries and cream cheese is balanced by the zesty lemon and the classic sourdough tang.

Let’s dive into how to make this delicious bread from scratch, step by step!

Recipe: Blueberry Cream Cheese with Lemon Zest Sourdough Bread

Preparation Time: 30 minutes
Active Work Time: 20 minutes
Resting Time (for dough rise): 8-12 hours (overnight rise recommended)
Baking Time: 40-45 minutes
Total Time: 10-16 hours

Yield: 1 large loaf

Ingredients

For the Sourdough Starter (if you don’t have an active starter, you can use a store-bought one)

• ½ cup all-purpose flour
• ¼ cup water
• 1 tablespoon sourdough starter (if you already have an active starter)

For the Dough

• 2 ½ cups all-purpose flour (plus extra for dusting)
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 cup water (room temperature)
• 1 cup active sourdough starter
• 1 tablespoon olive oil
• 1 teaspoon lemon zest (freshly grated)

For the Blueberry Cream Cheese Filling

• 8 oz cream cheese (softened)
• 1 tablespoon sugar
• ½ teaspoon vanilla extract
• 1 teaspoon lemon zest (freshly grated)
• 1 cup fresh blueberries (or frozen, thawed and drained)

Equipment Needed

• Large mixing bowls
• Dutch oven or baking sheet (for baking the bread)
• A kitchen towel or plastic wrap (for covering dough)
• A rolling pin
• A spatula
• Parchment paper (optional, for ease of transfer)

Instructions

Step 1: Prepare the Sourdough Starter (if not already prepared)

1. Mix the starter:
   Combine the ½ cup of flour, ¼ cup water, and 1 tablespoon of sourdough starter in a small bowl. Stir until smooth, and cover with a damp towel. Let the starter sit at room temperature for 4-6 hours or overnight to activate.

2. Feed the starter:
   The next day, you’ll need to “feed” your starter. This means adding equal parts water and flour. For example, you can add ¼ cup flour and ¼ cup water. Stir it well, cover it again, and let it sit until it is bubbly and active.

If you already have an active starter, skip this step and proceed with the dough recipe!

Step 2: Make the Dough

1. Combine the dry ingredients:
   In a large mixing bowl, combine the flour, salt, and sugar. Stir them together until they are evenly distributed.

2. Add the wet ingredients:
   In a separate bowl, mix together the water, sourdough starter, olive oil, and lemon zest. Once combined, add the wet mixture to the dry ingredients and stir with a spoon until a dough starts to form.

3. Knead the dough:
   Turn the dough out onto a floured surface and knead for 8-10 minutes, or until the dough becomes smooth and elastic. If the dough is too sticky, you can sprinkle in a little more flour, but be careful not to add too much.

4. Let the dough rise:
   Shape the dough into a ball and place it in a lightly oiled bowl. Cover it with a damp kitchen towel or plastic wrap. Allow the dough to rise at room temperature for 8-12 hours (or overnight). If you’re in a rush, a 3-4 hour rise time will work, but the longer the rise, the more flavorful the bread will be.

Step 3: Prepare the Blueberry Cream Cheese Filling

1. Mix the cream cheese:
   In a medium bowl, combine the softened cream cheese, sugar, vanilla extract, and lemon zest. Stir until the mixture is smooth and well combined. If needed, use a hand mixer for a creamier texture.

2. Add the blueberries:
   Gently fold the fresh (or thawed) blueberries into the cream cheese mixture. Be careful not to crush the berries too much, as you want them to retain their shape in the final bread.

Step 4: Shape the Dough and Add the Filling

1. Preheat your oven:
   Preheat your oven to 450°F (230°C). If you’re using a Dutch oven, place it in the oven to preheat as well.

2. Deflate the dough:
   Once the dough has finished its first rise, turn it out onto a lightly floured surface and gently punch it down to deflate any large air bubbles. Divide the dough into two equal portions.

3. Roll the dough:
   Using a rolling pin, roll out one portion of the dough into a rectangle, about 10 x 12 inches.

4. Spread the filling:
   Spread half of the blueberry cream cheese mixture evenly over the dough, leaving about an inch from the edges. Roll the dough up from the long side into a tight log.

5. Shape the loaf:
   Once you have the log, twist the dough into a spiral shape and place it into a parchment-lined baking dish or Dutch oven.

6. Second rise:
   Cover the dough and let it rise for another 30-45 minutes while you prepare your oven.

Step 5: Bake the Bread

1. Bake the bread:
   Carefully place the dough into your preheated Dutch oven (if using) or a baking sheet. If you’re using a baking sheet, you can simply bake it directly on the sheet. Bake for 40-45 minutes or until the bread has turned a golden brown color and sounds hollow when tapped on the bottom.

2. Let it cool:
   Once the bread is baked, remove it from the oven and allow it to cool on a wire rack for at least 30 minutes before slicing.

Step 6: Slice and Serve

Once the loaf has cooled down, slice it and serve it! The creamy, tangy filling of cream cheese, blueberries, and lemon zest will make every bite an absolute delight. Enjoy it as a breakfast option, dessert, or even a snack throughout the day.

Tips for Perfect Blueberry Cream Cheese with Lemon Zest Sourdough

• Blueberries: If using frozen blueberries, make sure to thaw and drain them first to avoid too much moisture affecting the dough.

• Lemon zest: Be sure to use freshly grated lemon zest to get the best, most aromatic lemon flavor. You can even increase the zest if you love a more pronounced lemon flavor.

• Sourdough starter: Make sure your starter is bubbly and active. If you’re unsure, do the “float test”—place a spoonful of your starter in a glass of water. If it floats, it’s ready to use!

• Baking with a Dutch oven: If you’re baking in a Dutch oven, it helps to create steam, which makes the bread crust crispier. Make sure your oven is fully preheated before you place the dough inside.

Nutrition (Per Slice, Based on 12 slices per loaf)

• Calories: 250-300 kcal
• Protein: 6g
• Carbohydrates: 35g
• Fat: 12g
• Sodium: 150mg
• Fiber: 2g
• Sugar: 8g
• Cholesterol: 30mg

Conclusion

This Blueberry Cream Cheese with Lemon Zest Sourdough Bread recipe takes your traditional sourdough to new heights with its sweet, creamy filling and tangy citrus notes. Whether you’re enjoying it fresh out of the oven or toasted the next day, this bread is sure to impress. It’s a perfect treat for breakfast, brunch, or an afternoon snack with a cup of tea. Enjoy this deliciously unique bread that combines the best of sourdough, cream cheese, blueberries, and lemon!