Blueberry Cream Cheese

Preparation Time: 20 minutes
Rising Time: 8-12 hours
Bake Time: 50-60 minutes
Total Time: Approximately 10-13 hours
Servings: 1 loaf

Ingredients

For the Bread:

• 1 cup active sourdough starter
• 3 cups all-purpose flour
• 1 cup water
• 1 teaspoon salt
• 1 tablespoon honey or sugar
• 1 cup fresh or frozen blueberries

For the Cream Cheese Filling:

• 8 oz cream cheese, softened
• 1/4 cup sugar
• 1 teaspoon vanilla extract

Instructions

1. Prepare the Sourdough Dough:
   • In a large bowl, mix together the sourdough starter, flour, water, salt, and honey (or sugar) until a dough forms.
   • Knead the dough for about 5-7 minutes until it becomes smooth and elastic.
   • Cover the bowl with a damp cloth and let it rise at room temperature for 8-12 hours, or until it has doubled in size.
2. Prepare the Cream Cheese Filling:
   • In a medium bowl, beat together the softened cream cheese, sugar, and vanilla extract until smooth and creamy. Set aside.
3. Incorporate Blueberries:
   • Once the dough has risen, gently fold in the blueberries. Be careful not to overmix to avoid breaking the berries.
4. Shape the Bread:
   • On a floured surface, roll out the dough into a rectangle about 1/2 inch thick.
   • Spread the cream cheese mixture evenly over the dough, leaving a small border around the edges.
   • Roll the dough tightly from one long side to the other to form a log.
5. Second Rise:
   • Place the rolled dough in a greased loaf pan, seam side down.
   • Cover and let it rise for another 1-2 hours, or until it has risen slightly and looks puffy.
6. Bake:
   • Preheat your oven to 375°F (190°C).
   • Bake the bread for 50-60 minutes, or until it is golden brown on top and sounds hollow when tapped.
   • If the top starts to brown too quickly, cover it with foil for the remaining baking time.
7. Cool and Serve:
   • Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
   • Slice and serve.

Tips

• Active Starter: Make sure your sourdough starter is active and bubbly before using it in the recipe.
• Filling Variations: You can add a teaspoon of lemon zest to the cream cheese filling for an extra burst of flavor.
• Storing: Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat slices in the toaster or oven before serving.

Enjoy this delightful sourdough blueberry cream cheese bread with a cup of tea or coffee!