Description
Fruit Cream Sourdough is a delightful fusion of tangy sourdough and the sweet burst of fresh blueberries, enriched with creamy cream cheese and zesty lemon. This charming loaf is not only perfect for breakfast but also makes for a delicious snack or dessert option. Topped with a honey glaze, each slice offers a warm, inviting aroma that will fill your kitchen with the essence of home baking. Whether enjoyed straight from the oven or toasted to perfection, this recipe is sure to impress family and friends alike.
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
- In a mixing bowl, combine bread flour, water, and sourdough starter. Let it rest for 30 minutes.
- Add salt and knead until smooth; cover and let it rest for 4-6 hours, performing stretch-and-folds every 30 minutes.
- Prepare the filling by mixing cream cheese, lemon zest, and sugar until smooth.
- During the last stretch-and-fold, gently fold in blueberries.
- Shape the dough into a rectangle, add the filling along one edge, and roll it tightly.
- Place seam-side up in a banneton, cover, and refrigerate for 8-12 hours.
- Preheat your oven with a Dutch oven inside to 250°C (482°F). Bake covered for 20 minutes; then uncover and reduce temperature to 220°C (428°F) for another 20-25 minutes until golden brown.
- Brush with honey and lemon glaze while warm.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 8g
- Sodium: 280mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg