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Artisan sourdough bread filled with blueberries, lemon zest, and sweetened cream cheese for a tangy, creamy, and lightly sweet loaf.
Print Recipe
Course: Bread
Cuisine: American
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 500 g bread flour
  • 100 g active sourdough starter
  • 350 g water, lukewarm
  • 10 g salt
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract (optional)
  • 150 g blueberries, fresh or frozen
  • 100 g cream cheese, softened
  • 2 tbsp granulated sugar or honey
  • 1 tsp lemon juice

Equipment

  • mixing bowl
  • Dutch oven
  • banneton or bowl
  • bench scraper

Method
 

  1. Mix bread flour and water until no dry bits remain. Cover and rest for 1 hour.
  2. Add sourdough starter, salt, lemon zest, and vanilla. Mix until fully incorporated.
  3. Perform stretch and folds every 30 minutes for 2 hours.
  4. Allow dough to bulk ferment until slightly doubled and airy.
  5. Mix cream cheese, sugar, and lemon juice. Stretch dough, spread filling, and add blueberries.
  6. Shape dough, place in banneton, cover, and cold proof overnight.
  7. Bake in a preheated Dutch oven at 230°C, covered for 20 minutes, then uncovered for 20–25 minutes.
  8. Cool completely before slicing.

Nutrition

Calories: 290kcalCarbohydrates: 46gProtein: 9gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 18mgSodium: 390mgPotassium: 120mgFiber: 2gSugar: 6gVitamin A: 6IUVitamin C: 8mgCalcium: 6mgIron: 10mg

Notes

Use an active starter and allow full cooling before slicing for best texture.

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