Description
Indulge in this delightful Lemon Blueberry Cream Cheese Sourdough Bread, a perfect blend of zesty lemon and sweet blueberries that elevates any breakfast or brunch experience.
Ingredients
Scale
- 1 cup sourdough starter
- 1 cup warm water
- 2 tbsp sugar
- 3 cups all-purpose flour
- 1 tsp salt
- 1 cup fresh blueberries
- Zest of 1 lemon
- 4 oz cream cheese (softened)
Instructions
- In a large bowl, mix sourdough starter with warm water and sugar until bubbly.
- Gradually add flour and salt until a shaggy dough forms.
- Knead on a floured surface for about 10 minutes until smooth.
- Gently fold in blueberries and lemon zest without crushing the berries.
- Place dough in an oiled bowl, cover, and let rise for 4-6 hours until doubled in size.
- Deflate dough, shape into a round loaf, place in a proofing basket, cover, and proof for another 1-2 hours.
- Preheat oven to 450°F (230°C) with a Dutch oven inside for 30 minutes.
- Transfer dough to the hot pot, cover with a lid, and bake for 30 minutes; remove the lid and bake for an additional 15-20 minutes until golden brown.
- Cool on a wire rack before slicing.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 220mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg