Lemon Blueberry Cream Cheese Sourdough
Lemon Blueberry Cream Cheese Sourdough combines tangy lemon, sweet blueberries, and creamy cheese in a soft, flavorful loaf that’s perfect for any occasion.
Ingredients
- 3 cups all-purpose flour
- 1 cup water
- ½ cup sourdough starter
- 1 ½ tsp salt
- 8 oz cream cheese softened
- Zest of 1 lemon
- ¼ cup sugar
- 1 cup fresh blueberries
- 2 tbsp honey
Instructions
- Combine flour, water, and sourdough starter. Rest for 30 minutes. Add salt and knead.
- Rest dough for 4-6 hours, performing stretch and folds every 30 minutes.
- Mix cream cheese, lemon zest, and sugar until smooth.
- Gently incorporate blueberries into dough during the final stretch and fold.
- Spread dough into a rectangle, add cream cheese mixture, and roll into a ball.
- Place seam-side up in a banneton, cover, and refrigerate for 8-12 hours.
- Bake in a Dutch oven at 250°C for 20 minutes, then reduce to 220°C for 20-25 minutes.
- Brush warm loaf with honey-lemon mixture.