Description
Fruit Cream Sourdough is a delightful fusion of traditional sourdough and sweet flavors, making it an irresistible choice for breakfast or a cozy snack. This unique loaf features the tangy essence of sourdough, complemented by juicy blueberries and a creamy filling of cream cheese and fresh lemon zest. Topped with a glossy honey glaze, it’s perfect for impressing guests at brunch or enjoying with your morning coffee. Whether toasted with butter or served alongside fresh fruit, this bread is sure to please everyone at the table.
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
- Mix the bread flour, water, and sourdough starter in a large mixing bowl until no dry flour remains. Let rest for 30 minutes.
- Add salt to the mixture and knead until smooth. Cover and let rise for 4-6 hours while performing stretch-and-fold every 30 minutes.
- In another bowl, blend cream cheese, lemon zest, and granulated sugar until smooth.
- Gently fold in blueberries during the final stretch-and-fold process.
- Shape the dough into a rectangle, spread the cream cheese mixture on top, roll tightly, and place seam-side up in a banneton. Cover and refrigerate overnight (8-12 hours).
- Preheat your Dutch oven to 250°C (482°F). Bake the loaf covered for 20 minutes, uncover and reduce heat 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: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 170
- Sugar: 6g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg