Description
Fruit Cream Sourdough is a delightful fusion of traditional sourdough and sweet, creamy goodness. This soft, airy loaf is filled with juicy blueberries and a luscious lemon-infused cream cheese filling, making it an irresistible treat for breakfast, brunch, or any time you crave something special. Its unique flavor combination and beautiful presentation will surely impress your family and friends. Whether enjoyed fresh out of the oven or toasted with a pat of butter, this Fruit Cream Sourdough elevates any meal to a gourmet experience.
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 (for glaze)
- 1 tablespoon fresh lemon juice (for glaze)
Instructions
- In a mixing bowl, combine bread flour, water, and active sourdough starter. Mix well and let rest for 30 minutes.
- Add salt to the mixture and knead until smooth. Let the dough rise for 4-6 hours at room temperature, performing stretch-and-fold every 30 minutes.
- Prepare the cream cheese filling by blending cream cheese, lemon zest, and sugar until smooth.
- During the final stretch-and-fold, gently fold in blueberries.
- Shape the dough into a rectangle, spread the cream cheese mixture on one half, and roll it up tightly.
- Place seam-side up in a banneton and refrigerate for 8-12 hours.
- Preheat your oven to 250°C (482°F) with a Dutch oven inside. Bake for 20 minutes with the lid on, then remove the lid and reduce temperature to 220°C (428°F) for another 20-25 minutes until golden brown.
- Brush warm loaf with honey and lemon juice glaze before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 8g
- Sodium: 220mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg