Description
A delightful twist on traditional sourdough that combines the tang of sourdough with the sweetness of blueberries and a hint of zesty lemon.
Ingredients
Scale
- 1 cup active sourdough starter (100% hydration)
- 3 ½ cups bread flour or all-purpose flour
- 1 ¼ cups water (room temperature)
- 1 tsp salt
- Zest of 1 lemon
- 1 tbsp lemon juice
- 1 cup fresh or frozen blueberries
- ½ cup cream cheese (chopped into small chunks or dollops)
- 1 tbsp honey or maple syrup (optional, for subtle sweetness)
Instructions
- Mix sourdough starter, water, and flour in a large bowl and stir until combined.
- Let the mixture rest for 30 minutes.
- Add salt, lemon zest, and lemon juice, mixing until fully incorporated.
- Cover the bowl and let the dough bulk ferment at room temperature for 4 to 5 hours, performing stretch-and-fold techniques every 30 minutes.
- Gently fold in blueberries and cream cheese just before shaping the dough.
- Shape the dough into a round boule, place it in a floured proofing basket, and refrigerate overnight (8 to 12 hours).
- Preheat a Dutch oven to 475°F (245°C).
- Turn dough onto parchment paper, score the top, and bake covered for 20 minutes.
- Uncover and bake for an additional 20 to 25 minutes until golden brown.
- Let the bread cool completely before slicing.
Notes
Store bread in a paper bag at room temperature for up to three days. For longer storage, freeze individual slices.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 20mg
Keywords: sourdough, bread, blueberry, lemon, cream cheese