Blueberry Lemon Cream Cheese Sourdough Bread – A Tangy, Sweet Delight!

par

  1. In a small saucepan, combine blueberries, lemon juice, and sugar over medium heat.
  2. Cook for 5 minutes, until the blueberries begin to soften and release juice.
  3. Stir in the cornstarch mixture and simmer for 2 minutes until thickened.
  4. Remove from heat and let cool completely.

Step 2: Prepare the Dough

  1. In a large mixing bowl, combine flour, sourdough starter, warm water, salt, honey, and lemon zest.
  2. Mix until a shaggy dough forms, then let it rest for 30 minutes.
  3. Perform 3-4 stretch-and-folds every 30 minutes over 2 hours. Cover and let ferment at room temperature for 6-8 hours, or until doubled in size.

Step 3: Prepare the Cream Cheese Filling

  1. In a bowl, beat cream cheese, sugar, and vanilla extract until smooth.

Step 4: Shape the Dough

  1. Lightly flour your surface and roll out the dough into a rectangle.
  2. Spread the cream cheese filling evenly over the dough.
  3. Spoon the blueberry lemon mixture on top.
  4. Gently roll the dough into a log, like a cinnamon roll, and pinch the seam to seal.
  5. Place into a proofing basket or greased loaf pan.

Step 5: Final Rise & Bake

  1. Cover the dough and let it rise for 1-2 hours until puffy.
  2. Preheat the oven to 375°F (190°C).
  3. Brush the top with egg wash for a golden crust.
  4. Bake for 35-40 minutes until golden brown.
  5. Let cool before slicing to allow the filling to set.

Serving & Storage Tips

  • Serve warm with butter, honey, or extra cream cheese!
  • Store in an airtight container for up to 3 days at room temperature.
  • Freeze for up to 2 months—just thaw and reheat before serving!

Variants & Add-Ins

  1. Almond Crunch – Sprinkle sliced almonds on top before baking.
  2. Extra Tangy – Add 1 tablespoon lemon juice to the dough.
  3. Cinnamon Blueberry Swirl – Add ½ teaspoon cinnamon to the blueberry mixture.
  4. Nutty Flavor – Mix in ¼ cup chopped pecans or walnuts.

FAQ

1. Can I use instant yeast instead of sourdough?
Yes! Replace the starter with 1 packet (2 ¼ tsp) active dry yeast and reduce water to ¾ cup (180ml).

2. Can I use frozen blueberries?
Yes! Just thaw and drain excess liquid before using.

3. How do I prevent the filling from leaking out?
Make sure to seal the dough tightly and avoid overfilling.

4. Can I make this bread without cream cheese?
Absolutely! Just skip the filling for a simple blueberry lemon sourdough loaf.

continued on next page

Laisser un commentaire