Description
A bright and creamy sourdough loaf swirled with tangy cream cheese, fresh blueberries, and fragrant lemon zest. Perfect for breakfast, brunch, or a sweet snack, this bread combines the chewy tang of sourdough with bursts of fruity sweetness and velvety richness.
Ingredients
Scale
- 100 g Active Sourdough Starter
- 400 g Bread Flour
- 100 g All-Purpose Flour
- 280 ml Water
- 10 g Salt
- 150 g Fresh Blueberries
- 50 g Granulated Sugar
- Zest of 1 large Lemon
- 120 g Cream Cheese (softened)
- 30 g Powdered Sugar
- 1 tsp Vanilla Extract
Instructions
- Preheat Your Equipment: Warm the oven to 375°F (190°C) if using a loaf pan, or preheat a Dutch oven.
- Combine Ingredients: Mix starter, water, bread flour, and all-purpose flour. Let rest 30 minutes, then add salt and sugar. Mix until smooth.
- Prepare Your Cooking Vessel: Grease loaf pan or line with parchment. If using Dutch oven, dust with flour or cornmeal.
- Assemble the Dish: Toss blueberries in a little flour. Gently fold into dough with lemon zest. Mix cream cheese, powdered sugar, and vanilla. Spread dough flat, layer filling, then roll and shape into a loaf.
- Cook to Perfection: Bake 40–45 minutes until golden and internal temp reaches 200°F (93°C).
- Finishing Touches: Cool on wire rack for 1 hour before slicing.
- Serve and Enjoy: Slice and serve as-is, toasted, or with butter.
Notes
- Toss berries in flour to prevent sinking.
- Always cool completely before slicing for neat swirls.
- Frozen blueberries can be used, but add directly from frozen.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 9 g
- Sodium: 230 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 15 mg
Keywords: blueberry lemon sourdough bread, cream cheese swirl bread, sourdough breakfast loaf, fruity sourdough recipes