Description

Indulge in the warm, comforting flavors of Fruit Cream Sourdough, a delightful twist on traditional sourdough bread. This recipe features a luscious filling of fresh blueberries and creamy cheese, complemented by a hint of lemon zest and a sweet honey glaze. Perfect for breakfast, brunch, or as a special treat, this artisan loaf is sure to impress family and friends. With easy-to-follow instructions, even novice bakers can create a bakery-quality masterpiece right at home. Enjoy it toasted with butter, as an exquisite French toast, or simply on its own to savor the unique blend of flavors.

Ingredients

Scale

500g bread flour
350ml room temperature water
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

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Instructions

In a mixing bowl, combine flour, water, and sourdough starter. Let rest for 30 minutes.
Add salt and knead until well combined. Cover and let rest for 4-6 hours, performing stretch and folds every 30 minutes.
Mix cream cheese, lemon zest, and sugar in a separate bowl until smooth.
Gently incorporate blueberries into the dough during the last stretch-and-fold.
Shape the dough into a rectangle on a floured surface; spread cream cheese mixture over it and roll into a ball.
Place seam-side up in a banneton proofing basket; cover and refrigerate overnight (8-12 hours).
Preheat Dutch oven to 250°C (482°F). Bake covered for 20 minutes; reduce temperature to 220°C (428°F) and bake uncovered for another 20-25 minutes until golden brown.
Brush warm loaf with honey-lemon glaze.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (70g)
Calories: 200
Sugar: 5g
Sodium: 180mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 6g
Cholesterol: 15mg