Description

Indulge in the delightful experience of making Fruit Cream Sourdough, a heavenly loaf that marries the tangy depth of sourdough with the sweetness of blueberries and the creamy richness of cream cheese. Perfect for breakfast, brunch, or dessert, this artisanal bread is not only visually appealing but also packed with flavor. Its unique combination of ingredients will impress your guests while being simple enough for any home baker to master. With easy-to-follow instructions and a few essential tools, you can create this scrumptious loaf that’s sure to become a family favorite. Enjoy it fresh, toasted, or transformed into French toast for a delicious treat any time of day.

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)

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Instructions

Combine bread flour, water, and sourdough starter in a bowl. Let rest for 30 minutes.
Add salt and knead until smooth. Cover and let rise for 4-6 hours, performing stretch-and-fold every 30 minutes.
Mix cream cheese, lemon zest, and sugar in a separate bowl until smooth.
Gently fold blueberries into the dough during the last stretch-and-fold.
Shape dough into a rectangle and spread cream cheese mixture over it before rolling tightly.
Place seam-side up in a banneton and refrigerate overnight (8-12 hours).
Preheat oven to 250°C (482°F). Bake covered for 20 minutes, then uncovered at 220°C (428°F) for an additional 20-25 minutes until golden brown.
Brush with honey-lemon glaze while warm.

Prep Time: 30 minutes
Cook Time: 50 minutes
Category: Breakfast/Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (60g)
Calories: 180
Sugar: 6g
Sodium: 200mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 5g
Cholesterol: 10mg