Description
Indulge in the delightful experience of baking Fruit Cream Sourdough, where traditional sourdough meets a sweet twist. This artisan loaf is filled with juicy blueberries and creamy cheese, enhanced by a hint of fresh lemon zest and finished with a luscious honey glaze. Perfect for breakfast, brunch, or as a snack, each slice offers a heavenly balance of sweet and tangy flavors, making it an instant favorite for gatherings or quiet afternoons alike. With easy-to-follow instructions, even novice bakers can achieve bakery-quality results.
Ingredients
Scale
- 500g bread flour
- 350ml 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
Instructions
- In a mixing bowl, combine bread flour, water, and sourdough starter. Mix until no dry flour remains and let rest for 30 minutes.
- Add salt and knead until smooth. Cover and let rise for 4-6 hours, performing stretch-and-folds every 30 minutes.
- In another bowl, mix cream cheese, lemon zest, and sugar until smooth.
- Gently fold in blueberries during the last stretch-and-fold session.
- Shape the dough into a rectangle, spread the cream cheese mixture on top, roll tightly, and place seam-side up in a banneton.
- Refrigerate for 8-12 hours.
- Preheat your oven to 250°C (482°F). Transfer the dough into a preheated Dutch oven and bake covered for 20 minutes; then uncover and bake at 220°C (428°F) for an additional 20-25 minutes.
- Brush warm loaf with honey-lemon glaze before serving.
- Prep Time: 600 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Bakery
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 5g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg