This delightful recipe combines the tangy brightness of lemon, the sweetness of blueberries, and the richness of cream cheese, all encased in a beautifully baked sourdough loaf. The addition of a lemon honey wash gives it a glossy finish and a sweet-tart flavor that enhances the overall experience. Perfect for breakfast, brunch, or a sweet treat any time of day!
Why You Will Love This Recipe
This Lemon Blueberry Cream Cheese Sourdough is not just a feast for the eyes; it’s a celebration of flavors and textures. The sourdough base provides a chewy, crusty exterior while remaining soft and airy inside. The blueberries burst with juiciness, and the cream cheese adds a luscious creaminess that balances the tartness of the lemon. The lemon honey wash not only adds a beautiful sheen but also a delightful flavor that ties all the elements together. This recipe is perfect for those looking to impress family and friends or simply indulge in a unique homemade bread experience.
Introduction
Sourdough bread has long been a beloved staple in many households. Its deep flavors and satisfying texture make it a versatile option for any meal. But why stop at traditional flavors when you can elevate your sourdough game with the addition of fresh fruits and creamy ingredients? This Lemon Blueberry Cream Cheese Sourdough with a Lemon Honey Wash is a perfect example of how you can take the classic sourdough and transform it into something extraordinary.
The process of making sourdough can seem daunting, but with a little patience and practice, you’ll find it to be incredibly rewarding. This recipe walks you through each step, ensuring that you create a loaf that is not only beautiful but also delicious. Let’s dive into the ingredients and preparation!
Ingredients:
For the Sourdough Bread:
- 1/2 cup active sourdough starter
- 1 1/4 cups warm water
- 1/4 cup fresh lemon juice
- 3 1/2 to 4 cups all-purpose flour (adjust as needed)
- 2 teaspoons salt
- 1 cup fresh blueberries
- 4 ounces softened cream cheese (cut into small pieces)
For the Lemon Honey Wash:
- 1/3 cup fresh lemon juice
- 1 tablespoon honey
Preparation:
Step 1: In a large mixing bowl, combine the active sourdough starter, warm water, and lemon juice. Stir until well mixed.
Step 2: Gradually add in the flour and salt, mixing until a shaggy dough forms. Start with 3 1/2 cups of flour and add more as needed to achieve the right texture.
Step 3: Let the dough rest for about one hour. This is known as the autolyse phase, which helps develop the gluten.
Step 4: After the resting period, begin the stretch and fold technique. Every 30 minutes for the next two hours, stretch and fold the dough. During the first and second stretch and folds, gently incorporate half of the blueberries into the dough. During the third and fourth folds, add in the remaining blueberries and the pieces of softened cream cheese.
Step 5: Once all ingredients are well incorporated, let the dough rise on the counter until it has doubled in size. This may take several hours depending on the temperature of your kitchen. After it has risen, shape the dough gently and place it in the refrigerator to cold-proof for about 7 hours or overnight.
Serving Suggestions:
This Lemon Blueberry Cream Cheese Sourdough is best served warm, straight from the oven. Slice it and enjoy it plain, or spread a little extra cream cheese or butter on top. It pairs wonderfully with a cup of tea or coffee for breakfast or as an afternoon snack. You can also serve it with a dollop of Greek yogurt and a drizzle of honey for a delightful brunch option.
Tips:
- Ensure your sourdough starter is active and bubbly before starting the recipe. This will help your bread rise properly.
- If you don’t have fresh blueberries, you can use frozen ones, but be aware that they might bleed into the dough more than fresh ones.
- For a stronger lemon flavor, consider adding lemon zest to the dough during mixing.
- If you want a thicker crust, bake the bread for a few extra minutes without the lid.
- Store any leftover bread in an airtight container at room temperature for up to 2 days, or freeze it for longer storage.
Prep Time: 30 minutes
Cook Time: 50-55 minutes
Total Time: Approximately 8 hours (including rising and cold-proofing)
Nutritional Information (per serving, based on 12 servings):
Calories: 180
Protein: 4g
Sodium: 150mg
Conclusion
Baking your own bread can be a transformative experience, and this Lemon Blueberry Cream Cheese Sourdough is a perfect example of how simple ingredients can come together to create something extraordinary. With its delightful flavors and inviting aroma, this bread is sure to become a favorite in your home. Whether you’re an experienced baker or a novice, this recipe is approachable and rewarding. So gather your ingredients, roll up your sleeves, and get ready to impress with this beautiful loaf!
Questions and Answers About This Recipe
1. Can I use a different type of fruit instead of blueberries?
Yes! You can substitute blueberries with other berries like raspberries or blackberries. Just keep in mind that the flavor and texture will change slightly.
2. What can I do if my dough is too sticky?
If your dough is too sticky, you can add a little more flour during the mixing process. However, be careful not to add too much, as it can affect the texture of the final bread.
3. How do I know when my bread is done baking?
Your bread is done when it has a deep golden-brown crust and sounds hollow when tapped on the bottom. A thermometer inserted into the center should read around 200°F (93°C).
4. Can I make this recipe gluten-free?
You can try using a gluten-free flour blend, but the texture and rise may differ. Experimenting with different ratios and ingredients may be necessary for the best results.
5. How should I store the bread after baking?
Store the bread in an airtight container at room temperature for up to 2 days. For longer storage, slice the bread and freeze it in a sealed bag. Toast slices directly from the freezer for a quick treat!
