Description
Indulge in the delightful combination of tangy lemon, juicy blueberries, and creamy cream cheese in this delectable Lemon Blueberry Cream Cheese Sourdough Bread. This recipe combines the goodness of sourdough with sweet and citrusy flavors for a perfect breakfast or snack option.
Ingredients
Scale
Sourdough Bread:
- 1 cup active sourdough starter
- 1 cup whole milk
- 2 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon salt
Filling:
- 2 tablespoons lemon zest
- 1 cup fresh blueberries
- 4 oz cream cheese (softened)
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 1 egg (for egg wash)
Instructions
- Sourdough Bread Preparation: In a large bowl, mix sourdough starter and milk. Add flour, sugar, and salt. Cover and let rest for 30 minutes. Knead until smooth. Let rise for 4–6 hours.
- Cream Cheese Filling: Combine softened cream cheese, lemon juice, honey, and lemon zest. Refrigerate.
- Assembly: Flatten dough into a rectangle. Spread cream cheese mixture, add blueberries. Fold dough over filling, shape into a loaf. Place in pan, proof, then bake.
- Baking: Preheat oven to 375°F. Brush with egg wash. Bake for 40–45 minutes. Cool before slicing.
Notes
- You can use frozen blueberries if fresh isn’t available.
- For more lemon flavor, add lemon extract to the cream cheese mixture.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 8g
- Sodium: 190mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg
