Description
Fruit Cream Sourdough is a delightful twist on traditional sourdough, perfect for breakfast or as a sweet snack. This artisan bread features a chewy crust and a creamy filling made from fresh blueberries and cream cheese, all enhanced with a hint of lemon. Topped with a honey glaze, it’s visually stunning and bursting with flavor. Whether you’re hosting brunch or enjoying a quiet morning at home, this recipe will impress everyone at your table.
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
- 1 tablespoon fresh lemon juice
Instructions
- In a mixing bowl, combine flour, water, and sourdough starter. Let it rest for 30 minutes.
- Add salt and knead until smooth. Cover and let it rest for 4-6 hours, performing stretch-and-fold every 30 minutes.
- Mix cream cheese, lemon zest, and sugar in a separate bowl until smooth.
- During the final stretch-and-fold, gently incorporate blueberries.
- Roll out the dough into a rectangle, add the cream cheese mixture down the center, and roll tightly.
- Place seam-side up in a banneton and refrigerate for 8-12 hours.
- Preheat Dutch oven to 250°C (482°F). Bake covered for 20 minutes, then reduce to 220°C (428°F) and continue baking 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: Artisan
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 6g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg