Description
A tender, naturally leavened loaf swirled with lush cream cheese, bright lemon zest, and juicy blueberries, delivering a gently tangy crumb with pockets of creamy sweetness and citrus sparkle.
Ingredients
- Active sourdough starter: 100 g
- All-purpose flour: 400 g
- Bread flour: 100 g
- Water: 300 g
- Fine sea salt: 10 g
- Cream cheese, softened: 200 g
- Powdered sugar: 50 g
- Lemon zest, freshly grated: 1 tbsp
- Fresh blueberries: 150 g
- Egg wash, 1 egg beaten with 1 tbsp water: 1
Instructions
- Feed and peak the starter, then in a large bowl combine starter, all-purpose flour, bread flour, water, and salt until a shaggy dough forms. Rest 20 minutes, then knead until smooth and elastic.
- Bulk ferment the dough at room temperature until 50 to 75 percent risen and airy, about 2 to 3 hours depending on temperature.
- In a small bowl mix cream cheese with powdered sugar until smooth. Lightly chill 10 minutes to firm.
- Lightly grease or line a loaf pan with parchment. Turn the dough onto a floured surface and roll into a rectangle about 30 by 40 cm.
- Spread the cream cheese mixture gently over the dough, leaving a 2 cm border. Sprinkle lemon zest evenly, then scatter blueberries.
- Roll the dough up tightly from the short side, pinch the seam closed, and place seam side down in the prepared pan.
- Cover and proof until puffy and the dough springs back slowly when pressed, about 60 to 90 minutes.
- Preheat oven to 190°C, 375°F. Brush the top with egg wash.
- Bake 40 to 45 minutes until deep golden and the loaf sounds hollow when tapped.
- Cool in the pan 10 minutes, then transfer to a rack to cool at least 1 hour before slicing.
Notes
- Note: Keep blueberries cold so they bleed less into the dough.
- Dust your hands with flour or lightly oil them to handle sticky dough more easily.
- For a glossy finish, do not skip the egg wash.
- A lemon glaze can be added after cooling for extra citrus pop.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 10 g
- Sodium: 260 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 25 mg
Keywords: blueberry lemon cream cheese sourdough bread, sweet sourdough loaf, blueberry lemon bread, brunch bread, naturally leavened sweet bread