Description
A delightful sourdough loaf filled with blueberries and a creamy cream cheese swirl, offering a perfect balance of sweetness and tang.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sourdough starter
- 1 cup water
- 1 teaspoon salt
- 1 cup blueberries
- 1/2 cup cream cheese, softened
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Mix the sourdough starter, water, and sugar until well combined.
- Form the dough by gradually adding flour and salt, stirring until a soft dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise for 4-6 hours until doubled in size.
- Make the cream cheese filling by mixing cream cheese, sugar, lemon juice, and vanilla until smooth.
- Punch the risen dough down and gently fold in blueberries.
- Roll out the dough, spread the cream cheese mixture evenly on top, and shape it into a loaf.
- Second rise for 1-2 hours until nearly doubled.
- Preheat the oven to 375°F (190°C).
- Bake the loaf for 30-35 minutes until golden brown and hollow sounding.
- Cool for 10 minutes before transferring to a cooling rack.
Notes
Use fresh blueberries for best flavor; frozen may release extra moisture. Can be made ahead and refrigerated overnight for slower fermentation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 5g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg
Keywords: blueberry, cream cheese, sourdough, breakfast, baked goods, brunch