Description
A delightful fusion of sourdough, blueberries, and cream cheese that creates a warm, fluffy loaf with a symphony of flavors and textures.
Ingredients
Scale
- 1 cup sourdough starter
- 2 cups all-purpose flour
- 1/2 cup warm water
- 1/4 cup sugar
- 1 teaspoon salt
- 1/2 cup blueberries
- 4 ounces cream cheese, softened
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, stir together the sourdough starter, warm water, and sugar. Watch as it bubbles and comes alive, about 10 minutes.
- Gradually incorporate the flour and salt into the starter mixture. Mix until the ingredients come together into a shaggy dough, then knead for 8-10 minutes until the dough is smooth and elastic.
- Gently fold the blueberries into the dough, being careful not to break them.
- Cover the bowl with a damp kitchen towel and let the dough rise in a warm environment for 1-2 hours, or until it doubles in size.
- Prepare the cream cheese filling by beating together the softened cream cheese, lemon juice, and vanilla extract until smooth and creamy.
- Once the dough has risen, gently deflate it and shape it into a loaf. Place it in a greased loaf pan.
- Spread the cream cheese mixture evenly over the top of the shaped dough.
- Cover the loaf again and let it rise for another hour.
- Preheat your oven to 350°F (175°C).
- Bake the loaf for 30-35 minutes, or until it turns golden brown and sounds hollow when tapped.
- Allow the loaf to cool before slicing and serving.
Notes
For added flavor, let the dough rise overnight in the fridge. Adjust baking temperatures and times if using an air fryer.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 6g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg
Keywords: blueberry, sourdough, cream cheese, bread, baking