Description
A delightful twist on classic sourdough, this blueberry and cream cheese sourdough bread combines tangy, sweet, and creamy flavors, making it perfect for breakfast, snacks, or dessert.
Ingredients
Scale
- 2 cups sourdough starter
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup water
- 1/2 teaspoon salt
- 1 cup blueberries
- 4 ounces cream cheese, softened
- 1/4 cup sugar (optional)
- 1 tablespoon lemon juice
Instructions
- Mix the Dough: In a large bowl, combine the sourdough starter, all-purpose flour, whole wheat flour, water, and salt. Mix until a dough forms.
- Add Blueberries: Gently fold in the blueberries and sugar (if using) until they are evenly distributed.
- Let It Rise: Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 240-360 minutes or until the dough has doubled in size.
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Shape the Loaf: Sprinkle some flour on a clean surface, gently punch down the dough, and shape it into a loaf. Place in a greased loaf pan.
- Prepare the Cream Cheese Topping: In a small bowl, mix the softened cream cheese and lemon juice until smooth.
- Spread Cream Cheese Mixture: Spread the cream cheese mixture over the top of the dough in the loaf pan.
- Bake the Bread: Place the loaf pan in the preheated oven. Bake for 30-40 minutes until golden brown and sounds hollow when tapped.
- Cool Down: Remove the bread from the oven and let it cool in the pan for about 10 minutes.
- Slice and Enjoy: Transfer the bread to a wire rack, slice, and enjoy!
Notes
Serve toasted, as a snack, or with toppings like jam or honey. Store at room temperature or refrigerate for longer shelf life.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg