Blueberry Lemon Cream Cheese Sourdough Bread

Blueberry Lemon Cream Cheese Sourdough Bread (Page 2 ) | July 26, 2025

Annonce:

In a large mixing bowl, whisk together warm water, sourdough starter, and sugar until smooth.
Add in the flour, salt, melted butter, egg, lemon zest, and lemon juice and stir until a shaggy dough forms.
Knead by hand for 8–10 minutes or with a stand mixer on medium speed for 6–7 minutes until smooth and elastic.
Transfer to a lightly oiled bowl, cover, and allow to rise for 4 to 5 hours until doubled in volume.
In a medium bowl, beat softened cream cheese until smooth, then add sugar, egg, and vanilla, mixing until creamy.
Once the dough has risen, punch it down and divide into two equal parts, rolling each into a rectangle about 1/4 inch thick.
Spread half of the cream cheese filling on one rectangle, leaving a 1-inch border.
Sprinkle blueberries over the cream cheese layer and cover with the second rectangle of dough, pressing edges to seal.
Place the filled dough on a parchment-lined baking sheet, cover loosely, and let rest for 30–45 minutes.
For the lemon honey wash, whisk lemon juice and honey together, then brush the mixture over the loaf.
Preheat oven to 375°F (190°C) and bake the loaf for 35 to 40 minutes until golden brown.
Let cool on a wire rack for at least 15 minutes before slicing.

For a sweeter loaf, consider increasing the sugar in the dough.
Using frozen blueberries is fine, just don’t thaw them to avoid excess moisture.
Make sure your sourdough starter is active for the best rise.
Allow the cream cheese filling to come to room temperature if it’s too thick.

USA