Ingredients
- 100g active sourdough starter
- 300g bread flour
- 100g all-purpose flour
- 280g water
- 8g salt
- 3/4 cup fresh blueberries
- Zest of 1 lemon
- 4 oz cream cheese, softened
- 2 tbsp granulated sugar
- 1/2 tsp vanilla extract
Instructions
- In a large bowl, mix sourdough starter, water, bread flour, and all-purpose flour until just combined. Let rest for 30 minutes (autolyse).
- Add salt and knead until the dough becomes smooth and elastic.
- Let rise at room temperature for 3–4 hours, performing stretch and folds every 30 minutes.
- Gently fold in blueberries and lemon zest during the final stretch and fold.
- Roll dough into a rectangle on a lightly floured surface. Mix cream cheese, sugar, and vanilla, then spread it over the dough.
- Roll dough into a log, seam side down. Place in a floured banneton or loaf pan, cover, and refrigerate overnight for cold proofing.
- Preheat oven to 450°F (230°C) with Dutch oven inside. Score the loaf and carefully place it in the preheated Dutch oven.
- Bake covered for 20 minutes, then uncover and bake another 20–25 minutes until golden brown.
- Let cool completely before slicing to allow cream cheese to set.
Notes
- Swap blueberries for raspberries or blackberries for variation.
- Add lemon glaze over cooled loaf for extra sweetness.
- Mix lemon curd into the filling for more richness.
- Use flour-dusted frozen blueberries to prevent bleeding.
- Bake on a sheet pan with a water tray if not using a Dutch oven.
- Prep Time: 30 mins
- Cook Time: 45 mins
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 6g
- Sodium: 210mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg
