Blueberry Lemon Cream Cheese Sourdough Bread

Ingredients Needed for Blueberry Lemon Cream Cheese Sourdough Bread:

For the Sourdough Dough;

• 450g (3 ¾ cups) bread flour
• 50g (⅓ cup) whole wheat flour
• 100g (½ cup) active sourdough starter (fed within the last 6-8 hours)
• 300g (1 ¼ cups) filtered water
• 10g (2 tsp) sea salt
• Zest of 1 lemon
• 1 tsp vanilla extract

For the Filling:

• 100g (3.5 oz) cream cheese, softened
• 2 tbsp honey
• 1 tbsp fresh lemon juice
• 1 cup of fresh blueberries (if using frozen, do not thaw)

For the Lemon Honey Wash:

• 2 tbsp honey
• 1 tbsp fresh lemon juice
• 1 tbsp warm water

FAQs:

1. Can I replace frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries. There’s no need to thaw them; just add them directly to the dough. This helps prevent the berries from bleeding too much into the dough.

2. How do I know if my sourdough starter is active and ready to use?

An active sourdough starter should be bubbly, doubled in size, and have a pleasant, slightly tangy smell. Perform the float test by dropping a small amount into the water—if it floats, it’s ready!

3. Can I skip the cold-proofing step?

Cold-proofing enhances the flavor and texture of the bread. However, if you’re short on time, you can proof at room temperature for 3-4 hours until it doubles in size.

4. If my dough becomes too sticky, what steps should I take?

If the dough is overly sticky, lightly flour your hands and the work surface. Avoid adding too much extra flour as it can alter the texture of the bread.