Fruit Cream Sourdough is a delightful twist on traditional sourdough bread, perfect for breakfast or brunch. This loaf combines the tangy taste of sourdough with sweet blueberries and creamy cheese, making it an irresistible treat. Whether you’re hosting friends or enjoying a quiet morning at home, this fruity bread brings joy to any occasion. Its unique flavor, light texture, and beautiful presentation will impress everyone at the table.

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Why You’ll Love This Recipe

Delicious Flavor: The combination of blueberries and cream cheese creates a sweet and tangy experience that’s hard to resist.
Easy to Make: With straightforward steps and simple ingredients, even novice bakers can create this stunning loaf.
Versatile Serving Options: Enjoy it warm for breakfast or as a dessert paired with tea or coffee.
Impressive Presentation: The beautiful swirl of cream cheese and berries makes this bread visually appealing.
Healthy Ingredients: Made with wholesome ingredients, this recipe offers a tasty way to enjoy fruits in your diet.

Tools and Preparation

Before you dive into making your Fruit Cream Sourdough, gather your tools. Having everything ready will make the process smoother and more enjoyable.

Essential Tools and Equipment

Dutch oven
Mixing bowl
Banneton (proofing basket)
Kitchen scale
Rubber spatula

Importance of Each Tool

Dutch oven: This tool helps create the perfect environment for baking sourdough, allowing steam to develop for a crispy crust.
Banneton: A banneton supports the dough as it rises, giving it shape while ensuring a beautiful pattern on the crust.
Rubber spatula: Ideal for gently mixing ingredients without damaging the dough structure.

Ingredients

A creative sourdough loaf filled with blueberries and cream cheese, enhanced with fresh lemon and finished with honey glaze.

For the Dough

500g bread flour
350ml water, room temperature
100g active sourdough starter
10g salt

For the Filling

1 cup fresh blueberries
1/3 cup cream cheese, softened
Zest of 1 lemon
2 tablespoons granulated sugar

For the Glaze

2 tablespoons honey
1 tablespoon fresh lemon juice

How to Make Fruit Cream Sourdough

Step 1: Prepare the Dough

In a large mixing bowl, combine 500g bread flour, 350ml water, and 100g active sourdough starter. Mix until no dry flour remains.
Let the mixture rest for 30 minutes; this process is known as autolyse.
After resting, add 10g salt. Knead until well incorporated.
Cover the bowl with a damp cloth and allow it to rest for 4-6 hours at room temperature. Perform stretch-and-folds every 30 minutes during this time.

Step 2: Make the Cream Cheese Filling

In a separate bowl, mix 1/3 cup cream cheese, zest of 1 lemon, and 2 tablespoons granulated sugar. Stir until smooth and creamy.

Step 3: Incorporate Blueberries

During your final stretch-and-fold of the dough, gently fold in 1 cup fresh blueberries, ensuring they are distributed evenly throughout the dough.

Step 4: Shape Your Loaf

On a lightly floured surface, spread out the dough into a rectangle.
Evenly spread the cream cheese mixture over the dough.
Roll the dough tightly into a ball while keeping the filling inside.

Step 5: Proofing Process

Place your shaped dough seam-side up in a banneton.
Cover it with plastic wrap or a clean kitchen towel and refrigerate for 8-12 hours.

Step 6: Baking Time!

Preheat your Dutch oven in an oven set to 250°C (482°F).
Once preheated, carefully place your loaf inside (lid on) and bake for 20 minutes.
Lower the temperature to 220°C (428°F) and bake for an additional 20-25 minutes without the lid until golden brown.

Step 7: Finish with Honey Glaze

Mix 2 tablespoons honey with 1 tablespoon fresh lemon juice.
Brush this mixture over your warm loaf right after baking for added sweetness and shine.

Enjoy your homemade Fruit Cream Sourdough!

How to Serve Fruit Cream Sourdough

Fruit Cream Sourdough is a delightful treat that can elevate any breakfast or snack time. Its unique flavor profile makes it versatile for various pairings. Here are some creative ways to serve this delicious bread.

Enjoy it Toasted

Toast slices of the Fruit Cream Sourdough until golden brown for a crispy texture. Spread with additional cream cheese or butter for extra richness.

Pair with Fresh Fruits

Serve alongside fresh fruit such as strawberries, raspberries, or sliced peaches. The fruity notes complement the blueberries and lemon perfectly.

Create a Breakfast Sandwich

Use this loaf to make a breakfast sandwich filled with scrambled eggs and spinach. The creamy filling adds depth to your morning routine.

Drizzle with Honey

For a simple yet tasty treat, drizzle warm slices with honey. This enhances the natural sweetness of the blueberries.

Serve with Yogurt

Pair slices with Greek yogurt and a sprinkle of granola for a balanced breakfast option that is both satisfying and nutritious.

Make French Toast

Transform stale slices into delicious French toast. Dip in an egg mixture and cook until golden for a sweet brunch dish that everyone will love.

How to Perfect Fruit Cream Sourdough

Perfecting your Fruit Cream Sourdough takes practice and attention to detail. Here are some tips to ensure your loaf turns out beautifully every time.

Use active starter – Ensure your sourdough starter is bubbly and active before using it for the best rise.
Don’t skip the stretch and folds – These help develop gluten structure, making the dough stronger and improving its texture.
Control humidity – If your environment is too dry, consider adding steam when baking to create a crustier exterior.
Monitor baking temperature – Use an oven thermometer to ensure accurate temperatures for even baking throughout.
Cool before slicing – Allow the bread to cool completely before slicing to maintain its moist interior and prevent squishing.
Experiment with fillings – Feel free to try other fruits or flavored cream cheese spreads for unique variations on this recipe.

Best Side Dishes for Fruit Cream Sourdough

Fruit Cream Sourdough pairs wonderfully with various side dishes that enhance its flavors. Here are some great options to consider:

Scrambled Eggs – Fluffy scrambled eggs provide protein and balance the sweetness of the bread.
Bacon Strips – Crispy bacon adds a savory touch, creating a delightful contrast with the sweet loaf.
Fruit Salad – A mix of seasonal fruits complements the blueberry notes in the sourdough beautifully.
Avocado Toast – Spread ripe avocado on toasted slices for healthy fats that pair well with the creaminess of the bread.
Cheese Platter – Offer a selection of cheeses, such as brie or goat cheese, which pair nicely with the fruity flavors.
Nut Butter – Almond or peanut butter can add richness while enhancing the flavor experience of each bite.
Smoothie Bowl – A refreshing smoothie bowl topped with granola will make for a balanced breakfast spread alongside this bread.
Chia Seed Pudding – The creamy texture of chia pudding complements the sourdough while providing additional nutrition.

Common Mistakes to Avoid

When creating your Fruit Cream Sourdough, it’s important to steer clear of common pitfalls that can affect the outcome. Here are some mistakes to watch out for:

ingredients: Always use fresh ingredients, especially the blueberries and cream cheese. Old or expired products can ruin the flavor and texture of your loaf.
ignoring dough temperature: Make sure your water is at room temperature. Too hot or too cold water can hinder yeast activity, affecting the rise of your bread.
rushing fermentation: Allow your dough ample time to rise. Skipping the long fermentation can lead to a dense loaf that lacks flavor.
overworking the dough: Handle your dough gently during stretching and folding. Overworking it will break down gluten structure, resulting in a less airy texture.
forgetting to score: Scoring your loaf before baking allows steam to escape and gives it a professional look. Neglecting this step may cause uneven baking.

Storage & Reheating Instructions

Refrigerator Storage

Store in an airtight container for up to 3 days to maintain freshness.
Wrap in plastic wrap or foil if you don’t have a container.

Freezing Fruit Cream Sourdough

Freeze slices individually for easy access later.
Use freezer bags and consume within 3 months for best quality.

Reheating Fruit Cream Sourdough

Oven: Preheat to 180°C (350°F) and warm for about 10 minutes. This restores crispness.
Microwave: Heat on medium for 15-20 seconds. This method keeps it soft but may make the crust chewy.
Stovetop: Warm slices in a skillet over low heat until heated through, which helps preserve texture.

Frequently Asked Questions

What makes Fruit Cream Sourdough unique?

Fruit Cream Sourdough is special because it combines the tangy flavors of sourdough with sweet blueberries and creamy cheese, creating a delightful balance that’s perfect for breakfast.

Can I use frozen blueberries in this recipe?

Yes, you can use frozen blueberries. Just make sure to thaw them first and pat them dry to avoid excess moisture in the dough.

How do I know when my dough has risen enough?

The dough should roughly double in size and have a slightly domed top when it’s ready. It should also feel light and airy when poked.

Can I customize my Fruit Cream Sourdough?

Absolutely! You can add different fruits like raspberries or strawberries, or even mix in nuts for added texture and flavor.

Final Thoughts

Fruit Cream Sourdough is not just a delightful breakfast option; it’s versatile enough for any occasion. Whether you enjoy it plain or with a spread, this recipe invites creativity. Experiment with different fruits or fillings to suit your taste!

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Fruit Cream Sourdough

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Author: Nora
Total Time: 1 hour 15 minutes
Yield: Approximately 12 servings 1x

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Description

Fruit Cream Sourdough is a delightful fusion of tangy sourdough, sweet blueberries, and creamy cheese, making it the perfect addition to your breakfast or brunch spread.

Ingredients

Scale

500g bread flour
350ml water (room temperature)
100g active sourdough starter
10g salt
1 cup fresh blueberries
1/3 cup cream cheese (softened)
Zest of 1 lemon
2 tablespoons granulated sugar
2 tablespoons honey
1 tablespoon fresh lemon juice

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Instructions

In a mixing bowl, combine bread flour, water, and sourdough starter until no dry flour remains. Let rest for 30 minutes.
Add salt and knead until incorporated. Cover and let rise at room temperature for 4-6 hours, performing stretch-and-folds every 30 minutes.
Meanwhile, mix cream cheese, lemon zest, and sugar until smooth.
Gently fold in blueberries during the last stretch-and-fold.
On a floured surface, roll out the dough into a rectangle, spread the cream cheese mixture over it, then roll tightly.
Place seam-side up in a banneton, cover, and refrigerate for 8-12 hours.
Preheat Dutch oven to 250°C (482°F). Bake covered for 20 minutes, then lower heat to 220°C (428°F) and bake uncovered for another 20-25 minutes until golden brown.
Brush with honey and lemon glaze right after baking.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Breakfast
Method: Baking
Cuisine: American