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
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
Nutrition
- Serving Size: 1 slice (50g)
- Calories: 160
- Sugar: 5g
- Sodium: 150mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 10mg