Description
A delightful sourdough bread filled with blueberries and topped with a creamy lemon cream cheese layer, perfect for brunch or tea.
Ingredients
Scale
- 1 cup sourdough starter
- 1 cup warm water
- 3 cups all-purpose flour
- 1/4 cup sugar
- 1 teaspoon salt
- 1 cup blueberries (fresh or frozen)
- 8 ounces cream cheese, softened
- 1 tablespoon lemon juice
- Zest of 1 lemon
Instructions
- Combine the sourdough starter with warm water in a large mixing bowl. Stir until well mixed and let sit for about 10 minutes.
- Add the sugar, flour, and salt gradually, stirring until a shaggy dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- Fold in blueberries and lemon zest gently, then transfer to a greased bowl and cover.
- Let it rise in a warm spot for 4 to 6 hours until doubled in size.
- Punch down the dough to release air and shape it into a loaf, placing it on a parchment-lined baking sheet.
- Mix cream cheese with lemon juice until smooth, then spread over the top of the shaped dough.
- Preheat the oven to 375°F (190°C) and bake for 30-35 minutes.
- Cool the bread on a wire rack before slicing.
Notes
Store in a paper bag at room temperature for up to three days or freeze for up to a month.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 6g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg