Description
A delightful sourdough loaf filled with juicy blueberries and a rich cream cheese swirl, perfect for brunch or a cozy afternoon treat.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 cup sourdough starter
- 1 cup warm water
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup blueberries (fresh or frozen)
- 4 ounces cream cheese, softened
- 1 tablespoon lemon juice
- 1 tablespoon vanilla extract
Instructions
- Mix the dough: In a large bowl, blend the flour, sourdough starter, warm water, salt, and sugar until just combined.
- Knead: Turn your dough out onto a lightly floured surface and knead for approximately 10 minutes until smooth and elastic.
- First rise: Place the dough back in the bowl, cover with a kitchen towel, and let it rise in a warm environment until doubled in size, about 4 hours.
- Incorporate the blueberries: Gently fold in the blueberries without bursting them.
- Prepare the cream cheese mixture: Mix softened cream cheese with lemon juice and vanilla until creamy.
- Shape the loaf: Flatten the dough, fold the sides to the middle, and roll it into a log. Place in a greased loaf pan.
- Swirl in cream cheese: Create swirls of the cream cheese mixture into the dough.
- Second rise: Cover and let it rise for another hour.
- Preheat your oven: Set to 350°F (175°C).
- Bake: Place the loaf in the oven and bake for 30 to 35 minutes until golden brown.
- Cool: Let the loaf cool in the pan before transferring to a wire rack.
Notes
Feel free to substitute blueberries with other berries like raspberries or blackberries. Store at room temperature for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 3g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg
Keywords: blueberry sourdough, cream cheese loaf, homemade bread, brunch recipes, baking