Lemon Blueberry

by

Lemon Blueberry Cream Cheese Sourdough with Lemon Honey Wash

Introduction

Lemon Blueberry Cream Cheese Sourdough is a delightful fusion of tangy sourdough, sweet blueberries, and creamy cheese, all balanced by a citrusy lemon honey glaze. This recipe brings together the complex depth of sourdough fermentation with the fresh vibrancy of fruit and the richness of dairy. It’s perfect for breakfast, brunch, or even as a decadent snack.

The process may take some time due to the fermentation, but the result is a beautifully textured bread that is both fluffy and flavorful. The contrast between the chewy sourdough crust and the soft, creamy filling makes this an irresistible treat.

A Brief History of Sourdough Bread

Sourdough is one of the oldest forms of bread, dating back over 5,000 years to ancient Egypt. It relies on natural fermentation through wild yeast and bacteria, giving it a unique tangy flavor and longer shelf life. Over time, bakers have experimented with different ingredients, leading to modern variations like this sweet and tangy version.

Blueberries, often called “nature’s candy,” have been used in baking for centuries, particularly in North American and European cuisines. The combination of blueberries and lemon has long been celebrated for its perfect balance of tartness and sweetness, making it a favorite in pastries, cakes, and now, sourdough bread!

Ingredients

For the Sourdough Dough:

  • 1 cup (200g) active sourdough starter
  • 3 ½ cups (450g) bread flour
  • 1 cup (240ml) warm water
  • 1 tbsp honey
  • 1 tsp salt
  • 1 tbsp lemon zest

For the Blueberry Cream Cheese Filling:

  • 4 oz (113g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 tsp vanilla extract
  • 1 cup fresh or frozen blueberries
  • 1 tbsp cornstarch (if using frozen blueberries)

For the Lemon Honey Wash:

  • 2 tbsp honey
  • 1 tbsp fresh lemon juice
  • 1 tbsp melted butter

Instructions

Step 1: Preparing the Dough

  1. In a large mixing bowl, combine the sourdough starter, warm water, and honey. Stir until fully mixed.
  2. Gradually add in the bread flour, mixing until a shaggy dough forms.
  3. Sprinkle in the salt and lemon zest, then knead for about 10 minutes until the dough becomes smooth and elastic.
  4. Cover the bowl with a damp towel and let it rest for 30 minutes.

Step 2: Bulk Fermentation

  1. Perform three sets of stretch and folds every 30 minutes to build gluten strength.
  2. Cover the dough and allow it to rise at room temperature for 6-8 hours, or until doubled in size.

Step 3: Preparing the Filling

  1. In a small bowl, mix the cream cheese, sugar, and vanilla extract until smooth.
  2. If using frozen blueberries, toss them in cornstarch to prevent excess moisture.

Step 4: Shaping the Dough

  1. Once the dough has finished its first rise, transfer it to a floured surface.
  2. Roll it out into a large rectangle.
  3. Spread the cream cheese mixture evenly over the dough, then sprinkle the blueberries on top.
  4. Roll the dough into a log, sealing the edges to prevent leakage.

Step 5: Second Rise

  1. Place the shaped dough into a parchment-lined baking dish.
  2. Cover and let it rise for 2-4 hours until puffy.

Step 6: Baking

  1. Preheat the oven to 375°F (190°C).
  2. Brush the dough with the lemon honey wash before baking.
  3. Bake for 30-35 minutes or until golden brown.
  4. Remove from the oven and brush with another layer of lemon honey wash while still warm.

Conclusion

This Lemon Blueberry Cream Cheese Sourdough is a masterpiece of flavors and textures. The tangy sourdough, creamy filling, and bright lemon notes make it a perfect bread for any occasion. Serve it warm with extra honey drizzle, and enjoy every bite of this heavenly creation!

Would you like any modifications to suit your preferences?

Leave a Comment