Lemon Blueberry Cream Cheese Sourdough with Lemon Honey Wash
Description
This Lemon Blueberry Cream Cheese Sourdough is a tangy, slightly sweet, and beautifully soft bread infused with fresh lemon zest, juicy blueberries, and a creamy cheese filling. The sourdough base adds a delightful chewiness, while the lemon honey wash gives a glossy, slightly sweet finish. Perfect for breakfast, brunch, or an indulgent snack!
Ingredients (Makes 1 Large Loaf)
For the Sourdough Dough:
- 3 ½ cups (450g) bread flour
- 1 cup (240g) active sourdough starter (100% hydration)
- 1 cup (240ml) whole milk (or water for a lighter option)
- 2 tbsp (40g) honey
- 1 ½ tsp (8g) salt
- 1 tbsp lemon zest
- 2 tbsp (30g) unsalted butter, softened
For the Blueberry Cream Cheese Filling:
- 4 oz (115g) cream cheese, softened
- 2 tbsp (25g) powdered sugar
- ½ tsp vanilla extract
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
- 1 tbsp cornstarch (to prevent sogginess)
For the Lemon Honey Wash:
- 1 tbsp honey
- 1 tbsp fresh lemon juice
- 1 tbsp melted butter
Instructions
1. Mix the Dough (Night Before or Early Morning)
- In a large bowl, mix the sourdough starter, milk, honey, and flour until combined. Let it rest for 30 minutes (autolyse).
- Add salt, butter, and lemon zest, then knead for 8-10 minutes until smooth.
- Cover and let the dough rise at room temperature (70-75°F) for 4-6 hours, folding it every 30 minutes for the first 2 hours.
- Once it has doubled, refrigerate overnight for enhanced flavor.
2. Prepare the Filling
- In a bowl, whisk together cream cheese, powdered sugar, and vanilla extract until smooth.
- Toss blueberries with cornstarch to prevent excess moisture.
3. Shape the Dough
- Turn the dough onto a floured surface and stretch it into a rectangle.
- Spread the cream cheese mixture over the center and sprinkle with blueberries.
- Fold the dough over the filling and shape into a round boule or a log.
4. Second Rise
- Place the dough in a floured banneton or bowl, cover, and let it rise at room temperature for 2-3 hours until slightly puffy.
5. Bake the Bread
- Preheat the oven to 450°F (230°C) with a Dutch oven inside.
- Transfer the dough onto parchment paper, score the top, and place it in the preheated Dutch oven.
- Bake covered for 25 minutes, then remove the lid and bake for another 15-20 minutes until golden brown.
6. Apply the Lemon Honey Wash
- While warm, brush the top with the lemon honey wash for a glossy, slightly sweet finish.
Tips & Variations
- Prevent a Soggy Center: Coat blueberries with cornstarch and avoid overfilling the dough.
- Extra Lemon Flavor: Add 1 tsp of lemon juice to the cream cheese filling.
- Dairy-Free Option: Use plant-based butter, almond milk, and a dairy-free cream cheese substitute.
- Enhance Texture: For a crunch, sprinkle slivered almonds or coarse sugar on top before baking.
- Storage: Store at room temperature for 1-2 days, or refrigerate for up to 5 days. Toast before serving.
Nutritional Information (Per Slice – Based on 10 Slices)
- Calories: 290
- Protein: 7g
- Carbohydrates: 45g
- Fat: 9g
- Fiber: 2g
- Sugar: 8g
- Sodium: 280mg
Nutritional values vary based on portion sizes and ingredients used.
Health Benefits
- Sourdough Benefits: Easier to digest, gut-friendly, and lower in gluten.
- Blueberries: Packed with antioxidants, vitamins C and K, and good for brain health.
- Lemon Zest & Juice: Supports immunity and digestion.
- Cream Cheese: Provides protein and calcium.
- Honey: Natural sweetener with antibacterial properties.
Q&A
1. Can I use all-purpose flour instead of bread flour?
Yes, but the dough may be slightly less chewy. You may need to adjust hydration by adding 1-2 tbsp less liquid.
2. Can I make this bread without a Dutch oven?
Yes! Bake on a baking sheet with a separate pan of hot water in the oven to create steam.
3. What if I don’t have a sourdough starter?
Use 2 tsp instant yeast instead, adjusting the rise time to 2 hours for the first rise.
4. Can I use dried blueberries instead of fresh?
Yes! Soak them in warm water for 5-10 minutes before adding to the dough.
5. How do I prevent the filling from leaking?
Ensure the edges are sealed well when shaping, and don’t overfill.
Would you like any modifications to fit your preferences?