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I can't get enough of this Lemon Blueberry Cream Cheese Sourdough. What started as some random sourdough adventure with an extra lively starter turned into something I dream about. That first bite—still a little warm, bursting with gooey cream cheese and sweet, juicy blueberries—had me hooked. After loads of tweaking and passing slices to whoever would try it, I really think this nails the magic combo of sourdough skills and rich, sweet, cozy flavors.
Just last weekend, my neighbor, who never says yes to desserts, messaged me at sunrise wanting more of that "blueberry bread thing." The biggest hits are always the ones that surprise you, and even win over the doubters.
Irresistible Ingredients
- Fresh Lemon Zest: Gives everything that pop and breaks up the richness
- Full-Fat Cream Cheese: Skip the low-fat, trust me, this is what makes it so good
- Fresh Blueberries: Their sweet juices burst in the oven
- Good Bread Flour: Holds the loaf together with its extra protein
- Active Sourdough Starter: Needs to be bubbly and happy to kick everything off
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Simple Loaf Method
- Let your dough chill in the fridge overnight—it's honestly a game-changer for flavor, makes it easy to handle, and slows down those busy yeast.
- The long cold proof is where the taste gets deeper and your dough is less sticky in the morning.
- Those add-ins—blueberries and cream cheese—need gentle hands. Go slow to keep the berries intact and the cheese in lovely little pockets.
- I always take my time when folding in the filling, or everything smashes together. Slow and steady works best.
- Strength Building:
- Each time you stretch and fold, your dough gets tougher and gets ready for a great rise. I think of it like giving the dough a good hug.
- Kicking things off with the autolyse: Just stir flour, starter, and water, then walk away for a while.
- This little nap lets the flour drink up the water and helps things break down for an awesome loaf.
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After so many lazy Saturday mornings and special get-togethers, this loaf is my claim to fame. It’s the proof that real magic comes from mixing classic techniques with a bit of imagination.
Recipe FAQs
- → What about frozen blueberries?
- Fresh ones are better. Frozen blueberries add extra liquid, which could mess with the dough.
- → Why let the dough chill overnight?
- It helps bring out better taste and makes the shaping process smoother.
- → Can I skip using a Dutch oven?
- A Dutch oven locks in steam for a crisp crust, but you could use a baking stone and add a pan of water for steam instead.
- → How do I check if my starter is ready?
- Check if it doubles in 4-6 hours after feeding. Also, test a small amount in water—it should float!
- → What other fruits work?
- Raspberries or chopped strawberries work nicely. Just avoid fruits that are overly juicy.