Makes 1 large oval loaf<\/p>\n
A tangy, sweet, and creamy sourdough bread bursting with lemon, juicy blueberries, and a luscious cream cheese filling. Perfect for breakfast or dessert!<\/p>\n
Ingredientes
\nFor the Dough:
\n1 cup (240ml) warm water (90\u2013100\u00b0F \/ 32\u201338\u00b0C)<\/p>\n
\u00bc cup (60g) active sourdough starter (fed and bubbly)<\/p>\n
3 cups (360g) bread flour<\/p>\n
1 tsp salt<\/p>\n
1 tbsp granulated sugar<\/p>\n
2 tbsp unsalted butter, melted (or plant-based butter for dairy-free)<\/p>\n
1 large egg, room temperature<\/p>\n
1 tsp lemon zest (from 1 large lemon)<\/p>\n
2 tbsp fresh lemon juice<\/p>\n
For the Cream Cheese Filling:
\n8 oz (225g) cream cheese, softened<\/p>\n
\u00bc cup sugar (adjust to taste)<\/p>\n
1 large egg, room temperature<\/p>\n
1 tsp vanilla extract<\/p>\n
For the Blueberry Topping:
\n1 cup fresh or frozen blueberries (do not thaw if frozen)<\/p>\n
For the Lemon Honey Wash:
\n2 tbsp fresh lemon juice<\/p>\n
1 tbsp honey (or maple syrup for vegan option)<\/p>\n
Instructions:
\nFor Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don\u2019t forget to SHARE with your Facebook friends<\/p>\n
Instrucciones<\/p>\n
Step 1: Make the Dough
\nIn a large mixing bowl, whisk together the warm water, sourdough starter, and sugar.<\/p>\n
Add the bread flour, salt, melted butter, egg, lemon zest, and lemon juice. Stir until a shaggy dough forms.<\/p>\n
Knead by hand (8\u201310 minutes) or with a stand mixer (6\u20137 minutes) until smooth, elastic, and slightly tacky (but not sticky).<\/p>\n
Step 2: First Rise
\nTransfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place for 4\u20135 hours, or until doubled in size.<\/p>\n
Step 3: Prepare the Cream Cheese Filling
\nWhile the dough rises, beat the softened cream cheese until smooth.<\/p>\n
Add the sugar, egg, and vanilla extract, mixing until fully combined. If too thick, let it sit at room temperature to soften.<\/p>\n
Step 4: Assemble & Shape
\nOnce risen, turn the dough onto a floured surface and gently press into a rectangle.<\/p>\n
Spread the cream cheese filling evenly over the dough, leaving a 1-inch border.<\/p>\n
Scatter blueberries over the cream cheese layer.<\/p>\n
Carefully roll the dough into a log, pinching the edges to seal.<\/p>\n
Step 5: Second Rise
\nPlace the shaped loaf on a parchment-lined baking sheet, cover, and let rise for 1.5\u20132 hours until puffy.<\/p>\n
Step 6: Preheat & Glaze
\nPreheat the oven to 375\u00b0F (190\u00b0C).<\/p>\n
Mix the lemon juice and honey, then brush lightly over the loaf.<\/p>\n
Step 7: Bake
\nBake for 35\u201340 minutes, until golden brown and the center is set.<\/p>\n
Cool for at least 30 minutes before slicing.<\/p>\n
Tips:
\nFor extra tang, let the dough cold ferment overnight after the first rise.<\/p>\n
If the cream cheese filling leaks, don\u2019t worry\u2014it will caramelize deliciously!<\/p>\n
Enjoy this indulgent, fruity sourdough with a cup of tea or coffee! \ud83c\udf4b\ud83d\udc99<\/p>\n\n