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Blueberry Lemon Cream Cheese Bread

Ingredients

✅ 1/2 cup active sourdough starter (fed)
✅ 3 cups bread flour
✅ 1 cup lukewarm water
✅ 1 tbsp honey
✅ 1 tsp salt
✅ Zest of 1 lemon
✅ 1 cup fresh or frozen blueberries
✅ 1/2 cup cream cheese (cold, cut into chunks)

Instructions

In a large bowl, mix starter, water, and honey until dissolved.
Add flour, salt, and lemon zest. Mix until combined and shaggy. Let rest 30 mins.
Stretch and fold every 30 minutes for 2 hours.
On the final fold, gently fold in blueberries and cream cheese chunks.
Shape dough into a round loaf and place into a floured banneton or bowl.
Cover and refrigerate overnight (8–12 hours).
In the morning, preheat oven to 450°F (232°C) with Dutch oven inside.
Flip loaf onto parchment, score the top, and carefully place into hot Dutch oven.
Bake covered 20 mins, then uncovered 20–25 mins more until golden and crackly.
Cool at least 1 hour before slicing.
  • Author: mia recipe