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Blueberry Cream Cheese Sourdough

Blueberry Cream Cheese Sourdough Recipe

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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Calories: 290
Ingredients Method Notes

Ingredients
  

  • ½ cup (120 g) active sourdough starter
  • ¾ cup (180 ml) warm whole milk
  • 1 large egg, room temperature
  • ¼ cup (57 g) unsalted butter, melted, plus more for pan
  • 3 tbsp (38 g) granulated sugar
  • 3 cups (360 g) bread flour
  • 1½ tsp fine sea salt
  • 8 oz (226 g) full fat cream cheese, cold
  • ¼ cup (50 g) granulated sugar (for filling)
  • 1 tsp vanilla extract
  • 1 tsp lemon zest
  • 1 cup (150 g) fresh blueberries

Method
 

  1. Whisk starter, milk, egg, melted butter, and sugar. Stir in flour, rest 30 minutes, then add salt and squeeze to combine.
  2. Cover and bulk ferment 2½ to 3 hours, performing three sets of stretch and folds in the first 2 hours.
  3. Beat cream cheese, ¼ cup sugar, vanilla, and lemon zest until smooth and fluffy.
  4. Pat dough to a 12x8 inch rectangle. Spread cheese mixture leaving a border, scatter blueberries, roll up tightly, and place seam side down in a buttered 9x5 loaf pan.
  5. Proof until loaf rises an inch above the pan, 1 to 2 hours. Preheat oven to 375°F (190°C). Bake 45 to 50 minutes until deep golden and internal temperature reaches 200°F (93°C).
  6. Cool in pan 10 minutes, turn out onto a rack, and cool completely before slicing.

Notes

The hands on time is about 30 minutes, but the full process takes 5 to 6 hours when you include bulk fermentation, proofing, and cooling. Plan accordingly and enjoy the slow rhythm of sourdough.