Here’s a detailed, unique article about making “Blueberry Lemon Cream Cheese Sourdough Bread”, complete with step-by-step instructions:

Think I Finally Nailed It: Blueberry Lemon Cream Cheese Sourdough Bread

If you’ve ever wondered whether sweet and tangy can dance beautifully in a loaf of bread, the answer is a resounding yes. This Blueberry Lemon Cream Cheese Sourdough Bread combines the subtle tang of sourdough with luscious blueberries, zesty lemon, and the creamy indulgence of cream cheese. The result is a soft, flavorful loaf that’s perfect for breakfast, brunch, or just a decadent snack. Here’s how to make it step by step.

Ingredients

For the starter (if not using a mature sourdough starter):

• 50g active sourdough starter
• 100g all-purpose flour
• 50g water

For the dough:

• 300g all-purpose flour
• 200g bread flour
• 200g water (room temperature)
• 10g salt
• 50g sugar
• 150g cream cheese (cold, cubed)
• 100g fresh or frozen blueberries
• Zest of 1 lemon
• Optional: 1 tsp vanilla extract

Step 1: Prepare the Levain (if needed)

1. Mix 50g starter, 100g flour, and 50g water in a small bowl.
2. Cover and let it ferment at room temperature for 4–6 hours until bubbly and active.

This step ensures your dough has a strong, tangy flavor and good rise.

Step 2: Mix the Dough

1. In a large bowl, combine bread flour, all-purpose flour, sugar, and salt.
2. Add water and levain (or mature starter). Mix until no dry flour remains.
3. Let it rest for 30 minutes (autolyse). This helps gluten develop naturally.

Step 3: Incorporate Cream Cheese and Flavorings

1. Cut the cream cheese into small cubes and gently fold into the dough.
2. Add lemon zest and vanilla extract, mixing gently to distribute evenly.
3. Be careful not to overmix; you want chunks of cream cheese visible in the final loaf.

Step 4: Bulk Fermentation and Stretch & Fold

1. Cover the dough and let it rest at room temperature for 3–4 hours.
2. Every 30–40 minutes, perform a stretch and fold: pull one side of the dough and fold it over. Rotate and repeat on all four sides.

This strengthens the dough and traps air for a light, airy crumb.

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