Think I finally nailed it, Blueberry Lemon Cream Cheese Sourdough Bread

Step 5: Add Blueberries

1. Gently fold in the blueberries during the last fold of bulk fermentation.
2. Avoid crushing the berries to prevent too much purple streaking.

Step 6: Shape and Proof

1. Turn the dough onto a lightly floured surface.
2. Shape into a round boule or oblong loaf.
3. Place in a floured proofing basket or bowl, cover, and refrigerate overnight (8–12 hours).

This cold proofing develops flavor and makes slicing easier.

Step 7: Preheat and Bake

1. Preheat your oven to 450°F (230°C) with a Dutch oven inside.
2. Carefully transfer the dough into the preheated Dutch oven.
3. Score the top with a sharp blade to control expansion.
4. Cover and bake 20 minutes, then remove the lid and bake another 20–25 minutes until golden brown.

Step 8: Cool and Enjoy

1. Let the bread cool completely on a wire rack before slicing.
2. Enjoy it plain, with butter, or a drizzle of honey.

Tips for Success

• Use room temperature ingredients for better fermentation.
• Handle blueberries gently to avoid turning the dough purple.
• Adjust sweetness by reducing or increasing sugar to taste.
• Check doneness by tapping the bottom—it should sound hollow.

Final Thoughts

This Blueberry Lemon Cream Cheese Sourdough Bread is a celebration of flavor and technique. The creamy pockets of cheese, the tart-sweet burst of blueberries, and the fragrant lemon zest combine to make a loaf that’s as stunning as it is delicious. With patience and care, you’ll find yourself thinking, “I finally nailed it!” every time you slice into this beauty.

If you want, I can also make a printable Word file version of this recipe with step-by-step formatting and headings, ready for your kitchen.

Do you want me to do that?