Sourdough Blueberry And Cream Cheese Loaf

Prep Time: 30 minutes (+ overnight fermentation)
Cook Time: 45 minutes
Total Time: 12-16 hours (including fermentation)
Difficulty: Intermediate
Servings: 10 slices

Description

This Sourdough Blueberry and Cream Cheese Loaf is a delightful fusion of tangy sourdough, sweet blueberries, and creamy cheese. Perfect for breakfast or an afternoon snack, this loaf has a soft crumb, a slightly crisp crust, and bursts of juicy berries in every bite. The cream cheese adds richness, making it irresistibly moist.

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Ingredients

For the Sourdough Starter

• 50g active sourdough starter (100% hydration)

• 50g bread flour

• 50g water

For the Dough

• 300g bread flour

• 100g whole wheat flour

• 250g water (room temperature)

• 8g salt

• 30g honey (or maple syrup for vegan option)

For the Filling

• 150g fresh or frozen blueberries

• 100g cream cheese, softened (or vegan cream cheese)

• 1 tbsp lemon zest

• 1 tbsp cornstarch (to prevent soggy berries)

For the Topping (Optional)

• 1 tbsp turbinado sugar (for a crunchy crust)

• 1 tbsp milk or egg wash (for shine)

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Instructions

Step 1: Prepare the Levain (Overnight)

1. Mix 50g active sourdough starter, 50g bread flour, and 50g water in a small bowl.

2. Cover and let it ferment at room temperature for 6-8 hours or until bubbly and doubled in size.

Step 2: Autolyse the Dough

1. In a large bowl, combine 300g bread flour, 100g whole wheat flour, and 250g water. Mix until no dry flour remains.

2. Cover and let rest for 30 minutes (this helps gluten development).

Step 3: Mix the Dough

1. Add the levain, 8g salt, and 30g honey to the dough.

2. Mix by hand or with a dough hook for 5-7 minutes until smooth and elastic.

Step 4: Bulk Fermentation (3-4 Hours)

1. Cover the dough and let it rise at room temperature (~75°F/24°C).

2. Perform 3 sets of stretch-and-folds every 30 minutes for the first 1.5 hours.

3. Let it rest undisturbed for the remaining time until it increases by 50-75% in volume.

Step 5: Prepare the Filling

1. Toss 150g blueberries with 1 tbsp cornstarch to prevent excess moisture.

2. Mix 100g cream cheese with 1 tbsp lemon zest until smooth.

Step 6: Shape the Loaf

1. Turn the dough onto a floured surface and gently stretch into a rectangle.

2. Spread the cream cheese mixture evenly, then sprinkle blueberries on top.

3. Roll tightly into a log, tucking the edges to seal.

4. Place seam-side down in a greased 9×5-inch loaf pan.

Step 7: Final Proof (1-2 Hours)

1. Cover and let rise until the dough is puffy (about 1-2 hours at room temperature or overnight in the fridge for extra flavor).

2. Preheat oven to 375°F (190°C).

Step 8: Bake

1. Brush the top with milk or egg wash and sprinkle turbinado sugar (optional).

2. Bake for 40-45 minutes until golden brown and internal temperature reaches 200°F (93°C).

3. Let cool for 1 hour before slicing.

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Nutritional Information (Per Slice)

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Tips & Variations

✅ For a vegan version, use plant-based cream cheese and maple syrup.
✅ Add nuts like walnuts or pecans for extra crunch.
✅ Swap blueberries for raspberries or blackberries.
✅ Store in an airtight container for up to 3 days or freeze for 1 month.

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Conclusion

This Sourdough Blueberry and Cream Cheese Loaf is a perfect balance of tangy, sweet, and creamy flavors. The long fermentation enhances digestibility, while the juicy blueberries and rich cream cheese make every bite heavenly. Enjoy it toasted with butter or as is!