Busy moms, we know how precious your time is. Baking bread might feel daunting, but this Blueberry Lemon Bread comes together with minimal effort. Its delightful flavors and aromas make it perfect for family breakfasts or snacks. Plus, your kids will love it. Let’s jump into this delicious recipe.
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Why You Will Love This Recipe
This recipe fits into your family’s routine with ease. The combination of blueberry and lemon flavors is refreshing and comforting. The addition of cream cheese creates a soft, luscious texture that everyone will adore.
You can involve your kids in the process, making it a fun activity together. The preparation is straightforward, with most of the time spent letting the dough rise. This means you can tackle other household tasks while your bread is fermenting. The end result is not just bread, but a warm, comforting treat your family will cherish.
How to Make Blueberry Lemon Bread
Ingredients
- 1 cup active sourdough starter (100% hydration)
- 3 ½ cups bread flour or all-purpose flour
- 1 ¼ cups water (room temperature)
- 1 tsp salt
- Zest of 1 lemon
- 1 tbsp lemon juice
- 1 cup fresh or frozen blueberries
- ½ cup cream cheese (chopped into small chunks or dollops)
- 1 tbsp honey or maple syrup (optional, for subtle sweetness)
Directions
- In a large bowl, mix the sourdough starter, water, and flour. Let it rest for 30 minutes.
- Add salt, lemon zest, and lemon juice. Mix until everything is fully incorporated.
- Cover the bowl and let the dough bulk ferment for 4 to 5 hours at room temperature. Perform stretch-and-fold techniques every 30 minutes.
- After the final fold, gently add the blueberries and cream cheese, being careful not to crush the berries.
- Shape the dough into a round boule and place it in a floured proofing basket or bowl.
- Cover and refrigerate overnight (8 to 12 hours) for cold fermentation.
- Preheat your Dutch oven to 475°F (245°C). Turn the dough onto parchment paper and score the top.
- Bake covered for 20 minutes, then uncover and bake for another 20 to 25 minutes until the bread is golden.
- Allow the bread to cool completely before slicing, which helps the crumb set nicely.
Blueberry Lemon Cream Cheese Sourdough Bread
A delightful and easy-to-make sourdough bread with refreshing flavors of blueberry and lemon, complemented by the creaminess of cream cheese.
- Total Time: 500 minutes
- Yield: 1 loaf 1x
Ingredients
- 1 cup active sourdough starter (100% hydration)
- 3 ½ cups bread flour or all-purpose flour
- 1 ¼ cups water (room temperature)
- 1 tsp salt
- Zest of 1 lemon
- 1 tbsp lemon juice
- 1 cup fresh or frozen blueberries
- ½ cup cream cheese (chopped into small chunks or dollops)
- 1 tbsp honey or maple syrup (optional, for subtle sweetness)
Instructions
- In a large bowl, mix the sourdough starter, water, and flour. Let it rest for 30 minutes.
- Add salt, lemon zest, and lemon juice. Mix until everything is fully incorporated.
- Cover the bowl and let the dough bulk ferment for 4 to 5 hours at room temperature, performing stretch-and-fold techniques every 30 minutes.
- After the final fold, gently add the blueberries and cream cheese, being careful not to crush the berries.
- Shape the dough into a round boule and place it in a floured proofing basket or bowl.
- Cover and refrigerate overnight (8 to 12 hours) for cold fermentation.
- Preheat your Dutch oven to 475°F (245°C). Turn the dough onto parchment paper and score the top.
- Bake covered for 20 minutes, then uncover and bake for another 20 to 25 minutes until the bread is golden.
- Allow the bread to cool completely before slicing, which helps the crumb set nicely.
Notes
Store the bread in a paper bag at room temperature to maintain its crusty exterior. Can be refrigerated for longer storage.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 6g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg
How to Serve
Serve this bread warm or at room temperature with butter or cream cheese spread on top. It makes a wonderful addition to breakfast alongside eggs or a fruity smoothie. For an afternoon treat, pair it with tea or coffee. You can also toast slices and add a sprinkle of cinnamon for a delightful twist.
How to Store
To keep your Blueberry Lemon Cream Cheese Sourdough Bread fresh, store it in a paper bag at room temperature. This helps maintain its crusty exterior. If you want to keep it longer, wrap it tightly in plastic wrap and place it in the refrigerator. To reheat, pop slices in the toaster or warm them in the oven to bring back their delightful texture.
Tips and Variations
- If you want a sweeter bread, add the honey or maple syrup when mixing the dough.
- Try varying the fruits by switching blueberries with raspberries or blackberries.
- For a nutty flavor, fold in some chopped walnuts or almonds with the blueberries.
- If you enjoy a tangy kick, add a little extra lemon zest.
FAQs
How do I know my sourdough starter is active?
Your sourdough starter should be bubbly and have doubled in size after feeding. It should also pass the “float test”—a small spoonful should float in water.
Can I bake this without a Dutch oven?
Yes, you can bake it on a baking sheet. Just make sure to add steam to your oven by placing a metal pan with water on the bottom.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can swap in whole wheat flour, but the texture will be denser. You may need to adjust the water content slightly.
Conclusion
You now have a delicious recipe for Blueberry Lemon Cream Cheese Sourdough Bread that your family will love. This bread is a lovely way to add some zest to your family’s meals. Try it out and relish the flavors! Don’t forget to save this recipe for later so you can bake it again soon.
