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I've fallen hopelessly in love with this Lemon Blueberry Cream Cheese Sourdough. It started as just another kitchen experiment during a week when my starter was particularly vigorous, but that first slice - still slightly warm, with pockets of melty cream cheese and bursts of blueberry - convinced me this was something special. After countless tweaks and many happy taste-testers, I'm convinced this might be the perfect marriage of sourdough technique and sweet, indulgent flavor.
Last weekend, my neighbor (who usually politely declines baked goods) texted me at 7am asking if I had any more of "that blueberry bread thing." Sometimes the best recipes are the ones that convert even the skeptics.
Essential Ingredients
- Active Sourdough Starter: The soul of your bread, must be bubbly and happy
- Good Bread Flour: The higher protein content creates better structure
- Fresh Blueberries: They burst while baking, creating juicy pockets
- Full-Fat Cream Cheese: Don't skimp here, it makes all the difference
- Fresh Lemon Zest: Brightens everything and cuts through the richness
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Creating Your Loaf
- Start with that crucial autolyse - just mixing flour, water, and starter, then letting it rest.
- This isn't just waiting time - it's when flour particles fully hydrate and enzymes begin their work.
- Building Strength:
- Those stretch-and-folds might seem fussy, but each one is building structure. I like to think of it as tucking the dough in, helping it grow stronger with each fold.
- The Filling Integration:
- Gently incorporating that cream cheese and those blueberries requires a delicate touch. I've learned to be patient here - rushed mixing crushes berries and creates streaky cheese.
- The Long Cold Rest:
- Overnight in the refrigerator isn't just convenient - it's transformative. Those flavors deepen, the dough becomes easier to handle, and the yeast works slowly, developing complexity.
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Through countless weekend bakes and special occasions, this loaf has become my signature creation. It proves that sometimes the best recipes are the ones that blend technique with inspiration.
Frequently Asked Questions
- → Can I use frozen blueberries?
- Fresh blueberries work better than frozen, as frozen ones can release too much moisture and affect the dough structure.
- → Why refrigerate the dough overnight?
- Cold fermentation develops better flavor and makes the dough easier to handle and shape.
- → Can I make this without a Dutch oven?
- A Dutch oven creates steam for better crust, but you can use a baking stone with a steam pan in the oven as an alternative.
- → How do I know when my sourdough starter is active enough?
- An active starter should double in size within 4-6 hours after feeding and pass the float test (a small amount floats in water).
- → Can I substitute other fruits?
- Yes, try raspberries or chopped strawberries, but avoid very juicy fruits that might add too much moisture.