Description
A tangy sourdough loaf swirled with pockets of sweet blueberries and creamy cheese. This indulgent, family-friendly bread combines earthy sourdough with fruity brightness for a unique texture and flavor.
Ingredients
500 g all-purpose flour
125 g active sourdough starter
335 g water
10 g salt
8 oz cream cheese
2 tablespoons sugar
1 cup fresh blueberries
Instructions
Mix water, sourdough starter, and flour in a large bowl until no dry flour remains. Cover and rest 30 minutes.
Add salt and knead thoroughly. Rest 30 minutes under a damp towel.
Perform four sets of stretch-and-folds (30 minutes each). Fold dough corners into center, rotate bowl, and repeat.
Chop cream cheese into 1-inch cubes. Pat dough into a 1-inch-thick circle. Distribute cream cheese, then sprinkle sugar and blueberries evenly.
Fold dough into a tight boule, seal seams, and cold-proof for 12–16 hours.
Preheat oven to 475°F (245°C). Bake 50 minutes until golden brown and hollow-sounding.
Notes
Use fed and bubbly sourdough starter for best results.
Substitute cream cheese with dairy-free cheese for a vegan version.
Adjust blueberry moisture by pressing out excess liquid if using frozen berries.
- Prep Time: 90
- Cook Time: 50
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 25mg