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Lemon Blueberry Cream Cheese Sourdough Loaf

Name: Lemon Blueberry Cream Cheese Sourdough Loaf
Prep time: 494 min
Cook time: 50 min
Total time: 544 min
Yield: 12 servings
Ingredients: 100 g Active sourdough starter; 300 g Whole milk; 40 g Honey; 40 g Sugar; 1 Lemon zest; 30 g Butter; 9 g Salt; 500 g Bread flour; 500 g Unbleached all-purpose flour; 170 g Cream cheese; 30 g Sugar; 1 tsp Fresh lemon juice; 1/2 tsp Vanilla extract; 150 g Fresh blueberries; 10 g Flour

This soft and tender sourdough loaf is filled with a creamy lemon cheesecake-style filling and juicy blueberries throughout.

Jessica Kelly

Prep

8h 14m

Cook

50m

Total

9h 4m

Ingredients

Method

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For

12

M

I

Dough

100

g

Active sourdough starter

300

g

Whole milk, room temperature

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Notes

Store covered at room temperature for up to 2 days. Refrigerate for up to 5 days. Freeze individual slices for up to 2 months. Replace the blueberries with dried cranberries and use orange zest for an Orange Cranberry version. Add white chocolate chips and raspberries for a bakery-style twist. Top with a simple streusel before baking for extra texture and sweetness.

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Lemon Blueberry Cream Cheese Sourdough Loaf

This soft and tender sourdough loaf is filled with a creamy lemon cheesecake-style filling and juicy blueberries throughout.

Jessica Kelly

Prep

8h 14m

Cook

50m

Total

9h 4m

Ingredients

Method

Turn cooking mode on

Step 1

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

12

M

I

Dough

100

g

Active sourdough starter

300

g

Whole milk, room temperature

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.