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Blueberry Cream Cheese Sourdough Loaf with Lemon & Vanilla

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Ingredients:

  • For the dough:
    • 1 cup (240g) active sourdough starter (fed)
    • 1 cup (240ml) warm water
    • 3 cups (360g) all-purpose flour (or bread flour)
    • 1 tablespoon (12g) sugar
    • 1 ½ teaspoons (7g) salt
    • 1 tablespoon (15ml) lemon extract
    • 1 teaspoon (5ml) vanilla extract
    • 2 tablespoons (28g) unsalted butter, softened
    • 1 tablespoon (9g) olive oil or vegetable oil
  • Add-ins:
    • 1 ½ cups fresh blueberries
    • 1 cup cream cheese chips (or small cream cheese cubes, roughly chopped)
    • 2 teaspoons (10g) lemon zest (optional for extra zing)

Instructions:

  1. Prepare the sourdough starter: Ensure your starter is active and bubbly. If it’s not, feed it 4-6 hours before beginning the recipe.

  2. Mix the dough:

    • In a large mixing bowl, combine the sourdough starter and warm water.
    • Add the flour, sugar, salt, vanilla, and lemon extract. Mix until combined. The dough will be a bit sticky.
    • Add the softened butter and olive oil. Continue mixing until the dough comes together. You may need to knead it for a minute or two until smooth.

  3. First rise:

    • Cover the bowl with plastic wrap or a damp cloth and let the dough rise for about 4-6 hours at room temperature or overnight in the fridge.

  4. Shape the dough:

    • After the first rise, gently punch down the dough. Turn it out onto a floured surface.
    • Sprinkle in the fresh blueberries, cream cheese chips, and lemon zest (if using). Fold the dough over to incorporate these fillings gently—be careful not to burst the berries.
    • Shape the dough into a log by folding the sides in and rolling it up tightly.

  5. Rest and second rise:

    • Let the dough rest for about 10 minutes, allowing it to relax and firm up.
    • Place the dough into a greased loaf pan (9×5-inch). Cover it again and let it rise for another 2 hours until it has visibly risen.

  6. Preheat and bake:

    • Preheat your oven to 375°F (190°C).
    • Bake the loaf for 30-35 minutes, or until the top is golden and the bread sounds hollow when tapped on the bottom.

  7. Cool and enjoy:

    • Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
    • Slice and enjoy your soft, fruity, creamy, and lemony sourdough loaf!

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