A Sourdough Blueberry and Cream Cheese Loaf combines the tanginess of sourdough with the sweetness of blueberries and the creaminess of cream cheese, creating a perfect treat. The result is a soft, slightly tangy loaf with bursts of sweetness from the blueberries and the rich flavor of cream cheese swirled throughout.
Here’s how you can make it:
Sourdough Blueberry and Cream Cheese Loaf
Ingredients:
For the dough:
- 1 ½ cups sourdough discard (or active sourdough starter)
- 2 cups all-purpose flour
- 1/2 cup warm water
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon active dry yeast (optional, helps with rising)
- 2 tablespoons olive oil or melted butter
- 1/2 teaspoon vanilla extract (optional)
For the cream cheese filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (optional, to balance sweetness)
For the blueberry filling:
- 1 cup fresh blueberries (or frozen, thawed)
- 1 tablespoon sugar (optional)
- 1 tablespoon cornstarch (optional, helps thicken the mixture)
For the topping (optional):
- 1 tablespoon sugar (for a sweet topping)
- 1 tablespoon melted butter (for brushing)
Instructions:
- Prepare the Dough:
- In a large mixing bowl, combine the sourdough discard, warm water, sugar, and yeast (if using). Stir until the yeast dissolves and allow it to sit for about 5-10 minutes to activate.
- Add the flour, salt, olive oil (or melted butter), and vanilla extract (if using) to the mixture. Stir until the dough begins to come together.
- Knead the dough on a floured surface for about 8-10 minutes, or until the dough becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 5 minutes.
- Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise for 1 to 1.5 hours, or until doubled in size.
- Prepare the Cream Cheese Filling:
- In a small bowl, mix together the softened cream cheese, powdered sugar, vanilla extract, and lemon juice (if using). Stir until smooth and well combined. Set aside.
- Prepare the Blueberry Filling:
- In a small saucepan, combine the blueberries with sugar (if using) and cornstarch (if using). Cook over medium heat for about 3-5 minutes, or until the blueberries begin to break down and the mixture thickens. Remove from heat and set aside to cool.
- Shape the Loaf:
- Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it out into a rectangle, about 12 x 9 inches in size.
- Spread the cream cheese filling evenly over the dough, leaving a small border around the edges.
- Spoon the cooled blueberry filling over the cream cheese layer.
- Starting from one long edge, carefully roll the dough into a log, sealing the edges to keep the fillings inside.
- Place the rolled dough into a greased 9×5-inch loaf pan, seam-side down.
- Second Rise:
- Cover the loaf with a damp towel and let it rise for an additional 30-45 minutes, or until it has puffed up slightly.
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Bake the Loaf:
- Optionally, brush the top of the loaf with melted butter and sprinkle with sugar for a sweet, golden topping.
- Bake for 35-45 minutes, or until the loaf is golden brown on top and a toothpick inserted into the center comes out clean.
- If the top of the loaf starts to brown too quickly, cover it loosely with foil and continue baking.
- Cool and Serve:
- Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Slice and serve once fully cooled.
Tips:
- Add-ins: You can fold additional ingredients like lemon zest, cinnamon, or nuts (e.g., chopped walnuts or pecans) into the dough for extra flavor.
- Storage: Store the loaf in an airtight container at room temperature for 2-3 days, or freeze it for longer storage.
- Flavor variations: You can swap out the blueberries for raspberries, blackberries, or a mix of berries for a different flavor profile.
This Sourdough Blueberry and Cream Cheese Loaf is a delightful treat, with a soft and slightly tangy sourdough base, complemented by the sweetness of blueberries and the creamy filling. It’s perfect for breakfast, dessert, or a snack with a cup of coffee!
