This is a naturally fermented sourdough loaf enriched with lemon zest, juicy blueberries, and a creamy cream cheese filling. The result is a soft, slightly tangy bread with sweet bursts of fruit and a rich, smooth center.
PART 1: INGREDIENTS
1. For the sourdough dough
- 500 g bread flour (or strong all-purpose flour)
- 100 g active sourdough starter (100% hydration, bubbly and recently fed)
- 325–350 g water (start with 325 g, adjust if needed)
- 10 g salt
- 20 g sugar or honey (optional, enhances flavor)
- Zest of 1–2 lemons
2. Blueberry mixture
- 150–200 g blueberries (fresh preferred; frozen also works)
- 1 teaspoon flour or cornstarch (to coat berries and reduce bleeding)
3. Cream cheese filling
- 200 g cream cheese (softened)
- 2–3 tablespoons powdered sugar (adjust to taste)
- 1 teaspoon vanilla extract
- Optional: a little lemon zest
PART 2: PREPARING THE SOURDOUGH STARTER
Before starting dough, ensure:
- Starter is active, bubbly, and doubled in size after feeding
- It should float in water (float test optional but helpful)
Why this matters:
A weak starter will not give enough rise, resulting in dense bread.
PART 3: MAKING THE DOUGH
Step 1: Mix flour and water (autolyse)
In a large bowl:
- Add flour
- Add water (reserve 20–25 g if unsure)
- Mix until no dry flour remains
Cover and rest for 45–60 minutes.
Why this step is important:
It allows gluten development and improves dough elasticity.
Step 2: Add starter, salt, lemon zest
After resting:
- Add sourdough starter
- Add salt
- Add lemon zest
- Mix thoroughly by hand (pinch and fold method works well)
The dough will feel sticky at first but will become smoother.
Step 3: Initial fermentation (bulk fermentation)
Cover dough and let it rest at room temperature for 3–5 hours depending on temperature.
During the first 2 hours:
Perform stretch and folds every 30 minutes (3–4 sets total).
Stretch and fold method:
- Pull one side of dough up
- Fold over itself
- Rotate bowl and repeat
Why this matters:
It strengthens gluten and traps air for better rise.
PART 4: ADDING BLUEBERRIES
Step 4: Incorporate blueberries
After the dough has gained some strength:
- Toss blueberries lightly in flour or cornstarch
- Gently fold them into dough
Be careful not to crush them too much.
Why:
Flour coating reduces bleeding and keeps dough from turning purple.
PART 5: FIRST RISE COMPLETION
Continue bulk fermentation until:
- Dough increases in size by about 50–70%
- Feels airy and slightly jiggly
- Shows bubbles on surface
This may take 4–6 hours total depending on temperature.
PART 6: SHAPING THE DOUGH
Step 5: Pre-shape
- Turn dough onto lightly floured surface
- Gently shape into a loose round
- Rest for 15–20 minutes
Step 6: Add cream cheese filling
- Flatten dough gently into a rectangle
- Spread cream cheese mixture evenly in center
- Avoid edges to prevent leakage
Step 7: Final shaping
Shape dough into a tight round or oval:
- Fold sides inward
- Roll carefully
- Seal edges well
Place into a floured banneton or bowl lined with cloth.
PART 7: SECOND PROOF
Cover dough and refrigerate for:
- 8 to 16 hours (overnight cold fermentation recommended)
Why cold proofing matters:
- Improves flavor
- Strengthens structure
- Makes scoring easier
PART 8: BAKING
Step 8: Preheat oven
Preheat oven to:
- 240°C (465°F) with Dutch oven inside for at least 30–45 minutes
Step 9: Score dough
Remove dough from fridge:
- Place on parchment paper
- Score top with sharp blade (1 deep slash or cross pattern)
Step 10: Bake
- Place dough into hot Dutch oven
- Cover with lid
- Bake for 20 minutes at 240°C
- Remove lid and bake another 20–25 minutes at 210–220°C
PART 9: COOLING
Step 11: Cool completely
Remove bread and cool on rack for at least 1–2 hours.
Why:
Cutting too early releases steam and makes bread gummy inside.
FINAL RESULT
You will get:
- Crispy golden crust
- Soft, airy sourdough interior
- Bursts of juicy blueberries
- Bright lemon aroma
- Creamy cheesecake-style swirl inside
