Description
A delightful blend of tangy sourdough, fresh blueberries, and creamy lemon-infused cream cheese in a beautifully baked loaf.
Ingredients
Scale
- 2 cups sourdough starter
- 1/2 cup milk
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup blueberries (fresh or frozen)
- Zest of 1 lemon
- 4 ounces cream cheese, cut into small pieces
Instructions
- Combine the sourdough starter, milk, sugar, softened butter, and vanilla extract in a large mixing bowl until smooth and creamy.
- Add the all-purpose flour and salt gradually, stirring until just combined.
- Incorporate the blueberries and lemon zest gently into the mixture.
- Let the dough rise covered with a towel in a warm spot for about 60 minutes or until doubled in size.
- Preheat your oven to 350°F (175°C).
- Prepare a greased 9×5 inch loaf pan, pouring half of the dough into the pan.
- Add pieces of cream cheese on top of the dough, then cover with the remaining dough.
- Bake for 45–55 minutes until golden brown and a toothpick inserted comes out clean.
- Cool for 10 minutes before transferring to a cooling rack.
Notes
Can be adapted for an air fryer at 325°F (165°C) for a shorter baking time. Experiment with spices like cinnamon or nutmeg for added flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 5g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: blueberry bread, sourdough, cream cheese, lemon, breakfast, baking