Description
A delightful bread combining tangy blueberries and creamy cheese, wrapped in the warm embrace of freshly made sourdough.
Ingredients
Scale
- 2 cups sourdough starter
- 1/2 cup milk
- 1/4 cup 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 2 cups of sourdough starter, 1/2 cup of milk, 1/4 cup of sugar, 1/4 cup of softened butter, and 1 teaspoon of vanilla extract in a large mixing bowl. Mix until smooth and creamy.
- Gradually add 1 cup of all-purpose flour and 1/2 teaspoon of salt, stirring until just combined.
- Gently fold in 1 cup of blueberries and the zest of 1 lemon.
- Cover the bowl with a clean towel and let it rise in a warm area for about 60 minutes or until doubled in size.
- Preheat your oven to 350°F (175°C).
- Grease your loaf pan and pour half the dough into the pan. Scatter pieces of cream cheese over the mixture, then cover with the remaining dough.
- Bake for 45–55 minutes, until the top is golden brown and a toothpick comes out clean.
- Allow to cool for 10 minutes in the pan before transferring to a cooling rack.
Notes
Store wrapped at room temperature for 2-3 days, or freeze for up to 3 months. Can be served with creamy butter, yogurt, or honey.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 6g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg