Blueberry Lemon Cream Cheese Sourdough Bread 🍋🫐🍞

OUSSA


 

1️⃣ Mix & Autolyse

  1. Combine starter, water, flour, salt, lemon zest, and sugar.

  2. Rest 30 mins (no kneading needed).

2️⃣ Stretch & Fold

  • Over 2-3 hours, perform 3-4 sets of stretch-and-folds (every 30 mins).

3️⃣ Add Fillings

  1. Gently press dough into a rectangle.

  2. Sprinkle blueberries, cream cheese cubes, lemon juice, and sugar.

  3. Roll up tightly (like cinnamon rolls).

4️⃣ Final Rise

  • Place in a banneton or bowl, cover, and proof 3-5 hours at room temp (or overnight in the fridge).

5️⃣ Bake

  1. Preheat Dutch oven to 450°F (230°C).

  2. Score dough, bake 20 mins covered, then 20 mins uncovered.

6️⃣ Cool & Drizzle

  • Let cool 1 hour before slicing. Drizzle with lemon glaze if desired.

Pro Tips

🫐 Prevent blue streaks: Use frozen blueberries (thawed & patted dry).
🍋 Extra zing? Add 1 tsp lemon extract to the dough.
❄️ Longer ferment? Cold-proof overnight for deeper flavor.

Serving Ideas

☕ With coffee – Morning perfection
🍯 Drizzled with honey – For extra sweetness
🍦 As dessert – Toasted with vanilla ice cream

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