If you have a soft spot for tangy, aromatic bread that’s loaded with delightful bursts of fresh fruit and creamy richness, then you’re in for a treat with this Fruit Cream Sourdough Bread Recipe. This loaf marries the natural sourness of sourdough with the sweet juiciness of blueberries and a luscious lemon cream cheese filling, creating a fresh, vibrant bread that’s surprisingly simple to make yet absolutely decadent in flavor. Whether it’s for a leisurely weekend brunch or a special morning surprise, this bread will quickly become a beloved staple in your baking repertoire.
Ingredients You’ll Need
The magic of this Fruit Cream Sourdough Bread Recipe lies in its straightforward ingredients, each carefully chosen to build layers of flavor and texture. Fresh fruit provides juicy pops, cream cheese adds a velvety smoothness, and the sourdough starter brings that signature tang and chewiness that makes sourdough so addictive.
- 500g bread flour: The backbone of the dough, bread flour gives structure with its higher protein content.
- 350ml water (room temperature): Hydrates the dough perfectly for that springy crumb.
- 100g active sourdough starter: The natural leavening agent that imparts a complex, tangy flavor.
- 10g salt: Enhances the bread’s overall taste and controls fermentation.
- 1 cup fresh blueberries: Bursting with sweet, juicy flavor and moisture.
- 1/3 cup softened cream cheese: Adds richness and a smooth, creamy texture inside.
- Zest of 1 lemon: Brings a bright, citrusy aroma that lifts the whole loaf.
- 2 tablespoons granulated sugar: Balances the tartness of lemon and blueberries.
- 2 tablespoons honey: Used to glaze the finished loaf with a glossy, sweet finish.
- 1 tablespoon fresh lemon juice: Adds freshness and acidity for the honey glaze.
How to Make Fruit Cream Sourdough Bread Recipe
Step 1: Combine and Rest Your Dough
Begin by mixing the bread flour, water, and your active sourdough starter in a bowl. This simple blend starts the fermentation process. Letting the dough rest for 30 minutes allows the flour to fully hydrate and kickstarts gluten development, setting you up for a beautifully elastic dough later on.
Step 2: Knead and Bulk Ferment
Once the initial rest is over, add the salt and knead the dough until it’s smooth and springy. Cover the bowl and let your dough rise for 4 to 6 hours. During this time, practice the stretch-and-fold technique every 30 minutes – this encourages gluten strength and helps trap those lovely fermentation gases for a light, open crumb.
Step 3: Prepare the Cream Cheese Mixture
While your dough ferments, mix together softened cream cheese, lemon zest, and granulated sugar. This blend will bring a tangy, sweet creaminess to the loaf that contrasts beautifully with the tart blueberries to come.
Step 4: Incorporate the Blueberries
During your final stretch-and-fold session, gently fold the fresh blueberries into the dough. Take care not to break them up too much—those juicy pockets will be one of the breads’ highlights once baked.
Step 5: Shape, Fill, and Roll
Turn the dough out onto a floured surface and shape it into a rectangle. Spread the cream cheese mixture evenly across the top before carefully rolling the dough into a tight ball. This technique creates layers of dough and filling that swirl together after baking.
Step 6: Proof in the Refrigerator
Place your shaped dough seam-side up into a banneton basket. Refrigerate for 8 to 12 hours – this slow, cold proof deepens flavor complexity and enhances the bread’s natural tang.
Step 7: Bake to Golden Perfection
Preheat your oven and Dutch oven to 250°C (482°F) and bake the loaf covered for 20 minutes to trap steam, which helps a crisp crust form. Reduce the temperature to 220°C (428°F), remove the lid, and bake for another 20 to 25 minutes until you achieve a beautiful golden brown crust that promises crunch with every bite.
Step 8: Brush with Honey Lemon Glaze
When your bread is warm out of the oven, brush over a little honey mixed with fresh lemon juice. This glaze adds shine and a final burst of sweet-tart brightness that perfectly complements the blueberry and cream cheese flavors inside.
How to Serve Fruit Cream Sourdough Bread Recipe
Garnishes
The best garnishes for this bread accentuate its fresh, fruity, and creamy notes. Lightly dusting the loaf with powdered sugar before serving adds a delicate sweetness and pretty finish. Fresh lemon zest sprinkled on top can brighten each slice, or serve with a dollop of whipped cream for extra indulgence.
Side Dishes
Pair this bread with fresh fruit salads, honey-sweetened yogurt, or even a mild cheese platter to complement its bold flavors. A cup of tea or coffee makes a perfect partner for breakfast or brunch when serving slices of this vibrant Fruit Cream Sourdough Bread Recipe.
Creative Ways to Present
For a special occasion, slice the loaf and arrange it on a wooden board with clusters of fresh berries and lemon wedges around. You can also create mini sandwiches with cream cheese or nut butter to showcase the bread’s texture and flavors in bite-sized form. It’s a great centerpiece for any table.
Make Ahead and Storage
Storing Leftovers
Keep leftover bread wrapped in a clean kitchen towel or placed in a bread box at room temperature for up to two days. This keeps the crust crisp and the interior soft without drying out your beautiful sourdough creation.
Freezing
If you want to enjoy the bread later, slice it and freeze in an airtight container or freezer bag for up to one month. This preserves the fresh blueberry bursts and cream cheese creaminess remarkably well.
Reheating
To enjoy your frozen or leftover Fruit Cream Sourdough Bread Recipe at its best, warm slices in a toaster or oven at low heat until heated through and the crust crisps up again. Avoid microwaving as it can make the bread gummy instead of delightfully chewy.
FAQs
Can I use frozen blueberries instead of fresh?
While fresh blueberries provide the best texture and sweetness, you can use frozen berries as a substitute. Just make sure to gently thaw and drain any excess liquid to avoid soggy dough.
Do I need a sourdough starter to make this recipe?
Yes, the starter is essential to give this bread its signature tang and rise. If you don’t have one yet, there are plenty of great tutorials to cultivate your own natural sourdough starter at home.
Can I substitute cream cheese with another ingredient?
You can experiment with mascarpone or ricotta for a similar creamy effect, though cream cheese offers a distinct tang that balances the fruity sweetness best in this recipe.
Is it okay to bake the bread without a Dutch oven?
You can bake the loaf on a baking stone or sheet and add a pan of hot water in the oven to create steam. However, a Dutch oven traps steam more effectively for a crisper crust and better oven spring.
How long will this bread keep fresh?
Because of its cream cheese filling and fresh fruit, it’s best enjoyed within two days for peak freshness. Beyond that, flavor and texture begin to decline, though freezing can extend its usability.
Final Thoughts
Baking this Fruit Cream Sourdough Bread Recipe is a true joy — from the aroma while it’s baking to the first bite brimming with fresh, creamy, and tangy flavors. It’s a wonderful way to bring a bit of homemade happiness to your kitchen, impress loved ones, or simply enjoy a special treat anytime. Trust me, once you try this, you’ll want it on your regular baking lineup!
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Fruit Cream Sourdough Bread Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 8 hours 45 minutes to 10 hours 45 minutes (including fermentation and proofing)
- Yield: Approximately 12 servings
- Category: Bread
- Method: Baking
- Cuisine: Western
Description
This Fruit Cream Sourdough is a flavorful and moist bread infused with fresh blueberries and a tangy cream cheese filling, enhanced by lemon zest and honey. It combines the natural fermentation of sourdough with a luscious sweet and tangy cream layer, creating a delightful balance of textures and flavors perfect for breakfast or an elegant snack.
Ingredients
Dough Ingredients
- 500g bread flour
- 350ml water (room temperature)
- 100g active sourdough starter
- 10g salt
Filling Ingredients
- 1 cup fresh blueberries
- 1/3 cup softened cream cheese
- Zest of 1 lemon
- 2 tablespoons granulated sugar
Finishing Ingredients
- 2 tablespoons honey
- 1 tablespoon fresh lemon juice
Instructions
- Mix the dough: In a mixing bowl, combine bread flour, water, and active sourdough starter. Stir until just combined and let rest for 30 minutes to allow autolyse.
- Add salt and knead: Add salt to the dough and knead until smooth and elastic. Cover the bowl and allow the dough to rise for 4-6 hours, performing stretch-and-fold techniques every 30 minutes to develop gluten strength.
- Prepare cream cheese mixture: In a separate bowl, mix softened cream cheese, lemon zest, and granulated sugar until smooth and creamy.
- Incorporate blueberries: During the final stretch-and-fold session, gently fold in fresh blueberries, ensuring even distribution without breaking them.
- Shape and fill dough: On a floured surface, shape the dough into a rectangle. Spread the cream cheese mixture evenly over the dough, then carefully roll it into a ball, enclosing the creamy filling.
- Proof in banneton: Place the dough seam-side up in a banneton basket and refrigerate for 8-12 hours to develop flavor and improve texture.
- Bake the sourdough: Preheat your oven with a Dutch oven inside at 250°C (482°F). Once preheated, place the dough (seam-side down) into the Dutch oven and bake covered for 20 minutes. Then remove the cover, reduce temperature to 220°C (428°F), and bake uncovered for an additional 20-25 minutes until the crust is golden brown and crisp.
- Finish with honey-lemon glaze: While the loaf is still warm, brush the surface with a mixture of honey and fresh lemon juice for added shine and subtle sweetness. Let cool slightly before slicing and serving.
Notes
- Use fresh, ripe blueberries to prevent excess moisture in the dough.
- Ensure your sourdough starter is active and bubbly for proper fermentation.
- Stretch-and-fold technique aids in gluten development and dough strength.
- Refrigeration during proofing helps develop complex flavors and improve texture.
- Baking in a Dutch oven creates a steamy environment for a better crust.
- The honey-lemon glaze adds a subtle sweetness and glossy finish.
