Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

A vibrant artisan dessert bread combining tangy sourdough, bright lemon zest, juicy blueberries, and pockets of creamy cold cream cheese for a deliciously sophisticated treat suitable for brunch or dessert.

  • Total Time: 1 day
  • Yield: 10 slices 1x

Ingredients

Scale
  • 500 g bread flour
  • 350 g filtered water, lukewarm
  • 100 g active sourdough starter
  • 10 g sea salt
  • 2 large lemons, zested
  • 1 cup fresh blueberries, thoroughly dried
  • 6 oz cream cheese, cold and cubed into 1/2-inch pieces
  • 2 Tbsp granulated sugar (optional)
  • 1 tsp cinnamon (optional)

Instructions

  1. Whisk active sourdough starter into lukewarm water until dissolved.
  2. Add bread flour and lemon zest to the mixture and mix until a shaggy dough forms.
  3. Cover and autolyse the dough for 45 minutes.
  4. Sprinkle sea salt evenly over the dough and incorporate by pinching and dimpling.
  5. Perform four sets of stretch-and-folds every 30 minutes over 2-3 hours during bulk ferment; let dough rise until 50–75% larger.
  6. Turn dough onto a lightly floured surface and gently stretch into a rectangle.
  7. Evenly scatter dried blueberries and chilled cream cheese cubes over the dough; optionally sprinkle sugar and cinnamon.
  8. Fold dough to encase the inclusions and shape into a boule or batard.
  9. Place shaped loaf into a floured banneton, cover, rest 1 hour at room temperature.
  10. Cold-proof loaf in the refrigerator for 12–24 hours.
  11. About 45 minutes before baking, preheat oven with a Dutch oven inside to 450°F (230°C).
  12. Turn cold dough out onto parchment and score top deeply.
  13. Using parchment, place dough into preheated Dutch oven, cover, and bake for 20 minutes.
  14. Remove lid and bake uncovered for another 20–25 minutes until crust is deeply golden.
  15. Transfer bread to a wire rack and cool for at least 2–3 hours before slicing.

Notes

Add blueberries and cream cheese during final shaping to preserve dough structure and distribute inclusions evenly., Dry blueberries thoroughly after washing to avoid excess moisture in dough., Keep cream cheese cold until folding in to maintain distinct pockets during baking., Monitor bulk ferment carefully as fruit and sugar can accelerate fermentation., Use parchment paper to transfer dough to Dutch oven to prevent sticking from natural sugars., Bread is best consumed within 1-2 days at room temperature due to fresh fruit and dairy; can be refrigerated or frozen for longer storage.

  • Author: Ashley
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Breakfast, Dessert
  • Cuisine: American, Artisan Baking

Nutrition

  • Serving Size: 1 slice
  • Calories: 260 kcal
  • Fat: 6 g per serving
  • Carbohydrates: 45 g per serving
  • Protein: 7 g per serving