Blueberry Cream Cheese Sourdough Bread

Instructions

1. In a large mixing bowl, combine the active sourdough starter and warm water. Mix well to dissolve the starter.
2. Gradually add the flour, salt, and sugar to the bowl. Stir until a dough begins to form.
3. Knead the dough on a floured surface for about 10 minutes, until it becomes smooth and elastic.
4. Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise for 4-6 hours at room temperature or until doubled in size.
5. Once risen, gently fold in the blueberries and cream cheese, being careful not to smash the berries too much.
6. Shape the dough into a round loaf and place it on a parchment-lined baking sheet. Allow it to rise for another hour, covered with a cloth.
7. Preheat your oven to 450°F (232°C) and place a Dutch oven inside to heat up, if you have one.
8. Once the dough has risen, carefully transfer it to the hot Dutch oven (or onto a baking stone) and score the top with a sharp knife.
9. Bake for 30 minutes with the lid on, then remove the lid and bake for an additional 15 minutes or until golden brown.
10. Remove the bread from the oven and cool on a wire rack before slicing.

Chef’s Tips

• Use fresh blueberries for the best flavor, but frozen can be used in a pinch.
• Make sure your sourdough starter is bubbly and active before starting the recipe.
• For an extra touch, sprinkle some coarse sea salt on top before baking for a nice salty contrast to the sweetness.

Nutrition (per serving)

Approximately 190 calories, 5g protein, 35g carbs, 4g fat

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