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### **Instructions:**
#### 1. **Prepare the Sourdough Starter:**
– Begin by mixing the sourdough starter with water and flour in a large mixing bowl. Cover and let it sit for about 12 hours or until it becomes bubbly and active. Ensure it has risen before you move to the next step.
#### 2. **Prepare the Dough:**
– In a large bowl, combine the all-purpose flour, salt, lemon zest, and fresh lemon juice. Add the active sourdough starter and water and mix everything until it forms a rough dough. Knead the dough for about 10 minutes, until it becomes smooth and elastic.
– Let the dough rise for 4-6 hours or until doubled in size. You can also refrigerate it overnight for a slower rise.
#### 3. **Incorporate the Cream Cheese:**
– Once the dough has risen, turn it out onto a lightly floured surface. Gently flatten the dough and spread the softened cream cheese on the surface. Fold the dough over the cream cheese, sealing the edges, and continue to knead until the cream cheese is incorporated into the dough. The dough should feel slightly softer and more pliable.
#### 4. **Add the Blueberries:**
– Gently fold in the blueberries, ensuring they are evenly distributed. Be careful not to break the berries as they will burst and stain the dough.
#### 5. **Shape the Dough:**
– Shape the dough into a round or oval shape, depending on your preferred loaf shape. Place the dough on a parchment-lined baking sheet or a proofing basket, covering it with a damp cloth. Let it rise for another 1-2 hours until it has nearly doubled in size.
#### 6. **Preheat the Oven:**
– Preheat your oven to 475°F (245°C). If you’re baking in a Dutch oven, preheat it along with the oven for best results.
#### 7. **Score the Loaf and Bake:**
– Once the dough has finished rising, score the top of the loaf with a sharp knife or razor blade. This helps the bread expand while baking. Transfer the dough to the preheated oven (or Dutch oven) and bake for 35-40 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
#### 8. **Cool and Serve:**
– Allow the loaf to cool for about 30 minutes before slicing. This ensures that the bread sets and prevents it from being too crumbly. Serve the **Lemon Blueberry Cream Cheese Sourdough** warm or at room temperature, and enjoy the delightful contrast of flavors and textures.
## **Tips for Perfect Lemon Blueberry Cream Cheese Sourdough**
– **Use Fresh Ingredients**: For the best flavor, always use fresh blueberries and make sure your sourdough starter is active and bubbly. This ensures that the bread will rise properly and have the right texture.
– **Room Temperature Cream Cheese**: Make sure the cream cheese is softened before incorporating it into the dough. This will make the mixing process much easier and will ensure a smooth, creamy texture.
– **Avoid Overmixing**: When adding the blueberries, be gentle so that they don’t break apart too much. Overmixing will cause the berries to burst and create uneven pockets of moisture in the bread.
– **Add a Topping**: For extra flavor, sprinkle some coarse sea salt on top of the loaf before baking. This adds a touch of savory contrast to the sweetness of the fruit.
## **Conclusion**
**Lemon Blueberry Cream Cheese Sourdough** is a unique, irresistible bread that’s perfect for anyone who enjoys experimenting with new flavors in their baking. The combination of tangy sourdough, sweet blueberries, fresh lemon, and rich cream cheese results in a loaf that is as satisfying as it is delicious. Whether you’re enjoying it for breakfast with a cup of tea, serving it at a family gathering, or sharing it with friends at a barbecue, this bread is sure to be a hit.
With its perfect blend of sweet and savory flavors, this recipe is a testament to how versatile sourdough bread can be. So grab your ingredients, get your starter ready, and prepare to enjoy one of the most delightful loaves of bread you’ve ever baked!
