Ingredients:
- For the dough:
- 1 cup active sourdough starter (fed and bubbly)
- 1 1/2 cups warm water (around 100°F / 38°C)
- 3 1/2 cups all-purpose flour
- 2 teaspoons salt
- 1 tablespoon sugar
- 1/4 cup olive oil (or melted butter)
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract (optional)
- Add-ins:
- 1 cup fresh blueberries
- 1/2 cup cream cheese chips (or small chunks of cream cheese if you can’t find chips)
- 1 tablespoon lemon zest (optional)
- For the pan:
- A little oil or butter to grease the loaf pan
- For the topping (optional):
- 1-2 tablespoons sugar (for sprinkling on top of the loaf before baking)
Instructions:
- Mix the Dough: In a large bowl, combine the sourdough starter, warm water, sugar, and salt. Add the flour, olive oil (or butter), vanilla extract, and lemon extract (if using). Stir the mixture until it forms a rough dough.
- Knead the Dough: On a floured surface, knead the dough for about 8-10 minutes, or until it’s smooth and elastic. Alternatively, you can use a stand mixer with a dough hook for about 5-7 minutes.
- First Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise for 1-2 hours or until it has doubled in size.
- Incorporate the Add-ins: After the dough has risen, gently punch it down to release air bubbles. Then, fold in the blueberries, cream cheese chips, and lemon zest (if using).
- Shape the Dough: Roll the dough into a log shape, carefully incorporating the add-ins as you roll. Let it rest for about 10 minutes to relax the dough.
- Second Rise: After resting, seal the log and place it into a greased loaf pan. Cover with a damp cloth and let it rise for 45 minutes to 1 hour, or until it has puffed up nicely.
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Bake: Just before baking, sprinkle the top with a little sugar if desired. Bake for 35-45 minutes, or until the loaf is golden brown on top and sounds hollow when tapped on the bottom.
- Cool and Serve: Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. Enjoy the sweet, tangy goodness!
The blueberries, cream cheese, and lemon will make this bread incredibly soft and flavorful! It’s perfect for a breakfast treat or an afternoon snack. Let me know how it turns out or if you want any adjustments!