Blueberry Cheesecake For Breakfast
It is a universal truth that everyone loves cheesecake, in particular Blueberry Cheesecake. Normally, cheesecake is not a breakfast option as it is caloric dense and lack of nutrition. Have you ever dreamt of having blueberry cheesecake for breakfast without all the guilt? If your answer is yes, you are in luck. Today, I’m here to tell you that your dream has finally come true! This Blueberry sourdough tastes just like blueberry cheesecake, especially when served with vegan cream cheese and maple syrup!
Check out my Blueberry Vegan Basque Burnt Cheesecake Recipe if you love blueberry cheesecake! 😋
Incorporating Blueberry Flavor Into the Bread
Incorporating blueberry flavor into the bread is tricky, my first thought is the add blueberries directly into the dough. However, the extra moisture from blueberries will affect the proofing of the dough. After some digging on the internet, I found Natasha’s method of using blueberry skins. So basically, her method is to mash up the fresh blueberries in a fine strainer to release the pulp. This way, you will be able to incorporate the blueberry flavor in the sourdough without adding excess moisture. Isn’t it clever?
If you are wondering what to do with the pulp, you can freeze them and use it to make smoothies later. For me, I turned it into blueberry chia jam by adding 1 Tbsp of chia seed to the pulp.
New to sourdough baking? Take a look at my Beginner’s Guide to Sourdough Baking! ☺️
Making Blueberry Sourdough Tastes Like Cheesecake
Now we got the blueberry flavor covered. Next, we need to add a hint of tanginess to the sourdough to make it tastes like cheesecake. In order to do so, I added the zest of one lemon during the lamination process. This is also when I added the blueberry skins to the dough. To achieve a more dessert like sourdough, I included 1 Tbsp of maple syrup in the recipe. You can use any other kind of liquid sweetener of your choice or simply omit it.
As the theme of this sourdough is blueberry cheesecake, I would highly recommend you to enjoy it with some vegan cream cheese, maple syrup and/or blueberry jam. This blueberry sourdough recipe may seem a lot of work for extracting the blueberry skins from its pulp. However, it’s totally worth the effort as it has officially become my favorite sourdough bread!
Blueberry Sourdough (that tastes like Blueberry Cheesecake)Course: Baked Goods, Bread, Breakfast, Desserts, Desserts / Snacks / Cakes, Healthy Snacks, SourdoughCuisine: SourdoughDifficulty: Medium
- Prepare the Levain
- Feed your starter using 1:2:2 (starter:flour:water) ratio. Cover loosely and let it rise until it tripled in size, around 5-6 hours.
- In a large mixing bowl, mix flour and water until everything in incorporated into a dough. Cover and let it rest for 2 hours.
- Prepare the Blueberries
- Mash up the fresh blueberries in a fine strainer to release the pulp
- Dry them with paper towel to remove excess moisture
- Mixing the Dough & Bulk Fermentation
- Once your levain has peaked, add 60g of levain to the dough. Mix until you feel the dough has strengthened. Cover and rest for 30 minutes.
- Add 6g sea salt, the extra 15g of water, maple syrup and vanilla extract to the dough and mix until everything is incorporated.
- Cover and let the dough rest for 30-45 minutes, or until the dough has relaxed.
- Perform lamination on your dough and add in the blueberry skins and lemon zest.
- Rest for 45 minutes or until the dough has relaxed. Perform one set of coil fold.
- Repeat step 5.
- Perform one more set of coil fold after 45 minutes. Then leave the dough to rest until the dough has increased by roughly 50% in volume.
- Shape the dough and transfer to a banneton dusted with rice flour. Rest for 15 minutes at room temperature. Then retard the dough in the fridge overnight or 16 hours.
- In the morning, preheat the oven to 250°C for 1 hour with a dutch oven inside. I love baking with my challenger pan.
- After 1 hour, take the dough out from the fridge and transfer it to the challenger pan using a parchment paper. Place 2-4 ice cubes beside the bread, cover the pan immediately and bake for 20 minutes covered.
- Remove the cover after 20 minutes, lower the temperature to 220°C and bake for another 10 minutes.
- For the last 10 minutes, further lower the temperature to 210°C.
- Turn off the oven and leave the oven door a crack open for 15 minutes.
- Remove the loaf from the oven and place it on the cooling rack until it’s completely cooled.