Whoever Posted the Blueberry Cream Cheese Loaf Recipe in Here the Other Day…..THANK YOU!!!!! I’ve Died and Gone to Heaven!!!
Step-by-Step Instructions
Step 1: Mix the Overnight Dough
In a large bowl, whisk together the flour, yeast, and salt. Pour in the warm water and honey. Stir with a wooden spoon or spatula just until a sticky, shaggy dough forms and no dry patches of flour remain.
Cover the bowl tightly with plastic wrap and let it sit on your counter at room temperature for 12 to 18 hours (overnight is perfect). It will double in size, get super bubbly, and smell amazing.
Step 2: Prepare the Filling and Pre-Shape
When your dough is ready, whip together the softened cream cheese, powdered sugar, and vanilla extract in a small bowl until smooth.
Turn your sticky dough out onto a generously floured surface. Gently press it into a rough rectangle. Spread the sweet cream cheese mixture over the dough, and scatter the fresh blueberries evenly on top.
Step 3: Fold and Rise
Gently fold the edges of the dough over the filling into the center, creating a neat round boule/loaf shape (just like the left side of the photo). Don’t worry if a few blueberries pop through or the cream cheese swirls around—that creates those gorgeous purple ribbons later!
Place the dough onto a large sheet of parchment paper, cover it with a clean towel, and let it rest for 30 minutes.
Step 4: Crank Up the Heat
While the dough is taking its final rest, place your empty Dutch oven (with the lid on) into your oven and preheat it to 450°F (232°C). Let the pot get screaming hot for at least 30 minutes.
Step 5: Bake into Heaven
Carefully remove the hot Dutch oven from the oven. Using the corners of the parchment paper as handles, lift the blueberry loaf and lower it directly into the hot pot. If desired, slash the top with a sharp knife and sprinkle with coarse sugar.
Put the lid back on and bake for 30 minutes.
Remove the lid and bake for an additional 10 to 15 minutes until the crust is a deep, majestic golden brown and the blueberries are bursting.
🛑 The Hardest Step: Let It Cool!
As tempting as it is to cut into this immediately while the steam is rising, wait at least 20 to 30 minutes. Cutting into hot bread traps the steam inside and can make the interior gooey. Let it cool on a wire rack so the cream cheese sets up into perfect, sliceable ribbons!
