Introduction

This perfect blueberry goat cheese sourdough bread combines tangy sourdough with sweet-tart blueberries and creamy goat cheese for a unique and flavorful loaf. Its natural blue color from butterfly pea powder makes it as stunning as it is delicious. While it requires some time for rising, the hands-on work is minimal, resulting in a bakery-quality bread that impresses every time.

A loaf of golden brown bread with a thick, crunchy crust sits on a black cutting board sprinkled with flour. The bread has deep cuts on top filled with dark purple blueberry swirls, showing a mix of toasted and soft textures. Next to the bread is a small white bowl filled with fresh, shiny blueberries. A gold knife with a serrated edge rests above the bread on the cutting board. The whole scene is set on a white marbled surface with a soft, blue-gray cloth peeking out beneath the cutting board. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 oz active sourdough starter
1.6 cups filtered water
1.2 lb all-purpose flour
1.75 tsp salt
1 tbsp butterfly pea powder
1 tsp granulated sugar
1/2 tsp lemon zest
4.5 oz blueberry goat cheese

Instructions

Step 1: Feed your active sourdough starter several hours before mixing the dough (ideally 4-6 hours ahead). It should double in size and show bubbles, indicating peak activity.
Step 2: In a large bowl, combine the starter with filtered water and stir until mostly mixed. Add flour and salt, mixing until there is no dry flour left and the dough is shaggy. Cover and rest for 1 hour (autolyse) at room temperature.
Step 3: Perform 2-4 stretch and fold cycles every 45-60 minutes over 3-4 hours. Wet your hand, pull one side of the dough up, fold it over the center, rotate the bowl 90 degrees, and repeat for all sides. During the final fold, sprinkle butterfly pea powder, lemon zest, and sugar over the dough and incorporate them evenly.
Step 4: After the last fold, let the dough rest at room temperature for 30-60 minutes, then refrigerate overnight (8-12 hours) for cold fermentation.
Step 5: Remove cold dough onto a floured surface. Gently stretch it into an 8-10 inch square or rectangle. Crumble blueberry goat cheese evenly over the dough, leaving a small border. Fold edges toward the center to seal (round loaf) or fold in half and seal the seam (oval loaf).
Step 6: Place shaped dough seam-side up in a floured banneton or bowl lined with a floured towel. Refrigerate for 2 hours for final proof. Meanwhile, preheat a Dutch oven with lid to 475°F for at least 20 minutes.
Step 7: Carefully remove the hot Dutch oven, invert the dough seam-side down into it, and score the top with a sharp knife. Cover and bake at 475°F for 23 minutes to trap steam. Remove lid, reduce heat to 450°F, and bake uncovered for another 23 minutes until golden brown. Cool on a rack for at least 30 minutes before slicing.

Tips & Variations

Use soft, fresh goat cheese at room temperature for better distribution; cream cheese or feta are good alternatives.
If you don’t have butterfly pea powder, try matcha or spirulina for a different natural color.
Use bread flour for extra chewiness, or substitute all-purpose flour if necessary.
Don’t rush proofing; ensure your starter floats to confirm readiness and allow the dough to ferment overnight for the best flavor.
If you don’t have a Dutch oven, bake the bread on a baking stone or sheet with a pan of water on the bottom rack to create steam.

Storage

Store the bread at room temperature in a bread box or paper bag for 2-3 days to keep the crust crisp. If sliced, store cut-side down on a cutting board to prevent drying. Freeze fully cooled, pre-sliced bread in an airtight freezer bag for up to 3 months. Thaw slices at room temperature for 30 minutes or toast directly from frozen. Reheat a whole frozen loaf in a 350°F oven for 5 minutes to refresh the crust.

How to Serve

A golden-brown loaf of bread with a rough crust lies on a black cutting board dusted with flour. The bread has two deep purple swirls of what looks like berry filling on its top, with a crispy, browned texture around them. The bread's crust has cracks and a slightly darker edge, showing its crunchy texture. Nearby, there is a small white bowl filled with shiny, dark blueberries, and a gold-colored serrated knife rests near the top edge of the cutting board. The scene is set on a white marble surface with a soft blue-gray cloth underneath the cutting board. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What kind of goat cheese should I use?

Use soft, fresh goat cheese like the creamy logs you find in stores. This type melts beautifully inside the bread, creating delicious tangy pockets. Avoid aged goat cheese as it won’t melt the same way.

Can I substitute the sourdough starter?

Sourdough starter is essential for this recipe as it provides natural fermentation and rise. Substituting it with commercial yeast will change the flavor and texture, so it’s best to use an active starter.