Blueberry Lemon Sourdough Bread

 

There’s something so special about the smell of fresh bread baking in the oven, isn’t there? ☀️ I remember cozy mornings with my grandma baking away, filling our home with warmth and love. This Blueberry Lemon Cream Cheese Sourdough Bread brings back those sweet memories and is an absolute treat for breakfast or an afternoon snack!

Here’s how to make this delightful bread that combines tangy lemon, sweet blueberries, and creamy goodness. Trust me, your kitchen will thank you! 💙🍋

**Ingredients:**

- 1 cup active sourdough starter (100% hydration)  

- 3 ½ cups bread flour or all-purpose flour  

- 1 ¼ cups water (room temperature)  

- 1 tsp salt  

- Zest of 1 lemon  

- 1 tbsp lemon juice  

- 1 cup fresh or frozen blueberries  

- ½ cup cream cheese (chopped into small chunks or dollops)  

- 1 tbsp honey or maple syrup (optional, for subtle sweetness)  

**Directions:**

1. In a large bowl, mix together the sourdough starter, water, and flour until combined.  

2. Let that beautiful mixture rest for 30 minutes.  

3. Sprinkle in the salt, lemon zest, and lemon juice. Mix until everything is well incorporated.  

4. Cover your bowl and let the dough bulk ferment at room temperature for 4 to 5 hours. Don’t forget to stretch and fold your dough every 30 minutes!  

5. Just before shaping, gently fold in the blueberries and cream cheese. Yum!  

6. Shape your dough into a round boule and place it in a floured proofing basket. Pop it in the fridge overnight (8 to 12 hours works best).  

7. Preheat your Dutch oven to a sizzling 475°F (245°C).  

8. Turn the dough onto a piece of parchment paper. Score the top to let it breathe while baking. Cover and bake for 20 minutes.  

9. After 20 minutes, uncover and bake for another 20 to 25 minutes until it’s golden brown and delicious.  

10. Let your bread cool completely before slicing—if you can wait that long! 😍  

I can’t wait for you to enjoy this lovely bread. It’s perfect for sharing or savoring all by yourself. Save this recipe for your next baking adventure, and share your results with us! Happy baking! 🥖✨

#SourdoughLove #BakingJoy #BlueberryBread #HomemadeGoodness #CozyKitchen

Ingredients:

• 1 cup active sourdough starter (100% hydration)

• 3 ½ cups bread flour or all-purpose flour

• 1 ¼ cups water (room temperature)

• 1 tsp salt

• Zest of 1 lemon

• 1 tbsp lemon juice

• 1 cup fresh or frozen blueberries

• ½ cup cream cheese (chopped into small chunks or dollops)

• 1 tbsp honey or maple syrup (optional, for subtle sweetness)

Sourdough Cloud Cake

 

Ingredients You Will Need

For the sourdough cloud cake

• One cup active sourdough starter
• One and one half cups all purpose flour
• Three large eggs
• One cup sugar
• One half cup melted butter
• One cup whole milk
• One teaspoon baking powder
• One teaspoon vanilla extract
• One fourth teaspoon salt

Optional toppings

• One cup whipped cream
• One cup fresh berries
• Powdered sugar for dusting
• Honey for drizzling

Step by Step Method

Step One

Begin by getting your oven ready. Preheat it to a comfortable baking temperature of about one hundred and eighty degrees Celsius. This helps the oven reach an even heat before your cake goes in. Prepare a cake pan by greasing it lightly with butter or brushing it with oil. You can also place a piece of parchment paper inside the pan to help lift the cake easily after baking.

Step Two

In a large mixing bowl, add the sugar and the eggs. Use a whisk or an electric mixer to beat them together until the texture becomes pale and slightly fluffy. This step builds air into the mixture and helps the cake rise into a soft cloud like shape. Make sure the eggs are fully blended and the sugar has begun to dissolve.

Step Three

Slowly add the melted butter into the egg and sugar mixture. Pour it in a thin stream while stirring lightly so the butter blends smoothly and does not separate. Then pour in the milk and vanilla extract. Mix everything together until the liquid mixture becomes silky and uniform.

Step Four

Bring out your sourdough starter and give it a gentle stir. Add it to the bowl and mix slowly. The sourdough will give the batter a slightly thick texture. It may look a little stretchy at first, which is completely normal. Blend it gently until it becomes smooth. This step brings the magic to the cake, because the sourdough helps create the soft cloud like texture.

Step Five

In a separate bowl, mix the flour, baking powder, and salt. Stir them until everything is evenly combined. Slowly pour the dry mixture into the wet mixture. Use a spatula or a whisk to fold the ingredients together. Do not mix too quickly. If you mix too much, the cake can lose some of its airy texture. Fold slowly until the batter becomes smooth and glossy.

Step Six

Pour the batter into the prepared cake pan. The mixture will look creamy and flowing. Smooth the top with a spoon or spatula so that it bakes evenly. Tap the pan gently on the counter to release any small air bubbles trapped inside the batter.

Step Seven

Place the pan into the preheated oven and bake for about thirty five to forty minutes. Every oven is different, so check after thirty minutes. You will know the cake is ready when the top turns a gentle golden color and the center springs back when touched lightly. You can also insert a toothpick into the center. If it comes out clean, your cake is ready.

Step Eight

Remove the cake from the oven and let it rest in the pan for about ten minutes. This helps it settle and become stable so it does not break when removed. After that, carefully lift the cake out or turn it onto a plate. Let it cool completely before adding toppings. A cool cake holds whipped cream and berries much better.

Step Nine

Once the cake is cool, you can decorate it in any style you enjoy. Spread whipped cream across the top for a soft and beautiful finish. Add fresh berries for color and freshness. Dust powdered sugar gently over the top to create a dreamy look. If you like natural sweetness, add a light drizzle of honey. Slice slowly with a sharp knife and serve each piece on a plate. You will see how the cake feels airy and cloud like with every slice.

Pablano Soup

 

Chili Relleno Soup

Ingredients:

5 poblano peppers (also labeled Pasilla peppers, depending on location)

2 tablespoons butter

1 tablespoon olive oil

1 medium sweet onion , diced

3 cloves garlic , minced

1 teaspoon cumin

5 cups low-sodium chicken broth

1 teaspoon salt

1/2 teaspoon pepper

2 cups chopped or shredded cooked chicken breast

8 ounces cream cheese , softened and cut into very small cubes

2 1/2 cups shredded cheddar cheese , divided

1 cup shredded pepper jack cheese

fresh chopped cilantro , for garnish

Instructions

Step 1:

Rinse and dry the poblano peppers, then roast them until the skin is charred and blistered. You can do this by placing the peppers on a foil-lined baking sheet a few inches under the broiler on high, flipping them once, or by roasting them over an open flame on a gas burner for about 10 minutes.

Step 2:

After roasting, transfer the peppers to a plastic bag and seal it to trap in the steam. Let them cool, then rub off as much of the skin as you can with your fingers or a knife. Cut off the stems, slice the peppers in half, and remove the seeds. Finely chop the peppers and set aside.

Step 3:

In a medium pot, melt the butter and olive oil over medium heat. Add the diced onion and sauté, stirring frequently, until softened, about 3 minutes. Add the minced garlic and cumin, cooking until fragrant, about 20 seconds. Stir in the chopped poblano peppers.

Step 4:

Pour in the chicken broth, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a gentle simmer.

Step 5:

Mix in the cooked, chopped chicken. Add the cream cheese and 2 cups of the shredded cheddar cheese; whisk until melted and smooth.

Step 6:

Divide the soup into 6 bowls, sprinkling each with the remaining 1/4 cup of cheddar cheese and the pepper jack cheese. Place under the broiler until the cheese is melted and golden, watching carefully to prevent burning.

Step 7:

Garnish with a sprinkle of fresh chopped cilantro and enjoy!

𝐈𝐭𝐚𝐥𝐢𝐚𝐧 𝐎𝐫𝐚𝐧𝐠𝐞 𝐀𝐥𝐦𝐨𝐧𝐝 𝐌𝐚𝐫𝐠𝐚𝐫𝐢𝐭𝐚

 𝐈𝐭𝐚𝐥𝐢𝐚𝐧 𝐎𝐫𝐚𝐧𝐠𝐞 𝐀𝐥𝐦𝐨𝐧𝐝 𝐌𝐚𝐫𝐠𝐚𝐫𝐢𝐭𝐚 🍊🌰

🕒 Prep Time: 5 minutes | Cook Time: 0 minutes | Serves: 1

This margarita is smooth, citrusy, and slightly nutty, blending bright orange juice with the warm almond notes of amaretto. It’s a refreshing twist on a classic margarita with a subtle Italian-inspired elegance.

𝐘𝐨𝐮’𝐥𝐥 𝐍𝐞𝐞𝐝:

• 2 oz tequila

• 1 oz amaretto

• 2 oz fresh orange juice

• ½ oz fresh lime juice

• ½ oz agave syrup

• Ice cubes

For the Rim:

• Sugar or salt

Garnish:

• Orange wheel

• Almond slivers

🥣 𝐇𝐨𝐰 𝐭𝐨 𝐌𝐚𝐤𝐞 𝐈𝐭:

• 1. Rim your glass with sugar or salt and set aside.

• 2. In a shaker, combine tequila, amaretto, orange juice, lime juice, and agave syrup.

• 3. Fill with ice and shake well until chilled.

• 4. Strain into the prepared glass over fresh ice.

• 5. Garnish with an orange wheel and a few almond slivers.

✨ 𝐓𝐢𝐩: Lightly toast the almond slivers before garnishing to enhance the nutty aroma and flavor.

Bright, smooth, and perfectly balanced, this margarita is a classy citrus sip with a cozy almond finish.

Sourdough Apple Fritter Bread

 

Ingredients:

• For the Bread:
  • 1 cup (150 grams) All-Purpose Flour
  • 1 cup (125 grams) Sprouted Wheat Flour (or All-Purpose Flour)
  • 1/2 cup (100 grams) Sourdough Discard (or 1/2 cup active sourdough starter + 1/4 cup water)
  • 1/2 cup (100 grams) Granulated Sugar
  • 2 large Eggs
  • 1/4 cup (60 grams) Melted Butter, cooled slightly
  • 1/4 cup (60 ml) Milk
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Salt
• For the Apple Filling:
  • 2 large Apples (peeled, cored, and diced) (about 2 cups)
  • 1/4 cup (50 grams) Granulated Sugar
  • 1 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Nutmeg (optional)
• For the Glaze (Optional):
  • 1 cup (125 grams) Powdered Sugar
  • 2-3 tablespoons Milk

How to Make Sourdough Apple Fritter Bread:

1. Prepare the Apple Filling:In a medium bowl, combine diced apples, sugar, cinnamon, and nutmeg (if using). Let the mixture sit for 10 minutes while you prepare the bread batter.
2. Whisk Dry Ingredients:In a large bowl, whisk together both flours, baking powder, baking soda, cinnamon, and salt.
3. Combine Wet Ingredients:In a separate bowl, whisk together eggs, sugar, sourdough discard (or starter and water), melted butter, and milk.
4. Combine Wet and Dry Ingredients:Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Be careful not to overmix.
5. Fold in Apples:Gently fold the diced apples and their juices into the batter.
6. Prepare Baking Pan:Preheat oven to 350°F (175°C) and grease a loaf pan (9×5 inch).
7. Pour Batter:Pour the batter into the prepared loaf pan.
8. Bake:Bake the bread for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool and Glaze (Optional):Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. While the bread cools, prepare the glaze (optional) by whisking together powdered sugar and milk until smooth. Drizzle this glaze over the cooled bread.

Orange Margarita

 

Amaretto Orange Margarita 🍊✨🥃

“Nutty amaretto meets citrusy orange in a smooth, zesty twist on a classic margarita.”

Ingredients:

• 2 oz amaretto liqueur 🌰

• 1½ oz fresh orange juice 🍊

• 1 oz silver tequila 🥃

• ½ oz fresh lime juice 🍈

• ½ oz orange liqueur 🍊

• Ice cubes 🧊

Optional Garnishes:

• Salt mixed with orange zest for rim ✨

• Orange slice 🍊

• Lime wheel 🍈

Instructions:

Prepare Rim: Rub a lime wedge around the glass rim and dip in a mixture of salt and orange zest.

Shake: Fill a cocktail shaker with ice. Add amaretto, orange juice, tequila, lime juice, and orange liqueur. Shake well until chilled.

Serve: Strain into the prepared glass over fresh ice.

Garnish: Add an orange slice and lime wheel for a colorful, aromatic finish.

Taco chicken bowl

 Taco Queso Chicken Cottage Cheese Bowls 🧀🌮

Ingredients (for 5 people)

2 1/2 cups low fat cottage cheese, blended smooth with 8 tbsp salsa + 2 tbsp taco sauce

15 oz cooked shredded chicken

2 1/2 tsp taco seasoning

2 1/2 cups diced bell pepper

1 1/4 cups corn (or cauliflower rice for low carb)

2 1/2 oz shredded Mexican blend

Toppings: cilantro, green onion, avocado, 2/3 cup Greek yogurt/sour cream

Instructions

Mix sauce + chicken + seasoning; fold in peppers + corn.

Divide into 5 bowls, top with cheese, heat until bubbly, add toppings.

Nutrition (per serving – approx.)

~420–450 kcal | ~43–46 g protein | ~18–26 g carbs | ~16–18 g fat

Tip: Swap corn for cauliflower rice to drop carbs fast.