Berry Lemon Brie Loaf
Serves 8
5 mins prep
20 mins cook
25 mins total
This deliciously zesty and melty loaf of bread is all things spring. It is so simple to make, and the flavors can be easily adjusted to fit the season and your pallet! This is one of my favorite recipes to make, and I hope you love it too!
Wild Blueberry Lemon Loaf
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If you are making your own loaf of sourdough bread, shape it into a boule shape for better brie placement. Bake it just as you normally would, but when there is 10 minutes left, remove and let cool slightly before adding your brie.
Unwrap the brie cheese and score with a knife in a criss cross pattern at the top of the cheese.
Using the wheel as a guide, place the cheese of the loaf and cut around in a circle halfway into the bread. Remove the bread from the middle and set aside for dipping.
Place your wheel of brie into the hole in the middle of the bread.
Evenly spread your raspberry jam all over the surface of the scored cheese. Top with the zest and juice of your lemon.
Preheat your oven to 425, place your brie loaf onto a baking sheet with parchment paper and bake for 20 minutes until the bread is crispy and the cheese is melty.
Using a bread knife, cut slices of the of the bread all around the loaf for easy pulling and serving. Serve warm so the cheese is nice and melty with extra bread and crackers for dipping! Enjoy 🙂
Wild Blueberry Lemon Loaf
In a small bowl, combine your blueberries, honey, lemon juice and zest and mix well. Place on top of your brie and bake as directed. Top with pistachios and enjoy!
