Blueberry Lemon Cream Cheese Sourdough

Nothing says comfort quite like a freshly baked sourdough loaf — and when you add a sweet twist with blueberries, lemon zest, and a swirl of cream cheese, it becomes a showstopper recipe perfect for breakfast, brunch, or an afternoon treat.

This Blueberry Lemon Cream Cheese Sourdough combines the tangy flavor of sourdough with the sweetness of berries and the creamy richness of cream cheese. The balance of tart lemon and juicy blueberries brightens up every slice, making it a delightful seasonal bake.

Whether you’re a seasoned sourdough baker or just starting your journey, this recipe is approachable, fun, and rewarding. The result is a soft, slightly tangy bread with pockets of creamy sweetness — a loaf that looks bakery-worthy but can be made right at home.

Cooking Time & Serving

• Prep Time: 25 minutes (plus rise/proof time: 6–8 hours)

• Cook Time: 40–45 minutes

• Total Time: About 7–9 hours

• Servings: Makes 1 large loaf (8–10 slices)

Ingredients

For the Dough:

• 450 g (3 ½ cups) bread flour

• 100 g (½ cup) active sourdough starter (fed and bubbly)

• 300 g (1 ¼ cups) water (room temperature)

• 9 g (1 ½ tsp) salt

• Zest of 1 large lemon

For the Filling:

• 150 g (1 cup) fresh or frozen blueberries

• 100 g (3.5 oz) cream cheese, softened

• 2 tbsp granulated sugar

• 1 tsp vanilla extract

For Dusting & Shaping:

• Extra flour for dusting

• Parchment paper for baking

How to Make Blueberry Lemon Cream Cheese Sourdough

1. Mix the Dough

   • In a large mixing bowl, combine the active sourdough starter, water, and flour. Mix until a shaggy dough forms.

   • Add the salt and lemon zest, and knead gently until incorporated. Cover with a damp towel and let rest for 30 minutes.

2. Bulk Fermentation

   • Perform 3–4 sets of stretch-and-folds every 30 minutes over the next 2 hours.

   • Cover the bowl and let the dough rest at room temperature for 4–6 hours, or until it has doubled in size and looks airy.

3. Prepare the Filling

   • In a small bowl, mix the softened cream cheese with sugar and vanilla until smooth.

   • Pat blueberries dry if using fresh; if frozen, do not thaw fully to avoid excess moisture.

4. Shape the Dough with Filling

   • Gently turn the dough onto a floured surface. Flatten into a rectangle.

   • Spread the cream cheese mixture evenly over the dough. Sprinkle the blueberries across the surface.

   • Roll up the dough gently into a log and tuck ends under. Shape into a round or oval loaf.

5. Final Proof

   • Place the shaped loaf seam-side up in a floured banneton (proofing basket) or lined bowl.

   • Cover and refrigerate overnight, or proof at room temperature for 1–2 hours until puffy.

6. Bake the Loaf

   • Preheat oven to 475°F (245°C) with a Dutch oven inside for at least 30 minutes.

   • Carefully place the dough onto parchment paper, score the top, and transfer into the preheated Dutch oven.

   • Bake covered for 20 minutes, then uncover and bake an additional 20–25 minutes until golden brown.

7. Cool & Enjoy

   • Let the loaf cool on a wire rack for at least 1 hour before slicing to allow the crumb to set.

Notes

• For extra lemon flavor, add 1–2 tbsp lemon juice to the cream cheese mixture.

• If you don’t have a Dutch oven, bake on a baking stone with a tray of hot water at the bottom of the oven to create steam.

• This bread keeps best at room temperature in an airtight bag for up to 2 days, or slice and freeze for longer storage.

FAQs

Q: Can I use dried blueberries instead of fresh/frozen?
Yes, but soak them in warm water for 10 minutes before adding to prevent them from drying out the loaf.

Q: My dough feels too sticky. What should I do?
Lightly flour your hands and work surface, but avoid adding too much flour to the dough itself. The hydration is important for a soft crumb.

Q: Can I make this without sourdough starter?
Yes, substitute with 7 g (2 tsp) instant yeast, but reduce proofing time to 1–2 hours for bulk fermentation.

Nutrition (Per Serving: 1 slice, based on 10 slices)

(Values are approximate and may vary based on ingredients used.)

Disclaimer

This recipe is intended as an occasional indulgence. While delicious, it should be enjoyed in moderation as part of a balanced diet. Please be mindful of food allergies — especially to gluten, dairy, or berries — before consuming.