Blueberry Lemon Cream Cheese Sourdough Bread is a bright, tangy, and slightly sweet twist on traditional sourdough. With pockets of juicy blueberries, swirls of lemony cream cheese, and the distinct tang of fermented dough, this bread is as beautiful as it is delicious. It’s a perfect treat for breakfast, brunch, or an afternoon snack.
Why You’ll Love This Recipe
I love how this bread combines the chewy texture and complex flavor of sourdough with the indulgence of a fruit-filled, cream cheese swirl. It’s naturally leavened, making it better for digestion and full of character. The lemon zest brightens up each bite, and the cream cheese adds richness without overwhelming the loaf. It’s a show-stopping bake that’s well worth the time.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Sourdough Bread Dough:
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Active sourdough starter
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Bread flour
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Water
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Salt
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Honey or sugar (optional, for a slightly sweeter dough)
For the Filling:
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Cream cheese, softened
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Powdered sugar
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Lemon zest
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Fresh or frozen blueberries (tossed with a little flour to prevent sinking)
directions
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I begin by mixing the flour, water, and sourdough starter in a large bowl and let it rest (autolyse) for 30 minutes.
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I add the salt and honey, then knead until the dough is smooth and elastic.
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I let the dough rise at room temperature for 4–6 hours, performing stretch and folds every 30–45 minutes.
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While the dough is fermenting, I prepare the filling by mixing cream cheese, powdered sugar, and lemon zest until smooth.
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Once bulk fermentation is complete, I turn the dough out onto a lightly floured surface and gently press it into a rectangle.
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I spread the cream cheese mixture over the surface, then scatter the floured blueberries evenly.
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I carefully roll or fold the dough to enclose the filling, being gentle to keep the fruit and cream cheese from bursting out.
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I shape the dough into a loaf or boule and place it in a floured proofing basket or bowl.
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I cover and proof in the fridge overnight (8–12 hours).
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The next day, I preheat the oven to 475°F (245°C) with a Dutch oven inside.
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I score the loaf and bake it covered for 20 minutes, then uncovered for another 20–25 minutes until deep golden brown.
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I let it cool completely before slicing to keep the cream cheese filling intact.
Servings and timing
This recipe makes one medium sourdough loaf, yielding about 8–10 slices. It takes 30 minutes to prepare the ingredients, 6 hours of bulk fermentation, overnight proofing, and about 45 minutes to bake—making this a 24-hour process from start to finish.
Variations
Sometimes I add a bit of vanilla extract to the cream cheese mixture or swap blueberries for raspberries or blackberries. I’ve also used a lemon glaze made from powdered sugar and juice to drizzle on top for extra sweetness. For a heartier twist, I mix in rolled oats or chopped nuts into the dough before bulk fermentation.
storage/reheating
I store this bread at room temperature, wrapped in parchment or a clean towel, for up to 2 days. For longer storage, I refrigerate it or freeze slices individually. To reheat, I toast slices or warm them in a low oven to revive that fresh-baked texture.
FAQs
Can I use discard instead of active sourdough starter?
No, I use an active, bubbly starter for proper rise. Discard won’t leaven the dough, but I can use it in non-yeasted bakes like muffins or pancakes.
Will the cream cheese leak out during baking?
A little might, but if I fold the dough gently and don’t overfill, most of the filling stays inside. Chilling the shaped loaf also helps firm everything up.
Can I use dried blueberries?
Yes, I rehydrate them in warm water or lemon juice for 10–15 minutes before using so they stay plump and juicy during baking.
What if I don’t have a Dutch oven?
I’ve baked this on a baking stone or sheet with a pan of hot water in the oven to mimic steam. It won’t be quite the same, but it still turns out well.
Do I need to add sugar to the dough?
Not necessarily, but I like adding a touch of honey or sugar to balance the tartness of the lemon and sourdough. It’s optional and based on taste.
Conclusion
Blueberry Lemon Cream Cheese Sourdough Bread is a unique and delicious way to elevate my sourdough baking. With bursts of fruit, creamy filling, and tangy dough, it brings bakery-level flavor right out of my home oven. Whether I slice it fresh or toast it with a pat of butter, it’s a slice of something truly special.
Print
Blueberry Lemon Cream Cheese Sourdough Bread
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 24 hours (including proofing)
- Yield: 1 medium loaf (8–10 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Blueberry Lemon Cream Cheese Sourdough Bread is a tangy, slightly sweet loaf filled with juicy blueberries and a swirl of lemony cream cheese. This artisan-style sourdough is perfect for breakfast or brunch and showcases a beautiful blend of textures and flavors.
Ingredients
- For the Dough:
- 100g active sourdough starter
- 375g bread flour
- 250g water
- 7g salt
- 15g honey or sugar (optional)
- For the Filling:
- 4 oz cream cheese, softened
- 2 tbsp powdered sugar
- Zest of 1 lemon
- 1/2 cup fresh or frozen blueberries (tossed with 1 tsp flour)
Instructions
- In a large bowl, mix bread flour, water, and sourdough starter. Cover and rest (autolyse) for 30 minutes.
- Add salt and honey. Knead until smooth and elastic.
- Let dough rise at room temperature for 4–6 hours, performing stretch and folds every 30–45 minutes.
- In a separate bowl, mix cream cheese, powdered sugar, and lemon zest until smooth.
- Turn dough onto a floured surface. Gently press into a rectangle.
- Spread cream cheese mixture over dough and scatter blueberries on top.
- Carefully roll or fold the dough to enclose the filling.
- Shape into a boule or loaf. Place in a floured proofing basket or bowl.
- Cover and proof in the fridge overnight (8–12 hours).
- Preheat oven to 475°F (245°C) with Dutch oven inside.
- Score the loaf. Bake covered for 20 minutes, then uncovered for 20–25 minutes until golden.
- Cool completely before slicing.
Notes
- Add vanilla extract to cream cheese for extra flavor.
- Swap blueberries for raspberries or blackberries.
- Top with lemon glaze after baking for sweetness.
- Mix rolled oats or chopped nuts into the dough for texture.
- Store at room temp 2 days or freeze slices for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 5g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg
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