Blueberry Lemon Cream Cheese Sourdough Bread

 

Blueberry Lemon Cream Cheese Sourdough Bread: A Tangy, Sweet Twist on Classic Sourdough

If you love the tang of sourdough and the fresh, sweet flavors of blueberry and lemon, this recipe is about to become your new obsession. Blueberry Lemon Cream Cheese Sourdough Bread is a soft, slightly sweet artisan loaf swirled with cream cheese, bursting with juicy blueberries, and kissed with bright lemon zest.

This isn’t your everyday sourdough — it’s part dessert, part breakfast, and all homemade magic. It’s perfect toasted with butter, served alongside your morning coffee, or even gifted to friends and family (if you can bear to part with it!).

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🍞 Why You’ll Love This Recipe

• 🍋 Bright and fresh: Lemon zest adds a pop of citrus to balance the richness.

• 🫐 Berry delicious: Blueberries bake into juicy pockets of sweetness.

• 🧀 Creamy surprise: A swirl of cream cheese adds indulgent texture and flavor.

• 🕒 Perfect for brunch or gifting: Looks beautiful, tastes even better.

• 💛 Naturally leavened: Uses sourdough starter for better flavor and digestion.

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📝 Ingredients

For the dough:

• 500g (about 4 cups) bread flour

• 100g (about 1/2 cup) active sourdough starter

• 320g (about 1 1/3 cups) water

• 10g (2 tsp) salt

• Zest of 1 large lemon

For the filling:

• 1 cup fresh or frozen blueberries (if frozen, don’t thaw)

• 4 oz cream cheese, softened

• 2 tbsp sugar or honey (optional, for cream cheese)

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👩‍🍳 Instructions

1. Mix the Dough

In a large bowl, combine the flour, water, and sourdough starter. Mix until a shaggy dough forms. Cover and let rest for 30–45 minutes (autolyse).

2. Add Salt and Lemon Zest

Sprinkle in the salt and lemon zest. Knead gently to incorporate. Cover and let rise for 3–4 hours at room temperature, performing a stretch and fold every 30–45 minutes to build gluten.

3. Prepare the Filling

In a small bowl, mix softened cream cheese with sugar or honey (optional). Set aside. Rinse and pat dry the blueberries if using fresh.

4. Shape and Fill

Lightly flour your surface. Gently stretch the dough into a rectangle. Spread the cream cheese mixture across the surface, then sprinkle evenly with blueberries.

Roll or fold the dough gently to incorporate the filling without bursting the blueberries. Shape into a boule or batard and place seam-side up into a floured proofing basket.

5. Final Proof

Cover and let rise at room temperature for 1–2 hours, or cold-proof in the fridge overnight (8–12 hours).

6. Bake

Preheat oven to 450°F (230°C) with a Dutch oven inside. Once preheated, carefully place the dough into the Dutch oven. Score the top with a sharp knife or lame.

Bake covered for 20 minutes, then uncovered for 20–25 more minutes until golden brown.

Cool completely before slicing — the cream cheese inside will need time to set.

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🔄 Tips & Variations

• 💡 Use lemon curd in place of cream cheese for a tangier filling.

• 💡 Add chopped nuts like pecans or walnuts for crunch.

• 💡 Drizzle with lemon glaze for a sweet finishing touch.

• 💡 Use discard and commercial yeast if you're short on starter time.

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🍽️ How to Serve It

This sourdough loaf is incredibly versatile:

• Toasted with a pat of butter

• Served with yogurt and fruit for breakfast

• Made into French toast (next-level delicious!)

• Packed in lunchboxes or picnic baskets

• Wrapped as a thoughtful homemade gift

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📦 Storage Tips

• Room temperature: Store in a bread bag or wrapped in parchment for 2–3 days.

• Fridge: Not ideal, as it dries the bread faster.

• Freezer: Slice and freeze for up to 2 months. Toast straight from frozen!

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💛 Final Thoughts: A Sweet & Tangy Sourdough Masterpiece

Blueberry Lemon Cream Cheese Sourdough Bread is more than just a recipe — it’s a celebration of contrasts. The tang of sourdough paired with creamy sweetness. Rustic crust paired with soft, melt-in-your-mouth interior. It’s artisan baking with a joyful twist.

Once you bake it, don’t be surprised if it becomes your signature loaf — one that friends ask for again and again.