Lemon Blueberry Cream Cheese Sourdough Bread Recipe
There’s something purely magical about baking Lemon Blueberry Cream Cheese Sourdough Bread at home—the aroma of lemon zest and sourdough wafting through your kitchen, the sound of a shattering golden crust, and those delightful deposits of blueberries and creamy filling tucked right inside. This loaf is an irresistible marriage of tangy, sweet, and rich flavors, all nestled in a chewy artisan crust, and best of all, it’s surprisingly achievable with just a few quality ingredients and a sprinkle of patience. From breakfast toast to a sweet coffee companion, this fruity, pillowy bread brings a burst of sunshine to any day.
Ingredients You’ll Need
Ingredients You’ll Need
With recipes like this, every ingredient does its share of heavy lifting. The combination of fruit, zest, and a swirl of cream cheese turns a wholesome dough into a showstopper. Even the basics—flour, starter, and sugar—provide the structure, flavor, and spark that make this Lemon Blueberry Cream Cheese Sourdough Bread shine.
- Active sourdough starter (1 cup, 100% hydration): A bubbly, tangy starter forms the backbone of both flavor and rise—make sure yours is lively!
- Warm water (¾ cup): Helps the dough come together and activate the natural yeast.
- Bread flour (2 ½ cups): Gives the bread its chewy, substantial structure while keeping the crumb light.
- Granulated sugar (1 tablespoon): Just enough to boost the yeasts and round out the sweetness.
- Salt (1 teaspoon): Essential for balancing flavors and strengthening the dough.
- Lemon zest (zest of 1 lemon): Fresh zest makes the loaf impossibly fragrant and bright.
- Cream cheese, softened (½ cup): The creamy, tangy heart of the swirl; let it come to room temperature for easy mixing.
- Powdered sugar (2 tablespoons): Adds gentle sweetness to the cream cheese filling without any grittiness.
- Fresh or frozen blueberries (¾ cup): Pops of juicy berry goodness—no need to thaw if using frozen!
- Lemon juice (1 tablespoon): Just a dash heightens the cream cheese and beautifully brightens the filling.
- Egg (1, optional for egg wash): Brushing an egg wash creates a glossy, golden crust if you’re feeling fancy.
- Coarse sugar or sliced almonds (optional): Adds sparkle and crunch to the finished top—completely up to your mood!
How to Make Lemon Blueberry Cream Cheese Sourdough Bread
Step 1: Mix the Dough
Start by combining your active sourdough starter, warm water, bread flour, sugar, salt, and lemon zest in a large mixing bowl. Don’t worry if it looks a bit rough—just mix until you see no dry patches. Cover and let this shaggy dough rest for 30 minutes. This little pause, called autolysing, helps your bread develop great texture with minimal effort.
Step 2: Knead and Bulk Ferment
When the timer’s up, knead the dough for 5–8 minutes by hand or mixer until it becomes smooth and elastic. Tuck your dough into a lightly greased bowl, cover snugly, and let it rise at room temperature. Over the next 4 to 6 hours, you’ll watch it double in size and become pillowy and alive with fermentation.
Step 3: Make the Cream Cheese Filling
While your dough is rising, whip together the softened cream cheese, powdered sugar, and lemon juice in a small bowl. The goal is a silky, spreadable mixture—think frosting consistency. Set it aside; this will be your luscious surprise in every slice.
Step 4: Add the Filling and Shape
Once your dough has doubled, gently tip it onto a lightly floured counter and press it into a thick rectangle. Smooth the cream cheese mixture down the center, followed by a generous shower of blueberries over the top. Gently fold the dough, envelope-style, to seal in all that creamy, fruity goodness. Shape it into a round boule or oval batard, depending on your mood.
Step 5: Second Rise (Cold Proof)
Nestle your shaped dough seam-side up into a floured banneton or a lined bowl. Cover and let it rest in the refrigerator overnight—8 to 12 hours. This slow, cold rise deepens the flavor and ensures a perfectly crackling crust when baked.
Step 6: Bake to Golden Perfection
Preheat your oven to 450°F with a Dutch oven or heavy pot inside. Turn out your cold dough onto parchment, score the top with a sharp blade (get creative!), and, if you like, brush with egg wash and sprinkle with coarse sugar or almonds. Bake covered for 20 minutes to capture that bakery steam, then finish uncovered for another 20 to 25 minutes until deeply golden and aromatic. Let your Lemon Blueberry Cream Cheese Sourdough Bread cool entirely for clean slices bursting with berries and cream.
How to Serve Lemon Blueberry Cream Cheese Sourdough Bread
Garnishes
A dusting of powdered sugar over the cooled loaf brings a beautiful, snowy finish. You can also drizzle with a simple lemon glaze (just powdered sugar and lemon juice) for extra zing, or pile on some sliced almonds right before serving for a little crunch. The vibrant blueberries and golden crust make this bread a stunner all on its own!
Side Dishes
Pair slices with a generous swipe of salted butter, tangy lemon curd, or even a scoop of vanilla yogurt on the side. For brunch, it sits beautifully with a fresh fruit salad, crispy bacon, or soft scrambled eggs, making it the centerpiece of a special morning spread.
Creative Ways to Present
For an eye-catching presentation, slice the Lemon Blueberry Cream Cheese Sourdough Bread thick and arrange on a large wooden board with bowls of fruit preserves and honey. Toast and cube leftovers for an elegant bread pudding, or turn slices into next-level French toast for a weekend treat. The striking swirls of cream cheese and berries are sure to make anyone swoon.
Make Ahead and Storage
Storing Leftovers
Wrap your fully cooled Lemon Blueberry Cream Cheese Sourdough Bread tightly in plastic wrap or store in an airtight container on the counter for up to 48 hours. Because of the cream cheese filling, avoid leaving it out too long; it’s best consumed within a couple of days for peak freshness.
Freezing
This bread freezes beautifully! Slice the cooled loaf and wrap individual pieces in plastic, then pop in a freezer bag. Grab a slice whenever you like—simply thaw at room temperature or toast straight from frozen. Flash freezing helps keep the berries from bleeding into the crumb.
Reheating
To enjoy a warm, fresh-from-the-oven taste, toast slices gently in a toaster or warm them in a 300°F oven for 5–10 minutes. This perks up the crust and brings the lemony cream cheese filling back to luscious life without making the bread soggy.
FAQs
Can I make this bread with all-purpose flour instead of bread flour?
Absolutely! All-purpose flour will yield a slightly softer and less chewy texture, but the Lemon Blueberry Cream Cheese Sourdough Bread will still be delicious and flavorful. Just keep an eye on the dough as you may need a tad less water.
What’s the best way to keep the blueberries from bursting or leaking during baking?
If you start with chilled or frozen blueberries (do not thaw), they tend to hold their shape best during baking. Gently fold them in after spreading the cream cheese to avoid breaking them, and your finished bread will have beautiful, intact berry swirls.
How do I know when my sourdough starter is ready to use for this recipe?
Your starter is ready when it’s bubbly, active, has doubled in size, and passes the “float test”—a small spoonful should float in water. Using a lively starter sets you up for a tall, airy loaf with that signature sourdough tang.
Is it possible to make the Lemon Blueberry Cream Cheese Sourdough Bread without a Dutch oven?
Yes, you can! If you don’t own a Dutch oven, bake the shaped loaf on a baking sheet with a pan of hot water placed on a lower oven rack to create steam. The crust may differ slightly but you’ll still achieve a lovely rise and golden finish.
Can I double the recipe to make two loaves at once?
Definitely! Just double each ingredient and divide the dough in half before shaping and proofing. Baking two loaves ensures you’ll have extra Lemon Blueberry Cream Cheese Sourdough Bread on hand to share—or freeze for later.
Final Thoughts
Few things are more rewarding than slicing into your very own Lemon Blueberry Cream Cheese Sourdough Bread, especially knowing each swirl and burst of berry is handmade by you. Whether you enjoy a slice fresh from the oven or discover new ways to serve it, this recipe is sure to brighten up your table and your mood. Give it a try—you might just find your new favorite artisan loaf!
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Lemon Blueberry Cream Cheese Sourdough Bread Recipe
- Total Time: 16–20 hours
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of this Lemon Blueberry Cream Cheese Sourdough Bread. A soft, tangy sourdough loaf filled with a luscious cream cheese center and bursts of juicy blueberries, creating a perfect balance of sweet and tangy in every bite.
Ingredients
For the Dough:
- 1 cup active sourdough starter (100% hydration)
- ¾ cup warm water
- 2 ½ cups bread flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- Zest of 1 lemon
For the Filling:
- ½ cup cream cheese, softened
- 2 tablespoons powdered sugar
- ¾ cup fresh or frozen blueberries (if using frozen, do not thaw)
- 1 tablespoon lemon juice
Optional Topping:
- 1 egg (for egg wash)
- Coarse sugar or sliced almonds for sprinkling
Instructions
- Prepare the Dough: Combine sourdough starter, water, flour, sugar, salt, and lemon zest. Let rest for 30 minutes.
- Knead and Rise: Knead the dough until smooth. Let rise for 4–6 hours.
- Prepare the Filling: Mix cream cheese, powdered sugar, and lemon juice.
- Shape and Fill: Press dough into a rectangle, spread cream cheese mixture, add blueberries, and fold dough over filling.
- Cold Proof: Place dough in a banneton and refrigerate overnight.
- Bake: Preheat oven, bake the bread, and cool before slicing.
Notes
- This bread is best enjoyed fresh and pairs well with butter or lemon curd.
- Ensure your sourdough starter is active for optimal rise and flavor.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of loaf)
- Calories: 220
- Sugar: 5 g
- Sodium: 270 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 20 mg
