Lemon Blueberry Cream Cheese Sourdough

Lemon blueberry cream cheese sourdough is a delightful combination of tangy sourdough, fresh blueberries, zesty lemon, and a rich cream cheese swirl. This naturally leavened bread is soft, slightly chewy, and packed with flavor, making it perfect for breakfast, brunch, or an afternoon treat.

Why You’ll Love This Recipe

• Naturally Leavened – Made with sourdough starter for a deep, complex flavor.
• Bursting with Fresh Flavors – The perfect balance of tart lemon, sweet blueberries, and creamy cheese.
• Soft and Chewy Texture – A beautifully airy yet structured loaf.
• Versatile – Enjoy it plain, toasted, or even as French toast.
• No Commercial Yeast Needed – Relies solely on natural fermentation.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Sourdough Dough:

• 3 ½ cups bread flour
• 1 cup active sourdough starter
• ¾ cup warm water
• ¼ cup honey or sugar
• 1 tsp salt
• Zest of 1 lemon
• 1 tsp vanilla extract

For the Cream Cheese Filling:

• 4 oz cream cheese, softened
• 2 tbsp sugar
• ½ tsp lemon zest
• ½ tsp vanilla extract

For the Blueberry Addition:

• ¾ cup fresh or frozen blueberries
• 1 tbsp flour (to coat the blueberries and prevent sinking)

Directions

1. Mix the dough – In a large bowl, combine the flour, sourdough starter, warm water, honey (or sugar), salt, lemon zest, and vanilla. Mix until a shaggy dough forms. Let rest for 30 minutes.
2. Knead and bulk ferment – Stretch and fold the dough every 30 minutes for 2 hours, then cover and let it rise at room temperature for 6-8 hours or overnight in the fridge.
3. Prepare the filling – In a small bowl, mix the cream cheese, sugar, lemon zest, and vanilla extract until smooth.
4. Add the blueberries – Toss the blueberries with 1 tbsp of flour, then gently fold them into the dough during the last stretch and fold session.
5. Shape the dough – On a floured surface, gently shape the dough into a round or oval loaf. Spread the cream cheese filling in the center, then fold the dough over to encase it.
6. Final proof – Place the dough in a floured banneton (or bowl with a towel) and let it rise for another 1-2 hours until puffy.
7. Preheat the oven – Heat the oven to 450°F (230°C) with a Dutch oven inside.
8. Bake – Transfer the dough onto parchment paper, score the top, and place it in the Dutch oven. Bake covered for 20 minutes, then uncovered for 20-25 more minutes until golden brown.
9. Cool and serve – Let the bread cool completely before slicing to allow the cream cheese filling to set.

Servings and Timing

• Servings: 8-10 slices
• Prep Time: 30 minutes
• Bulk Fermentation: 6-8 hours
• Final Proof: 1-2 hours
• Bake Time: 40-45 minutes
• Total Time: 9-12 hours (including fermentation)

Variations

• Extra Sweetness – Drizzle with a lemon glaze made from powdered sugar and lemon juice.
• Nutty Addition – Add chopped almonds or walnuts for crunch.
• Stronger Lemon Flavor – Increase the lemon zest or add a teaspoon of lemon extract.
• Cinnamon Twist – Mix cinnamon into the cream cheese filling for a warm flavor.
• Chocolate Addition – Stir in white chocolate chips for extra decadence.

Storage/Reheating

• Storage – Keep in an airtight container at room temperature for up to 2 days. Refrigerate for longer storage.
• Freezing – Slice and freeze individual pieces for up to 2 months. Thaw at room temperature or in the fridge.
• Reheating – Toast slices for a crisp texture or warm in the oven at 300°F (150°C) for a few minutes.

FAQs

Can I use dried blueberries instead of fresh?

Yes, soak dried blueberries in warm water for 10 minutes before adding them to the dough.

Do I need a Dutch oven to bake this bread?

A Dutch oven helps create steam for a crisp crust, but you can use a baking stone with a pan of water in the oven.

Can I make this without sourdough starter?

You can replace the starter with 1 packet of instant yeast and adjust fermentation times.

Why do I need to coat the blueberries in flour?

Flouring the blueberries prevents them from sinking and creating soggy spots in the bread.

How do I know when my sourdough is fully proofed?

The dough should be puffy but still hold its shape when lightly pressed.

Can I add more cream cheese filling?

Yes, but too much filling may cause the bread to become too soft in the center.

What if I don’t have bread flour?

You can use all-purpose flour, but the texture may be slightly less chewy.

Should I score the bread before baking?

Yes, scoring helps control how the bread expands while baking.

Can I bake this in a loaf pan instead?

Yes, but the baking time may vary slightly. Check for doneness around 35 minutes.

How can I make this bread more sour?

Let the dough ferment longer in the fridge to develop a stronger sour flavor.

Conclusion

Lemon blueberry cream cheese sourdough is a unique and flavorful bread that perfectly balances the tang of sourdough, the brightness of lemon, and the sweetness of blueberries. Whether enjoyed on its own, toasted with butter, or as a base for French toast, this loaf is a delicious and satisfying treat for any occasion. Try making it at home and enjoy a bakery-style bread with a homemade touch!