Blueberry Lemon Cream Cheese Sourdough Bread Recipe

Introduction

This Blueberry Lemon Cream Cheese Sourdough Bread is a delightful twist on traditional sourdough. Bursting with fresh blueberries and tangy lemon zest, it features creamy pockets of cream cheese for an irresistible texture. Perfect for breakfast or a special snack.

Ingredients

• 1 cup active sourdough starter (100% hydration)
• 3 ½ cups bread flour or all-purpose flour
• 1 ¼ cups water (room temperature)
• 1 tsp salt
• Zest of 1 lemon
• 1 tbsp lemon juice
• 1 cup fresh or frozen blueberries
• ½ cup cream cheese (chopped into small chunks or dollops)
• 1 tbsp honey or maple syrup (optional, for subtle sweetness)

Instructions

1. Step 1: In a large bowl, mix the sourdough starter, water, and flour. Let it rest for 30 minutes.
2. Step 2: Add salt, lemon zest, and lemon juice. Mix until everything is fully incorporated.
3. Step 3: Cover the bowl and let the dough bulk ferment for 4 to 5 hours at room temperature. Perform stretch-and-fold techniques every 30 minutes.
4. Step 4: After the final fold, gently add the blueberries and cream cheese, being careful not to crush the berries.
5. Step 5: Shape the dough into a round boule and place it in a floured proofing basket or bowl.
6. Step 6: Cover and refrigerate overnight (8 to 12 hours) for cold fermentation.
7. Step 7: Preheat your Dutch oven to 475°F (245°C). Turn the dough onto parchment paper and score the top.
8. Step 8: Bake covered for 20 minutes, then uncover and bake for another 20 to 25 minutes until the bread is golden.
9. Step 9: Allow the bread to cool completely before slicing, which helps the crumb set nicely.

Tips & Variations

• Use frozen blueberries if fresh ones aren’t available to prevent bursting during mixing.
• For extra sweetness, add 1 tablespoon of honey or maple syrup to the dough.
• If you don’t have a proofing basket, a bowl lined with a floured kitchen towel works well.
• Try adding a teaspoon of vanilla extract for a subtle added flavor.

Storage

Store the bread in an airtight container or bread box at room temperature for up to 3 days. For longer storage, slice and freeze the bread; thaw at room temperature or toast slices directly. Reheat gently in the oven to refresh the crust and soften the cream cheese pockets.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well and help prevent the berries from bursting during mixing. Just add them directly to the dough without thawing.

Do I have to refrigerate the dough overnight?

While cold fermentation overnight enhances flavor and texture, you can shorten the proofing time and bake same-day if needed. The bread may be less developed but will still be tasty.

Blueberry Lemon Cream Cheese Sourdough Bread Recipe

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★★★★★

4.5 from 146 reviews

This Blueberry Lemon Cream Cheese Sourdough Bread is a delightful artisanal loaf combining the tangy depth of a classic sourdough with bursts of fresh blueberries, creamy dollops of cream cheese, and a bright hint of lemon zest and juice. Perfectly crusty on the outside and soft with swirls of fruit and cheese inside, this bread is ideal for breakfast, brunch, or a special snack.

• Author: Emma
• Prep Time: 45 minutes
• Cook Time: 45 minutes
• Total Time: 13 hours 30 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough Ingredients

• 1 cup active sourdough starter (100% hydration)
• 3 ½ cups bread flour or all-purpose flour
• 1 ¼ cups water (room temperature)
• 1 tsp salt
• Zest of 1 lemon
• 1 tbsp lemon juice
• 1 tbsp honey or maple syrup (optional, for subtle sweetness)

Mix-ins

• 1 cup fresh or frozen blueberries
• ½ cup cream cheese (chopped into small chunks or dollops)

Instructions

1. Mix initial dough: In a large bowl, combine the sourdough starter, room temperature water, and flour. Stir until just combined and then let it rest for 30 minutes to autolyse, which helps develop the dough’s gluten structure.
2. Add seasoning: Add salt, lemon zest, and lemon juice to the dough. Mix thoroughly until well incorporated, ensuring even distribution of flavors.
3. Bulk ferment: Cover the bowl and allow the dough to bulk ferment at room temperature for 4 to 5 hours. During this time, perform stretch-and-fold techniques every 30 minutes to strengthen the dough.
4. Incorporate mix-ins: After the final stretch and fold, gently fold in the blueberries and cream cheese. Take care not to crush the berries or overly deflate the dough to maintain texture and fruit integrity.
5. Shape the dough: Shape the dough into a round boule and place it into a floured proofing basket or bowl for support during the final rise.
6. Cold fermentation: Cover and refrigerate the dough overnight for 8 to 12 hours to develop flavor and improve crumb structure through cold fermentation.
7. Preheat and prepare for baking: Preheat a Dutch oven to 475°F (245°C). Carefully turn the dough out onto parchment paper and score the top with a sharp knife or lame to control the expansion during baking.
8. Bake covered: Place the dough with the parchment paper into the hot Dutch oven and cover. Bake for 20 minutes to trap steam for a crispy crust.
9. Bake uncovered: Remove the lid and continue baking for another 20 to 25 minutes until the bread develops a golden-brown crust.
10. Cool: Remove the bread from the oven and allow it to cool completely on a wire rack before slicing. This resting time helps the crumb set, ensuring moist and tender texture.

Notes

• Using fresh or frozen blueberries is fine; if using frozen, do not thaw before incorporating to avoid excess moisture in the dough.
• The cream cheese can be chilled and cut into small chunks or made into dollops for even distribution and melt-in-the-bread texture.
• Long, slow cold fermentation in the fridge enhances sourdough flavor complexity.
• Be gentle folding in the berries and cream cheese to prevent bursting berries and deflating the dough.
• Use a Dutch oven or any heavy lidded pot to replicate steam baking for a crusty exterior.
• If you prefer sweeter bread, add the optional honey or maple syrup to your taste.

Keywords: sourdough bread, blueberry bread, lemon zest bread, cream cheese bread, artisanal bread, homemade sourdough