Blueberry Lemon Cream Cheese Sourdough Bread Recipe
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.
- 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
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
- 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.
- Add seasoning: Add salt, lemon zest, and lemon juice to the dough. Mix thoroughly until well incorporated, ensuring even distribution of flavors.
- 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.
- 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.
- 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.
- Cold fermentation: Cover and refrigerate the dough overnight for 8 to 12 hours to develop flavor and improve crumb structure through cold fermentation.
- 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.
- 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.
- Bake uncovered: Remove the lid and continue baking for another 20 to 25 minutes until the bread develops a golden-brown crust.
- 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
