Blueberry Lemon Cream Cheese Sourdough Loaf Recipe

Introduction

This Blueberry Lemon Cream Cheese Sourdough Loaf offers a delightful combination of sweet and tangy flavors with a soft, airy crumb. Bursting with juicy blueberries and a creamy lemon-infused filling, it’s finished with a shiny honey-lemon glaze that makes it perfect for brunch or a special treat.

Ingredients

• 500 g bread flour or strong all-purpose flour
• 350 ml room temperature water
• 100 g active sourdough starter, fed and bubbly
• 10 g fine sea salt
• 1 cup fresh blueberries, washed and dried
• 1/3 cup cream cheese, softened
• 1 large lemon, zested
• 2 Tbsp granulated sugar
• 2 Tbsp honey
• 1 Tbsp fresh lemon juice

Instructions

1. Step 1: In a large bowl, combine the flour, water, and sourdough starter. Mix until a shaggy dough forms. Cover and let rest for 30 minutes to hydrate the flour.
2. Step 2: Incorporate the salt by folding the dough. Perform stretch-and-folds every 30–45 minutes for 4 to 6 hours. During the final fold, gently fold in the blueberries without crushing them.
3. Step 3: Turn the dough onto a floured surface and press into a rectangle. In a small bowl, mix the cream cheese, lemon zest, and sugar. Spread this mixture in the center of the dough, then fold the dough over to enclose the filling. Shape the dough into a tight boule.
4. Step 4: Place the dough into a floured banneton or bowl. Cover and refrigerate for 8 to 12 hours to develop flavor and firm up.
5. Step 5: Preheat your oven and Dutch oven to 482°F (250°C). Score the cold dough, then bake covered for 20 minutes. Remove the cover, reduce the temperature to 428°F (220°C), and bake for another 20 to 25 minutes until the crust is deeply golden.
6. Step 6: Whisk together honey and lemon juice, then brush the warm loaf with this glaze. Allow the loaf to cool completely on a wire rack before slicing.

Tips & Variations

• Gently add blueberries during the final stretch-and-fold to prevent bruising and keep them whole.
• Allow a full cold proof in the refrigerator to help the loaf maintain its shape and enhance flavor.
• For a dairy-free option, substitute cream cheese with a plant-based spread.
• Add a sprinkle of coarse sugar on top before baking for extra crunch.

Storage

Store the loaf wrapped loosely in parchment or a bread bag at room temperature for up to 3 days. For longer storage, freeze slices in an airtight bag for up to 1 month. Reheat by toasting or warming in a low oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Frozen blueberries can be used, but drain them well and gently fold them in to avoid excess moisture that can affect the dough texture.

How do I know when the sourdough starter is active and ready to use?

Your starter should be bubbly and have doubled in size within 4 to 6 hours after feeding, indicating it’s active and ready for baking.

Blueberry Lemon Cream Cheese Sourdough Loaf Recipe

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★★★★★

4.7 from 140 reviews

• Author: Lila
• Total Time: 15 hours
• Yield: 10 slices 1x

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Description

This Blueberry Lemon Cream Cheese Sourdough Loaf is a beautifully crafted artisan bread featuring a soft, airy crumb filled with juicy fresh blueberries and a tangy cream cheese and lemon zest filling. Finished with a glossy honey-lemon glaze, this loaf offers a perfect balance of sweet and citrus notes, making it ideal for breakfast, brunch, gifting, or an elegant dessert.

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Ingredients

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Dough Ingredients

• 500 g bread flour or strong all-purpose flour
• 350 ml room temperature water
• 100 g active sourdough starter, fed and bubbly
• 10 g fine sea salt

Filling Ingredients

• 1 cup fresh blueberries, washed and dried
• 1/3 cup cream cheese, softened
• 1 large lemon, zested
• 2 Tbsp granulated sugar

Glaze Ingredients

• 2 Tbsp honey
• 1 Tbsp fresh lemon juice

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Instructions

1. Mix Dough: In a large mixing bowl, combine the bread flour, water, and active sourdough starter. Stir until a shaggy dough forms, then cover and let it rest for 30 minutes to allow the flour to fully hydrate.
2. Incorporate Salt and Develop Gluten: Add the fine sea salt by folding it into the dough. Over the next 4 to 6 hours, perform stretch-and-fold techniques every 30 to 45 minutes to develop the gluten structure. During the final fold, gently incorporate the fresh blueberries, taking care not to crush them.
3. Prepare Filling and Shape Dough: Turn the dough onto a floured surface and gently press it into a rectangle. Mix the softened cream cheese with lemon zest and granulated sugar, then spread this filling evenly in the center of the dough. Fold the dough over the cream cheese mixture and shape it tightly into a boule (round loaf).
4. Cold Proof the Dough: Place the shaped dough into a floured banneton basket or bowl. Cover and refrigerate it for 8 to 12 hours to develop flavor and firm up the dough for better handling and final shape.
5. Preheat and Bake: Preheat your oven along with a Dutch oven inside to 482°F (250°C). Score the cold loaf and carefully place it into the hot Dutch oven. Bake covered for 20 minutes. Then uncover the Dutch oven, reduce the temperature to 428°F (220°C), and bake for an additional 20 to 25 minutes until the crust is deeply golden brown.
6. Glaze and Cool: While the bread is baking, whisk together honey and fresh lemon juice to create the glaze. Once the loaf is removed from the oven and still warm, brush the honey-lemon glaze over the crust to give it a beautiful shine and added flavor. Allow the bread to cool completely on a wire rack before slicing for best texture and flavor development.

Notes

• Handle blueberries gently during the final stretch-and-fold to prevent bursting and discoloration of the dough.
• A full cold proof (8–12 hours) is essential for the loaf to maintain shape and develop complex flavors, especially with the cream cheese filling.
• Preheating the Dutch oven ensures optimal oven spring and crust development.
• Cool the loaf completely before slicing to prevent the cream cheese filling from becoming too soft or runny.

• Prep Time: 45 minutes
• Cook Time: 45 minutes
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: American, Artisan Baking

Keywords: blueberry lemon bread, blueberry lemon sourdough loaf, cream cheese sourdough, glazed sourdough loaf, sweet sourdough bread