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.

Ingredients

Scale

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

Instructions

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.
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.
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).
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.
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.
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