If you’re searching for a bread that’s a little indulgent, a little tart, and a whole lot of satisfying, this Blueberry Lemon Cream Cheese Sourdough Bread fits the bill. This naturally leavened loaf is a celebration of contrasts—rich and tangy cream cheese, sweet blueberries, and zesty lemon all nestled inside a chewy, crusty sourdough. It’s a loaf that feels special yet approachable, ideal for slow weekends or when you want to bake something with love and flavor.
This recipe is perfect for anyone who enjoys sourdough but wants to explore more than just plain loaves. It’s not just bread, it’s a treat that still feels wholesome.
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Why You’ll Love This Recipe
This sourdough is soft and tender inside, thanks to the cream cheese and blueberries, while the crust is satisfyingly crisp. The lemon zest lifts the entire flavor profile, adding a touch of brightness that makes each bite taste fresh and balanced. It’s a lovely bake that blends the hearty nature of sourdough with the joy of fruit and creamy filling.
Even better, the process is beginner-friendly once you understand the basic fermentation and shaping steps. The dough is forgiving, and the results feel bakery-worthy, especially when served slightly warm.
Ingredients You’ll Need
500 g all-purpose flour – The primary flour for a balanced crumb and crust. It gives structure and elasticity to the dough.
125 g active sourdough starter – Make sure it’s fully active and bubbly. This is the heart of your fermentation and what gives the loaf its lift.
335 g water – Hydrates the flour and activates gluten development for strength and elasticity.
10 g salt – Brings out all the other flavors in the dough and helps to regulate fermentation.
8 oz cream cheese – Use full-fat cream cheese from a block for the best structure during baking. Cube it before using.
2 tablespoons sugar – Adds a hint of sweetness that enhances the berries and balances the sour notes.
1 cup fresh blueberries – Rinse and dry thoroughly. Excess moisture can affect the dough’s structure.
Zest of 1 lemon – Bright, citrusy flavor without altering the fermentation process.
You’ll get the best results using a Dutch oven, but if you don’t have one, a baking sheet with added steam will also produce a nice crust.
How to Make Blueberry Lemon Cream Cheese Sourdough Bread
This sourdough bread requires time but not constant effort. Most of the magic happens during fermentation. The process begins with a simple dough, continues with some gentle folding and filling, and ends with a gorgeous, golden loaf.
Step-by-Step Instructions
1. Combine the Starter, Flour, and Water
Add flour, active sourdough starter, and water into a large mixing bowl. Stir until fully combined with no dry spots. Cover the bowl with a damp towel and let the dough rest for 30 minutes.
2. Mix in Salt
After resting, sprinkle salt over the dough and gently knead it in using your hands until it’s fully incorporated. Cover and rest again for 30 minutes.
3. First Fold
Perform your first set of stretch and folds. Gently pull up one edge of the dough and fold it over itself. Rotate the bowl and repeat on all four sides. Cover the dough and let it rest for another 30 minutes.
4. Repeat Folds
Repeat the stretch and fold process twice more, spacing them 30 minutes apart. These folds help the dough build strength and structure. After the final fold, cover and let the dough rise undisturbed for 8 to 12 hours until it has roughly doubled in volume.
5. Add the Fillings
Lightly flour your surface and turn out the dough. Gently press it into a flat round, about 1 inch thick. Distribute the cream cheese cubes, sugar, lemon zest, and fresh blueberries evenly over the top. Press them lightly into the dough to help them stick.
6. Shape the Dough
Fold the edges inward to seal the fillings inside, then gently shape the dough into a round loaf. Pull it toward you on the countertop to create surface tension, which helps it hold shape while baking. Tuck in any exposed fruit or cream cheese if needed.
7. Cold Ferment Overnight
Place the shaped dough into a well-floured banneton or a towel-lined bowl with the seam side up. Cover and refrigerate for 12 to 15 hours. This overnight fermentation develops flavor and strengthens the dough.
8. Prepare to Bake
One hour before baking, preheat your oven to 450°F with a Dutch oven inside. When ready, remove the dough from the fridge, turn it onto parchment paper, and score the top with a razor or sharp knife.
9. Bake
Carefully place the dough (on the parchment) into the hot Dutch oven. Cover and bake for 30 minutes, then remove the lid and bake for an additional 20 to 25 minutes until deeply golden and hollow-sounding when tapped. The internal temperature should be around 190°F.
10. Cool Before Slicing
Transfer the finished loaf to a wire rack and let it cool completely before slicing. This sets the crumb and prevents the cream cheese from becoming gooey.
Helpful Tips
Ensure your starter is mature and at peak activity before starting. A weak starter may lead to a dense loaf.
Dry the blueberries well before incorporating. Any moisture left on the surface can make the dough too sticky.
Be careful not to overhandle the cream cheese. Cubes should stay somewhat intact throughout folding and shaping to create distinct creamy bites.
If a Dutch oven isn’t available, mimic steam in the oven by placing a pan of hot water beneath the baking tray and misting the loaf during the first 10 minutes.
Details
Flavor: Balanced between tangy, fruity, and creamy
Texture: Chewy crumb with soft cream cheese pockets and juicy berries
Occasion: Ideal for weekends, brunches, or creative baking projects
Prep and Cook Time: 30 minutes active, plus fermentation and 50-minute bake
Notes (Variations and Swaps)
Try different fruits such as raspberries or blackberries to change the flavor profile.
Add a touch of vanilla extract to the dough for a warm, aromatic note.
Use mascarpone as a cream cheese alternative, though the texture may change slightly.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 290 kcal |
| Carbohydrates | 46 g |
| Protein | 7 g |
| Fat | 8 g |
| Saturated Fat | 5 g |
| Unsaturated Fat | 3 g |
| Trans Fat | 0 g |
| Cholesterol | 23 mg |
| Sodium | 74 mg |
| Sugar | 5 g |
| Fiber | 2 g |
Frequently Asked Questions
Can sourdough be used in sweet breads like this one?
Yes, sourdough offers a natural tang that complements sweet flavors beautifully and adds depth.
How do you stop cream cheese from leaking during baking?
Use cold, cubed block cream cheese and avoid overmixing. Let the dough chill before baking to keep the structure intact.
Are fresh or dried blueberries better for this bread?
Fresh blueberries work best here. Just make sure they are fully dried before adding them.
Will lemon zest affect fermentation?
No. Lemon zest adds great flavor and does not interfere with fermentation. Avoid lemon juice in the dough, as it could affect the starter.
Storage Instructions
Allow the bread to cool fully before storing. Wrap it in a clean towel or place in a bread bag and keep at room temperature for up to 3 days. For longer storage, slice and freeze in a sealed bag. Defrost at room temperature and toast to serve.
Print
Blueberry Lemon Cream Cheese Sourdough Bread | A Seasonal Treat with Tang and Sweetness
- Total Time: 16 hours
- Yield: 10 1x
Description
Rustic sourdough filled with blueberries, lemon zest, and creamy cheese. A bright and rich loaf perfect for brunch, gifts, or morning toast.
Ingredients
500 g all-purpose flour
125 g active sourdough starter
335 g water
10 g salt
8 oz cream cheese
2 tablespoons sugar
1 cup fresh blueberries
Zest of 1 lemon
Instructions
1. Combine flour, starter, and water in a bowl. Rest 30 minutes.
2. Add salt and knead lightly. Rest another 30 minutes.
3. Perform a stretch and fold. Rest 30 minutes.
4. Repeat stretch and folds two more times. Let rise 8–12 hours.
5. Add cream cheese, blueberries, lemon zest, and sugar. Fold gently.
6. Shape dough into a round. Create surface tension.
7. Place in banneton, cover, and refrigerate 12–15 hours.
8. Preheat oven and Dutch oven to 450°F. Score loaf.
9. Bake covered 30 minutes, then uncovered 20–25. Cool completely.
Notes
Use fresh, dry blueberries to prevent excess moisture.
Refrigerate the dough to firm up cream cheese.
Avoid overmixing fillings during shaping.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Bread, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 5
- Sodium: 74
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 46
- Fiber: 2
- Protein: 7
- Cholesterol: 23
Conclusion
Blueberry Lemon Cream Cheese Sourdough Bread is a flavorful and satisfying twist on traditional sourdough. It’s rich, fruity, and bright with a soft, chewy interior and golden crust. Perfect for mornings, gifting, or whenever you want a loaf that’s both beautiful and delicious. The steps are simple, the results are rewarding, and each slice tells a story of patience, creativity, and flavor.