This Blueberry Lemon Cream Cheese Sourdough Bread combines the tangy flavor of sourdough with sweet blueberries, bright lemon zest, and a rich cream cheese filling. The result is a beautiful artisan loaf that tastes like a cross between homemade bread and blueberry cheesecake. Perfect for breakfast, brunch, or dessert, this recipe creates a soft, flavorful crumb with bursts of fruit and creamy goodness in every slice.
Ingredients
For the Dough
- 500g bread flour
- 350g water, room temperature
- 100g active sourdough starter
- 10g salt
- 1 tablespoon honey
- 1 tablespoon lemon zest
For the Blueberry Filling
- 1½ cups fresh blueberries
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
For the Cream Cheese Filling
- 225g cream cheese, softened
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
Optional Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- ½ teaspoon lemon zest
Instructions
Prepare the Dough
In a large mixing bowl, combine the bread flour, water, active sourdough starter, and honey. Mix until no dry flour remains and a shaggy dough forms. Cover the bowl and let it rest for 30 minutes. This resting period, known as autolyse, helps hydrate the flour and develop gluten.
After resting, add the salt and lemon zest. Mix thoroughly until incorporated. Cover the bowl again and begin the bulk fermentation process.
Over the next two hours, perform four sets of stretch-and-folds, one every 30 minutes. To do this, pull one side of the dough upward and fold it over the center. Rotate the bowl and repeat on all four sides. These folds strengthen the dough without kneading.
Allow the dough to continue fermenting until it becomes puffy and increases in volume by about 50–75%, which usually takes 4–6 hours depending on room temperature.
Make the Blueberry Filling
While the dough ferments, prepare the blueberry filling. In a small saucepan, combine the blueberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring gently until the berries soften and release their juices.
Continue cooking for about 5–7 minutes until the mixture thickens to a jam-like consistency. Remove from heat and allow it to cool completely before using.
Prepare the Cream Cheese Filling
In a medium bowl, mix the softened cream cheese, powdered sugar, vanilla extract, and lemon zest until smooth and creamy. Refrigerate until needed.
Shape the Bread
Once bulk fermentation is complete, gently turn the dough onto a lightly floured surface. Shape it loosely into a round and let it rest for 20 minutes.
Flatten the dough into a rectangle. Spread the cream cheese filling evenly over the center, leaving a border around the edges. Spoon the cooled blueberry mixture on top of the cream cheese layer.
Carefully fold the dough inward from both sides, enclosing the filling. Roll and shape the dough into a tight loaf or round boule, pinching the seams closed.
Place the shaped dough seam-side up in a floured proofing basket or bowl lined with a floured towel.
Cold Proof
Cover the dough and refrigerate overnight, or for 8–12 hours. This slow fermentation develops deeper flavor and makes the dough easier to handle.
Bake the Bread
Place a Dutch oven in your oven and preheat to 475°F (245°C) for at least 45 minutes.
Remove the dough from the refrigerator and carefully transfer it onto parchment paper. Score the top with a sharp blade to allow expansion during baking.
Transfer the dough into the hot Dutch oven, cover with the lid, and bake for 25 minutes.
Remove the lid, reduce the temperature to 450°F (230°C), and continue baking for 20–25 minutes, or until the crust is deep golden brown.
The bread is fully baked when the internal temperature reaches approximately 205–210°F (96–99°C).
Cool and Glaze
Transfer the loaf to a wire rack and allow it to cool completely before slicing. This helps the crumb set properly and prevents a gummy texture.
For an optional glaze, whisk together powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over the cooled loaf for extra sweetness and a bright lemon finish.
Serving Suggestions
Serve slices slightly warm or at room temperature. This bread pairs beautifully with coffee, tea, or a glass of milk. It also makes a wonderful brunch centerpiece and can be enjoyed as a dessert with whipped cream or vanilla ice cream.
Storage
Store the bread in an airtight container in the refrigerator for up to 5 days because of the cream cheese filling. For longer storage, freeze individual slices for up to 2 months and thaw as needed.
This Blueberry Lemon Cream Cheese Sourdough Bread delivers the perfect balance of tangy sourdough, sweet blueberries, fresh lemon, and creamy filling, making it a memorable homemade treat for any occasion. 🍋🫐🍞
