Blueberry Lemon Cream Cheese Sourdough Bread

Name: Blueberry Lemon Cream Cheese Sourdough Bread
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: American
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 cup fresh or frozen blueberries; ½ cup cream cheese (chopped into small chunks or dollops); 1 tbsp honey or maple syrup (optional, for subtle sweetness)

Author: Emily

Published: 27 July 2025

Updated: 2 February 2026

There’s something magical about baking bread at home. The aroma of fresh bread filling your kitchen is pure comfort. You know the feeling—you walk into a cozy kitchen and are immediately met with warmth and deliciousness. That’s exactly the vibe we’re going for with this Blueberry Lemon Cream Cheese Sourdough Bread. It’s a delightful twist on traditional sourdough that brings together the tang of sourdough, the sweetness of blueberries, and a hint of zesty lemon. Plus, who doesn’t love a creamy surprise of cream cheese tucked inside?

why make this recipe

Making this bread is like giving yourself a warm hug. It’s perfect for breakfast, brunch, or just a cozy afternoon snack. The combination of flavors is refreshing and uplifting. This bread has a lovely crust and a soft, tender crumb. Whenever I serve it, everyone just lights up! Whether you’re a seasoned baker or just starting out, you’ll find this recipe approachable and rewarding. Plus, it’s a fun way to use your sourdough starter and impress everyone with something homemade!

how to make Blueberry Lemon Cream Cheese Sourdough Bread

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 cup fresh or frozen blueberries
½ cup cream cheese (chopped into small chunks or dollops)
1 tbsp honey or maple syrup (optional, for subtle sweetness)

Let’s dive in! Start by mixing your sourdough starter, water, and flour in a large bowl. Give it a good stir until everything is combined. After that, let it rest for 30 minutes. This step is crucial as it helps the flour absorb the water and kicks off the fermentation process.

Once your dough has rested, it’s time to add in the salt, lemon zest, and lemon juice. Mix that in until it’s fully incorporated. Cover the bowl and let your dough bulk ferment at room temperature for about 4 to 5 hours. During this time, perform stretch-and-fold techniques every 30 minutes to develop gluten—it’s like giving your bread a little workout!

When you’re nearing the end of your fermentation, gently fold in the blueberries and chunks of cream cheese. Handle those berries tenderly; we don’t want them turning into a mushy mess!

Now, shape your dough into a round boule. Place it in a floured proofing basket or bowl, then cover it and refrigerate overnight (aim for 8 to 12 hours) for a nice cold fermentation. This step will enhance the flavor and texture.

The next day, preheat your Dutch oven to 475°F (245°C). Turn your dough onto parchment paper and give the top a gentle score. This helps the steam escape while baking and adds a lovely design to your loaf. Bake it covered for 20 minutes, then uncover it and bake for an additional 20 to 25 minutes until it’s golden brown. Just wait until you see that beautiful crust!

Don’t forget to let the bread cool completely before slicing it. This is super important for that perfect crumb we all love.

how to serve Blueberry Lemon Cream Cheese Sourdough Bread

This bread is a treat on its own, but you can elevate it with some butter or cream cheese spread on top. If you’re feeling adventurous, try slicing it and toasting it for breakfast. It pairs beautifully with a warm cup of coffee or tea. I love serving this with a side of fresh fruit or even drizzling a little honey over the top for added sweetness.

how to store Blueberry Lemon Cream Cheese Sourdough Bread

To keep your bread fresh, store it in a paper bag at room temperature for up to three days. If you need it to last longer, slice it and freeze individual pieces. Just pop them in the toaster when you want to enjoy a slice. Trust me, it’s just as delicious straight from the freezer!

tips to make Blueberry Lemon Cream Cheese Sourdough Bread

Here’s a little tip: if you ever have leftover sourdough starter, try using it instead of throwing it away. You can whip up some delightful sourdough pancakes or even sourdough pizza crust. And if you’re looking for ways to enhance the bread’s flavor, consider adding in your favorite nuts or using a mix of berries.

variation (if any)

Feel free to swap out the blueberries for strawberries or raspberries for a delightful twist on flavor. You can also switch up the cream cheese for mascarpone for a different texture. If you’re feeling creative, a sprinkle of cinnamon would make a warm addition too.

FAQs

Can I use frozen blueberries?
Absolutely! Frozen blueberries actually work great in this recipe. Just be careful not to crush them when you fold them into the dough.

What if my sourdough starter isn’t very active?
Make sure your starter is bubbly and has been fed recently. If it’s not active, it might not rise correctly. Follow the tips in my sourdough starter guide to get it going!

Can I make this without a Dutch oven?
Yes, you can bake this bread in any oven-safe pot or on a baking stone. Just cover it with foil for the first part of the baking to capture the steam.

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