There’s something magical about the moment you slice into a freshly baked Blueberry Lemon Cream Cheese Sourdough Bread—the swirl of vibrant blueberries, creamy pockets of tangy cheese, and the golden crust make it a true showstopper. This recipe is where rustic meets indulgent. It’s gaining popularity among sourdough lovers for good reason: it’s a perfect blend of tart lemon, sweet berries, rich creaminess, and that signature sourdough tang. Whether you’re a seasoned baker or just exploring sourdough for the first time, this loaf delivers both flavor and visual appeal.
Why You’ll Love This Blueberry Lemon Cream Cheese Sourdough Bread Recipe
Here’s why this loaf deserves a spot in your baking rotation:
- Bursting with flavor – Each bite offers sweet blueberries, zesty lemon, and creamy richness.
- Naturally leavened – Thanks to your sourdough starter, there’s no need for commercial yeast.
- Visually stunning – The colorful swirls make it perfect for gifting or brunch spreads.
- Not overly sweet – It walks the line between savory and sweet, great for breakfast or dessert.
- Versatile – Customize with other berries, citrus, or even make it gluten-free.
Ingredients Needed for Perfect Blueberry Lemon Cream Cheese Sourdough Bread
Here’s what brings this sourdough beauty to life:
- Active sourdough starter – Gives rise and tang, essential for that chewy artisan texture.
- All-purpose or bread flour – Provides structure and elasticity.
- Fresh or frozen blueberries – Add natural sweetness and color throughout the loaf.
- Lemon zest and juice – Brings brightness and balance to the rich flavors.
- Cream cheese – Creates creamy, tangy pockets that melt right into the crumb.
- Honey or maple syrup (optional) – Enhances sweetness if desired.
Step-by-Step Instructions to Make Blueberry Lemon Cream Cheese Sourdough Bread
- Feed your sourdough starter and ensure it’s bubbly and active.
- Mix the dough: In a large bowl, combine starter, water, and flour. Let it rest (autolyse) for 30 minutes.
- Add salt and lemon zest, gently knead or stretch and fold to incorporate.
- Bulk ferment for 4–5 hours at room temperature, performing stretch-and-folds every 30 minutes.
- Add blueberries and dollops of cream cheese during the final fold—do this gently to avoid crushing the berries.
- Shape the dough into a round boule, then place it into a floured banneton or bowl.
- Cold ferment overnight in the refrigerator (8–12 hours) for enhanced flavor and better oven spring.
- Preheat your Dutch oven to 475°F (245°C). Score the loaf with a sharp blade.
- Bake covered for 20 minutes, then uncovered for another 20–25 minutes until golden brown.
- Cool completely before slicing to allow the crumb to set.
Expert Tip: Use parchment paper for easier handling when transferring the dough into the Dutch oven.
Recipe Tips & Variations
- Use wild blueberries for a more intense flavor and better distribution.
- Swap cream cheese for mascarpone if you prefer a milder, buttery taste.
- Add chopped nuts like pecans or almonds for extra crunch.
- Want it sweeter? Drizzle a lemon glaze on top after baking.
- Make it gluten-free using a gluten-free sourdough starter and 1:1 GF flour blend.
How to Store & Reheat
- Room Temperature: Wrap in parchment or a bread bag for up to 2 days.
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Slice and freeze in a zip-top bag for up to 2 months.
- To Reheat: Toast slices or warm in a 300°F (150°C) oven for 10 minutes.
Similar Recipes You’ll Love
If you’re obsessed with baking flavorful, unique breads like this Blueberry Lemon Cream Cheese Sourdough Bread, you’re going to love these delicious options too:
- 🫓 Gluten-Free Pita Bread – Easy Homemade Recipe: A soft, flexible pita that’s perfect for wraps or dips—and it’s entirely gluten-free!
- 🧄 Cheesy Garlic Bread Recipe: Packed with melty cheese and garlic butter goodness, this one’s a must-have for any pasta night.
- 🍌 Chocolate Banana Bread – The Ultimate Moist and Delicious Recipe: Rich, chocolatey, and super moist—this banana bread is a decadent treat you can’t resist.
These recipes bring the same warmth and creativity to your kitchen—so go ahead and try them next!
Frequently Asked Questions (FAQ)
Can I use frozen blueberries?
Yes! Just fold them in frozen to prevent bleeding and excess moisture.
Do I need a Dutch oven?
It helps create a crispy crust by trapping steam, but you can bake on a pizza stone with an inverted baking sheet as a cover.
What if my dough is too wet after adding blueberries?
Add a small amount of flour while shaping. The berries release moisture, so it’s normal for the dough to be stickier.
Can I skip the cream cheese?
Absolutely. It’ll still be a delicious blueberry lemon sourdough, just less rich.
Is this bread sweet or savory?
It’s mildly sweet—perfect for both breakfast toast and as a snack with butter or jam.
Blueberry Lemon Cream Cheese Sourdough Bread is a bakery-worthy loaf you can make in your own kitchen. With vibrant fruit, creamy swirls, and the irresistible aroma of lemon and sourdough, it’s the kind of bread that turns heads and satisfies cravings. Give it a try, snap a picture, and share your version! Don’t forget to follow for more creative sourdough twists and kitchen inspiration.
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
Instructions
- In a large bowl, mix the sourdough starter, water, and flour. Let rest for 30 minutes.
- Add salt, lemon zest, and lemon juice. Mix until fully incorporated.
- Cover and bulk ferment for 4–5 hours at room temperature, performing stretch-and-folds every 30 minutes.
- After the final fold, gently add the blueberries and cream cheese. Be careful not to crush the berries.
- Shape the dough into a round boule and place in a floured proofing basket or bowl.
- Cover and refrigerate overnight (8–12 hours) for cold fermentation.
- Preheat Dutch oven to 475°F (245°C). Turn dough onto parchment, score the top.
- Bake covered for 20 minutes, then uncovered for another 20–25 minutes until golden.
- Cool completely before slicing to allow the crumb to set.