Blueberry Lemon Cream Cheese Sourdough Bread
This Blueberry Lemon Cream Cheese Sourdough Bread blends tangy sourdough with bursts of fresh blueberries, zesty lemon, and rich cream cheese swirls. It’s an artisan-style loaf that’s naturally leavened, stunning to serve, and absolutely delicious warm or toasted.
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.
Notes
For best results, use firm cream cheese and gently fold it into the dough.
Use frozen blueberries directly from the freezer to reduce juice leakage.
This bread is perfect toasted with butter or lightly drizzled with honey.