Blueberry Lemon Cream Cheese Sourdough Bread Recipe

Introduction

Blueberry Lemon Cream Cheese Sourdough Bread is a delightful blend of tangy lemon, sweet blueberries, and rich cream cheese all wrapped in a soft, chewy sourdough loaf. This recipe combines traditional sourdough techniques with a luscious filling, perfect for breakfast, brunch, or an indulgent snack.

Ingredients

• 1 cup warm water (90°F to 100°F)
• 1/4 cup active sourdough starter (fed and bubbly)
• 3 cups bread flour
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 2 tablespoons unsalted butter, melted
• 1 large egg
• 1 teaspoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar (for filling)
• 1 large egg (for filling)
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries
• 2 tablespoons freshly squeezed lemon juice (for wash)
• 1 tablespoon honey

Instructions

1. Step 1: In a large mixing bowl, whisk together warm water, sourdough starter, and sugar until smooth to activate fermentation.
2. Step 2: Add bread flour, salt, melted butter, egg, lemon zest, and lemon juice. Stir until a shaggy dough forms.
3. Step 3: Knead the dough by hand for 8–10 minutes or with a stand mixer on medium speed for 6–7 minutes until smooth and elastic.
4. Step 4: Transfer dough to a lightly oiled bowl, cover, and let rise in a warm spot for 4 to 5 hours, until doubled in size.
5. Step 5: In a medium bowl, beat softened cream cheese until smooth. Mix in sugar, the egg, and vanilla extract until creamy.
6. Step 6: Punch down the risen dough and divide into two equal parts. Roll each into a rectangle about 1/4 inch thick.
7. Step 7: Spread half of the cream cheese filling over one rectangle, leaving a 1-inch border. Sprinkle blueberries evenly on top.
8. Step 8: Place the second dough rectangle over the filling and blueberries. Press edges to seal the loaf well.
9. Step 9: Transfer the filled dough onto a parchment-lined baking sheet. Cover loosely and let rest for 30–45 minutes.
10. Step 10: Whisk together lemon juice and honey, then brush this glaze over the loaf for a shiny finish.
11. Step 11: Preheat the oven to 375°F (190°C). Bake the loaf for 35 to 40 minutes until golden brown.
12. Step 12: Cool the bread on a wire rack for at least 15 minutes before slicing to avoid messy cuts.

Tips & Variations

• Ensure your sourdough starter is bubbly and active for the best rise and flavor.
• For a softer crust, brush the loaf with melted butter immediately after baking.
• Try swapping blueberries for raspberries or blackberries for a different berry twist.
• Consider adding a pinch of cinnamon or nutmeg to the cream cheese filling for warm spice notes.
• Reduce the sugar in the dough or filling if you prefer a less sweet bread.
• Substitute up to half of the bread flour with whole wheat flour for a nuttier taste and added fiber.
• For a gluten-free version, use a 1:1 gluten-free baking flour blend while maintaining taste and texture.

Storage

Store leftover bread in an airtight container at room temperature for up to three days. For longer storage, slice the bread and freeze it tightly wrapped. When reheating, toast slices or warm gently in the oven for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries in this recipe?

Yes, frozen blueberries work well. Use them directly from the freezer without thawing to prevent excess moisture in the dough.

How do I know if my sourdough starter is active?

An active sourdough starter is bubbly, has doubled in size after feeding, and smells pleasantly sour with a foamy surface. This indicates it’s ready to use for baking.

Blueberry Lemon Cream Cheese Sourdough Bread Recipe

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★★★★★

4.7 from 62 reviews

A delightful blend of blueberries and lemon infused in a creamy sourdough bread, this recipe combines traditional sourdough techniques with a rich cream cheese filling for a unique twist. Perfect for breakfast, brunch, or a special treat, this loaf boasts a tangy, airy texture with bursts of fresh fruit and luscious cream cheese.

• Author: liam
• Prep Time: 1 hour
• Cook Time: 40 minutes
• Total Time: 5 hours 40 minutes
• Yield: 1 loaf 1x
• Category: Baked Goods
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough Ingredients

• 1 cup warm water (90°F to 100°F)
• 1/4 cup active sourdough starter (fed and bubbly)
• 3 cups bread flour
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 2 tablespoons unsalted butter, melted
• 1 large egg
• 1 teaspoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice

Cream Cheese Filling

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

Additional Ingredients

• 1 cup fresh or frozen blueberries
• 2 tablespoons freshly squeezed lemon juice (for lemon honey wash)
• 1 tablespoon honey (for lemon honey wash)

Instructions

1. Prepare the Dough: In a large mixing bowl, whisk together warm water, active sourdough starter, and sugar until smooth to activate fermentation and create the bread base.
2. Combine Ingredients: Add bread flour, salt, melted butter, egg, grated lemon zest, and lemon juice to the bowl. Stir until a shaggy dough forms, slightly messy but well combined.
3. Knead the Dough: Knead by hand for 8–10 minutes or with a stand mixer on medium speed for 6–7 minutes until the dough becomes smooth and elastic.
4. First Rise: Transfer the dough to a lightly oiled bowl, cover, and let it rise in a warm place for 4 to 5 hours until doubled in size.
5. Make the Cream Cheese Filling: In a medium bowl, beat softened cream cheese until smooth. Mix in sugar, an egg, and vanilla extract until creamy and luscious.
6. Prepare the Dough for Filling: Punch down the risen dough and divide it into two equal parts. Roll each into a rectangle about 1/4 inch thick.
7. Assemble the Loaf: Spread half of the cream cheese filling over one rectangle, leaving a 1-inch border to prevent overflow. Sprinkle fresh blueberries evenly on top, then cover with the second dough rectangle, pressing edges to seal well.
8. Let it Rest: Place the assembled dough on a parchment-lined baking sheet, cover loosely, and let rest for 30–45 minutes to enhance texture and fluffiness.
9. Prep for Baking: Whisk lemon juice and honey together to create a lemon honey wash, and brush it evenly over the top of the loaf for a glossy, flavorful finish.
10. Bake: Preheat your oven to 375°F (190°C). Bake the loaf on the baking sheet for 35 to 40 minutes until the crust is golden brown and the aroma is irresistible.
11. Cool and Slice: Remove the bread from the oven and let it cool on a wire rack for at least 15 minutes before slicing to allow the bread structure to set and avoid messiness.

Notes

• For a sweeter loaf, increase the sugar in the dough as desired.
• Frozen blueberries are fine to use; do not thaw them before adding to prevent excess moisture.
• Ensure your sourdough starter is active and bubbly for the best rise and flavor.
• Allow the cream cheese filling to come to room temperature for easier spreading if it is too thick.
• Brush the loaf with melted butter after baking for a softer crust and richer flavor.
• Experiment with different fruits like raspberries or blackberries for variations.
• Resting the dough after assembling is crucial to obtain a light and airy texture.

Keywords: Blueberry bread, Lemon bread, Sourdough bread, Cream cheese filling, Blueberry lemon sourdough, Breakfast bread, Brunch bread