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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.

Ingredients

Scale

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

Find it online: https://liamjayne.com/blueberry-lemon-cream-cheese-sourdough-bread-recipe/