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Blueberry Lemon Cream Cheese Sourdough Loaf Recipe

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★★★★

3.9 from 21 reviews

This Blueberry Lemon Cream Cheese Sourdough Loaf combines tangy sourdough with sweet blueberries and a creamy lemon-infused filling, resulting in a beautifully rustic bread with a vibrant burst of flavor.

Ingredients

Scale

Main Dough

  • 500 g bread flour (or strong all-purpose)
  • 350 ml room temperature water
  • 100 g active sourdough starter (fed and bubbly)
  • 10 g fine sea salt

Filling & Topping

  • 1 cup fresh blueberries (washed and dried)
  • 1/3 cup cream cheese (softened for easy spreading)
  • Zest of 1 large lemon
  • 2 tablespoons sugar (white or cane)
  • 2 tablespoons honey
  • 1 tablespoon fresh lemon juice

Instructions

  1. Mix the Dough In a large mixing bowl, combine the flour, water, and sourdough starter. Stir until everything comes together into a shaggy dough. Let it rest for 30 minutes uncovered — this step helps the flour absorb the water and makes kneading easier.
  2. Add Salt & Knead Sprinkle the salt over the dough. Use your hands to incorporate it thoroughly. Knead the dough gently by folding it over itself until smooth, about 3–5 minutes.
  3. Bulk Fermentation Cover the bowl with a damp cloth or plastic wrap. Let the dough rise at room temperature for 4 to 6 hours. Every 30–45 minutes, perform a set of stretch-and-folds (lift one side of the dough and fold it over itself, rotating the bowl as you go). This strengthens the gluten and builds structure.
  4. Prepare the Filling In a small bowl, mix the softened cream cheese, lemon zest, and sugar until smooth and creamy. Keep it chilled if you’re not using it right away.
  5. Add the Blueberries On the final fold, gently sprinkle in the fresh blueberries. Be careful not to crush them — they’re delicate and will stain the dough if overmixed.
  6. Shape the Dough Turn the dough onto a lightly floured surface. Gently press it out into a rectangle. Spread the cream cheese filling across the center. Fold the dough edges over the filling like a letter and roll into a round boule. Pinch the seams tightly to seal.
  7. Overnight Cold Proof Place the shaped dough seam-side up into a floured banneton or bowl lined with a towel. Cover and refrigerate overnight for 8–12 hours. This slow fermentation deepens the flavor and firms the dough for baking.
  8. Preheat & Bake Preheat your oven to 250°C (482°F) with a Dutch oven inside. When ready, gently invert the dough onto parchment paper, score the top with a sharp blade, and carefully lower it into the hot Dutch oven. Cover and bake for 20 minutes, then uncover and bake at 220°C (428°F) for an additional 20–25 minutes until deep golden.
  9. Glaze the Crust While still warm, mix the honey and lemon juice in a small bowl and brush over the crust. It adds shine and a bright citrus finish that ties everything together.

Notes

  • Letting the dough rest for 30 minutes before kneading helps flour absorb water and makes kneading easier.
  • Stretch-and-folds during bulk fermentation strengthen gluten and improve dough structure.
  • Be careful when adding blueberries to avoid crushing and staining the dough.
  • Cold proofing overnight enhances flavor and firms dough for better baking.
  • Glazing with honey and lemon juice adds shine and a bright citrus finish.

Keywords: blueberry sourdough bread, lemon cream cheese bread, artisanal sourdough recipe, homemade sourdough loaf, fruit-filled sourdough

Find it online: https://foodarohub.com/blueberry-lemon-cream-cheese-sourdough-loaf-recipe/