Blueberry Lemon Cream Cheese Sourdough Bread Recipe

Introduction

Blueberry Lemon Cream Cheese Sourdough Bread is a delightful twist on classic sourdough, combining tangy lemon zest, sweet blueberries, and creamy cheese for a flavor-packed loaf. This bread is perfect for breakfast or a special snack, offering a moist crumb with bursts of fruit and a subtle citrus aroma.

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

1. Step 1: In a large bowl, mix the sourdough starter, water, and flour. Let it rest for 30 minutes to hydrate the flour fully.
2. Step 2: Add salt, lemon zest, and lemon juice to the dough. Mix until everything is fully incorporated.
3. Step 3: Cover the bowl and let the dough bulk ferment for 4 to 5 hours at room temperature. Perform stretch-and-fold techniques every 30 minutes to develop gluten strength.
4. Step 4: After the final fold, gently fold in the blueberries and cream cheese, being careful not to crush the berries.
5. Step 5: Shape the dough into a round boule and place it seam-side up in a floured proofing basket or bowl.
6. Step 6: Cover and refrigerate overnight (8 to 12 hours) for cold fermentation and flavor development.
7. Step 7: Preheat your Dutch oven to 475°F (245°C). Turn the dough onto parchment paper and score the top with a sharp blade.
8. Step 8: Bake covered for 20 minutes, then uncover and bake for another 20 to 25 minutes until the bread is golden and baked through.
9. Step 9: Allow the bread to cool completely before slicing to ensure the crumb sets nicely and the flavors settle.

Tips & Variations

• Use frozen blueberries if fresh are out of season, but do not thaw them to avoid excess moisture in the dough.
• For a sweeter loaf, drizzle honey or maple syrup inside the dough before mixing in the lemon and salt.
• Swap cream cheese for mascarpone for a richer, silkier texture.
• Be gentle when folding in the berries to keep them intact and prevent the dough from turning purple.

Storage

Store the bread wrapped in a clean kitchen towel or paper bag at room temperature for up to 3 days. For longer storage, freeze the sliced bread in an airtight bag for up to 1 month. Reheat slices gently in a toaster or oven to restore freshness.

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. Add them to the dough directly from frozen without thawing to avoid adding extra moisture that can affect the dough consistency.

How do I know when the bread is fully baked?

The bread is done when it has a deep golden crust and sounds hollow when tapped on the bottom. Internal temperature should reach about 205°F (96°C) for fully baked sourdough.

Blueberry Lemon Cream Cheese Sourdough Bread Recipe

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4.8 from 96 reviews

This Blueberry Lemon Cream Cheese Sourdough Bread combines tangy lemon zest and juice with sweet blueberries and creamy pockets of cream cheese, all wrapped in a rustic sourdough boule. The bread undergoes a slow, cold fermentation to develop complex flavors and a chewy texture, while baking in a Dutch oven ensures a crisp, golden crust. Perfect for breakfast, brunch, or a delightful snack, this artisanal loaf offers a unique twist on traditional sourdough.

• Author: lina
• Prep Time: 45 minutes
• Cook Time: 45 minutes
• Total Time: 8 hours 30 minutes
• Yield: 1 loaf (about 1.5 lbs) 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Dough 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

Mix-ins

• 1 cup fresh or frozen blueberries
• ½ cup cream cheese (chopped into small chunks or dollops)

Optional

• 1 tbsp honey or maple syrup (optional, for subtle sweetness)

Instructions

1. Mix starter, water, and flour: In a large bowl, combine the active sourdough starter, room temperature water, and flour. Stir until a rough dough forms. Cover and let the mixture rest for 30 minutes to allow the flour to hydrate fully.
2. Add salt, lemon zest, and juice: After the rest, add the salt, lemon zest, and lemon juice to the dough. Mix thoroughly until all ingredients are fully incorporated and the dough starts to develop some strength.
3. Bulk fermentation with stretch-and-folds: Cover the bowl and let the dough ferment at room temperature for 4 to 5 hours. During this period, perform stretch-and-fold techniques every 30 minutes to strengthen the dough’s gluten network, promoting a better rise and texture.
4. Incorporate blueberries and cream cheese: After the last fold, gently fold in the blueberries and cream cheese chunks, taking care not to crush the berries to maintain their shape and integrity.
5. Shape the dough: Shape the dough gently into a round boule (ball shape). Place it seam-side up in a floured proofing basket or bowl to support the dough’s shape during final proofing.
6. Cold fermentation: Cover the shaped dough and refrigerate overnight for 8 to 12 hours. This cold fermentation will develop complex flavors and improve the dough’s overall texture.
7. Preheat Dutch oven and prepare for baking: Preheat your oven to 475°F (245°C) with a Dutch oven inside. When ready, turn the dough out onto a piece of parchment paper, seam-side down, and score the top with a sharp blade to allow controlled expansion during baking.
8. Bake the bread: Carefully place the dough with the parchment into the preheated Dutch oven. Cover and bake for 20 minutes to steam the bread for good oven spring. Then remove the lid and bake uncovered for an additional 20 to 25 minutes until the crust turns golden brown and crisp.
9. Cool before slicing: Remove the bread from the oven and transfer it to a wire rack. Allow it to cool completely before slicing to let the crumb set properly and enhance the flavor and texture.

Notes

• Using frozen blueberries is fine, but do not thaw before adding to avoid excess moisture in the dough.
• Ensure your sourdough starter is active and bubbly for best fermentation results.
• Resting the dough (autolyse) helps improve dough extensibility and texture.
• Scoring the dough controls where the bread expands during baking, preventing uncontrolled bursting.
• The cold fermentation step can be extended up to 12 hours but avoid overproofing.
• Cooling the bread fully is critical to avoid a gummy crumb when sliced.

Keywords: sourdough bread, blueberry bread, lemon cream cheese, artisan bread, homemade bread, fermented bread, breakfast bread