Blueberry Lemon Cream Cheese Sourdough Bread Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
