Introduction

This Sourdough Blueberry Cream Cheese Bread combines tangy sourdough with sweet bursts of fresh blueberries and creamy cheese. It’s a delightful twist on traditional bread, perfect for breakfast or an indulgent snack. With patience and care, you can enjoy a flavorful homemade loaf that impresses every time.

A round loaf of bread sits on a soft, wrinkled blue and white striped cloth on a white marbled surface, with small clusters of purple flowers and a few blueberries nearby. The bread has a golden brown, crusty outer layer with a dusting of flour, and deep slashes on the top revealing a light, fluffy inner texture mixed with dark purple bursts, likely berries, showing through. The crust shows varied shades from light to dark brown, with slightly burnt edges adding to the rustic look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

500 g all-purpose flour
125 g active sourdough starter
335 g water
10 g salt
8 oz cream cheese
2 tablespoons sugar
1 cup fresh blueberries (washed and air-dried)

Instructions

Step 1: In a large mixing bowl, combine water, sourdough starter, and flour. Mix thoroughly until all flour is hydrated and no dry spots remain. Cover with a damp tea towel and let rest for 30 minutes.
Step 2: Add the salt to the dough and knead well. Cover again with a damp tea towel and let rest for another 30 minutes.
Step 3: Perform a set of stretch and folds: grab one edge of the dough, pull it upward, and press it back into the center. Turn the bowl a quarter turn and repeat until you have done this four times. Cover and rest for 30 minutes.
Step 4: Repeat the stretch and fold process two more times, waiting 30 minutes between each. After the last fold, cover and allow the dough to bulk ferment for 8-12 hours until doubled in size.
Step 5: Transfer the dough to a lightly floured surface and pat it into a circle about 1 inch thick. Chop the cream cheese into cubes and distribute evenly over the dough.
Step 6: Sprinkle the sugar over the cream cheese cubes, then scatter the blueberries evenly on top. Gently press them into the dough to keep them in place.
Step 7: Fold two opposite sides of the dough towards the center, then fold in the other two sides. Roll the dough into a tight log, folding the edges inward to create tension. If cream cheese or blueberries come out, press them back in and pinch the dough closed.
Step 8: Place the dough seam-side up into a floured banneton or a bowl lined with a floured tea towel. Refrigerate for 12-15 hours to finish the cold proof.
Step 9: Preheat your oven to 450°F (232°C) and place a Dutch oven inside to heat for one hour.
Step 10: Carefully turn the fermented dough out onto a piece of parchment paper. Score the top to allow for expansion.
Step 11: Place the dough with parchment into the hot Dutch oven. Cover and bake for 30 minutes, then remove the cover and bake for another 20-25 minutes until golden brown and the internal temperature reaches 190°F (88°C). Cool completely on a wire rack before slicing.

Tips & Variations

For extra flavor, try adding a teaspoon of lemon zest to the dough to complement the blueberries.
If fresh blueberries are unavailable, frozen berries can be used but add them gently to avoid too much extra moisture.
Make sure cream cheese is cold and firm before cubing to prevent melting and spreading during shaping.
Use a sharp blade to score the dough and avoid tearing the surface, ensuring a beautiful crust.
Allow the bread to cool fully before slicing to prevent the cream cheese and blueberry filling from becoming too soft or runny.

Storage

Store the bread wrapped in a clean kitchen towel or in a bread box at room temperature for up to 2 days. For longer storage, slice and freeze portions in an airtight bag for up to 1 month. Reheat slices gently in a toaster or oven to restore freshness; avoid microwaving as it can soften the crust.

How to Serve

The image shows a round loaf of bread with a golden brown crust that has dark brown toasted spots. The bread has a rustic look with deep cuts on the surface, revealing some purple-blue swirls inside, indicating berries baked into the dough. It rests on a soft, crumpled blue and white striped cloth that lies on a white marbled surface. In the background, there are blurred purple flowers and a few blueberries partially visible to the right. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese instead of cream cheese?

Yes, ricotta or mascarpone can be substituted for a similar creamy texture, though cream cheese provides a tangy richness that pairs best with blueberries.

Do I need a Dutch oven to bake this bread?

A Dutch oven helps create steam for a crispy crust and even baking, but you can also use a baking stone with a pan of water in the oven to create steam if a Dutch oven is not available.