There’s something magical about the way sourdough bread transforms with the addition of fresh fruit and a creamy swirl. While sourdough is often associated with rustic loaves and savory meals, it also makes a stunning base for sweet creations. This Blueberry Lemon Cream Cheese Sourdough Bread brings together the tangy depth of sourdough, the brightness of lemon, the sweetness of blueberries, and the luscious richness of cream cheese. The result is a bread that feels like a cross between a breakfast pastry and a wholesome loaf, making it perfect for mornings with coffee or as a delightful afternoon treat.
This recipe may look a little more elaborate than your standard sourdough loaf, but it’s worth every step. You’ll use your active sourdough starter, layer in a creamy filling, fold in juicy blueberries, and finish with a touch of lemon zest that makes the flavors sing. The process takes some patience, but like most sourdough recipes, the slow rise creates an irresistible texture and flavor.
Ingredients
For the dough:
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500 g bread flour (or all-purpose if that’s what you have)
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100 g active sourdough starter (fed and bubbly)
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280 g warm water
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10 g salt
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30 g honey or sugar
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Zest of 1 large lemon
For the cream cheese filling:
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150 g cream cheese, softened
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50 g sugar (or honey for a softer sweetness)
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1 tsp vanilla extract
For the blueberry swirl:
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150 g fresh or frozen blueberries
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20 g sugar
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1 tsp cornstarch
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1 tbsp lemon juice
Step 1: Preparing the Blueberry Filling
Before you start mixing your dough, prepare the blueberry swirl. In a small saucepan, combine blueberries, sugar, lemon juice, and cornstarch. Cook over medium heat until the mixture thickens and the blueberries burst, creating a jam-like consistency. Allow it to cool completely before using; a warm filling can interfere with the dough structure.
Step 2: Mixing the Dough
In a large bowl, whisk together the active sourdough starter, warm water, honey, and lemon zest. Gradually add the flour, mixing until no dry bits remain. You’ll have a shaggy, sticky dough at this stage. Let it rest for 30 minutes (this is called the autolyse period). After resting, sprinkle in the salt and knead lightly until incorporated. The dough will become smoother as it sits and develops gluten strength.
Step 3: Bulk Fermentation and Stretch & Folds
Cover the dough and let it rise at room temperature for 4–6 hours, depending on the warmth of your kitchen. During the first two hours, perform 3–4 sets of stretch and folds every 30 minutes: grab one side of the dough, stretch it up, and fold it over. This builds strength without heavy kneading. After the last fold, let the dough continue to ferment undisturbed until nearly doubled in size and puffy.
Step 4: Preparing the Cream Cheese Filling
While the dough is fermenting, mix together softened cream cheese, sugar, and vanilla until smooth. Refrigerate until ready to assemble; chilled filling is easier to spread and less messy during shaping.
Step 5: Shaping and Layering
Once bulk fermentation is complete, gently turn the dough out onto a lightly floured surface. Roll or stretch it into a rectangle about ½ inch thick. Spread the cream cheese mixture evenly over the dough, leaving about an inch border around the edges. Then spoon the cooled blueberry filling on top of the cream cheese, spreading it as evenly as possible.
Starting from the long side, carefully roll the dough into a log, jelly-roll style. Be gentle, as the fillings may want to escape. Pinch the seam shut, then coil the log into a round boule or place it seam-side down in a loaf pan.
Step 6: Final Proof
Cover the shaped dough and let it proof for 2–3 hours at room temperature until slightly puffy. For a deeper sourdough flavor and better handling, you can also refrigerate the dough overnight and bake it the next day.
Step 7: Baking
Preheat your oven to 425°F (220°C) with a Dutch oven inside (if using). Score the top of the dough with a sharp blade to allow for expansion. Bake covered for 20 minutes, then reduce the temperature to 375°F (190°C) and bake uncovered for another 25–30 minutes until golden brown. If you’re baking in a loaf pan, simply place it in the oven without the Dutch oven method, but keep an eye to prevent overbrowning.
Step 8: Cooling and Serving
Let the bread cool for at least one hour before slicing. The cream cheese and blueberry layers need time to set; cutting too soon can make the loaf gummy. Once cooled, slice and enjoy as-is, or toast lightly and spread with butter for an indulgent breakfast.
Tips for Success
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Starter readiness – Your starter should be at peak activity, bubbly, and passing the float test. This ensures a strong rise.
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Blueberries – Frozen blueberries work perfectly, but be sure to cook them down first so they don’t release excess moisture into the dough.
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Sweetness level – Adjust the sugar in the fillings to suit your preference. A little extra honey can make it taste more like a pastry loaf.
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Storage – Store leftovers in an airtight container at room temperature for a day, then refrigerate for up to 5 days. It also freezes well when sliced and wrapped individually.
