Blueberry Lemon Cream Cheese Sourdough Bread

why make this recipe

This bread brings bright lemon, sweet blueberries, and soft cream cheese into a tangy sourdough loaf. It makes a fresh, tasty treat for breakfast or snack. The crumb stays moist and the crust turns golden and crunchy.

introduction

Blueberry Lemon Cream Cheese Sourdough Bread blends tart lemon, juicy blueberries, and creamy cheese into one loaf that tastes fresh and rich. For a quick blueberry snack with a similar flavor feel, try blueberry cheesecake protein balls.

how to make Blueberry Lemon Cream Cheese Sourdough Bread

Make the dough, add lemon and salt, then work the dough until smooth. Fold in blueberries and cream cheese with care so they do not break apart. Let the dough rest and do a few stretch-and-folds over several hours. Shape the loaf, proof it, and bake in a hot Dutch oven to get a good crust.

Ingredients :

• 500g bread flour
• 300g water
• 100g sourdough starter
• 10g salt
• 200g blueberries (fresh or frozen)
• 100g cream cheese, softened
• Zest and juice of 1 lemon
• 1 tablespoon sugar (optional)

Directions :

1. In a large bowl, combine the bread flour, water, and sourdough starter. Mix until no dry flour remains.
2. Add salt, lemon zest, and lemon juice. Knead the dough for about 10 minutes until smooth.
3. Gently fold in the blueberries and cream cheese until evenly distributed.
4. Cover the bowl with a damp cloth and let it rest for 4 hours, stretching and folding the dough every hour.
5. Shape the dough into a round loaf and place it in a floured proofing basket. Cover and let it rise for 1-2 hours.
6. Preheat your oven to 450°F (230°C) with a Dutch oven inside.
7. Once preheated, carefully transfer the dough to the Dutch oven.
8. Bake for 30 minutes with the lid on, then remove the lid and bake for another 15-20 minutes until golden brown.
9. Let the bread cool on a wire rack before slicing.

how to serve Blueberry Lemon Cream Cheese Sourdough Bread

Slice the bread once it is cool. Serve plain or spread a little butter or extra cream cheese. It is good with honey or a light lemon glaze. Serve it for breakfast, brunch, or as a sweet snack.

how to store Blueberry Lemon Cream Cheese Sourdough Bread

Let the loaf cool completely. Wrap it in plastic or place in an airtight container. Because it has cream cheese, keep it in the fridge for up to 3–4 days. For longer storage, slice and freeze for up to 2 months; thaw slices at room temperature or toast them.

tips to make Blueberry Lemon Cream Cheese Sourdough Bread

• Use an active, bubbly starter for best rise.
• If using frozen blueberries, do not thaw them first; toss them in a little flour to reduce bleeding.
• Cut the cream cheese into small cubes and fold them in gently so they stay in pieces.
• Do gentle folds to keep berries intact.
• Preheat the Dutch oven well to get a strong oven spring and a crisp crust.
• Let the bread cool fully before slicing to keep the crumb from getting gummy.

variation (if any)

• Swap blueberries for raspberries or mixed berries.
• Add a touch more sugar for a sweeter loaf.
• Use mascarpone instead of cream cheese for a milder taste.
• Make a light lemon glaze and brush it on after baking for extra shine and sweetness.

FAQs

Q: Can I use frozen blueberries?
A: Yes. Keep them frozen and toss in a bit of flour before folding in. This cuts down on color bleed.

Q: Do I need a Dutch oven?
A: A Dutch oven helps make a good crust, but you can bake on a preheated baking stone and use a tray of hot water for steam.

Q: How do I tell when the bread is done?
A: The crust should be deep golden. The internal temperature should read about 200–210°F (93–99°C) for a fully baked loaf.

Q: Can I skip the lemon juice?
A: Yes, but the lemon brightens the flavor. You can reduce it if you prefer less tartness.

Blueberry Lemon Cream Cheese Sourdough Bread

• Author: arianarecipes
• Prep Time: 240 minutes
• Cook Time: 45 minutes
• Total Time: 285 minutes
• Yield: 1 loaf 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

A tangy sourdough loaf enriched with bright lemon, sweet blueberries, and soft cream cheese, perfect for breakfast or a snack.

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Ingredients

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• 500g bread flour
• 300g water
• 100g sourdough starter
• 10g salt
• 200g blueberries (fresh or frozen)
• 100g cream cheese, softened
• Zest and juice of 1 lemon
• 1 tablespoon sugar (optional)

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Instructions

1. In a large bowl, combine the bread flour, water, and sourdough starter. Mix until no dry flour remains.
2. Add salt, lemon zest, and lemon juice. Knead the dough for about 10 minutes until smooth.
3. Gently fold in the blueberries and cream cheese until evenly distributed.
4. Cover the bowl with a damp cloth and let it rest for 4 hours, stretching and folding the dough every hour.
5. Shape the dough into a round loaf and place it in a floured proofing basket. Cover and let it rise for 1-2 hours.
6. Preheat your oven to 450°F (230°C) with a Dutch oven inside.
7. Once preheated, carefully transfer the dough to the Dutch oven.
8. Bake for 30 minutes with the lid on, then remove the lid and bake for another 15-20 minutes until golden brown.
9. Let the bread cool on a wire rack before slicing.

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Notes

Serve with butter or extra cream cheese, and enjoy with honey or a light lemon glaze.

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Nutrition

• Serving Size: 1 slice
• Calories: 300
• Sugar: 6g
• Sodium: 300mg
• Fat: 10g
• Saturated Fat: 4g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 3g
• Protein: 8g
• Cholesterol: 20mg