Blueberry Lemon Cream Cheese Sourdough Bread

why make this recipe

This bread mixes bright lemon, sweet blueberries, and soft cream cheese with a tangy sourdough base. It gives you a loaf that feels special but stays easy to make. It works for breakfast, snacks, or a simple dessert.

introduction

This Blueberry Lemon Cream Cheese Sourdough Bread has a tender crumb and fresh flavor. It bakes with pockets of cream cheese and bursts of blueberry. If you like blueberry desserts, try a related snack called blueberry cheesecake protein balls for a quick treat.

how to make Blueberry Lemon Cream Cheese Sourdough Bread

Follow these steps with care and use gentle hands when adding the berries and cheese.

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)

Directions :

1. In a large bowl, mix the sourdough starter, water, and flour. Let it rest for 30 minutes.
2. Add salt, lemon zest, and lemon juice. Mix until everything is fully incorporated.
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.
4. After the final fold, gently add the blueberries and cream cheese, being careful not to crush the berries.
5. Shape the dough into a round boule and place it in a floured proofing basket or bowl.
6. Cover and refrigerate overnight (8 to 12 hours) for cold fermentation.
7. Preheat your Dutch oven to 475°F (245°C). Turn the dough onto parchment paper and score the top.
8. Bake covered for 20 minutes, then uncover and bake for another 20 to 25 minutes until the bread is golden.
9. Allow the bread to cool completely before slicing, which helps the crumb set nicely.

how to serve Blueberry Lemon Cream Cheese Sourdough Bread

Slice the loaf thin or thick. Serve plain, or spread a little butter, honey, or extra cream cheese. It pairs well with tea or coffee. Warm slices slightly for a soft, melty bite.

how to store Blueberry Lemon Cream Cheese Sourdough Bread

Keep the loaf at room temperature in a paper bag or wrapped in a clean cloth for 2 days. For longer storage, slice and freeze in a sealed bag up to 3 months. Thaw slices at room temperature or toast them straight from the freezer.

tips to make Blueberry Lemon Cream Cheese Sourdough Bread

• Use room-temperature water to help the starter work well.
• Do gentle folds to keep berries whole.
• Chill overnight for better flavor and easier slicing.
• If using frozen blueberries, add them straight from the freezer to avoid color bleed.
• Score the dough well so it rises evenly in the oven.

variation (if any)

• Swap lemon zest for orange zest for a different citrus note.
• Add a teaspoon of vanilla to the dough for a warmer flavor.
• Use chocolate chips instead of blueberries for a sweeter loaf.

FAQs

Q: Can I use active dry yeast instead of sourdough starter?
A: This recipe is made for sourdough. You could convert it, but timing and amounts change. It will not taste the same.

Q: Do I need a Dutch oven to bake this bread?
A: A Dutch oven gives the best crust and rise. You can bake on a hot baking stone and use a pan of water for steam, but results may vary.

Q: How do I stop the blueberries from sinking?
A: Gently fold them in at the end and do not overwork the dough. Chilling them briefly or using frozen berries can help them stay distributed.

Q: Can I make this sweeter?
A: Yes. Add the optional 1 tbsp honey or maple syrup, or increase slightly to taste.

Q: How do I know the bread is done?
A: The loaf should be golden and sound hollow when tapped on the bottom. An internal temp near 205°F (96°C) means it is fully baked.

Blueberry Lemon Cream Cheese Sourdough Bread

• Author: arianarecipes
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 75 minutes
• Yield: 1 loaf 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

A delightful bread combining zesty lemon, sweet blueberries, and creamy cheese within a tangy sourdough base, perfect for breakfast or a light dessert.

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Ingredients

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• 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)

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Instructions

1. In a large bowl, mix the sourdough starter, water, and flour. Let it rest for 30 minutes.
2. Add salt, lemon zest, and lemon juice. Mix until everything is fully incorporated.
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.
4. After the final fold, gently add the blueberries and cream cheese, being careful not to crush the berries.
5. Shape the dough into a round boule and place it in a floured proofing basket or bowl.
6. Cover and refrigerate overnight (8 to 12 hours) for cold fermentation.
7. Preheat your Dutch oven to 475°F (245°C). Turn the dough onto parchment paper and score the top.
8. Bake covered for 20 minutes, then uncover and bake for another 20 to 25 minutes until the bread is golden.
9. Allow the bread to cool completely before slicing, which helps the crumb set nicely.

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Notes

For additional flavor, chill overnight and avoid overcrowding the dough with berries. If using frozen blueberries, add them straight from the freezer.

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Nutrition

• Serving Size: 1 slice
• Calories: 280
• Sugar: 6g
• Sodium: 350mg
• Fat: 9g
• Saturated Fat: 4g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 41g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 20mg