Blueberry Lemon Cream Cheese Sourdough Loaf

Introduction

The kitchen smelled like warm lemon and fresh blueberries the moment this Blueberry Lemon Cream Cheese Sourdough Loaf came out of the oven. I remember pulling it apart at the table while the kids reached for sticky slices, and the house felt small and full. This always takes me back to Sunday dinners.

Why You’ll Love This

• Bright, tangy lemon balances rich cream cheese.
• Fresh blueberries burst in every bite for a sweet surprise.
• Slow cold proof builds deep sourdough flavor.
• Great for brunch, gifts, or a simple coffee pairing.

Quick Recipe Snapshot

• Servings: 8–10 slices
• Prep time: 30–40 minutes active (plus hands-off fermentation)
• Cook time: 40–45 minutes
• Total time: ~24 hours (includes overnight chill)
• Skill level: Medium
• Taste: Bright citrus + creamy berry sweetness

Warm confidence: follow the steps, and you’ll get a loaf with a crisp crust and tender, marble-like crumb.

Ingredients You’ll Need

• 500 g bread flour (or strong all-purpose)
• 350 ml room temperature water
• 100 g active sourdough starter (fed and bubbly)
• 10 g fine sea salt
• 1 cup fresh blueberries (washed and dried)
• 1/3 cup cream cheese (softened for easy spreading)
• Zest of 1 large lemon
• 2 tablespoons sugar (white or cane)
• 2 tablespoons honey
• 1 tablespoon fresh lemon juice

Chef notes:

• Fresh blueberries = wash gently, pat dry.
• Active starter = bubbles and rise.
• Softened cream cheese = easy to spread.
• Room temp water = helps fermentation.
• Fine salt = mixes evenly.

How to Make It

1. First, mix the dough. In a large bowl, stir together the flour, water, and starter until you get a shaggy mass. Then, rest uncovered for 30 minutes so the flour hydrates.
2. Next, add salt and knead. Sprinkle the salt over the dough, then fold and knead by hand for 3–5 minutes until the dough feels smoother and a bit tacky.
3. Then, bulk ferment. Cover the bowl and let it sit 4–6 hours at room temp. Meanwhile, every 30–45 minutes perform one set of stretch-and-folds to build strength. You’ll see the dough rise and feel more elastic.
4. Meanwhile, prepare the filling. Beat the cream cheese with lemon zest and sugar until smooth, then chill briefly if it softens too much.
5. On the final fold, gently sprinkle in the blueberries. Be careful; you want them folded in, not crushed. The dough should show air bubbles and hold shape.
6. Now shape and fill. Turn the dough onto a floured surface, press into a rectangle, and spread the cream cheese across the center. Fold like a letter, roll into a round boule, and pinch seams tight.
7. After shaping, cold proof overnight. Place seam-side up in a floured banneton or towel-lined bowl, cover, and refrigerate 8–12 hours to deepen flavor and firm the dough.
8. Preheat and bake. Heat your oven to 250°C (482°F) with a Dutch oven inside. Then invert the dough onto parchment, score, and lower into the hot pot. Cover and bake 20 minutes; next, uncover and bake at 220°C (428°F) for 20–25 minutes until deep golden and hollow-sounding when tapped.
9. Finally, glaze the crust. While still warm, brush honey mixed with lemon juice over the loaf for shine and a bright finish.

Kitchen Tips (From My Kitchen)

1. Time-saver: Use a warm proofing spot to speed bulk fermentation by an hour.
2. Common mistake + fix: If blueberries bleed too much, fold them in on the last stretch-and-fold to avoid a purple dough.
3. Simple variation: Stir in a teaspoon of vanilla or a sprinkle of cardamom for subtle warmth.

Serving Ideas

• Slice warm for weekend brunch with butter and a sprinkle of lemon zest.
• Serve at a holiday breakfast alongside yogurt and granola.
• Offer slices at a casual dinner with soft cheeses and honey.
• Garnish with extra lemon zest or a few fresh blueberries.

Storing & Leftovers

• Fridge: Keep wrapped in foil or a bag for up to 3 days.
• Freezer: Slice and freeze up to 1 month; thaw at room temp.
• Reheat: Warm gently at 160°C (325°F) for 8–10 minutes to revive crust.
  Leftover idea: Turn slices into a sweet sandwich with ricotta and jam.

Blueberry Lemon Cream Cheese Sourdough Loaf

A cozy, citrus-kissed sourdough loaf with bursts of fresh blueberries and creamy lemon filling, perfect for brunch or gifting.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 45 minutes mins

Total Time 1 day d

Servings: 10 slices

Course: Breakfast, Brunch

Cuisine: American, Homemade

Calories: 250

Ingredients Method Notes

Ingredients

  

Dough Ingredients

• 500 g bread flour (or strong all-purpose)
• 350 ml room temperature water Helps fermentation.
• 100 g active sourdough starter (fed and bubbly) Should be bubbly and risen.
• 10 g fine sea salt Mixes evenly.
• 1 cup fresh blueberries (washed and dried) Gently wash and pat dry to avoid moisture.

Filling Ingredients

• 1/3 cup cream cheese (softened for easy spreading) Should be soft for spreading.
• Zest of 1 large lemon lemon zest
• 2 tablespoons sugar (white or cane)
• 2 tablespoons honey
• 1 tablespoon fresh lemon juice

Method

 

Mixing the Dough

1. In a large bowl, stir together the flour, water, and starter until you get a shaggy mass. Rest uncovered for 30 minutes so the flour hydrates.

Kneading the Dough

1. Sprinkle the salt over the dough, then fold and knead by hand for 3–5 minutes until the dough feels smoother and a bit tacky.

Bulk Fermentation

1. Cover the bowl and let it sit for 4–6 hours at room temperature, performing stretch-and-folds every 30–45 minutes.

Prepare the Filling

1. Beat the cream cheese with lemon zest and sugar until smooth, and chill briefly if it softens too much.

Final Fold

1. On the final fold, gently sprinkle in the blueberries, being careful not to crush them. The dough should show air bubbles and hold shape.

Shape and Fill

1. Turn the dough onto a floured surface, press into a rectangle, and spread the cream cheese across the center. Fold like a letter, roll into a round boule, and pinch seams tight.

Cold Proofing

1. Place seam-side up in a floured banneton or towel-lined bowl, cover, and refrigerate for 8–12 hours.

Preheat and Bake

1. Heat your oven to 250°C (482°F) with a Dutch oven inside, then invert the dough onto parchment, score, and lower into the hot pot. Cover and bake for 20 minutes, then uncover and bake at 220°C (428°F) for another 20–25 minutes until deep golden and hollow-sounding when tapped.

Glaze the Crust

1. While still warm, brush honey mixed with lemon juice over the loaf for shine and a bright finish.

Notes

For a time-saver, use a warm proofing spot to speed up bulk fermentation. To prevent blueberries from bleeding, fold them in on the last stretch-and-fold. You can also add a teaspoon of vanilla or cardamom for extra flavor.

FAQs

Q: Can I make this ahead?
A: Yes. Shape and refrigerate overnight; bake the next day. The slow cold proof improves flavor and timing.

Q: Can I substitute frozen blueberries?
A: You can, but thaw and drain them well; pat dry to reduce extra moisture and prevent staining.

Q: How do I know it’s done?
A: The loaf will be deep golden, sound hollow when tapped, and register around 98–100°C (208–212°F) in the center with an instant-read thermometer.

Q: Can I freeze this loaf?
A: Yes, slice first and freeze flat in a bag for quick breakfasts and toast later.

Final Thoughts

Baking this Blueberry Lemon Cream Cheese Sourdough Loaf feels like giving your kitchen a hug—bright, homey, and a little indulgent. Try it, tweak the lemon or blueberry amount to your taste, and enjoy the slow rhythms of sourdough baking. This Blueberry Lemon Cream Cheese Sourdough Loaf

Conclusion

For more inspiration and variations, I like looking at a few trusted recipes for technique ideas, such as ourhomemadehouse’s blueberry and cream cheese sourdough recipe and A Blossoming Life’s sourdough blueberry cream cheese bread.