Blueberry Lemon Cream Cheese Sourdough Bread

I like to bake Blueberry Lemon Cream Cheese Sourdough Bread when I want a fresh loaf with a bright, balanced flavor. I first made it on a slow weekend, using blueberries I already had on hand, and it quickly became part of my sourdough routine. The bread combines tangy sourdough with lemon and soft pockets of cream cheese, making it great for breakfast, a light snack, or toast that keeps well for days.

I keep this Blueberry Lemon Cream Cheese Sourdough Bread recipe simple by using my usual starter, basic flour, and mixing everything by hand in one bowl. The process is easy to repeat and produces a loaf that is not overly sweet. With a soft crumb, crisp crust, and bursts of lemon and berries, it works well for brunch, sharing, or slicing ahead for the week. If you like lemon baked goods, you may also like a simple lemon cream cheese dump cake for dessert after bread, and I find this lemon cream cheese dump cake a handy link for a fast sweet treat.

Why make this recipe

This bread is worth the time for a few clear reasons, especially if you enjoy slow baking at home. Blueberry Lemon Cream Cheese Sourdough Bread uses an active sourdough starter and basic pantry flour, making it accessible without special ingredients. The process fits a relaxed baking schedule with one long cold proof, which helps develop flavor without feeling rushed.

The flavor of Blueberry Lemon Cream Cheese Sourdough Bread is fresh and balanced rather than overly sweet. Lemon brightens the sour notes from the starter, while cream cheese keeps the crumb soft and moist. The dough is forgiving and easy to handle, and you can complete simple stretch-and-folds right on your counter without stress. The work fits a day with breaks. If you want a similar fruit and loaf idea, you can check a simple lemon blueberry bread guide that shows a few related ways to use berries in bread at a lemon blueberry bread recipe.

How to make Blueberry Lemon Cream Cheese Sourdough Bread

To make Blueberry Lemon Cream Cheese Sourdough Bread, you start by mixing the active starter with water and flour to form a soft dough. The dough rests for an autolyse so the flour can fully absorb the water. After that, you add salt, lemon zest, and lemon juice to build flavor, then perform a series of stretch-and-folds during fermentation to develop strength and structure. This step-by-step process keeps the dough manageable and helps create a well-balanced loaf.

After the final fold, you gently add blueberries and cream cheese so the berries stay mostly whole and the cream cheese forms small pockets. The dough is then shaped, placed into a basket, and chilled overnight to slow fermentation and deepen flavor. On bake day, Blueberry Lemon Cream Cheese Sourdough Bread is baked in a preheated Dutch oven, scored just before baking, and cooked until golden. The finished loaf has a soft crumb, creamy bites of cheese, and a thin, crisp crust, with each stage of the process serving a clear purpose.

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)

For best results with Blueberry Lemon Cream Cheese Sourdough Bread, use a ripe and active starter to ensure a good rise. Measure flour using the scoop-and-level method, and feel free to use all-purpose flour if bread flour is not available. Room temperature water helps the starter activate without stress, while lemon zest adds a fresh aroma that carries through the finished loaf.

Blueberries can be used fresh or frozen, but if frozen, do not thaw them fully to prevent excess juice from coloring the dough. Cut the cream cheese into small pieces so it folds in gently without tearing the gluten. Honey is optional in Blueberry Lemon Cream Cheese Sourdough Bread, adding a mild sweetness and helping the crust brown slightly, while keeping the dough balanced and easy to handle.

Directions

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

To make Blueberry Lemon Cream Cheese Sourdough Bread, start by mixing the starter, water, and flour to form a rough dough. This step hydrates the flour and activates the starter, while a 30-minute rest allows enzymes to work and makes the dough easier to handle. Adding salt and lemon after the rest helps the dough develop properly without interfering with hydration. Bulk fermentation then builds both flavor and structure, with regular stretch-and-folds adding strength and trapping gas for a better rise.

Blueberry Lemon Cream Cheese Sourdough Bread benefits from adding the blueberries and cream cheese late in the process, which keeps the fruit mostly whole and the cream cheese in small pockets. Shaping helps the loaf hold its form for the final rise, while cold fermentation slows yeast activity and deepens flavor. Scoring gives the bread room to expand in the oven, and baking covered at high heat creates steam and strong oven spring. Cooling the loaf allows the crumb to finish setting so the bread slices cleanly.

How to serve Blueberry Lemon Cream Cheese Sourdough Bread

Slice Blueberry Lemon Cream Cheese Sourdough Bread only after the loaf is fully cool to keep the crumb set and clean. Fresh slices taste great on their own, while toasting brings out the lemon flavor and softens the cream cheese pockets. You can add a thin layer of butter or extra cream cheese, or serve it with jam or honey for those who prefer a sweeter option.

Blueberry Lemon Cream Cheese Sourdough Bread works well in many serving styles, from small slices for a light breakfast to thicker cuts for brunch with coffee and fresh fruit. For a simple snack, add a drizzle of maple syrup or a spoon of yogurt on the side. If you want a warm treat, toast a slice and top it with banana, or cut the loaf into thin rounds for easy serving at a gathering. For more dairy-based ideas that pair with bread, try a baked cream cheese dip idea at a baked cream cheese dip.

How to store Blueberry Lemon Cream Cheese Sourdough Bread

Store Blueberry Lemon Cream Cheese Sourdough Bread at room temperature for up to two days in a paper bag or wrapped in a clean towel to protect the crust. For longer storage, keep sliced bread in a sealed container or plastic bag in the refrigerator for up to one week, noting that the cream cheese may firm up slightly when chilled.
Blueberry Lemon Cream Cheese Sourdough Bread also freezes well when sliced and stored in a freezer-safe bag for up to three months. Frozen slices can be toasted or warmed straight from the freezer, or thawed in the fridge if you prefer soft bread without toasting. Using airtight storage helps limit moisture loss, and lightly toasting with butter or cream cheese can refresh slices if they become a bit dry.

Tips to make Blueberry Lemon Cream Cheese Sourdough Bread

For consistent results with Blueberry Lemon Cream Cheese Sourdough Bread, use an active starter that reliably doubles after feeding. If your starter seems slow, feed it a few hours before you begin. When adding berries and cream cheese, avoid overmixing and fold them in gently to keep the berries intact. Frozen berries work well if added while still firm, which helps limit excess juice in the dough.

Blueberry Lemon Cream Cheese Sourdough Bread benefits from careful handling during bulk fermentation and shaping. Watch the dough rather than the clock, looking for bubbles and a rise of about 30 to 50 percent. Use a banneton or a well-floured bowl for shaping, and wet your hands if the dough feels sticky. Score the loaf with a sharp blade for a clean oven lift, and always let the bread cool fully before slicing to prevent a gummy crumb.

Variation

Blueberry Lemon Cream Cheese Sourdough Bread can be adapted with simple swaps while keeping the same basic method. You can replace blueberries with raspberries or chopped strawberries, or use orange zest instead of lemon for a softer citrus note. For added texture, a small handful of chopped nuts like walnuts can be mixed in without changing the dough structure.

If you want a creamier result, Blueberry Lemon Cream Cheese Sourdough Bread works with a softer cheese such as mascarpone, as long as you do not exceed the original amount. The honey can be left out to reduce sweetness, or the fruit can be omitted entirely for a savory version using olives and herbs. These variations keep the dough process the same while allowing you to change the flavor profile.

FAQs

Q: Can I use all-purpose flour?
A: Yes. All-purpose works well. The crumb may be a bit less chewy than with bread flour.

Q: Can I use frozen blueberries?
A: Yes. Add them still a bit frozen to cut extra juice. Do not thaw them fully.

Q: How long is the cold proof needed?
A: Eight to twelve hours works best. Shorter times can work, but the flavor will be milder.

Q: Can I skip the cream cheese?
A: Yes. The bread will still taste good. You will lose the creamy pockets that add richness.

Conclusion

Blueberry Lemon Cream Cheese Sourdough Bread brings together the best parts of slow sourdough baking with fresh citrus flavor and creamy texture, making it a loaf worth the time and care. The method stays simple and flexible, allowing bakers to rely on basic ingredients while still producing a bread that feels special. With its balanced sweetness, soft crumb, and crisp crust, this loaf fits easily into everyday baking, whether enjoyed fresh, toasted, or shared with others. For another take on blueberry and cream cheese in sourdough, see Sourdough Blueberry Cream Cheese Bread – A Blossoming Life. For a different home version with tips and photos, see Blueberry And Cream Cheese Sourdough Bread – our homemade ….

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