Blueberry Lemon Cream Cheese Sourdough Bread – Bright, Tangy & Irresistibly Tender

There are some breads that feel special even before you taste them — warm, fragrant, and filled with flavors that instantly brighten your day. This Blueberry Lemon Cream Cheese Sourdough Bread is exactly that kind of loaf: a beautiful fusion of tangy sourdough, juicy bursts of blueberry, zesty lemon brightness, and rich ribbons of cream cheese throughout.

Imagine slicing into a loaf that smells like sunshine, with soft, chewy crumb and pockets of creamy sweetness in every bite. Whether you’re serving this for a leisurely weekend brunch, breakfast with coffee, or as an elegant homemade gift, this sourdough loaf is both comforting and exciting at the same time.

Best of all, you don’t need any exotic ingredients — just a lively sourdough starter, fresh citrus, berries, and a bit of patience as you let the dough transform into something unforgettable.

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Blueberry Lemon Cream Cheese Sourdough Bread

Ingredients

For the Sourdough Dough

• 1 cup active sourdough starter (fed and bubbly)
• 3 cups bread flour or all-purpose flour
• ~¾ cup water (adjust as needed)
• 1 tsp salt
• 1–2 tbsp honey or sugar (optional, for slight sweetness)
• Zest of 1 lemon (for bright citrus flavor)

For the Blueberry & Cream Cheese Filling

• 1 cup fresh blueberries (or gently drained frozen)
• 4 oz cream cheese, cubed (softened slightly)
• 1–2 tbsp sugar (to sweeten filling)
• Optional: extra lemon zest or a squeeze of lemon juice for extra tang

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Instructions

1) Prepare the Dough

1. In a large bowl, mix the active sourdough starter with water until combined.
2. Add flour, salt, honey (if using), and lemon zest. Mix until a shaggy dough forms.
3. Let the dough rest for about 30 minutes to allow the flour to hydrate (autolyse).
4. Perform stretch and folds every 30 minutes for 2–3 hours to build structure.
5. Bulk ferment at room temperature until the dough has noticeably risen and feels airy (about 8–12 hours).

2) Incorporate Blueberry & Cream Cheese

1. Gently turn the fermented dough onto a lightly floured surface.
2. Sprinkle the cubed cream cheese and blueberries over the dough.
3. Fold the dough edges over the filling to encase the mix-ins, creating a sealed loaf without pressing them flat.
4. Shape the dough into a loaf or boule and place it in a banneton or parchment-lined bowl.
5. Cover and cold-proof in the refrigerator for 8–12 hours (this enhances flavor and texture).

3) Bake

1. Preheat your oven to 450°F (230°C) with a Dutch oven inside for at least 30 minutes.
2. When ready, score the dough’s surface with a sharp blade.
3. Carefully transfer the dough into the hot Dutch oven.
4. Bake covered for 25–30 minutes, then uncover and bake another 10–15 minutes until golden brown and crackly.
5. Remove from the oven and cool completely on a wire rack before slicing.

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Tips for the Best Loaf

• Use fresh blueberries when possible: they hold up better in the dough and pop with juicy flavor.
• Don’t overmix once adding berries and cream cheese: gently fold to avoid smashing the fruit or deflating the loaf.
• Cold fermentation improves flavor: letting the shaped dough rest in the fridge overnight deepens the sourdough taste and improves oven spring.
• Serve warm or toasted: this loaf is delicious fresh, but toasting brings out the lemon aroma and makes the cream cheese extra delightful.

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Serving Suggestions

This bread pairs beautifully with:

• A drizzle of honey or maple syrup
• Fresh lemon curd or softened butter
• A cup of Earl Grey, latte, or fresh-squeezed orange juice on the side

Whether you’re enjoying a cozy morning at home or impressing guests with artisanal flair, this blueberry lemon sourdough bread delivers sweetness, tang, and texture in every bite.

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FAQ – Blueberry Lemon Cream Cheese Sourdough Bread

Can I use frozen blueberries instead of fresh?

Yes. Use them straight from frozen (don’t thaw) to reduce bleeding. Toss the berries in 1–2 tsp flour before adding so they stay better distributed and don’t turn the dough purple as much.

Why did my loaf turn gray/purple inside?

That’s usually blueberry bleeding + acidity reacting with the dough. It’s harmless. To minimize it: use fresh berries, keep frozen berries frozen, and fold gently.

Do I have to add sugar/honey to the dough?

No. It’s optional. A small amount (1–2 tbsp) just balances the lemon and makes it feel more “breakfast sweet” without turning it into cake.