Blueberry Lemon Cream Cheese Sourdough Bread

Blueberry lemon cream cheese sourdough bread is a sweet, tangy, and soft bread packed with fresh blueberries, zesty lemon, and a creamy cheese swirl. It’s perfect for breakfast, brunch, or as a dessert-style snack. The sourdough starter gives it a subtle tang while keeping the loaf light and fluffy.

Why You’ll Love This Recipe

• Combines sweet blueberries with tangy lemon and cream cheese.

• Soft, moist texture with a beautiful swirl inside.

• Perfect for using an active sourdough starter.

• Great for breakfast or an afternoon treat.

Ingredients

For the Dough:

• 2 ½ cups bread flour

• ½ cup active sourdough starter

• ½ cup warm water

• ½ cup milk

• 3 tablespoons sugar

• 3 tablespoons unsalted butter, softened

• 1 teaspoon salt

• Zest of 1 lemon

• 1 cup fresh or frozen blueberries (if frozen, do not thaw)

For the Cream Cheese Filling:

• 6 oz cream cheese, softened

• 2 tablespoons sugar

• 1 teaspoon vanilla extract

• 1 teaspoon lemon juice

Instructions

1. Prepare the Dough

   • In a large mixing bowl, combine sourdough starter, warm water, milk, sugar, and softened butter.

   • Stir in flour, salt, and lemon zest. Mix until a shaggy dough forms.

   • Knead for 8–10 minutes until smooth and elastic.

   • Place dough in a greased bowl, cover, and let rise in a warm place for 4–6 hours or until doubled in size.

2. Make the Cream Cheese Filling

   • In a small bowl, beat cream cheese, sugar, vanilla, and lemon juice until smooth. Set aside.

3. Shape the Bread

   • Gently punch down the risen dough and roll it into a rectangle on a lightly floured surface.

   • Spread the cream cheese filling evenly over the dough.

   • Sprinkle blueberries evenly on top.

   • Roll the dough tightly into a log and pinch the seam to seal.

   • Place seam-side down into a greased loaf pan.

4. Final Rise

   • Cover and let rise for another 1–2 hours, or until puffy and nearly doubled.

5. Bake

   • Preheat oven to 375°F (190°C).

   • Bake for 35–40 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.

   • Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Tips and Variations

• Use frozen blueberries straight from the freezer to avoid excess liquid in the dough.

• Add 1 tablespoon poppy seeds for extra texture and flavor.

• Brush the baked loaf with a light lemon glaze for extra sweetness.

• Store in the refrigerator for up to 4 days or freeze for up to 2 months.

Final Thoughts

Blueberry lemon cream cheese sourdough bread is a bright and flavorful twist on classic sourdough. With its creamy filling, tangy lemon, and juicy blueberries, this bread makes any breakfast or snack feel special. Serve it plain, toasted, or with a drizzle of honey for a delicious treat.