Why You’ll Love This Recipe
This Blueberry Lemon Cream Cheese Sourdough Bread is an impressive, flavorful creation that blends the tang of sourdough with sweet, juicy blueberries and the refreshing zest of lemon. The cream cheese adds a rich, creamy texture that swirls through the bread, making every bite incredibly satisfying. The natural leavening from the sourdough starter gives it the perfect chewy texture, while the overnight fermentation allows the flavors to develop beautifully. Whether served warm with butter or lightly toasted with honey, this bread is a showstopper that’s both beautiful and delicious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 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
- Mix the dough: In a large bowl, combine the sourdough starter, water, and flour. Mix until fully incorporated, then let the mixture rest for 30 minutes.
- Add seasonings and lemon: Add the salt, lemon zest, and lemon juice to the dough. Mix well to ensure everything is fully incorporated.
- Bulk fermentation: Cover the dough and let it bulk ferment at room temperature for 4–5 hours. Every 30 minutes, perform stretch-and-folds to help develop the dough structure.
- Incorporate blueberries and cream cheese: After the final fold, gently fold in the blueberries and cream cheese, being careful not to crush the berries.
- Shape and proof: Shape the dough into a round boule and place it in a floured proofing basket or bowl. Cover and refrigerate for 8–12 hours for cold fermentation.
- Preheat and bake: Preheat your Dutch oven to 475°F (245°C). Turn the dough onto a piece of parchment paper, score the top, and place it in the Dutch oven. Bake covered for 20 minutes, then uncover and bake for another 20–25 minutes, until the bread is golden and the crust is crispy.
- Cool before slicing: Allow the bread to cool completely before slicing. This helps the crumb to set properly and enhances the flavor.
Servings and Timing
- Prep time: 12 hours (including fermentation time)
- Cook time: 45 minutes
- Total time: 12 hours 45 minutes
- Servings: 10 slices
Storage/Reheating
Store this Blueberry Lemon Cream Cheese Sourdough Bread in an airtight container at room temperature for up to 3 days. To maintain its freshness, you can also freeze it for up to 2 months. To reheat, toast individual slices or warm the whole loaf in the oven for a few minutes.
FAQs
1. Can I use all-purpose flour instead of bread flour?
Yes, you can substitute bread flour with all-purpose flour, though the bread may have a slightly different texture. Bread flour provides more structure and chewiness to the loaf.
2. Can I make this recipe without a Dutch oven?
While a Dutch oven helps create a crispy crust by trapping steam, you can bake the bread on a baking sheet or stone. To replicate the steam, you can place a pan of water in the oven during baking.
3. Can I use frozen blueberries?
Yes, using frozen blueberries is a great option. Just add them directly from the freezer to prevent excessive juice leakage into the dough.
4. How do I prevent the blueberries from sinking to the bottom?
To help prevent the blueberries from sinking, gently fold them into the dough at the end of the bulk fermentation process and handle the dough carefully during shaping.
5. Can I add more cream cheese?
Yes, you can add more cream cheese if you prefer a richer flavor and more creamy swirls in the bread. However, be mindful of the dough’s consistency—too much cream cheese can make the dough too soft to shape.
6. What can I substitute for cream cheese?
If you prefer a dairy-free version, you can substitute cream cheese with a plant-based cream cheese or even coconut cream for a different flavor and texture.
7. Can I make this bread without sourdough starter?
If you don’t have a sourdough starter, you can use store-bought yeast. Substitute the starter with 1 packet of active dry yeast, mixed with warm water and a pinch of sugar. Let it bloom before incorporating it into the dough.
8. Can I skip the overnight refrigeration?
The cold fermentation helps develop the bread’s flavor, but if you’re short on time, you can skip it and let the dough rise at room temperature for an additional 2-3 hours. The bread will still turn out delicious, but the flavor won’t be as complex.
9. Can I add other fruits to the bread?
Yes! You can substitute the blueberries with other fruits like raspberries, blackberries, or even strawberries. Just be sure to adjust the size of the fruit pieces so they mix evenly into the dough.
10. How can I add a bit of sweetness to the bread?
If you’d like the bread to have a sweeter flavor, you can add honey or maple syrup to the dough. This will add a subtle sweetness that complements the lemon and blueberries nicely.
Conclusion
Blueberry Lemon Cream Cheese Sourdough Bread is a showstopper that blends the tangy depth of sourdough with the bright, fresh flavors of lemon and blueberries. The addition of cream cheese creates a rich and creamy texture that makes each slice irresistible. Whether served as a breakfast treat, a snack, or an accompaniment to your favorite meal, this bread is perfect for any occasion. With a bit of patience and a few simple ingredients, you’ll have a beautiful and delicious loaf that will impress anyone lucky enough to enjoy it.
Blueberry Lemon Cream Cheese Sourdough Bread
- Total Time: 12 hours 45 minutes
- Yield: 10 slices
- Diet: Vegetarian
Description
Blueberry Lemon Cream Cheese Sourdough Bread is a unique twist on traditional sourdough, blending tangy sourdough with fresh blueberries, lemon zest, and creamy swirls of cream cheese for a flavorful and beautiful loaf.
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)
Instructions
- Mix the dough: In a large bowl, combine the sourdough starter, water, and flour. Mix until fully incorporated, then let the mixture rest for 30 minutes.
- Add seasonings and lemon: Add the salt, lemon zest, and lemon juice to the dough. Mix well to ensure everything is fully incorporated.
- Bulk fermentation: Cover the dough and let it bulk ferment at room temperature for 4–5 hours. Every 30 minutes, perform stretch-and-folds to help develop the dough structure.
- Incorporate blueberries and cream cheese: After the final fold, gently fold in the blueberries and cream cheese, being careful not to crush the berries.
- Shape and proof: Shape the dough into a round boule and place it in a floured proofing basket or bowl. Cover and refrigerate for 8–12 hours for cold fermentation.
- Preheat and bake: Preheat your Dutch oven to 475°F (245°C). Turn the dough onto a piece of parchment paper, score the top, and place it in the Dutch oven. Bake covered for 20 minutes, then uncover and bake for another 20–25 minutes, until the bread is golden and the crust is crispy.
- Cool before slicing: Allow the bread to cool completely before slicing. This helps the crumb to set properly and enhances the flavor.
Notes
If you don’t have a Dutch oven, you can bake the bread on a baking sheet or stone, placing a pan of water in the oven for steam.
Frozen blueberries can be used directly from the freezer to prevent excessive juice leakage.
Honey or maple syrup can be added to the dough for subtle sweetness.
If you prefer a dairy-free version, use plant-based cream cheese or coconut cream instead of regular cream cheese.
For a quicker version, skip the cold fermentation and let the dough rise at room temperature for 2-3 more hours.
You can substitute the blueberries with other fruits like raspberries or strawberries.
- Prep Time: 12 hours (including fermentation time)
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 7g
- Sodium: 310mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg
