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)

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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