Blueberry Lemon Cream Cheese Sourdough Bread Recipe

Introduction

This Blueberry Lemon Cream Cheese Sourdough Bread is a delightful twist on traditional sourdough, combining bright citrus flavors with bursts of juicy blueberries and rich cream cheese. Perfect for breakfast or a special snack, its tender crumb and tangy notes make it irresistibly delicious.

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

1. Step 1: In a large bowl, mix the sourdough starter, water, and flour. Let it rest for 30 minutes to autolyse.
2. Step 2: Add the salt, lemon zest, and lemon juice to the dough. Mix until fully incorporated.
3. Step 3: Cover the bowl and let the dough bulk ferment at room temperature for 4 to 5 hours. During this time, perform stretch-and-fold techniques every 30 minutes to develop gluten.
4. Step 4: After the last fold, gently fold in the blueberries and cream cheese, being careful not to crush the berries.
5. Step 5: Shape the dough into a round boule and place it in a floured proofing basket or bowl.
6. Step 6: Cover and refrigerate the dough overnight (8 to 12 hours) for cold fermentation, which enhances flavor.
7. Step 7: Preheat your Dutch oven to 475°F (245°C). When ready, turn the dough onto parchment paper and score the top with a sharp blade.
8. Step 8: Bake the bread covered for 20 minutes, then uncover and bake for an additional 20 to 25 minutes, until golden brown and crusty.
9. Step 9: Let the bread cool completely before slicing, allowing the crumb to set properly.

Tips & Variations

• For a sweeter loaf, add 1 tablespoon of honey or maple syrup to the dough along with the lemon juice.
• Use frozen blueberries to prevent them from bleeding too much if fresh aren’t available; just fold them in while still frozen to keep their shape.
• Try adding chopped walnuts or pecans for added crunch and flavor.
• Make sure cream cheese is cold and cut into small chunks to distribute evenly without melting into the dough.

Storage

Store the bread wrapped in a clean kitchen towel or bread bag at room temperature for up to 3 days. For longer storage, slice and freeze the bread, then toast slices directly from frozen. To refresh the crust, warm the bread in a 350°F (175°C) oven for 5–10 minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries in this bread?

Yes, frozen blueberries work well and help maintain the bread’s color and texture. Fold them into the dough while still frozen to prevent them from breaking apart.

How important is the cold fermentation step?

Cold fermentation overnight slows yeast activity and allows flavors to deepen, resulting in a more complex, tangy sourdough with improved texture. It’s highly recommended but if short on time, a shorter proof at room temperature can work with a slightly different taste.

Blueberry Lemon Cream Cheese Sourdough Bread Recipe

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4.6 from 110 reviews

This Blueberry Lemon Cream Cheese Sourdough Bread is a delightful twist on traditional sourdough, combining the tangy flavors of lemon zest and juice with bursts of fresh blueberries and creamy dollops of cream cheese. The bread undergoes a slow fermentation process that develops complex flavors and a chewy texture, baked perfectly in a Dutch oven for a golden crust and moist crumb. Ideal for breakfast, brunch, or a sweet snack.

• Author: Naya
• Prep Time: 45 minutes
• Cook Time: 45 minutes
• Total Time: 13 hours 30 minutes
• Yield: 1 loaf (about 12 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough

• 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

Add-ins

• 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

1. Mix initial dough: In a large bowl, combine the active sourdough starter, room temperature water, and flour. Stir until a shaggy dough forms, then cover and let it rest for 30 minutes to allow the flour to hydrate fully.
2. Add flavorings: Incorporate the salt, lemon zest, and lemon juice into the dough. Mix thoroughly until all ingredients are evenly combined.
3. Bulk fermentation with stretch-and-folds: Cover the bowl and let the dough bulk ferment at room temperature for 4 to 5 hours. Every 30 minutes during this period, perform gentle stretch-and-fold techniques to develop gluten strength and aerate the dough.
4. Incorporate blueberries and cream cheese: After the final fold, gently fold in the blueberries and cream cheese chunks, taking care not to crush the berries to maintain their shape and prevent color bleeding into the dough.
5. Shape and proof: Shape the dough into a round boule and place it seam side up in a well-floured proofing basket or bowl. Cover and refrigerate the dough overnight for 8 to 12 hours to undergo cold fermentation, which enhances flavor and texture.
6. Preheat and prepare for baking: Preheat your oven to 475°F (245°C) with a Dutch oven inside to heat thoroughly.
7. Score and bake: Carefully turn the cold dough onto parchment paper, score the top with a sharp blade to allow controlled expansion, then place it into the preheated Dutch oven. Cover and bake for 20 minutes to trap steam for a crusty exterior.
8. Finish baking uncovered: Remove the lid and bake the bread for an additional 20 to 25 minutes until the crust is a deep golden brown and the bread sounds hollow when tapped.
9. Cool: Transfer the bread to a wire rack and allow it to cool completely before slicing. This cooling step is crucial to let the crumb set properly for better texture when slicing.

Notes

• Ensure your sourdough starter is active and bubbly before using for best rise and flavor.
• If using frozen blueberries, do not thaw before adding to avoid excess moisture in the dough.
• Using a Dutch oven creates a steamy environment that mimics professional bread ovens, giving a superior crust.
• The optional honey or maple syrup adds subtle sweetness but can be omitted for a less sweet version.
• Cold fermentation in the fridge can be extended up to 24 hours if needed; just bring dough back to room temperature before baking.
• Scoring is important to control oven spring and prevent the loaf from bursting unpredictably.

Keywords: sourdough bread, blueberry bread, lemon bread, cream cheese bread, artisanal bread, homemade bread, breakfast bread, fermented bread