Blueberry Lemon Cream Cheese Sourdough Bread

A beautiful twist on traditional sourdough that feels like a bakery treat!

Why You’ll Love This Recipe:

• 🥣 Sourdough Starter Magic: Gives a subtle tang and chewy crust with a soft interior.
• 🧈 Buttery Richness: Melted butter and egg create a tender, luxurious crumb.
• 🍋 Lemon Zest & Juice: Adds brightness and complements both the blueberries and cream cheese.
• 🧁 Cream Cheese Layer Swirl: Luscious pockets of custardy filling make every bite feel indulgent.
• 🍓 Fruity Surprise: Blueberries give juicy contrast and color to every slice.

Ingredients (Makes 1 large oval loaf):

For the Dough:

• 1 cup warm water (90–100°F / 32–38°C)
• ¼ cup active sourdough starter (fed and bubbly – about 60g)
• 3 cups bread flour (360g)
• 1 tsp salt
• 1 tbsp granulated sugar (for mild sweetness)
• 2 tbsp unsalted butter , melted (or plant-based butter for dairy-free version)
• 1 large egg (room temperature)
• 1 tsp lemon zest (from about 1 large lemon)
• 2 tbsp fresh lemon juice

For the Cream Cheese Filling:

• 8 oz (225g) cream cheese , softened
• ¼ cup sugar (adjust to taste)
• 1 large egg (room temp – helps prevent lumps)
• 1 tsp vanilla extract

For the Blueberry Topping:

• 1 cup fresh or frozen blueberries (do not thaw frozen berries before using)

For the Lemon Honey Wash:

• 2 tbsp fresh lemon juice
• 1 tbsp honey (or maple syrup for vegan option)

Instructions:

Step 1: Make the Dough

In a large mixing bowl, whisk together:

• Warm water
• Sourdough starter
• Sugar

Add:

• Bread flour
• Salt
• Melted butter
• Egg
• Lemon zest and juice

Stir until a shaggy dough forms .

Knead by hand for 8–10 minutes , or in a stand mixer on medium speed for 6–7 minutes , until smooth, elastic, and slightly tacky—but not sticky.

Step 2: First Rise

Transfer the dough to a lightly oiled bowl and cover with plastic wrap or a damp towel.

Let it rise in a warm place for 4–5 hours , or until doubled in size .

The time may vary depending on your starter strength and room temperature

Step 3: Prepare the Cream Cheese Filling

While the dough rises, beat the softened cream cheese until smooth.

Add:

• Sugar
• Egg
• Vanilla extract

Beat until fully combined and smooth. If too thick, let sit at room temperature to soften further.

Set aside while shaping the dough.

Step 4: Divide & Roll the Dough

Once risen, gently punch down the dough and divide into two equal portions .

On a lightly floured surface, roll out each half into a rectangle about ¼-inch thick .

Step 5: Layer the Filling & Blueberries

Place one rolled-out dough piece on a parchment-lined baking sheet.

Spread ½ of the cream cheese mixture evenly over the dough, leaving a 1-inch border around the edges.

Scatter blueberries generously over the cream cheese layer.

Top with the second rolled-out dough rectangle.

Press the edges firmly to seal and shape into a round or oval loaf .

Step 6: Final Proof

Cover loosely with a clean cloth or plastic wrap and let the loaf rest for 30–45 minutes , or until slightly puffed.

Preheat oven to 375°F (190°C) during this time.

Step 7: Brush with Lemon Honey Glaze

In a small bowl, whisk together:

• Lemon juice
• Honey

Brush generously over the top of the loaf before baking.

This glaze adds shine, flavor, and a golden finish.

Step 8: Bake Until Golden

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

Let cool completely on a wire rack—about 15–20 minutes —before slicing.

TIP: THE CREAM CHEESE WILL FIRM UP AS IT COOLS, MAKING FOR CLEANER SLICES.

Tips for Success:

• 🧁 Use Room-Temperature Ingredients: Especially for the cream cheese and egg—avoids lumps.
• 🥣 Don’t Overmix: After adding the flour, mix just until ingredients come together to avoid tough texture.
• 🍋 Zest Fresh Lemons: For best aroma and flavor, always use freshly grated zest.
• 🫐 Frozen Berries Work Great: Just don’t thaw them—they keep their shape better during baking.
• ❄️ Make Ahead Option: Freeze baked and cooled loaf slices individually for future breakfasts.

Serving Suggestions:

• Perfect with coffee, tea, or a glass of cold milk.
• Ideal for weekend brunch, lunch boxes, or gifting to neighbors.
• Try toasted with a bit of honey or extra cream cheese spread on top.

Nutritional Information (per slice, makes 8 servings – approximate):

(Without toppings – based on regular ingredients)

• Calories: ~200 kcal
• Protein: ~5g
• Carbohydrates: ~25g
• Fat: ~9g
• Fiber: ~1g
• Sugar: ~8g

This Blueberry Lemon Cream Cheese Sourdough Bread is more than just a breakfast treat—it’s a showstopper! With its soft sourdough layers, citrus-infused richness, and sweet blueberry surprise—it’s a must-bake for any sourdough lover.

So go ahead and bake this today… because once you try it—you’ll be making it again and again!