Blueberry Lemon Cream Cheese Sourdough Bread

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There’s nothing quite like the aroma of freshly baked sourdough bread filling your kitchen—but when you add the tang of lemon, the sweetness of blueberries, and the richness of cream cheese, you elevate this classic loaf into a true treat. This recipe brings together fruity, zesty, and creamy elements in perfect harmony.

Blueberry Lemon Cream Cheese Sourdough Bread is soft and fluffy on the inside with bursts of fresh blueberries, a swirl of sweet cream cheese filling, and a delicate hint of lemon zest. It’s not just bread—it’s a delightful dessert loaf that pairs beautifully with your morning coffee or afternoon tea.

Perfect for summer baking or whenever you crave something bright and refreshing, this recipe uses natural sourdough starter for that signature tang, making it wholesome and flavorful. Whether you’re an experienced baker or new to sourdough, this loaf is a joy to make and even more satisfying to share.

⏱ Cooking Time & Serving

  • Prep Time: 20 minutes (plus 3–4 hours rising time)
  • Cook Time: 40–45 minutes
  • Total Time: About 4–5 hours
  • Serving Size: 1 slice
  • Yields: 1 loaf (about 10–12 slices)

🥖 Ingredients

For the Dough:

  • 3 cups (360g) bread flour
  • 1 cup (240g) active sourdough starter (100% hydration)
  • 1 cup (240ml) warm water
  • 2 tbsp (30g) granulated sugar
  • 1 tsp salt
  • 1 tbsp lemon zest

For the Filling:

  • 4 oz (115g) cream cheese, softened
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries (or frozen, thawed and patted dry)

For the Egg Wash (optional):

  • 1 egg, beaten
  • 1 tsp water

👩‍🍳 How to Make Blueberry Lemon Cream Cheese Sourdough Bread

  1. Prepare the Dough
    • In a large bowl, mix bread flour, sourdough starter, warm water, sugar, salt, and lemon zest.
    • Stir until a shaggy dough forms. Cover and let rest for 30 minutes (autolyse).
  2. Knead and First Rise
    • Knead the dough for 8–10 minutes until smooth and elastic.
    • Place in a greased bowl, cover, and let rise at room temperature for 2–3 hours or until doubled in size.
  3. Prepare the Filling
    • In a medium bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
    • Set aside.
  4. Shape the Dough
    • Once risen, punch down the dough and roll it out into a rectangle.
    • Spread the cream cheese mixture evenly over the surface.
    • Sprinkle with blueberries.
  5. Roll and Second Rise
    • Carefully roll the dough into a log, sealing the edges.
    • Place into a greased loaf pan, seam side down. Cover and let rise again for 1–2 hours.
  6. Bake
    • Preheat oven to 375°F (190°C).
    • Brush the loaf with egg wash for a golden crust.
    • Bake for 40–45 minutes until golden brown and cooked through.
  7. Cool and Serve
    • Let the loaf cool in the pan for 10 minutes before transferring to a wire rack.
    • Slice and enjoy warm or at room temperature’s.

📝 Notes

  • Use fresh blueberries for best results; if using frozen, pat them dry to avoid excess moisture.
  • The cream cheese mixture can be flavored with extra lemon zest for added tang.
  • Store leftovers wrapped tightly in the fridge for up to 3 days. Reheat slices slightly before serving.

❓ FAQs

Q1: Can I use all-purpose flour instead of bread flour?

Yes, but bread flour gives better structure and chewiness.

Q2: What if I don’t have a sourdough starter?

You can substitute with 2 tsp instant yeast and reduce the rising times.

Q3: Can I freeze this bread?

Absolutely! Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw and warm before serving.

Q4: Can I make this recipe dairy-free?

Yes—use dairy-free cream cheese and plant-based milk in place of regular ingredients.

📊 Nutrition (Per Serving – 1 Slice, based on 12 slices)

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