Sweet, Tangy, and Worth Every Step
If you’ve ever wondered whether sweet and tangy flavors can truly shine in sourdough bread, this loaf is your answer. Blueberry Lemon Cream Cheese Sourdough Bread brings together the gentle tang of naturally fermented dough, bursts of juicy blueberries, bright lemon zest, and rich pockets of cream cheese.
The result is a soft yet structured loaf with a beautifully balanced flavor profile—indulgent without being heavy, fresh without being sharp. It’s perfect for breakfast, brunch, or a special afternoon treat, and it feels just indulgent enough to make you proud every time you slice into it.
Ingredients
Levain (If Not Using a Mature Starter)
- 50 g active sourdough starter
- 100 g all-purpose flour
- 50 g water
Dough
- 300 g all-purpose flour
- 200 g bread flour
- 200 g water (room temperature)
- 10 g salt
- 50 g sugar
- 150 g cream cheese, cold and cubed
- 100 g fresh or frozen blueberries
- Zest of 1 lemon
- 1 teaspoon vanilla extract (optional)
Step-by-Step Instructions
Step 1: Prepare the Levain
If you’re not using a fully mature starter, mix the starter, flour, and water in a small bowl. Cover loosely and let ferment at room temperature for 4–6 hours, until bubbly and active. This ensures good rise and balanced sourdough flavor.
Step 2: Mix the Dough
In a large bowl, combine the all-purpose flour, bread flour, sugar, and salt. Add the water and levain (or mature starter), mixing until no dry flour remains.
Cover and let rest for 30 minutes. This autolyse stage helps gluten develop naturally and improves dough strength.
Step 3: Add Cream Cheese and Flavorings
Gently fold the cubed cream cheese into the dough, followed by the lemon zest and vanilla extract if using. Mix just until incorporated—some visible cream cheese pieces are ideal and will create creamy pockets in the finished loaf.
Step 4: Bulk Fermentation and Stretch & Folds
Cover the dough and allow it to ferment at room temperature for 3–4 hours. Every 30–40 minutes, perform a stretch and fold: gently pull one side of the dough up and fold it over itself, rotating the bowl until all sides are folded.
This process strengthens the dough and builds structure without aggressive kneading.
Step 5: Incorporate the Blueberries
During the final stretch and fold, gently add the blueberries. Take care not to crush them—this keeps the dough from becoming overly streaked and preserves clean bursts of fruit throughout the loaf.
Step 6: Shape and Cold Proof
Turn the dough out onto a lightly floured surface and shape it into a round boule or oval loaf. Transfer to a floured proofing basket or bowl, cover, and refrigerate for 8–12 hours.
Cold proofing enhances flavor and makes the dough easier to score and bake.
Step 7: Bake
Preheat your oven to 450°F (230°C) with a Dutch oven inside. Carefully transfer the dough into the hot Dutch oven, score the top with a sharp blade, cover, and bake for 20 minutes.
Remove the lid and continue baking for 20–25 minutes, until the crust is deeply golden and aromatic.
Step 8: Cool and Serve
Allow the bread to cool completely on a wire rack before slicing. This step is essential for setting the crumb and preventing a gummy texture.
Serve plain, with butter, or lightly drizzled with honey for a truly special experience.
Tips for Success
- Use room-temperature water to support steady fermentation
- Add blueberries gently to avoid excessive bleeding into the dough
- Adjust sugar slightly if you prefer more or less sweetness
- Check doneness by tapping the base—it should sound hollow
- For cleaner slices, wait until the loaf is fully cooled
Final Thoughts
This Blueberry Lemon Cream Cheese Sourdough Bread is a true celebration of flavor and patience. The creamy pockets of cheese, the bright citrus notes, and the sweet-tart blueberries come together in a loaf that feels both artisanal and comforting.
It’s the kind of bread that makes you pause mid-slice and think, “I finally nailed it.” Whether you’re sharing it or savoring it yourself, this loaf is proof that sourdough can be both elegant and indulgent.
