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Blueberry Lemon Cream Cheese Sourdough Bread: A Tangy, Sweet Twist on a Classic Loaf

Sourdough bread is a true labor of love—and it just got even more irresistible. If you’re looking for a fresh way to elevate your sourdough game, look no further than this Blueberry Lemon Cream Cheese Sourdough Bread. It’s a bakery-worthy fusion of tangy, sweet, and creamy elements that takes traditional sourdough to a whole new level.

Whether you’re a seasoned sourdough baker or just starting out, this recipe is worth every fold and rise.

Why You’ll Love This Recipe

This bread is everything you didn’t know your sourdough needed:

Bursting with juicy blueberries
Infused with fresh lemon zest for brightness
Swirled with rich cream cheese
Perfectly tangy from the natural sourdough fermentation

It’s like cheesecake met artisan bread and had a very delicious baby.

Ingredients

For the Dough:

500g bread flour
100g active sourdough starter (100% hydration)
325g water
10g salt

Add-Ins:

1 cup fresh or frozen blueberries (tossed in a little flour)
Zest of 1 large lemon
Optional: 1 tsp vanilla extract (for a bakery-style aroma)

For the Cream Cheese Swirl:

4 oz cream cheese, softened
2 tbsp sugar
1 tsp lemon juice

How to Make It

1. Mix and Autolyse

In a large bowl, combine the flour and water. Mix until no dry flour remains. Cover and let sit for 30–45 minutes (this helps gluten start developing naturally).

2. Add Starter and Salt

Mix in your active sourdough starter and salt. Stretch and fold the dough for a few minutes until well incorporated. Let rest for 30 minutes.

3. Bulk Fermentation with Stretch & Folds

Over the next 3–4 hours, perform 3–4 stretch and folds, spaced 30–45 minutes apart. During the second or third fold, gently add the blueberries and lemon zest by layering them into the dough.

4. Prepare Cream Cheese Filling

In a small bowl, beat together cream cheese, sugar, and lemon juice until smooth.

5. Laminate and Swirl

On a lightly floured surface, gently stretch the dough out into a rectangle. Spread the cream cheese mixture thinly over the surface. Fold the dough back up like a letter and return it to your container for the final hour of bulk rise.

6. Shape and Cold Proof

Shape your dough into a tight round or batard and place it into a floured banneton. Cover and refrigerate overnight for a cold ferment (8–12 hours).

7. Bake

Preheat your oven to 475°F (245°C) with your Dutch oven inside. Once hot, gently turn your dough onto parchment, score it, and bake:

Covered: 20 minutes
Uncovered: 20–25 more minutes, or until deep golden brown

Let cool completely before slicing (if you can wait!).