This Blueberry Lemon Cream Cheese Sourdough Bread is a soft, slightly tangy sourdough loaf filled with a silky lemon-infused cream cheese layer and bursts of sweet blueberries. It’s the perfect balance of tart, sweet, and rich—ideal for breakfast, brunch, or afternoon tea. A beautiful twist on traditional sourdough that feels like a bakery treat!
Why You’ll Love This Recipe:
- 🥣 Sourdough Starter Magic: Adds 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 indulgent.
- 🫐 Fruity Surprise: Blueberries provide juicy contrast and vibrant color in every slice.
Ingredients
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)
- 1 large egg (room temperature)
- 1 tsp lemon zest (from 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 – prevents lumps)
- 1 tsp vanilla extract
For the Blueberry Topping:
- 1 cup fresh or frozen blueberries (do not thaw frozen berries)
For the Lemon Honey Wash:
- 2 tbsp fresh lemon juice
- 1 tbsp honey (or maple syrup for vegan)
Instructions:
Step 1: Make the Dough
In a large bowl, whisk: warm water, sourdough starter, sugar. Add: bread flour, salt, melted butter, egg, lemon zest, lemon juice. Stir until a shaggy dough forms. Knead for 8–10 minutes (hand) or 6–7 minutes (mixer) until smooth and elastic.
Step 2: First Rise
Transfer dough to oiled bowl, cover, and let rise 4–5 hours until doubled.
Step 3: Prepare Cream Cheese Filling
Beat softened cream cheese until smooth. Add sugar, egg, vanilla and beat until combined. Set aside.
Step 4: Shape & Fill
Divide dough into two. Roll each into a ¼-inch thick rectangle. Spread half cream cheese on one dough, add blueberries, top with second dough. Seal edges and shape into loaf.
Step 5: Final Proof & Bake
Let rest 30–45 minutes. Preheat oven to 375°F (190°C). Brush with lemon honey glaze. Bake 35–40 minutes until golden. Cool before slicing.
Tips for Success:
- 🧁 Room-Temp Ingredients: Ensures smooth filling.
- 🥣 Avoid Overmixing: Prevents tough texture.
- 🍋 Fresh Zest: Enhances lemon flavor.
- 🫐 Frozen Berries: Hold shape better.
- ❄️ Freeze for Later: Slice and freeze for convenience.
Serving Suggestions:
- Pair with coffee, tea, or milk.
- Perfect for brunch or gifting.
- Toast and add honey or cream cheese.
