Bright, tangy, and irresistibly soft, this Lemon Blueberry Cream Cheese Sourdough Bread is the kind of bake that makes you fall in love with your kitchen all over again. The marriage of zesty lemon, juicy blueberries, and creamy pockets of cream cheese creates a flavor explosion that’s both decadent and refreshing. The sourdough base gives it a unique chew and a subtle, complex tang you just can’t get from commercial yeast. Whether you’re serving it for brunch with friends or sneaking a slice for an afternoon pick-me-up, this bread is bound to become a treasured staple in your baking repertoire.

Ingredients You’ll Need

Lemon Blueberry Cream Cheese Sourdough Bread Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how a handful of everyday ingredients come together to create something truly special. Each one is thoughtfully chosen to enhance the flavor, texture, and color of this Lemon Blueberry Cream Cheese Sourdough Bread, making every bite a little celebration.

Active sourdough starter: The secret to that signature tang and tender crumb—make sure it’s bubbly and ready to go for the best rise.
All-purpose flour: Provides structure and softness, giving the bread its classic texture while letting the other flavors shine.
Cream cheese: At room temperature, it blends smoothly into the dough, creating creamy pockets of richness throughout the loaf.
Fresh blueberries: Burst with juicy sweetness as they bake, bringing gorgeous pops of color and flavor.
Lemon zest: Adds a bright, citrusy aroma and flavor that lifts the whole loaf—don’t skimp on it!
Honey or sugar: Balances the tang of the sourdough and the tartness of the lemon with a touch of sweetness.
Salt: Enhances every other ingredient, making each flavor more pronounced and delicious.
Filtered water: Keeps the dough hydrated and helps everything come together smoothly.

How to Make Lemon Blueberry Cream Cheese Sourdough Bread

Step 1: Feed Your Sourdough Starter

Before you start mixing, be sure to feed your sourdough starter about 8 hours in advance. Giving it this time means it’ll be bubbly, active, and full of life—perfect for making your Lemon Blueberry Cream Cheese Sourdough Bread rise beautifully and develop that signature tang.

Step 2: Mix Dry Ingredients

Grab a large mixing bowl and whisk together the all-purpose flour and salt. This simple step ensures the salt is evenly distributed in the flour, which helps make the dough rise evenly and taste balanced throughout.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk the filtered water, honey (or sugar), lemon zest, and room-temperature cream cheese until smooth and creamy. This luscious mixture not only brings flavor and sweetness but also guarantees those dreamy cream cheese pockets in every slice.

Step 4: Bring Together Wet and Dry

Pour the wet mixture into the dry ingredients, then add the active sourdough starter. Stir everything together until all the flour is incorporated and you’re left with a slightly sticky, cohesive dough. Don’t overmix—just make sure there’s no dry flour left hiding at the bottom of the bowl!

Step 5: Add Blueberries

Now comes the fun part! Gently fold in the fresh blueberries, being careful not to burst them. This keeps those beautiful bursts of color intact and prevents the dough from turning purple. The blueberries will create little pockets of juicy sweetness throughout your bread.

Step 6: First Rise

Cover your bowl with a clean kitchen towel and let the dough rise at room temperature for 4 to 6 hours, or until it’s almost doubled in size. This slow fermentation is what gives Lemon Blueberry Cream Cheese Sourdough Bread its incredible flavor and texture.

Step 7: Shape the Loaf

Turn the risen dough out onto a well-floured surface. With floured hands, gently shape it into a round loaf, tucking the edges underneath to create a smooth top. Place the shaped dough into a proofing basket or a bowl lined with a floured towel, seam side up, and let it rise for another 1 to 2 hours.

Step 8: Bake to Perfection

Preheat your oven to 450°F (230°C) with a Dutch oven inside. Once your dough has puffed up, carefully transfer it into the hot Dutch oven (use parchment for easy lifting). Bake covered for 30 minutes to steam the loaf and get a perfect crust, then remove the lid and bake for another 15 minutes until it’s golden brown and utterly irresistible.

How to Serve Lemon Blueberry Cream Cheese Sourdough Bread

Garnishes

For a finishing touch, dust the cooled loaf with a little powdered sugar or drizzle with a simple lemon glaze. Fresh lemon zest and a handful of extra blueberries scattered on top can make your Lemon Blueberry Cream Cheese Sourdough Bread look as lovely as it tastes.

Side Dishes

This bread pairs beautifully with a dollop of whipped ricotta, a spoonful of lemon curd, or a side of Greek yogurt and honey. For a more savory twist, try serving slices alongside a spring salad with toasted nuts and goat cheese to balance the sweet and tangy flavors.

Creative Ways to Present

Cut your Lemon Blueberry Cream Cheese Sourdough Bread into thick slices and toast them lightly, then top with a smear of extra cream cheese and a sprinkle of lemon zest. For a brunch buffet, arrange slices on a platter with fresh berries and edible flowers for an eye-catching centerpiece.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover bread tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for up to two days, or refrigerate for up to five days. The flavors continue to meld and deepen, making day-two slices even more delicious!

Freezing

Lemon Blueberry Cream Cheese Sourdough Bread freezes beautifully. Slice the cooled loaf, wrap pieces individually in plastic wrap, and store them in a freezer-safe bag. They’ll keep well for up to three months—perfect for a quick homemade treat whenever the craving strikes.

Reheating

To bring back that just-baked magic, simply pop slices in the toaster or warm them in a low oven (about 325°F) for 5–10 minutes. This refreshes the crumb and brings out the bread’s bright flavors, making each bite taste like it was baked today.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Just be sure to use them straight from the freezer and toss them lightly in flour before folding into the dough. This helps prevent them from bleeding color and turning your bread blue.

What if I don’t have a Dutch oven?

No worries! You can bake this bread on a baking sheet or in a loaf pan—just add a metal pan with water to the bottom of your oven to create steam and help develop that beautiful crust.

Can I make this bread sweeter?

If you prefer a sweeter loaf, simply add an extra tablespoon or two of honey or sugar to the wet ingredients. The bread will still have its signature tang but with a slightly more dessert-like finish.

Is it possible to make this recipe gluten-free?

While the classic recipe relies on all-purpose flour, you can experiment with a gluten-free flour blend and a gluten-free sourdough starter. Just keep in mind that the texture may differ from traditional sourdough.

How do I know when my bread is fully baked?

Your Lemon Blueberry Cream Cheese Sourdough Bread should be golden brown and sound hollow when tapped on the bottom. For extra assurance, the internal temperature should register around 200°F on an instant-read thermometer.

Final Thoughts

If you’re ready to brighten up your baking routine, this Lemon Blueberry Cream Cheese Sourdough Bread is truly a must-try. It’s a joyful loaf that’s as beautiful to share as it is to savor, and I hope it finds a permanent spot in your recipe collection. Happy baking!

Lemon Blueberry Cream Cheese Sourdough Bread Recipe

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4.5 from 6 reviews

Author: admin
Total Time: 5 hours 5 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This Lemon Blueberry Cream Cheese Sourdough Bread is a delightful blend of tangy sourdough, creamy richness, and the fresh flavors of lemon and blueberries. Perfect for breakfast or as a sweet snack, this artisanal bread combines a tender crumb with bursts of juicy blueberries and zesty lemon, balanced by a subtle honeyed sweetness.

Ingredients

Scale

Dough Ingredients

1 cup active sourdough starter
3 cups all-purpose flour
1 tsp salt
1 cup filtered water
1/4 cup honey or sugar
Zest of 2 lemons
1/2 cup room temperature cream cheese

Add-ins

1/2 cup fresh blueberries

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Instructions

Feed the Starter: Feed your sourdough starter at least 8 hours before baking to ensure it is active and bubbly, which will help your bread rise well.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour and salt evenly to prepare your dry base.
Combine Wet Ingredients: In another bowl, mix the filtered water, honey or sugar, lemon zest, and cream cheese until the mixture is smooth and creamy. This will add moisture and flavor to the dough.
Form the Dough: Gradually add the wet mixture into the dry ingredients, stirring carefully until no flour remains and the dough is fully combined.
Add Blueberries: Gently fold the fresh blueberries into the dough to distribute them evenly without breaking them apart, preserving their juiciness.
Bulk Fermentation: Cover the dough with a clean towel or plastic wrap and let it rise at room temperature for 4 to 6 hours, or until it has nearly doubled in size, which allows the flavors to develop.
Shape the Loaf: Turn the dough out onto a floured surface, shape it into a round loaf, and place it into a proofing basket or bowl lined with a floured cloth. Let it rise for an additional 1 to 2 hours to develop a good crumb structure.
Preheat Oven and Dutch Oven: Preheat your oven to 450°F (230°C) and place a Dutch oven inside to heat for at least 30 minutes for even baking and crust development.
Bake Covered: Carefully transfer the dough into the hot Dutch oven, cover it, and bake for 30 minutes to trap steam, which promotes oven spring and a crisp crust.
Finish Baking Uncovered: Remove the Dutch oven lid and bake for an additional 15 minutes or until the crust is golden brown and crisp, then cool completely before slicing.

Notes

Make sure your sourdough starter is active and bubbly before starting to ensure good fermentation.
Room temperature cream cheese blends more easily into the dough, giving better texture.
Handle the blueberries gently to avoid crushing them and coloring the dough too much.
The lemon zest provides a fresh aroma but avoid any bitterness from the white pith.
Allow the bread to cool fully for about 1 to 2 hours before slicing to prevent a gummy texture inside.
Use a Dutch oven or a heavy covered pot to create steam, which helps develop a crispy crust.
Store bread in a paper bag or bread box for up to 3 days for best freshness.
Freeze leftover bread slices for longer storage.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Bread
Method: Baking
Cuisine: American