If you adore bright flavors and crave a show-stopping loaf, you’ll fall in love with Lemon Blueberry Cream Cheese Sourdough Bread. This irresistible artisan bread weaves sweet-tart blueberries and zesty lemon right through a tender, tangy sourdough crumb, then surprises you with creamy pockets of cream cheese in every slice. Golden on the outside and radiantly dotted inside, it’s a bakery-worthy treat that shines at breakfast, brunch, or as a teatime centerpiece. If you’ve never tried this colorful twist on sourdough, it’s about to become your table’s new highlight!

Lemon Blueberry Cream Cheese Sourdough Bread Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how a handful of everyday ingredients can transform into something so extraordinary. Each element in this Lemon Blueberry Cream Cheese Sourdough Bread is chosen to amplify flavor, texture, and that suitcase-packed-with-summer look!

Active sourdough starter: The backbone of this bread, it develops deep flavor and a chewy crumb. Be sure it’s bubbly and ready to go!
Warm water: Helps everything blend smoothly and lets the wild yeast thrive.
Bread flour: Gives structure and loft, producing a satisfying artisan crust and chewy texture.
Salt: Enhances every other flavor and brings out the best in your sourdough.
Granulated sugar: Lends gentle sweetness that balances the tangy sourdough and tart berries.
Lemon zest: Fresh zest infuses the dough with a fragrant citrusy kick, turning every bite into sunshine.
Fresh blueberries: These sweet little gems add pops of color and sauciness inside the bread; frozen berries work too, just don’t thaw them!
Cream cheese (cubed and chilled): Pockets of indulgence that melt into dreamily creamy clouds as the bread bakes.
Honey (optional, for glaze): A warm drizzle before serving gives a glossy finish and an extra layer of floral sweetness.

How to Make Lemon Blueberry Cream Cheese Sourdough Bread

Step 1: Mix and Rest the Dough

Begin by combining your active sourdough starter, warm water, bread flour, salt, granulated sugar, and that gorgeous lemon zest in a large mixing bowl. Mix everything together until a shaggy dough forms. Don’t worry if it looks a little rough at this stage! Cover the bowl and let the dough rest for 30 minutes so the flour can fully hydrate; you’ll notice the texture start to smooth out on its own.

Step 2: Perform Stretch-and-Folds

To build strength without kneading, perform three to four sets of stretch-and-folds every 30 minutes over two hours. Simply grab one side of the dough, gently stretch it upward, then fold it back down over itself. Rotate the bowl and repeat on all sides. This gentle process helps develop the chewy crumb that makes Lemon Blueberry Cream Cheese Sourdough Bread so swoon-worthy.

Step 3: Add Blueberries and Cream Cheese

Now for the fun (and messy) part: gently fold in your blueberries and chilled cream cheese cubes during the final set of stretch-and-folds. Be delicate here—you want to tuck in those berries and creamy bits without smashing them into the dough. This way, each slice will reveal beautiful pockets and bursts of flavor throughout the loaf!

Step 4: Shape and Chill the Dough

Turn your dough out onto a lightly floured surface, then shape it into a round ball. Use floured hands to help keep things tidy. Place your shaped dough seam-side up in a well-floured banneton or a towel-lined bowl, cover, and refrigerate overnight for a long, slow ferment. This rest (8 to 12 hours) is key for flavor and makes the next morning’s bake so much simpler.

Step 5: Preheat and Bake

When you’re ready to bake, preheat your oven to 450°F (230°C) with a Dutch oven inside for a full 30 minutes. Turn your dough out onto parchment paper, score the top with a sharp blade for that artisan look, and then carefully transfer it into the hot Dutch oven. Bake covered for 20 minutes to develop a steamy rise, then uncover and continue baking another 20 to 25 minutes until the crust is golden and crackling bright.

Step 6: Cool, Glaze, and Enjoy

Let your lemon blueberry cream cheese sourdough bread cool on a wire rack for at least one hour—trust me, this patience pays off in sliceable, oozy happiness! For a special touch, drizzle a little honey over the loaf just before serving. Then gather your favorite people and prepare to make their day!

How to Serve Lemon Blueberry Cream Cheese Sourdough Bread

Garnishes

Dress your slices with a dusting of powdered sugar, a dollop of mascarpone, or a handful of extra fresh blueberries for a burst of color. A few fine ribbons of lemon zest or a light drizzle of honey right before serving accentuate the bread’s sunny flavors and bakery-level beauty.

Side Dishes

This bread is a star at brunch, paired with creamy Greek yogurt, fresh fruit salad, or a spoonful of lemon curd. For a cozy breakfast, serve alongside soft-scrambled eggs and a cold-brew coffee. It even makes a delightful dessert with a scoop of vanilla ice cream!

Creative Ways to Present

Transform Lemon Blueberry Cream Cheese Sourdough Bread into beautiful tea sandwiches, French toast, or delightful croutons for a summer salad. Toast thick slices and top with whipped ricotta and honey for a sweet-savory snack, or gift a loaf wrapped in parchment and twine for a heartfelt homemade present.

Make Ahead and Storage

Storing Leftovers

Once the loaf is completely cool, store slices in an airtight container at room temperature for up to two days. If your home runs warm, you’ll get better results by wrapping the loaf and popping it in the fridge to keep the cream cheese pockets safe and fresh.

Freezing

This bread freezes beautifully! Slice it, wrap well in plastic and foil, and freeze for up to a month. Flash freeze individual slices for grab-and-go breakfasts or snacks—just pull out what you need and save the rest for later.

Reheating

To enjoy that fresh-baked taste, reheat slices in a toaster or warm oven until the cream cheese is pleasantly gooey and the crust is crisp again. Avoid the microwave for reheating, as it can make the crumb tough and unevenly heated.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Add frozen blueberries to the dough straight from the freezer, which helps minimize color bleeding and keeps the berries firm as you fold them in.

What if I don’t have a Dutch oven?

No worries! You can bake the loaf on a preheated baking stone or sheet. Place a pan of hot water in the oven during the first part of baking to create steam, which helps the crust stay crisp and shiny.

Can I make this bread less sweet?

Of course. Reduce the sugar by half or skip the honey glaze for a more tangy, savory loaf. The blueberries and cream cheese still provide plenty of flavor and special pockets of sweetness.

How do I know when my loaf is done baking?

The bread should be a deep golden brown and sound hollow when tapped on the bottom. For extra assurance, an instant-read thermometer in the center should read 200–210°F (93–99°C).

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

You can, but bread flour gives Lemon Blueberry Cream Cheese Sourdough Bread its best rise and structure. If using all-purpose, expect a slightly softer crumb and adjust the water (add a bit less) as needed.

Final Thoughts

If you haven’t tried baking Lemon Blueberry Cream Cheese Sourdough Bread yet, this is your sign! This recipe brings together everything I love in homemade bread: bright flavor, creamy richness, springy sourdough texture, and a stunning appearance. I hope you’ll give it a go and share it with your family or friends—because good bread, especially this special one, is always best enjoyed together.

Lemon Blueberry Cream Cheese Sourdough Bread Recipe

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4.7 from 9 reviews

Author: admin
Total Time: 13–16 hours including resting and proofing
Yield: 1 loaf 1x
Diet: Vegetarian

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Description

Indulge in the delightful flavors of lemon, blueberry, and cream cheese with this scrumptious Lemon Blueberry Cream Cheese Sourdough Bread. The tangy sourdough pairs perfectly with the sweet bursts of blueberry and creamy pockets of cream cheese, making each slice a heavenly treat.

Ingredients

Scale

Sourdough Bread:

1 cup active sourdough starter (100% hydration)
1 cup warm water
3 cups bread flour
1 teaspoon salt
1/4 cup granulated sugar
1 tablespoon lemon zest

Additions:

1 cup fresh blueberries
4 ounces cream cheese, cut into cubes and chilled
2 tablespoons honey (optional, for glaze)

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Instructions

Prepare Dough: Combine sourdough starter, water, flour, salt, sugar, and lemon zest. Rest for 30 minutes. Perform stretch-and-folds every 30 minutes for 2 hours.
Add Blueberries and Cream Cheese: Gently fold in blueberries and cream cheese during the final stretch-and-fold. Shape dough, place in a banneton basket, and refrigerate overnight.
Bake: Preheat oven with Dutch oven inside. Bake the bread in the Dutch oven until golden brown.
Cool and Serve: Cool on a wire rack before slicing. Drizzle with honey if desired.