If you’ve ever dreamed of a bread that combines the tangy charm of sourdough with the bright zing of lemon, the sweet burst of blueberries, and the creamy richness of cream cheese, then you’re in for a real treat with this Lemon Blueberry Cream Cheese Sourdough Bread Recipe. This loaf isn’t just any bread—it’s a joyful celebration of flavors and textures all baked into one beautiful crusty masterpiece that will brighten breakfast, elevate brunch, or make any snack moment special.
Ingredients You’ll Need
The magic of this Lemon Blueberry Cream Cheese Sourdough Bread Recipe starts with a handful of simple but carefully chosen ingredients. Each one plays a vital role in creating that perfect balance of softness, moisture, and flavor that makes this bread so unforgettable.
- 1 cup active sourdough starter: This is the heart of the bread, providing natural fermentation and that signature tangy flavor.
- 3 cups all-purpose flour: The foundation for the dough, offering structure and body to your loaf.
- 1/2 cup room temperature cream cheese: Adds creamy richness and moisture for a tender crumb.
- 1/2 cup fresh blueberries: Bursts of sweet and tart flavor that brighten every bite.
- Zest of 2 lemons: Infuses the dough with refreshing citrus aroma and zing.
- 1/4 cup honey or sugar: A subtle sweetness that balances the lemon’s tartness perfectly.
- 1 tsp salt: Enhances all the flavors and controls yeast activity for a well-rounded taste.
- 1 cup filtered water: Hydrates the dough to just the right consistency for easy handling and optimal rise.
How to Make Lemon Blueberry Cream Cheese Sourdough Bread Recipe
Step 1: Prepare Your Starter
Begin by feeding your sourdough starter at least eight hours before you start baking. This step ensures your starter is bubbling with life and will lend that classic sourdough tang to your bread’s flavor profile.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the all-purpose flour and salt. This helps evenly distribute the salt for consistent flavor in every bite and prevents clumping.
Step 3: Mix Wet Ingredients and Combine
In a separate bowl, whisk the water, honey, lemon zest, and cream cheese until smooth and creamy. Gradually pour the wet ingredients into the dry bowl, stirring until the dough forms and no dry flour remains. This creamy mixture creates a tender and flavorful crumb.
Step 4: Fold in Blueberries
Gently fold fresh blueberries into the dough. Be careful not to overmix or crush them, as you want bursts of juicy blueberry flavor to surprise you as you slice into the bread.
Step 5: Bulk Fermentation
Cover the bowl with a damp towel or plastic wrap and let the dough rise at room temperature for 4 to 6 hours. During this time, the dough will nearly double in size as the wild yeast develops flavor and produces those delightful sour notes.
Step 6: Shape and Proof
Turn the dough onto a floured surface and shape it into a round loaf. Place the shaped dough into a proofing basket or bowl lined with a floured towel. Let it rest for another 1 to 2 hours so it can puff up and develop even more airy texture.
Step 7: Bake Your Bread
Preheat your oven to 450°F (230°C) with a Dutch oven inside—this traps steam to give your loaf that golden crust everyone loves. Bake the dough covered for 30 minutes, then remove the lid and bake for an additional 15 minutes until the crust deepens to a gorgeous golden brown.
How to Serve Lemon Blueberry Cream Cheese Sourdough Bread Recipe
Garnishes
For an irresistible presentation, dust the top with a little powdered sugar or brush a light honey glaze while the bread is still warm to enhance its natural sweetness and add a shiny finish.
Side Dishes
This bread pairs wonderfully with a spread of butter or a dollop of whipped cream cheese. For a heartier option, serve alongside fresh fruit salad or a bowl of creamy yogurt to complement the bread’s fruity and tangy notes.
Creative Ways to Present
Slice and toast the bread lightly, then top with almond butter and a drizzle of honey for a decadent yet wholesome snack. Or use it as a base for a fruit and cheese platter at your next gathering—its unique flavors never fail to impress guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Lemon Blueberry Cream Cheese Sourdough Bread Recipe wrapped tightly in plastic or stored in an airtight container at room temperature. It should stay fresh and soft for up to three days.
Freezing
If you want to enjoy this bread later, slice it first, then freeze the slices in a resealable bag. This makes it easy to thaw or toast one piece at a time without drying the loaf out.
Reheating
To revive the bread’s crust and warm up the soft inside, lightly toast the slices or warm them in an oven preheated to 350°F (175°C) for about 5 to 7 minutes. This will bring out all those wonderful aromas freshly baked weeks later.
FAQs
Can I use frozen blueberries instead of fresh?
While fresh blueberries work best for texture and flavor, frozen can be used in a pinch. Just make sure to thaw and drain them well to avoid extra moisture making the dough too wet.
What if I don’t have a Dutch oven?
You can bake the bread on a heavy baking sheet with a pan of water at the bottom of the oven to create steam, which helps develop a crispy crust similar to baking inside a Dutch oven.
How sour will this bread taste?
The sourness depends largely on your starter’s strength and fermentation time. The lemon zest and cream cheese add bright and creamy balance, so the overall flavor is tangy but not overwhelming.
Can I substitute the cream cheese?
For the best flavor and texture, stick with cream cheese. However, a thick yogurt or ricotta can work as alternatives, though the bread might be slightly less rich.
How long does the dough take to rise?
The bulk rise should be about 4 to 6 hours at room temperature until nearly doubled, followed by 1 to 2 hours after shaping. Temperature and starter activity can affect this timing.
Final Thoughts
This Lemon Blueberry Cream Cheese Sourdough Bread Recipe is one of those rare breads that genuinely feels like a special occasion every time you bake it. The enticing mix of tangy, sweet, and creamy flavors baked into a crusty sourdough loaf creates a memory in each bite that will keep you coming back for more. I absolutely encourage you to try this recipe at home—it might just become your new favorite loaf to share with family and friends.
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Lemon Blueberry Cream Cheese Sourdough Bread Recipe
- Total Time: 5 hours 15 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Lemon Blueberry Cream Cheese Sourdough Bread combines the tangy flavor of sourdough with sweet bursts of fresh blueberries, zesty lemon, and smooth cream cheese. The result is a beautifully golden, aromatic loaf perfect for breakfast or a delightful snack.
Ingredients
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
- 1/2 cup fresh blueberries
Instructions
- Feed Starter: Feed your sourdough starter at least 8 hours before baking to ensure it is active and bubbly for the dough.
- Mix Dry Ingredients: In a large bowl, whisk together the flour and salt thoroughly to evenly distribute the salt.
- Combine Wet Ingredients: In another bowl, blend the water, honey (or sugar), lemon zest, and cream cheese until the mixture is smooth and well combined.
- Form Dough: Gradually add the wet mixture to the dry ingredients, stirring until no flour remains and the dough comes together.
- Add Blueberries: Gently fold the fresh blueberries into the dough, taking care not to crush them.
- First Rise: Cover the dough with a clean cloth and let it rise at room temperature for 4 to 6 hours until it has nearly doubled in size.
- Shape and Second Rise: Turn the dough onto a floured surface, shape it into a round loaf, then place it into a proofing basket to rise further for 1 to 2 hours.
- Preheat Oven: Preheat your oven to 450°F (230°C) with a Dutch oven inside to ensure it is thoroughly heated.
- Bake Covered: Carefully transfer the loaf into the preheated Dutch oven, cover it with the lid, and bake for 30 minutes to create steam and a crisp crust.
- Bake Uncovered: Remove the lid and bake an additional 15 minutes until the bread is golden brown and crusty.
- Cool: Remove the bread from the oven and transfer it to a cooling rack. Allow it to cool completely before slicing.
Notes
- Make sure your sourdough starter is very active for best rising results.
- Use freshly picked or completely thawed blueberries for the best texture.
- You can substitute honey with sugar if preferred.
- Let the bread cool fully before slicing to avoid a gummy interior.
- Using a Dutch oven traps steam that helps develop a crispy crust.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
