Blueberry Lemon Cream Cheese Sourdough
This Blueberry Lemon Cream Cheese Sourdough is a vibrant artisan loaf with bright citrus notes, juicy blueberries, and rich pockets of melted cream cheese. A sweet-meets-tangy sourdough perfect for brunch, dessert, or a gourmet toast.
Equipment
- Large mixing bowl
- Dutch Oven
- Banneton Basket
- Bench Scraper
Ingredients
- 500 g bread flour
- 350 g filtered water, lukewarm
- 100 g active sourdough starter
- 10 g sea salt
- 2 large lemons, zested
- 1 cup fresh blueberries, dried thoroughly
- 6 oz cream cheese, cold and cubed
- 2 Tbsp granulated sugar (optional)
- 1 tsp cinnamon (optional)
Instructions
- Whisk sourdough starter into the water until dissolved. Add flour and lemon zest and mix until a shaggy dough forms. Cover and rest for 45 minutes.
- Sprinkle salt over the dough and incorporate by dimpling. Perform 4 sets of stretch-and-folds every 30 minutes over 2–3 hours. Let rise until increased by 50–75%.
- Turn dough onto a lightly floured surface and gently stretch into a rectangle. Evenly distribute blueberries and cream cheese. Sprinkle with sugar and cinnamon if using.
- Fold dough to encase inclusions and shape into a boule or batard. Place into a floured banneton, rest 1 hour at room temperature, then cold-proof 12–24 hours.
- Preheat Dutch oven to 450°F. Turn dough onto parchment, score deeply, and bake covered for 20 minutes. Uncover and bake 20–25 minutes until deeply golden.
- Transfer bread to a wire rack and cool for at least 2–3 hours before slicing to prevent a gummy crumb.
Notes
Adding the blueberries and cream cheese during the final shaping step helps preserve dough structure while evenly distributing the inclusions.