Blueberry Lemon Cream Cheese Sourdough Loaf
This Blueberry Lemon Cream Cheese Sourdough Loaf is a sweet artisan bread with a soft, airy crumb, bursts of juicy blueberries, and a citrusy cream cheese filling. Finished with a glossy honey-lemon glaze, it’s perfect for brunch, gifting, or an elevated dessert-style sourdough.
Equipment
- Large mixing bowl
- Dutch Oven
- Banneton Basket
- Bench Scraper
Ingredients
- 500 g bread flour or strong all-purpose flour
- 350 ml room temperature water
- 100 g active sourdough starter, fed and bubbly
- 10 g fine sea salt
- 1 cup fresh blueberries, washed and dried
- 1/3 cup cream cheese, softened
- 1 large lemon, zested
- 2 Tbsp granulated sugar
- 2 Tbsp honey
- 1 Tbsp fresh lemon juice
Instructions
- In a large bowl, combine flour, water, and sourdough starter. Mix until a shaggy dough forms. Cover and rest for 30 minutes to hydrate the flour.
- Incorporate the salt by folding the dough. Perform stretch-and-folds every 30–45 minutes for 4–6 hours. During the final fold, gently add the blueberries without crushing them.
- Turn dough onto a floured surface and press into a rectangle. Mix cream cheese, lemon zest, and sugar, then spread in the center. Fold dough over the filling and shape into a tight boule.
- Place dough into a floured banneton or bowl. Cover and refrigerate for 8–12 hours to develop flavor and firm the dough.
- Preheat oven and Dutch oven to 482°F (250°C). Score the cold dough and bake covered for 20 minutes. Uncover, reduce heat to 428°F (220°C), and bake 20–25 minutes more until deeply golden.
- Whisk honey and lemon juice together and brush over the warm crust. Cool completely on a wire rack before slicing.
Notes
For best results, add the blueberries gently during the final stretch-and-fold and allow a full cold proof to help the loaf hold its shape with the cream cheese filling.