Lemon Blueberry Artisan Sourdough Bread
This Lemon Blueberry Artisan Sourdough Bread is a sweet, bakery-style loaf featuring a bright citrus crumb, juicy blueberries, and a rich lemon cream cheese filling. Finished with a glossy honey-lemon wash, it delivers a cheesecake-inspired bite wrapped in classic artisan sourdough texture.
Equipment
- Large mixing bowl
- Bench Scraper
- Banneton or Bowl
- Dutch Oven
Ingredients
- 1 1/2 cups warm water (or 1 cup water + 1/2 cup lemon juice)
- 1/2 cup active sourdough starter
- 3 1/2 cups bread flour (or all-purpose)
- 1 Tbsp sea salt
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup fresh lemon juice
- 1 cup fresh blueberries
- 1/4 cup fresh lemon juice
- 1/4 cup warm honey
Instructions
- In a large bowl, whisk warm water and sourdough starter until milky. Add flour and mix into a shaggy dough. Rest for 30 minutes, then incorporate the salt thoroughly.
- Perform 3–4 sets of stretch and folds every 15–30 minutes until the dough is smooth, elastic, and holds its shape.
- Cover and let the dough ferment at room temperature for 2–3 hours until slightly puffy but not overproofed.
- Turn dough onto the counter and stretch into a rectangle. Mix cream cheese, sugar, and lemon juice, then spread evenly over the dough. Sprinkle blueberries on top.
- Roll dough tightly to enclose the filling and shape into a boule. Place seam-side up in a floured banneton and refrigerate for 2–12 hours.
- Preheat oven and Dutch oven to 450°F. Turn dough onto parchment, score deeply, and bake covered at 425°F for 25 minutes. Remove lid and bake another 15 minutes until golden.
- Whisk honey and lemon juice and brush over the warm crust. Allow the loaf to cool completely before slicing.
Notes
This is a sweet inclusion sourdough loaf that relies on lamination to evenly distribute cream cheese and blueberries without collapsing the dough structure.