Blueberry Lemon Cream Cheese Sourdough Bread

 

This Blueberry Lemon Cream Cheese Sourdough Bread is a soft, slightly tangy sourdough loaf filled with a silky lemon-creamy cheese layer and bursts of sweet blueberries. It’s the perfect balance of tart, sweet, and rich—ideal for breakfast, brunch, or afternoon tea.
A beautiful twist on traditional sourdough that feels like a bakery treat!

Why You’ll Love This Recipe:
 Sourdough Starter Magic: Gives a subtle tang and chewy crust with a soft interior.
 Buttery Richness: Melted butter and egg create a tender, luxurious crumb.
 Lemon Zest & Juice: Adds brightness and complements both the blueberries and cream cheese.
 Cream Cheese Layer Swirl: Luscious pockets of custardy filling make every bite feel indulgent.
 Fruity Surprise: Blueberries give juicy contrast and color to every slice.
Ingredients (Makes 1 large oval loaf):
For the Dough:
1 cup warm water (90–100°F / 32–38°C)
¼ cup active sourdough starter (fed and bubbly – about 60g)
3 cups bread flour (360g)
1 tsp salt
1 tbsp granulated sugar (for mild sweetness)
2 tbsp unsalted butter , melted (or plant-based butter for dairy-free version)
1 large egg (room temperature)
1 tsp lemon zest (from about 1 large lemon)
2 tbsp fresh lemon juice
For the Cream Cheese Filling:
8 oz (225g) cream cheese , softened
¼ cup sugar (adjust to taste)
1 large egg (room temp – helps prevent lumps)
1 tsp vanilla extract
For the Blueberry Topping:
1 cup fresh or frozen blueberries (do not thaw frozen berries before using)
For the Lemon Honey Wash:
2 tbsp fresh lemon juice
1 tbsp honey (or maple syrup for vegan option)
Instructions:

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Instructions:

Step 1: Make the Dough
In a large mixing bowl, whisk together:

Warm water
Sourdough starter
Sugar
Add:

Bread flour
Salt
Melted butter
Egg
Lemon zest and juice
Stir until a shaggy dough forms .

Knead by hand for 8–10 minutes , or in a stand mixer on medium speed for 6–7 minutes , until smooth, elastic, and slightly tacky—but not sticky.

Step 2: First Rise
Transfer the dough to a lightly oiled bowl and cover with plastic wrap or a damp towel.

Let it rise in a warm place for 4–5 hours

, or until doubled in size .
The time may vary depending on your starter strength and room temperature.

Step 3: Prepare the Cream Cheese Filling
While the dough rises, beat the softened cream cheese until smooth.

Add:

Sugar
Egg
Vanilla extract
Beat until fully combined and smooth. If too thick, let sit at room temperature to soften further.

Set aside while shaping the dough.

Step 4: Divide & Roll the Dough
Once risen, gently punch down the dough and divide into two equal portions .

On a lightly floured surface, roll out each half into a rectangle about ¼-inch thick .

Step 5: Layer the Filling & Blueberries
Place one rolled-out dough piece on a parchment-lined baking sheet.

Spread ½ of the cream cheese mixture evenly over the dough, leaving a 1-inch border around the edges.

Scatter blueberries generously over the cream cheese layer.

Top with the second rolled-out dough rectangle.

Press the edges firmly to seal and shape into a round or oval loaf .

Step 6: Final Proof
Cover loosely with a clean cloth or plastic wrap and let the loaf rest for 30–45 minutes , or until slightly puffed.

Preheat oven to 375°F (190°C) during this time.

Step 7: Brush with Lemon Honey Glaze
In a small bowl, whisk together:

Lemon juice
Honey
Brush generously over the top of the loaf before baking.

This glaze adds shine, flavor, and a golden finish.

Step 8: Bake Until Golden
Bake for 35–40 minutes , or until the bread is golden brown and sounds hollow when tapped.

Let cool completely on a wire rack—about 15–20 minutes —before slicing.