Blueberry Lemon Cream Cheese Sourdough Bread

Blueberry Lemon Cream Cheese Sourdough Bread: A Tangy and Sweet Artisan Delight

If you love sourdough bread and also have a sweet tooth, Blueberry Lemon Cream Cheese Sourdough Bread is a dream come true. This bread combines the tanginess of lemon, the creamy richness of cream cheese, and the burst of blueberries in every bite—all nestled in the comforting chewiness of artisan sourdough. Whether served toasted for breakfast or as a dessert, this beautiful loaf is as satisfying as it is stunning.

Here’s a step-by-step guide to making this indulgent sourdough treat from scratch.

🥖 Ingredients:

Levain (if not using active sourdough starter directly)

1 tbsp active sourdough starter
30g all-purpose flour
30g water

Dough

400g bread flour
100g all-purpose flour
375g water (room temperature)
100g active sourdough starter (or all of your levain)
10g salt
1 tbsp lemon zest
1 tbsp lemon juice

Filling

100g fresh or frozen blueberries (preferably wild)
100g cream cheese (softened)
2 tbsp powdered sugar (optional)
1 tsp vanilla extract

🕒 Step-by-Step Method:

Step 1: Prepare the Levain (if using) – 6-8 hours before mixing

In a clean jar, mix the sourdough starter with flour and water. Let it sit at room temperature until bubbly and doubled in size.

Step 2: Autolyse the Dough

In a large bowl, mix the bread flour, all-purpose flour, and water until no dry flour remains. Cover and let it rest for 1 hour. This helps hydrate the flour and jumpstarts gluten development.

Step 3: Mix in the Starter and Salt

Add the active sourdough starter (or levain) to the autolysed dough along with salt, lemon zest, and lemon juice. Mix thoroughly by pinching and folding the dough until fully incorporated. Let it rest for 30 minutes.