Blueberry Lemon Cream Cheese Sourdough Bread

Name: Blueberry Lemon Cream Cheese Sourdough Bread
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Bakery
Ingredients: 1 cup active sourdough starter (100% hydration); 3 ½ cups bread flour or all-purpose flour; 1 ¼ cups water (room temperature); 1 tsp salt; Zest of 1 lemon; 1 tbsp lemon juice; 1 cup fresh or frozen blueberries; ½ cup cream cheese (chopped into small chunks or dollops); 1 tbsp honey or maple syrup (optional)

Jena Ellison

Update : January 18, 2026

Blueberry Lemon Cream Cheese Sourdough Bread slice on a wooden board

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Why Make This Recipe

Blueberry Lemon Cream Cheese Sourdough Bread is a delightful twist on traditional sourdough. The natural tang of the sourdough perfectly complements the sweet blueberries and the zesty lemon, creating a unique flavor profile. Adding cream cheese gives the bread a rich and creamy texture. This recipe captures the essence of a bakery treat made at home, making it a perfect choice for breakfast, brunch, or a tasty snack.

How to Make Blueberry Lemon Cream Cheese Sourdough Bread

Ingredients

1 cup active sourdough starter (100% hydration)
3 ½ cups bread flour or all-purpose flour
1 ¼ cups water (room temperature)
1 tsp salt
Zest of 1 lemon
1 tbsp lemon juice
1 cup fresh or frozen blueberries
½ cup cream cheese (chopped into small chunks or dollops)
1 tbsp honey or maple syrup (optional, for subtle sweetness)

Directions

In a large bowl, mix the sourdough starter, water, and flour. Let it rest for 30 minutes.
Add salt, lemon zest, and lemon juice. Mix until everything is fully incorporated.
Cover the bowl and let the dough bulk ferment for 4 to 5 hours at room temperature. Perform stretch-and-fold techniques every 30 minutes.
After the final fold, gently add the blueberries and cream cheese, being careful not to crush the berries.
Shape the dough into a round boule and place it in a floured proofing basket or bowl.
Cover and refrigerate overnight (8 to 12 hours) for cold fermentation.
Preheat your Dutch oven to 475°F (245°C). Turn the dough onto parchment paper and score the top.
Bake covered for 20 minutes, then uncover and bake for another 20 to 25 minutes until the bread is golden.
Allow the bread to cool completely before slicing, which helps the crumb set nicely.

How to Serve Blueberry Lemon Cream Cheese Sourdough Bread

Serve this bread warm or at room temperature. It’s delicious on its own or spread with a little butter. You can also enjoy it with cream cheese for an extra creamy experience. Pair it with a cup of tea or coffee for a delightful breakfast.

How to Store Blueberry Lemon Cream Cheese Sourdough Bread

To store your bread, let it cool completely, then wrap it in plastic wrap or foil. You can keep it at room temperature for a couple of days. For longer storage, slice the bread and place it in an airtight bag before freezing. It will stay fresh for up to three months. Toast slices straight from the freezer for a quick treat!

Tips to Make Blueberry Lemon Cream Cheese Sourdough Bread

Ensure your sourdough starter is active and bubbly before using it.
Use fresh blueberries when possible for the best flavor. If using frozen, add them directly from the freezer to avoid crushing.
Be gentle when folding in the blueberries and cream cheese to keep the berries intact.
For a sweeter bread, add the optional honey or maple syrup during the mixing process.

Variation

You can add nuts like walnuts or pecans for added crunch. For a different fruit flavor, try raspberries or strawberries instead of blueberries.

FAQs

1. Can I use a different type of flour?
Yes, you can use whole wheat flour or a gluten-free flour blend, but it may change the texture and flavor.

2. What if I don’t have a Dutch oven?
If you don’t have a Dutch oven, you can bake the bread on a baking stone or a baking sheet. Use a pan for water in the oven to create steam.

3. How can I tell when the bread is done baking?
The bread should be a deep golden color and sound hollow when tapped on the bottom. Using an internal thermometer, it should read around 200°F (93°C) when fully baked.