Blueberry Lemon Cream Cheese Sourdough Bread

This Blueberry Lemon Cream Cheese Sourdough Bread is a delightful combination of tangy lemon, juicy blueberries, and creamy cheese, all wrapped in a perfectly crusty sourdough loaf with a sweet and citrusy lemon honey wash. This bread is perfect for breakfast, brunch, or a sweet treat!

Step-By-Step Instructions for Blueberry Lemon Cream Cheese Sourdough Bread:

Step 1: Mix the Dough (Autolyse)

In a large mixing bowl, combine bread flour, whole wheat flour, and water.

Mix until a shaggy dough forms.

Cover with a damp towel and let rest for 30-45 minutes.

Step 2: Add Starter & Salt

Add the active sourdough starter, sea salt, lemon zest, and vanilla extract.

Mix thoroughly until well incorporated.

Cover your dough and allow it to rest for 30 minutes.

Step 3: Stretch and Folds

Perform 3-4 sets of stretches and folds every 30 minutes over 2 hours.

Stretch one side of the dough gently and fold it over itself.

Turn the bowl 90 degrees and repeat on all four sides.

This helps build gluten strength.

Step 4: Bulk Fermentation

Cover the dough and let it ferment at room temperature (70-75°F) for 6-8 hours or until it doubles in size.

Step 5: Add the Filling & Shape the Dough

Turn the dough onto a lightly floured surface.

Gently stretch it into a large rectangle.

Then spread the softened cream cheese evenly over the dough.

Drizzle honey and lemon juice on top.

Sprinkle the blueberries evenly.

Carefully roll or fold the dough to enclose the filling, then shape it into a boule (round) or batard (oval).

Step 6: Cold Proof

In a well-floured banneton or bowl lined with a towel place the shaped dough.

Cover and refrigerate overnight (8-12 hours) for better flavor and texture.

Step 7: Bake the Bread

Preheat your Dutch oven while the oven heated up to 450.

Then remove the dough from the fridge and place it on parchment paper.

Using a sharp knife or a lame knife, cut the top.

Place the dough into the preheated Dutch oven, cover, and bake for 20 minutes.

Uncover the loaf and continue baking for 15-20 minutes until it turns golden brown.

Step 8: Prepare the Lemon Honey Wash

While the bread is cooling, mix honey, lemon juice, and warm water.

Brush the wash over the warm loaf for a beautiful glossy finish.

Ingredients Needed for Blueberry Lemon Cream Cheese Sourdough Bread:

For the Sourdough Dough;

• 450g (3 ¾ cups) bread flour
• 50g (⅓ cup) whole wheat flour
• 100g (½ cup) active sourdough starter (fed within the last 6-8 hours)
• 300g (1 ¼ cups) filtered water
• 10g (2 tsp) sea salt
• Zest of 1 lemon
• 1 tsp vanilla extract

For the Filling:

• 100g (3.5 oz) cream cheese, softened
• 2 tbsp honey
• 1 tbsp fresh lemon juice
• 1 cup of fresh blueberries (if using frozen, do not thaw)

For the Lemon Honey Wash:

• 2 tbsp honey
• 1 tbsp fresh lemon juice
• 1 tbsp warm water

FAQs:

1. Can I replace frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries. There’s no need to thaw them; just add them directly to the dough. This helps prevent the berries from bleeding too much into the dough.

2. How do I know if my sourdough starter is active and ready to use?

An active sourdough starter should be bubbly, doubled in size, and have a pleasant, slightly tangy smell. Perform the float test by dropping a small amount into the water—if it floats, it’s ready!

3. Can I skip the cold-proofing step?

Cold-proofing enhances the flavor and texture of the bread. However, if you’re short on time, you can proof at room temperature for 3-4 hours until it doubles in size.

4. If my dough becomes too sticky, what steps should I take?

If the dough is overly sticky, lightly flour your hands and the work surface. Avoid adding too much extra flour as it can alter the texture of the bread.

Check out my other sourdough bread recipes:

Sourdough Bread Recipe

How to Make Perfect Sourdough Garlic Naan Bread

Sourdough Focaccia Bread Recipe

Sourdough Discard Pull Apart Garlic Bread

Sourdough Sandwich Bread Recipe