Lemon Blueberry Cream Cheese Sourdough Bread Recipe

Introduction

This Lemon Blueberry Cream Cheese Sourdough is a sunny treat that combines tangy lemon, sweet blueberries, and creamy cheese all baked into a lovely loaf. It’s perfect toasted for breakfast or as a delightful brunch centerpiece.

Ingredients

• 2 cups all-purpose flour
• 1 cup sourdough starter (active and bubbly)
• 1 teaspoon salt
• 3/4 cup warm water
• 1 tablespoon sugar
• 1 tablespoon olive oil
• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 cup fresh blueberries (or frozen, thawed and drained)
• Additional powdered sugar for dusting
• Optional lemon zest for garnish

Instructions

1. Step 1: In a mixing bowl, combine the flour, sourdough starter, salt, sugar, and warm water until a shaggy dough forms. Add the olive oil and knead on a floured surface for 5-10 minutes until smooth and elastic.
2. Step 2: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 4-6 hours until doubled in size.
3. Step 3: While the dough rises, beat together the softened cream cheese, powdered sugar, lemon juice, and lemon zest until smooth and creamy.
4. Step 4: Punch down the risen dough and knead briefly on a floured surface. Roll it out into a rectangle about 1/2 inch thick.
5. Step 5: Spread the cream cheese filling evenly over the dough, then sprinkle the blueberries on top.
6. Step 6: Roll the dough tightly from the long side into a log, pinch the ends to seal, and shape into a circle. Place on a parchment-lined baking sheet.
7. Step 7: Cover loosely and let the dough rise again for 1-2 hours until puffy.
8. Step 8: Preheat the oven to 375°F (190°C).
9. Step 9: Bake the bread for 25-30 minutes until golden brown and fragrant.
10. Step 10: Cool slightly on a wire rack, dust with powdered sugar, garnish with lemon zest if desired, slice, and serve.

Tips & Variations

• Use bread flour instead of all-purpose for a chewier texture.
• Swap cream cheese with ricotta for a lighter filling, though it’ll be less creamy.
• If using frozen blueberries, thaw and drain them well to avoid excess moisture in the dough.
• For gluten-free, use a gluten-free flour blend with added xanthan gum.
• If you don’t have a sourdough starter, replace it with 1 tablespoon active yeast mixed with warm water and allowed to bubble before using.

Storage

Store leftover bread in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and refrigerate for up to a week, or freeze slices in a freezer-safe bag for up to 3 months. Thaw in the fridge or at room temperature before enjoying. Toasting leftovers brings out the flavors beautifully.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

Yes, bread flour can be used for a chewier texture, and gluten-free flour blends work if you add a binding agent like xanthan gum. Expect slight changes in texture depending on the flour.

Can I make this recipe without a sourdough starter?

Absolutely. Substitute with 1 tablespoon active yeast mixed with 1 cup warm water, let it sit until bubbly, then proceed as usual. The flavor will differ slightly but still be delicious.

Lemon Blueberry Cream Cheese Sourdough Bread Recipe

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This Lemon Blueberry Cream Cheese Sourdough recipe combines the tangy zest of lemon, the sweetness of fresh blueberries, and the creamy richness of cream cheese into a beautifully baked sourdough loaf. Perfect for a sunny brunch or a delightful breakfast treat, this bread boasts a soft, elastic texture thanks to careful kneading and slow sourdough fermentation.

• Author: reem
• Prep Time: 20 minutes
• Cook Time: 25-30 minutes
• Total Time: 5 to 6 hours
• Yield: 1 loaf (approximately 8-10 servings) 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Sourdough:

• 2 cups all-purpose flour
• 1 cup sourdough starter (active and bubbly)
• 1 teaspoon salt
• 3/4 cup warm water
• 1 tablespoon sugar
• 1 tablespoon olive oil

For the Cream Cheese Filling:

• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest

For the Blueberry Topping:

• 1 cup fresh blueberries (or thawed frozen blueberries)

For Garnish:

• Additional powdered sugar for dusting
• Lemon zest (optional)

Instructions

1. Prepare the Dough: In a mixing bowl, combine 2 cups all-purpose flour, 1 cup active sourdough starter, 1 teaspoon salt, 1 tablespoon sugar, and 3/4 cup warm water until a shaggy dough forms. Add 1 tablespoon olive oil and knead for 5-10 minutes on a floured surface until the dough is smooth and elastic.
2. First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 4-6 hours until doubled in size.
3. Make the Cream Cheese Filling: In a separate bowl, beat together 8 ounces softened cream cheese, 1/4 cup powdered sugar, 1 tablespoon lemon juice, and 1 teaspoon lemon zest until smooth and creamy.
4. Shape the Dough: Punch down the risen dough to release air, knead briefly, then roll it out on a floured surface into a 1/2-inch thick rectangle.
5. Add Filling: Spread the cream cheese filling evenly over the dough, then sprinkle fresh blueberries on top.
6. Form the Bread: Roll the dough tightly from the long side into a log, pinch the ends to seal, then shape it into a circle and place on a parchment-lined baking sheet.
7. Second Rise: Cover loosely with plastic wrap or a towel and let the dough rise again for 1-2 hours until puffy.
8. Preheat the Oven: Preheat your oven to 375°F (190°C) during the second rise.
9. Bake: Bake the bread in the preheated oven for 25-30 minutes until golden brown and fragrant.
10. Cool and Serve: Let the bread cool on a wire rack, dust with powdered sugar, garnish with lemon zest if desired, then slice and enjoy.

Notes

• Use active, bubbly sourdough starter for best results; if unavailable, substitute with store-bought yeast mixed with warm water.
• Frozen blueberries should be thawed and drained to prevent excess moisture in the dough.
• You can substitute all-purpose flour with bread flour for chewier texture or whole wheat flour for a heartier loaf, adjusting water as needed.
• Store leftover bread at room temperature in an airtight container for up to 2 days, refrigerate up to 1 week, or freeze slices up to 3 months.
• For gluten-free options, use a gluten-free flour blend and add xanthan gum if necessary.

Keywords: lemon blueberry recipes, sourdough bread, cream cheese dessert, homemade sourdough, fruity bread recipes, spring baking, brunch ideas