Lemon Blueberry Cream Cheese Sourdough Bread Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Add Filling: Spread the cream cheese filling evenly over the dough, then sprinkle fresh blueberries on top.
- 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.
- Second Rise: Cover loosely with plastic wrap or a towel and let the dough rise again for 1-2 hours until puffy.
- Preheat the Oven: Preheat your oven to 375°F (190°C) during the second rise.
- Bake: Bake the bread in the preheated oven for 25-30 minutes until golden brown and fragrant.
- 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
