Blueberry Lemon Cream Cheese Sourdough (Printer-friendly)

Tangy sourdough swirled with fresh blueberries, zesty lemon, and creamy cheese pockets for a delightful morning treat.

# What You’ll Need:

→ Sourdough Base

01 - 3.5 cups bread flour
02 - 3/4 cup whole wheat flour
03 - 1/2 cup active sourdough starter (100% hydration)
04 - 1 1/3 cups water, room temperature
05 - 2 tsp fine sea salt

→ Cream Cheese Filling

06 - 2/3 cup fresh blueberries
07 - Zest of 1 large lemon
08 - 5 oz cream cheese, softened
09 - 2 tbsp granulated sugar
10 - 1 tsp pure vanilla extract

→ Optional Topping

11 - 1 tbsp coarse sugar or pearl sugar
12 - Additional lemon zest for sprinkling

# How to Make It:

01 - Combine bread flour, whole wheat flour, sourdough starter, and water in a large mixing bowl. Stir until no dry flour remains visible. Cover the bowl and let the mixture rest for 45 minutes to allow flour hydration.
02 - Add sea salt to the dough and knead briefly until fully incorporated. Cover and let rest for 30 minutes.
03 - Complete 3 to 4 sets of stretch-and-fold technique at 30-minute intervals during the first 2 hours of bulk fermentation to develop gluten structure.
04 - While dough ferments, beat softened cream cheese, granulated sugar, and vanilla extract together until smooth and creamy.
05 - Gently fold blueberries and lemon zest into the dough during the final stretch-and-fold set, distributing evenly throughout.
06 - Turn dough onto lightly floured surface and pat into rectangle. Spread cream cheese mixture evenly over surface. Roll dough tightly jelly-roll style and pinch seams firmly to seal.
07 - Shape dough into tight round or oval. Place seam-side up in floured proofing basket. Cover and refrigerate for 6 to 10 hours for overnight cold proof.
08 - Place Dutch oven in oven and preheat to 450°F for at least 30 minutes before baking.
09 - Turn dough onto parchment paper. Score top with sharp knife or lame. Sprinkle with coarse sugar and extra lemon zest if using. Transfer to preheated Dutch oven, cover, and bake for 25 minutes.
10 - Remove Dutch oven lid and continue baking for 20 minutes until loaf is deeply golden and crust sounds hollow when tapped.
11 - Transfer bread to wire rack and let cool completely before slicing to preserve texture.

# Expert Tips:

01 -
  • The tang from the sourdough creates this incredible dance with the sweet cream cheese filling that you just cant get from regular sweet breads
  • Those little bursts of fresh blueberries throughout each slice make every bite feel like finding a hidden treasure
  • Your house will smell like a cozy bakery crossed with a lemon grove, which is honestly the best kind of aromatherapy
02 -
  • Blueberries love to bleed their purple juice everywhere, so handle them gently during that last fold or youll end up withtie-dye dough instead of pretty swirls
  • If your dough feels impossibly sticky during shaping, lightly flour your hands instead of adding more flour to the dough itself which can make the bread dense
03 -
  • If your starter has been neglected in the back of your fridge, feed it for at least two days before making this bread so it has the strength to lift those heavy fillings
  • Score your dough confidently and decisively, hesitating will make your knife drag and create ugly ragged lines instead of beautiful deliberate patterns

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