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Blueberry Lemon Cream Cheese Sourdough Bread with fresh blueberries and lemon zest

Blueberry Lemon Cream Cheese Sourdough Bread

A delightful twist on classic sourdough with the bright flavors of lemon and sweet blueberries, perfect for brunch, dessert, or a special snack.
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Prep Time 2 hours 30 minutes
Cook Time 40 minutes
Total Time 3 hours 10 minutes
Servings: 8 servings
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 1 cup active sourdough starter (100% hydration) The heart of your bread, giving rise and flavor.
  • 3.5 cups bread flour or all-purpose flour Bread flour gives a chewier texture.
  • 1.25 cups water (room temperature) Hydrates the flour and activates the yeast.
  • 1 tsp salt Enhances flavors and strengthens gluten.
  • 1 tbsp lemon juice Adds bright acidity and depth.
  • 1 tsp zest of 1 lemon Brings delightful freshness.
  • 1 cup fresh or frozen blueberries Frozen blueberries may make the dough wetter.
  • 0.5 cups cream cheese (chopped into small chunks or dollops) Adds creamy texture and rich flavor.
  • 1 tbsp honey or maple syrup (optional) Adds a hint of sweetness.

Method
 

Making the Dough
  1. In a large bowl, mix the sourdough starter, water, and flour until well combined. Allow to rest for 30 minutes.
  2. Add salt, lemon zest, and lemon juice. Mix thoroughly until evenly incorporated.
  3. Cover the bowl and let the dough bulk ferment at room temperature for 4 to 5 hours, performing the stretch-and-fold technique every 30 minutes.
Incorporating Blueberries and Cream Cheese
  1. Once the dough has risen, gently fold in the blueberries and cream cheese, being careful not to crush the berries.
Shaping and Refrigeration
  1. Shape the dough into a round boule and place it in a floured proofing basket. Cover and refrigerate overnight for cold fermentation.
Baking
  1. Preheat your Dutch oven to 475°F (245°C). Turn the dough onto a piece of parchment paper and score the top with a sharp knife.
  2. Bake covered for 20 minutes, then uncover and bake for an additional 20 to 25 minutes until golden brown.
  3. Cool completely before slicing to help the crumb set.

Notes

Store leftovers wrapped in a cloth or plastic bag for up to 3 days. For longer storage, freeze slices for up to 3 months. Toast slices directly from the freezer when ready to enjoy.