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Craving a delightful and tangy homemade bread? This Blueberry Lemon Cream Cheese Sourdough Bread is a must-try! With the perfect balance of sweet blueberries, zesty lemon, and rich cream cheese, this sourdough bread is soft, flavorful, and irresistibly delicious.
Why You’ll Love This Blueberry Lemon Cream Cheese Sourdough Bread Recipe
- Rich & Flavorful – The combination of tangy sourdough, fresh blueberries, and lemon zest is divine.
- Soft & Moist Texture – Thanks to the cream cheese, this bread stays wonderfully soft.
- Perfect for Any Occasion – Enjoy it for breakfast, as a snack, or as a dessert.
- Naturally Fermented – Sourdough adds depth of flavor and gut-friendly benefits.
Ingredients for Blueberry Lemon Cream Cheese Sourdough Bread
| Ingredient | Quantity |
|---|---|
| Active sourdough starter | ½ cup |
| All-purpose flour | 3 cups |
| Warm water | 1 cup |
| Salt | 1 tsp |
| Honey or sugar | 2 tbsp |
| Blueberries (fresh or frozen) | 1 cup |
| Lemon zest | 1 tbsp |
| Cream cheese (softened) | ½ cup |
| Vanilla extract | 1 tsp |
How to Make Blueberry Lemon Cream Cheese Sourdough Bread (Step-by-Step)
1. Prepare the Dough
- In a large bowl, mix sourdough starter, warm water, and honey until combined.
- Gradually add flour and salt, stirring until a sticky dough forms.
- Cover and let rest for 30 minutes.
2. Incorporate the Fillings
- Gently fold in lemon zest and blueberries.
- Knead the dough for a few minutes until evenly mixed.
3. First Rise (Bulk Fermentation)
- Cover the dough and let it rise at room temperature for 6-8 hours or until doubled.
- Every hour, perform a stretch and fold to build strength.
4. Shape & Add Cream Cheese
- Lightly flour a surface and shape the dough into a round loaf.
- Spread softened cream cheese on top, gently folding the edges over.
- Place the dough into a greased or floured proofing basket.
5. Final Rise & Bake
- Let the shaped dough rise for 2-4 hours (or overnight in the fridge for more flavor).
- Preheat oven to 450°F (230°C) and place a Dutch oven inside.
- Transfer dough onto parchment paper and carefully place it in the hot Dutch oven.
- Bake covered for 25 minutes, then uncover and bake for 15-20 more minutes until golden brown.
5 Tips for the Best Blueberry Lemon Cream Cheese Sourdough Bread
- Use Ripe Blueberries – Fresh or frozen berries work, but avoid overripe ones to prevent excess moisture.
- Don’t Overwork the Dough – Gently fold in the ingredients to keep the bread light and airy.
- Cold Ferment for More Flavor – Letting the dough rest in the fridge overnight enhances the taste.
- Check for Doneness – Tap the bottom of the bread—if it sounds hollow, it’s done!
- Let It Cool Before Slicing – This prevents a gummy texture inside the loaf.
Frequently Asked Questions
Can I make this bread without a sourdough starter?
Yes! Substitute the starter with 1 packet of instant yeast and adjust the flour and water as needed.
How do I store this bread?
Keep it in an airtight container at room temperature for 2-3 days or freeze for longer storage.
Can I use dried blueberries instead of fresh?
Absolutely! Soak dried blueberries in warm water for 10 minutes before adding them to the dough.
What’s the best way to serve this bread?
Enjoy it plain, toasted with butter, or spread with extra cream cheese for an indulgent treat.
Try This Blueberry Lemon Cream Cheese Sourdough Bread Recipe Today!
This Blueberry Lemon Cream Cheese Sourdough Bread is a delightful fusion of tart, sweet, and creamy flavors. Whether you’re an experienced baker or a beginner, this recipe is easy to follow and yields a beautifully soft and flavorful loaf. Give it a try and savor every bite!
Happy baking! 🍋🫐🍞