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Blueberry Lemon Cream Cheese Sourdough Bread

Blueberry Lemon Cream Cheese Bread

This luscious sourdough bread blends tart lemon, sweet blueberries, and creamy cheese for a perfect homemade treat ideal for breakfast or brunch.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course bread, Breakfast
Cuisine American
Servings 10 people
Calories 290 kcal

Equipment

  • 1 large bowl
  • 1 mixing bowl
  • 1 baking sheet lined with parchment paper
  • 1 wire rack
  • 1 brush for lemon honey wash

Ingredients
  

  • 1 cup warm water 90°F to 100°F
  • 1/4 cup active sourdough starter fed and ripe
  • 3 cups bread flour
  • 1 tsp salt
  • 1 tbsp granulated sugar
  • 2 tbsp unsalted butter melted
  • 1 large egg
  • 1 tsp grated lemon zest
  • 2 tbsp freshly squeezed lemon juice
  • 8 oz cream cheese softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 tbsp freshly squeezed lemon juice
  • 1 tbsp honey
  • 1 cup fresh or frozen blueberries

Instructions
 

  • Whisk warm water, sourdough starter, and sugar in a large bowl until dissolved.
  • Add bread flour, salt, melted butter, egg, lemon zest, and lemon juice; stir until a shaggy dough forms.
  • Knead dough on a clean surface about 10 minutes until smooth and elastic.
  • Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 4–5 hours until doubled.
  • Beat cream cheese until smooth in a mixing bowl; add sugar, egg, and vanilla extract and mix until creamy.
  • Refrigerate cream cheese filling while dough rises.
  • Punch down risen dough to release air and divide into two equal parts.
  • Roll each dough portion into a 1/4 inch thick rectangle.
  • Spread cream cheese filling evenly on one rectangle, leaving a 1-inch border.
  • Sprinkle blueberries over the cream cheese layer.
  • Fold second dough rectangle over the filling and seal the edges by pinching.
  • Shape dough into a round or oval loaf and place on parchment-lined baking sheet.
  • Mix lemon juice and honey; brush this wash over the top of the dough.
  • Preheat oven to 375°F (190°C) and bake bread for 35–40 minutes until golden brown and hollow sounding when tapped.
  • Remove bread from oven and cool on a wire rack for at least 15 minutes before slicing.

Notes

  • Allow sufficient rising time for best texture and flavor.
  • Use fresh or frozen blueberries depending on availability.
  • Store leftovers wrapped at room temperature or refrigerate for longer freshness.