Lemon Blueberry Cream Cheese Sourdough
When it comes to baking sourdough, most people picture a rustic, crusty loaf with a tangy flavor and chewy interior. While that classic style is timeless, sourdough is incredibly versatile and can be adapted into sweet, soft, and indulgent variations. One such treat is Lemon Blueberry Cream Cheese Sourdough a bread that perfectly balances the freshness of lemon, the sweetness of blueberries, and the creaminess of a rich filling. This recipe combines the comfort of homemade sourdough with the decadence of dessert, creating a loaf that is equally suited for breakfast, brunch, or an afternoon snack with tea.
In this article, we’ll explore what makes this bread special, the ingredients you’ll need, a step-by-step guide to baking it, and some helpful tips to ensure the best results.
Why Lemon Blueberry Cream Cheese Sourdough?
Sourdough itself is a unique bread because it is naturally leavened using a starter made from wild yeast and bacteria. This process not only gives it a distinctive tang but also makes it easier to digest compared to regular bread. When we combine this wholesome base with seasonal fruits and creamy fillings, it transforms into something extraordinary.
- The Lemon brings a zesty brightness that cuts through the richness.
- Blueberries add bursts of sweetness and juiciness in every bite.
- Cream Cheese Filling gives it a cheesecake-like indulgence, making the loaf feel like a treat without being overly heavy.
The combination results in a bread that feels celebratory but can still be enjoyed on an ordinary day.
Ingredients You’ll Need
For the Sourdough Dough:
- 500 g bread flour (or all-purpose flour if that’s what you have)
- 100 g active sourdough starter (fed and bubbly)
- 300 g water (room temperature)
- 10 g salt
- 30 g sugar (optional, for a sweeter dough)
- 40 g unsalted butter (softened)
For the Cream Cheese Filling
- 200 g cream cheese (softened)
- 50 g sugar
- 1 tsp vanilla extract
- Zest of 1 lemon
For the Blueberry Mixture:
- 150 g fresh or frozen blueberries
- 1 tbsp sugar
- 1 tsp lemon juice
For the Finishing Touch:
- Egg wash (1 egg whisked with 1 tbsp milk)
- Optional drizzle: Lemon glaze made with powdered sugar and lemon juice
Step-by-Step Recipe
1. Preparing the Dough
Start by mixing your active sourdough starter, water, and flour in a large bowl. Stir until a rough dough forms. Let it rest for about 30 minutes to allow the flour to hydrate. After resting, add salt, sugar, and softened butter. Knead or fold until the dough becomes smooth and elastic.
Cover the bowl and let the dough rise at room temperature for 4–6 hours, giving it a stretch and fold every 30–45 minutes for the first two hours. By the end of bulk fermentation, it should feel airy and have increased in volume.
2. Making the Cream Cheese Filling
In a separate bowl, beat the softened cream cheese with sugar, vanilla, and lemon zest until smooth. The mixture should be spreadable but not runny. Chill in the fridge until you’re ready to use it.
3. Preparing the Blueberries
Toss blueberries with sugar and lemon juice. If using frozen blueberries, don’t thaw them completely this will help reduce excess moisture. Set aside.
4. Shaping the Dough
Once the dough has completed its bulk fermentation, turn it out onto a lightly floured surface. Roll or stretch it into a rectangle, similar to how you’d prepare cinnamon roll dough.
Spread the cream cheese filling evenly across the dough, leaving a small border around the edges. Scatter the blueberries over the cream cheese.
Carefully roll the dough into a log, starting from the longer side. Pinch the seam to seal. You can either bake it as a log in a loaf pan or twist it into a braided shape for a more decorative loaf.
5. Final Proofing
Place the shaped dough into a greased loaf pan or on parchment paper. Cover and let it proof for 2–3 hours at room temperature, or overnight in the refrigerator for deeper flavour. The dough should look puffy but not collapsed.
6. Baking
Preheat your oven to 180°C (350°F). Brush the dough with egg wash for a golden finish. Bake for 40–45 minutes, or until the top is golden brown and the internal temperature reaches about 90°C (195°F).
If the loaf browns too quickly, cover it loosely with foil during the last 15 minutes.
7. Adding the Glaze (Optional)
For an extra touch, whisk powdered sugar with a little lemon juice until smooth. Drizzle it over the cooled loaf for a bakery-style finish.
Final Thoughts
Baking with sourdough is always an adventure, and experimenting with flavors is part of the fun. The combination of lemon, blueberries, and cream cheese elevates a simple loaf into something memorable. If you’re looking for a recipe that’s both comforting and eye-catching, Lemon Blueberry Cream Cheese Sourdough might just become your new favorite bake
