Blueberry Lemon Cream Cheese Sourdough (Print)
Tangy sourdough swirled with blueberries, lemon, and cream cheese—ideal for breakfast.
# What You Need:
→ Sourdough Base
01 - 3.5 cups bread flour (400 g)
02 - 3/4 cup whole wheat flour (100 g)
03 - 1/2 cup active sourdough starter, 100% hydration (100 g)
04 - 1.5 cups water, room temperature (325 g)
05 - 1.5 teaspoons fine sea salt (9 g)
→ Cream Cheese Filling
06 - 3/4 cup fresh blueberries (120 g)
07 - Zest of 1 large lemon
08 - 5 oz cream cheese, softened (150 g)
09 - 2 tablespoons granulated sugar (30 g)
10 - 1 teaspoon pure vanilla extract
→ Optional Topping
11 - 1 tablespoon coarse sugar or pearl sugar
12 - Additional lemon zest for garnish
# How to Make:
01 - In a large mixing bowl, combine bread flour, whole wheat flour, sourdough starter, and room temperature water. Mix thoroughly until no dry flour remains visible. Cover the bowl and let the mixture autolyse for 45 minutes to develop gluten structure.
02 - Add fine sea salt to the dough and knead briefly to distribute evenly throughout. Cover again and allow the dough to rest for 30 minutes.
03 - Perform 3 to 4 sets of stretch-and-fold techniques at 30-minute intervals during the first 2 hours of bulk fermentation. This process develops gluten strength and improves dough structure.
04 - While the dough undergoes bulk fermentation, beat softened cream cheese, granulated sugar, and vanilla extract together until completely smooth and well combined. Set aside until ready to use.
05 - Gently fold fresh blueberries and lemon zest into the dough during the final stretch-and-fold set. Take care not to crush the berries to prevent excessive color bleeding.
06 - Turn the dough onto a lightly floured work surface. Pat into a rectangular shape. Spread the prepared cream cheese mixture evenly over the surface. Roll the dough tightly in jelly-roll fashion, pinching the seam firmly to seal.
07 - Shape the rolled dough into a tight round or oval loaf. Place seam-side up in a floured proofing basket or bowl lined with a floured towel. Cover and refrigerate for 6 to 10 hours for cold proofing.
08 - Preheat oven to 450°F with a Dutch oven or lidded cast iron pot inside. Allow at least 30 minutes for thorough heating to ensure proper oven spring.
09 - Carefully turn the proofed dough onto parchment paper. Score the top of the loaf with a sharp blade. Sprinkle with coarse sugar and additional lemon zest if desired. Bake covered for 25 minutes.
10 - Remove the lid from the Dutch oven and continue baking for an additional 20 minutes until the crust develops a deep golden color and sounds hollow when tapped. Transfer to a wire rack.
11 - Allow the loaf to cool completely on a wire rack before slicing. This ensures proper crumb structure and prevents the filling from becoming too runny. Serve toasted with additional cream cheese or lemon curd if desired.
# Expert Advice:
01 -
- The combination of tangy sourdough and sweet cream cheese creates this incredible balance that keeps you coming back for just one more slice
- Its the kind of bread that makes a regular Tuesday morning feel special without requiring any fancy techniques
02 -
- Resist the urge to add too much flour during shaping, a lightly tacky dough will give you better oven spring and a softer crumb
- The cream cheese filling works best when the dough is cold from the refrigerator, otherwise it can melt and seep out during baking
03 -
- If using frozen blueberries, toss them in a tablespoon of flour before folding into the dough to prevent purple streaks throughout your loaf
- Scoring the dough deeply helps the cream cheese steam escape during baking, otherwise it can burst through the crust in random places