Blueberry Lemon Cream Cheese Sourdough Bread
Ingredients
Dough
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500 g bread flour (about 4 cups)
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100 g active sourdough starter (½ cup)
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300 g water (1¼ cups)
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10 g salt (2 tsp)
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25 g honey or sugar (2 tbsp)
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Zest of 1 lemon
Filling
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¾ cup fresh or frozen blueberries (if frozen, don’t thaw)
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4 oz cream cheese, softened
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2 tbsp sugar
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1 tsp lemon juice
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1 tsp cornstarch (helps prevent leaking)
Instructions
1. Mix the Dough
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Mix starter, water, honey, and lemon zest.
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Add flour and salt. Mix until combined.
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Rest (autolyse) 30 minutes.
2. Stretch & Fold
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Perform 3–4 stretch-and-folds every 30 minutes over 2 hours.
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Dough should become smooth and elastic.
3. Bulk Ferment
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Cover and let rise at room temperature 4–6 hours, until slightly puffy (not doubled).
4. Prepare Filling
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Mix cream cheese, sugar, lemon juice, and cornstarch until smooth.
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Gently toss blueberries with a tiny bit of flour if juicy.
5. Shape & Fill
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Turn dough onto lightly floured surface.
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Gently stretch into a rectangle.
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Spread cream cheese mixture evenly, leaving a border.
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Sprinkle blueberries over filling.
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Roll up gently (like a jelly roll), tuck ends, and shape into a loaf.
6. Cold Proof
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Place seam-side down in a floured banneton.
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Cover and refrigerate overnight (8–12 hours).
7. Bake
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Preheat oven to 450°F (232°C) with Dutch oven inside.
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Score bread.
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Bake covered 25 minutes.
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Uncover and bake another 20–25 minutes until golden.
Tips for Success
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Don’t overfill—too much filling can cause leaks.
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Lemon zest adds flavor without extra liquid.
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Let bread cool fully before slicing so the filling sets.
How to Serve
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Toasted with butter
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With honey or powdered sugar
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As a sweet breakfast or dessert bread
If you want, I can:
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Make a discard version
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Adapt it for no Dutch oven
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Turn it into mini loaves
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Add a lemon glaze drizzle
Just tell me 😊
