Blueberry Lemon Cream Cheese Sourdough Bread

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Blueberry Lemon Cream Cheese Sourdough Bread

Introduction

Few things rival the comforting scent of freshly baked sourdough, but when you add juicy blueberries, zesty lemon, and a ribbon of rich cream cheese, you elevate it to something extraordinary. This Blueberry Lemon Cream Cheese Sourdough Bread combines the tang of natural fermentation with the brightness of citrus and the sweetness of summer berries, all wrapped in a tender, slightly chewy crumb. It’s a bread for breakfast, brunch, or indulgent afternoon snacks—and perfect for sharing with someone you love.

Ingredients

For the Dough:

  • 1 cup warm water (90°F to 100°F)
  • 1/4 cup active sourdough starter (fed and bubbly)
  • 2 1/2 cups bread flour
  • 1 tbsp sugar or honey
  • 1/2 tsp salt
  • 1 tsp lemon zest
  • 1 tsp vanilla extract

For the Filling:

  • 3/4 cup fresh or frozen blueberries
  • 4 oz cream cheese, softened
  • 2 tbsp powdered sugar or honey
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tsp cornstarch (if using frozen berries)

Method

Step 1: Build the Dough

  1. In a large bowl, mix the warm water, sourdough starter, and sugar or honey.
  2. Add flour, lemon zest, vanilla extract, and salt.
  3. Stir until a shaggy dough forms. Cover and rest for 30 minutes (autolyse).

Step 2: Stretch & Fold

  1. Over the next 2 hours, perform 3 rounds of stretch and folds every 30 minutes.
  2. After the last fold, cover and let the dough rise at room temperature for 4–6 hours until nearly doubled.

Step 3: Make the Filling

  1. Beat cream cheese, lemon juice, zest, and powdered sugar until smooth.
  2. If using frozen blueberries, toss them with cornstarch to prevent sogginess.

Step 4: Shape the Dough

  1. Turn dough onto a floured surface. Gently stretch into a rectangle.
  2. Spread the cream cheese filling, then scatter blueberries over it.
  3. Roll the dough jelly-roll style or fold in thirds (like an envelope), being gentle to keep the filling in.

Step 5: Final Proof

  1. Place the shaped dough into a floured banneton or loaf pan.
  2. Cover and refrigerate overnight (8–12 hours) for flavor development.

Step 6: Bake

  1. Preheat oven to 450°F (232°C) with a Dutch oven inside.
  2. Score the loaf with a sharp blade.
  3. Bake covered for 20 minutes, then uncovered for another 20–25 minutes until golden and internal temp is 200°F (93°C).
  4. Cool completely before slicing.

History & Formation

The idea of fermenting bread dough with wild yeast dates back thousands of years. Sourdough was the original leavening method long before commercial yeast arrived. By integrating lemon and blueberries—native to North America—and cream cheese, a soft cheese with 19th-century Philadelphia roots, this bread becomes a meeting point of ancient technique and modern flavor.

The “formation” of this bread is a study in balance:

  • Fermentation gives rise to complex flavors and digestibility.
  • Folding creates strength in the dough.
  • Filling and shaping require care to keep aesthetics and structure intact.

Health Benefits

  • Sourdough fermentation reduces gluten levels and phytic acid, aiding digestion and mineral absorption.
  • Blueberries are rich in antioxidants, especially anthocyanins.
  • Lemon supports vitamin C intake and adds a refreshing note.
  • Cream cheese, in moderation, provides calcium and richness for satiety.
  • Lower sugar content than typical fruit loaves or pastries.

Nutrition (approx. per slice, 12 slices)

Nutrient Amount
Calories 180–210
Carbs 30g
Protein 5g
Fat 6g
Fiber 2g
Sugar 5g
Calcium 40mg
Vitamin C 2mg

Values may vary depending on ingredient brands and portion size.

Conclusion

This Blueberry Lemon Cream Cheese Sourdough Bread is more than a recipe—it’s a love letter to tradition, taste, and texture. It offers the heartiness of sourdough, the luxury of cream cheese, and the joy of ripe fruit, all in one memorable slice. Whether you’re sharing it with family or enjoying a quiet bite with tea, this bread reminds you to savor the moment.

For the Lovers of This Bread

  • The Sourdough Enthusiast: Who loves watching dough rise and shaping loaves with care.
  • The Berry Devotee: Who can’t resist blueberries in any form.
  • The Breakfast Bruncher: Who thinks cream cheese and lemon are a match made in heaven.
  • The Traditionalist-Turned-Adventurer: Who enjoys the old ways but loves new twists.

Bonus Methods: Variation Ideas

  • Add white chocolate chips with the blueberries for extra indulgence.
  • Swap blueberries for raspberries or blackberries.
  • Use orange zest instead of lemon for a mellow citrus flavor.
  • Top with lemon glaze post-bake for a dessert-like finish.

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