Blueberry Lemon Cream Cheese Sourdough Bread


This Blueberry Lemon Cream Cheese Sourdough Bread is a delightful twist on traditional sourdough, combining the tangy complexity of sourdough with the bright sweetness of blueberries, zesty lemon, and rich cream cheese. Whether you're looking for a show-stopping breakfast bread, a snack to pair with tea or coffee, or a unique gift for a loved one, this recipe delivers big on flavor and texture. The creamy swirls of cream cheese, juicy bursts of blueberries, and citrusy notes of lemon make this loaf as beautiful as it is delicious. Let’s bake up this vibrant, flavorful bread and savor every bite!

Why You’ll Love This Recipe

  • Unique Flavor Combo: The tang of sourdough pairs perfectly with sweet blueberries, zesty lemon, and creamy cheese.
  • Soft & Swirly Texture: Cream cheese creates a luscious ribbon through the loaf, while blueberries add bursts of juiciness.
  • Versatile: Perfect for breakfast, brunch, snacks, or even dessert.
  • Sourdough Magic: Utilizes your sourdough starter for that signature depth of flavor and airy crumb.

Ingredients You’ll Need

For the Sourdough Dough:

  • 1 cup active sourdough starter (fed and bubbly)
  • 1 ½ cups warm water
  • 3 ½–4 cups all-purpose flour (adjust as needed for dough consistency)
  • 2 tbsp sugar
  • 1 tsp salt
  • 2 tbsp olive oil or melted butter

For the Filling:

  • 4 oz cream cheese, softened
  • 2 tbsp sugar
  • Zest of 1 lemon
  • 1 cup fresh or frozen blueberries
  • Optional: 1 tsp lemon juice for extra zing

Optional Topping:

  • Coarse sugar or turbinado sugar for sprinkling before baking

Step-by-Step Instructions

1. Prepare the Dough

  1. In a large mixing bowl, combine the active sourdough starter, warm water, sugar, and 3 cups of flour. Mix until a shaggy dough forms.
  2. Add the salt and olive oil (or melted butter) and continue mixing. Gradually incorporate the remaining flour, ¼ cup at a time, until the dough is soft, elastic, and slightly tacky but not sticky.
  3. Knead the dough on a floured surface for 5–7 minutes, or use a stand mixer with a dough hook for 5 minutes.
  4. Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise at room temperature for 4–6 hours, or until doubled in size. Alternatively, refrigerate overnight for a slower fermentation.

2. Make the Cream Cheese Filling

  1. In a small bowl, mix the softened cream cheese, sugar, and lemon zest until smooth and spreadable. Set aside.

3. Shape the Loaf

  1. Once the dough has risen, punch it down and turn it out onto a lightly floured surface.
  2. Roll the dough into a rectangle about 12x16 inches.
  3. Spread the cream cheese mixture evenly over the dough, leaving a 1-inch border around the edges.
  4. Sprinkle the blueberries evenly over the cream cheese layer, pressing them gently into the filling.

4. Roll and Proof

  1. Starting from the long side, tightly roll the dough into a log, pinching the seams to seal.
  2. Place the rolled dough seam-side down in a greased loaf pan (9x5 inches). Cover loosely and let it proof for 2–4 hours, or until the dough has risen about 1 inch above the rim of the pan.

5. Preheat and Bake

  1. Preheat your oven to 375°F (190°C).
  2. Optional: Brush the top of the loaf with a little milk or water and sprinkle with coarse sugar for a crunchy topping.
  3. Bake for 35–45 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. A thermometer inserted into the center should read 190°F–200°F (88°C–93°C).

6. Cool and Slice

  1. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
  2. Serve slices plain or toasted, with a smear of butter or additional cream cheese if desired.

Serving Suggestions

  • For Breakfast: Toast slices and serve with a dollop of yogurt or a drizzle of honey.
  • At Brunch: Pair with scrambled eggs, fresh fruit, or a mimosa for a complete spread.
  • As a Snack: Enjoy with a cup of tea, coffee, or hot cocoa.
  • Meal Prep: Store leftovers in an airtight container at room temperature for up to 2 days or freeze slices for longer storage.

Pro Tips for Success

  • Use Fresh Blueberries: Fresh berries hold their shape better during baking, but frozen ones work too—just don’t thaw them first to prevent bleeding.
  • Prevent Sticking: If the cream cheese filling feels too soft, chill it briefly before spreading to make it easier to handle.
  • Customize the Sweetness: Adjust the sugar in the dough or filling based on your preference for sweetness.
  • Double the Recipe: Make two loaves—one to enjoy now and one to freeze for later.

Final Thoughts

This Blueberry Lemon Cream Cheese Sourdough Bread is a celebration of flavors and textures, combining the tangy charm of sourdough with the sweetness of blueberries, the brightness of lemon, and the richness of cream cheese. It’s a loaf that’s as stunning to look at as it is delicious to eat.

So grab your sourdough starter, toss in those juicy blueberries and zesty lemons, and bake up this vibrant, swirly masterpiece. One slice of this sweet-and-tangy bread, and you’ll feel like you’ve captured a burst of sunshine in every bite—one soft, flavorful crumb at a time! 🍋🫐