Blueberry Lemon Cream Cheese Sourdough Bread

This blueberry lemon cream cheese sourdough bread is a soft, flavorful loaf I love baking when I want a sweet twist on classic sourdough. The tangy sourdough base pairs beautifully with juicy blueberries, zesty lemon, and a creamy swirl of sweetened cream cheese. I like how it feels like a bakery-style bread but still has that homemade rustic charm.

Why You’ll Love This Recipe

I enjoy this recipe because it balances tangy, sweet, and creamy flavors in every slice. The blueberries add bursts of juiciness, the lemon brightens the flavor, and the cream cheese swirl makes it rich and indulgent. I like that it works just as well for breakfast, a snack, or even dessert.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the bread:

• Active sourdough starter

• Bread flour

• All-purpose flour

• Water

• Salt

• Fresh blueberries

• Lemon zest

For the cream cheese filling:

• Cream cheese, softened

• Granulated sugar

• Vanilla extract

Directions

1. I mix active sourdough starter, water, bread flour, and all-purpose flour until combined, then let it rest (autolyse) for about 30 minutes.

2. I add salt and knead until smooth and elastic.

3. I let the dough rise, stretching and folding it a few times over 3–4 hours.

4. Once nearly doubled, I gently fold in blueberries and lemon zest.

5. I roll the dough into a rectangle, spread the sweetened cream cheese mixture over it, and roll it up into a loaf.

6. I place it in a floured banneton or loaf pan, cover, and refrigerate overnight for a cold proof.

7. The next morning, I preheat my oven to 450°F (230°C) with a Dutch oven inside.

8. I score the loaf, place it in the Dutch oven, and bake covered for 20 minutes, then uncovered for 20–25 minutes until golden brown.

9. I let it cool completely before slicing so the cream cheese sets.

Servings and timing

This recipe makes 1 loaf, about 8–10 slices. It takes me around 30 minutes of hands-on prep, 6–8 hours of rise/proofing, and 45 minutes of baking, so it’s best spread over 2 days.

Variations

• I sometimes swap blueberries for raspberries or blackberries.

• For extra sweetness, I drizzle a lemon glaze over the cooled loaf.

• I like adding chopped nuts, like almonds or pecans, for crunch.

• If I want it richer, I mix a little lemon curd into the cream cheese filling.

storage/reheating

I store the bread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, I warm slices in the toaster or oven at 325°F for a few minutes. The loaf also freezes well if wrapped tightly, and I thaw it at room temperature before serving.

FAQs

Can I use frozen blueberries?

Yes, I sometimes use frozen blueberries, but I keep them unthawed and lightly dusted with flour so they don’t bleed too much into the dough.

Do I need a Dutch oven for this recipe?

No, I’ve also baked it on a sheet pan with a tray of water in the oven to create steam.

How do I keep the cream cheese from leaking out?

I roll the dough tightly and pinch the seams well. Even if some cream cheese peeks out, it still tastes delicious.

Can I make this bread sweeter?

Yes, I sometimes add extra sugar to the cream cheese filling or top the loaf with a lemon glaze.

What’s the best way to serve this bread?

I love serving it toasted with butter, or as-is with coffee or tea for breakfast or dessert.

Conclusion

This blueberry lemon cream cheese sourdough bread is one of my favorite sweet sourdough recipes because it’s fruity, creamy, and tangy all in one. I like how the sourdough base balances the richness of the filling and how the blueberries and lemon make it taste fresh and bright. It’s a loaf that feels indulgent yet still rustic and homemade.