If you’re searching for a bread recipe that cheers up your kitchen and your taste buds with every slice, this Lemon Blueberry Cream Cheese Sourdough Bread is destined to become your new favorite. Picture the irresistible tang of sourdough, the sunshiny zing of lemon, bursts of juicy blueberries, and a hidden swirl of creamy, lightly sweetened cream cheese—all in one stunning loaf. Whether you’re serving it for brunch or as a special snack, Lemon Blueberry Cream Cheese Sourdough Bread makes every occasion feel just a little more special and a whole lot more delicious.
Ingredients You’ll Need
The beauty of Lemon Blueberry Cream Cheese Sourdough Bread is how a handful of everyday ingredients transform into a show-stopping bake. Each component plays a purpose—contributing flavor, color, or tender texture—so get ready to savor every bite.
- Sourdough starter: The heart of this bread, providing just the right tang and a lovely lift to your loaf.
- Whole milk: Enriches the dough, keeping it extra soft and adding a gentle creaminess.
- All-purpose flour: A reliable flour choice that forms the structure while staying light and pleasant.
- Granulated sugar: Adds a subtle sweetness to balance the tang and complement those juicy blueberries.
- Salt: Just a teaspoon is all you need to enhance flavor and curb any dullness.
- Lemon zest: Packs each slice with citrusy brightness and visually stunning flecks of yellow.
- Fresh blueberries: Bursts of juicy color and sweetness—go for plump, fresh berries if you can.
- Cream cheese (softened): The surprise swirl inside, adding creamy richness and a hint of decadence.
- Lemon juice: Brings a zesty punch and helps the cream cheese swirl sing.
- Honey: Rounds out the cream cheese filling with gentle, golden sweetness.
- Egg (for egg wash): Creates a gorgeous, glossy crust that’s irresistible before you even slice.
How to Make Lemon Blueberry Cream Cheese Sourdough Bread
Step 1: Mix the Dough
Start by combining the active sourdough starter and milk in a large bowl, stirring until they meld together. Keep the atmosphere laid back—this isn’t about precision, but about introducing your dough to gentle fermentation and flavor building.
Step 2: Form Your Dough
Add in the flour, sugar, and salt. Stir just until everything pulls together into a shaggy, messy dough. This stage is all about giving the flour time to hydrate, so patience here means more flavor later.
Step 3: Rest and Knead
Cover and let the dough rest for 30 minutes—it’s a mini vacation before the next step! Then, transfer to a lightly floured surface and knead until the dough becomes soft and smooth, about 5 to 7 minutes. You’re building structure but also infusing the dough with a little love.
Step 4: First Rise
Slip your dough into a greased bowl, cover it with a lid or towel, and let it rise at room temperature for 4 to 6 hours until doubled in volume. Long, slow fermentation is the secret to the signature sourdough character of this Lemon Blueberry Cream Cheese Sourdough Bread.
Step 5: Make the Cream Cheese Filling
While your dough is rising, beat together the softened cream cheese, lemon juice, honey, and lemon zest until silky smooth. Stash it in the fridge so it’s ready to spread and swirl into your bread later.
Step 6: Add Filling and Blueberries
Once the dough has doubled, turn it out gently onto a floured surface. Shape it into a rectangle, then spread the cream cheese mixture down the center. Sprinkle on those blueberries, letting them tumble naturally—don’t worry if they poke through.
Step 7: Shape and Proof Again
Fold the dough over the filling, tuck in the sides, and gently shape into a loaf. Place it seam side down in a greased loaf pan or lined proofing basket. Cover and proof again for 1 to 2 hours at room temperature, or pop it in the fridge for an overnight slow rise to deepen the flavor.
Step 8: Bake to Golden Perfection
When ready, preheat the oven to 375°F (190°C). Brush the loaf with beaten egg for that bakery-worthy shine. Bake 40 to 45 minutes, or until your kitchen fills with a toasty, citrusy aroma and the top is deep golden. Let cool completely before slicing (it’s tough, but worth it!) so the cream cheese stays put.
How to Serve Lemon Blueberry Cream Cheese Sourdough Bread
Garnishes
This bread needs little adornment, but a dusting of powdered sugar or a delicate drizzle of lemon glaze amplifies its beauty. You can also garnish with extra lemon zest curls or a few fresh blueberries for a pop of color when serving to guests.
Side Dishes
Pair a slab of Lemon Blueberry Cream Cheese Sourdough Bread with a simple vanilla yogurt bowl, a fresh fruit salad, or even scrambled eggs for a delightful brunch spread. Its sweet-and-savory notes go well with both creamy and crisp sides.
Creative Ways to Present
Slice the loaf thickly and toast it for a slightly crisped treat, or transform leftovers into decadent French toast. The dreamy swirls and bright flecks inside make every slice a conversation starter at brunch tables and potlucks.
Make Ahead and Storage
Storing Leftovers
To keep your Lemon Blueberry Cream Cheese Sourdough Bread fluffy and moist, wrap leftovers tightly in plastic wrap or aluminum foil and store at room temperature for up to 2 days. For longer freshness, refrigerate the loaf—just bring it to room temperature or warm gently before serving.
Freezing
This bread freezes beautifully! Once cool, simply slice or leave whole, wrap tightly in plastic wrap followed by a layer of foil, and pop it in the freezer for up to 2 months. Thaw overnight in the fridge before enjoying.
Reheating
If you love warm bread, lightly reheat slices in a toaster oven or conventional oven at 300°F (150°C) for 5 to 10 minutes. This revives the texture without drying out the cream cheese swirl.
FAQs
Can I use store-bought sourdough starter for Lemon Blueberry Cream Cheese Sourdough Bread?
Absolutely—store-bought starter is a convenient and reliable way to jump right into baking. Just be sure it’s active and bubbly so your loaf gets the lift it needs.
What if I only have frozen blueberries?
Frozen blueberries work perfectly here—just toss them in a little flour before layering to prevent too much color from bleeding into the dough.
Do I have to proof the dough overnight?
Nope! The overnight proofing develops the most flavor, but you can do a 1 to 2 hour final rise at room temperature if you’re short on time. Either way, the result is delicious.
Can I add nuts or other mix-ins?
Definitely. Try folding in chopped pecans, sliced almonds, or even a handful of coconut for extra texture and flavor. Just keep the ratio in check to prevent an overstuffed loaf.
Is Lemon Blueberry Cream Cheese Sourdough Bread best for breakfast or dessert?
Yes—and yes! This bread is just as delightful alongside your morning coffee as it is dressed up after dinner. You might just find yourself reaching for another slice any time of day.
Final Thoughts
One bake and you’ll understand why Lemon Blueberry Cream Cheese Sourdough Bread earns a permanent spot in my kitchen—and hopefully yours! With its tangy, sweet flavors and dreamy texture, it’s a bread you’ll crave for mornings, gatherings, or just a cheerful treat. Give it a go, and let every bite brighten your day.
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Lemon Blueberry Cream Cheese Sourdough Bread Recipe
- Prep Time: 30 minutes (plus rise time)
- Cook Time: 45 minutes
- Total Time: 6–8 hours (including fermentation)
- Yield: 1 loaf (8–10 slices)
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful combination of tangy lemon, juicy blueberries, and creamy cream cheese in this delectable Lemon Blueberry Cream Cheese Sourdough Bread. This recipe combines the goodness of sourdough with sweet and citrusy flavors for a perfect breakfast or snack option.
Ingredients
Sourdough Bread:
- 1 cup active sourdough starter
- 1 cup whole milk
- 2 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon salt
Filling:
- 2 tablespoons lemon zest
- 1 cup fresh blueberries
- 4 oz cream cheese (softened)
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 1 egg (for egg wash)
Instructions
- Sourdough Bread Preparation: In a large bowl, mix sourdough starter and milk. Add flour, sugar, and salt. Cover and let rest for 30 minutes. Knead until smooth. Let rise for 4–6 hours.
- Cream Cheese Filling: Combine softened cream cheese, lemon juice, honey, and lemon zest. Refrigerate.
- Assembly: Flatten dough into a rectangle. Spread cream cheese mixture, add blueberries. Fold dough over filling, shape into a loaf. Place in pan, proof, then bake.
- Baking: Preheat oven to 375°F. Brush with egg wash. Bake for 40–45 minutes. Cool before slicing.
Notes
- You can use frozen blueberries if fresh isn’t available.
- For more lemon flavor, add lemon extract to the cream cheese mixture.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 8g
- Sodium: 190mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg
