Blueberry Lemon Cream Cheese Sourdough Bread

Here’s a delicious Blueberry Lemon Cream Cheese Sourdough Bread recipe — soft, tangy, and bursting with flavor 💛🫐

For the dough:

For the filling:

For brushing (optional):

Make the dough
- In a large bowl, mix sourdough starter, warm water, sugar (or honey), and vanilla.
- Add flour, salt, and lemon zest. Stir until a shaggy dough forms.
- Knead for 8–10 minutes until smooth and elastic (or use stretch-and-folds every 30 minutes for 2 hours).
First rise (bulk fermentation)
- Cover and let rise at room temperature (75–78°F / 24–26°C) for 4–6 hours, or until doubled in size.
Prepare filling
- Beat cream cheese, sugar, and lemon zest until smooth.
- Gently fold in floured blueberries.
Shape and fill
- Turn the dough out onto a lightly floured surface.
- Roll into a rectangle (~10×12 inches).
- Spread the cream cheese mixture evenly over the dough, leaving 1 inch of edge.
- Roll up tightly like a jelly roll, then twist it into a spiral or braid shape.
- Place into a greased loaf pan or parchment-lined oval proofing basket.
Final proof
- Cover and let rest for 2–3 hours at room temperature, or refrigerate overnight for deeper flavor.
Bake
- Preheat oven to 375°F (190°C).
- Brush top with egg wash and sprinkle coarse sugar if desired.
- Bake 35–40 minutes, until golden brown and cooked through (internal temp ~190°F / 88°C).
- Cool completely before slicing to let the cream cheese set.

For a tangier loaf, use a longer cold fermentation (up to 12 hours in the fridge).
Frozen blueberries work fine — just don’t thaw them first.
Add a drizzle of lemon glaze (powdered sugar + lemon juice) for extra sweetness.

Would you like me to give you a version that’s baked in a Dutch oven (like artisan sourdough style) instead of a loaf pan?