Lemon and blueberries are one of the most refreshing flavor pairings, and when you combine them in a tangy sourdough loaf filled with smooth cream cheese, you get a bread that tastes like dessert. This Lemon Blueberry Cream Cheese Sourdough is soft, moist, slightly tangy, and dotted with juicy blueberries and a bright citrus aroma. It’s a perfect loaf for breakfast, tea time, or a sweet weekend bake.
This recipe uses an active sourdough starter to naturally leaven the dough, resulting in a light yet chewy texture with the signature sourdough tang. The addition of fresh lemon juice and zest gives brightness, while the blueberries burst into sweet pockets throughout the loaf. The creamy filling adds richness and a bakery-style finish that’s absolutely irresistible.
Ingredients
For the Sourdough: 1 cup active sourdough starter (bubbly and refreshed) 3 cups bread flour 1 cup water 1 teaspoon salt 1 tablespoon granulated sugar 2 tablespoons finely grated lemon zest 2 tablespoons freshly squeezed lemon juice 1 cup blueberries (fresh or frozen, thawed and dried)
For the Cream Cheese Filling: 8 ounces cream cheese, softened 1/4 cup granulated sugar 1 large egg, beaten 1 teaspoon vanilla extract
Step 1 – Activate the Starter
Make sure your sourdough starter is at its peak. Feed it 4–6 hours before baking. It should be bubbly, airy, and double in volume when ready. This ensures proper fermentation and rise.
Step 2 – Mix the Dough
In a large mixing bowl, combine the active sourdough starter, bread flour, water, salt, sugar, lemon zest, and lemon juice. Stir with a wooden spoon or dough whisk until a rough dough forms. The dough should feel sticky but cohesive. Do not overmix; you’re only combining until all dry flour is absorbed.
Step 3 – Add the Blueberries
Gently fold the blueberries into the dough. If using frozen berries, thaw and pat them dry first to prevent excess moisture. Fold carefully so the berries stay mostly whole and don’t tint the dough completely blue.
Step 4 – Bulk Fermentation
Cover the bowl with plastic wrap or a damp towel and let the dough rest for 4–5 hours at room temperature, until it doubles in size. If your kitchen is cool, this may take longer. The dough should look airy, soft, and elastic.
Step 5 – Prepare the Cream Cheese Filling
While the dough proofs, make the filling. In a medium bowl, beat the softened cream cheese until smooth. Add sugar, egg, and vanilla extract, then whisk until creamy and lump-free. Keep this in the refrigerator until you’re ready to assemble the loaf.
Step 6 – Shape and Assemble
Once the dough has risen, transfer it to a lightly floured surface. Gently roll or stretch it into a rectangle about 10×12 inches. Spoon the cream cheese mixture down the center, leaving a 1-inch border on both sides. Fold one side of the dough over the filling, then the other, overlapping slightly to seal. Pinch the seams closed and tuck the ends under to form a tight log or round loaf.
Step 7 – Second Proof
Place the shaped loaf seam-side down on parchment paper inside a proofing basket or bowl. Cover and let it rise again for 2–3 hours, or until it looks puffy and almost doubled.
Step 8 – Bake the Loaf
Preheat your oven to 375 °F (190 °C). Place a Dutch oven or baking stone inside while heating if you want a crisp crust. When ready, carefully transfer the dough (still on parchment) into the hot pot or onto the stone. Bake 45–50 minutes, until the crust is golden brown and the internal temperature reaches 190–200 °F (88–93 °C). Cool completely before slicing so the cream cheese layer sets properly.
Tips for Success
Use an active, bubbly sourdough starter; an underfed one will give a dense loaf. Avoid overmixing, as it tightens the crumb. Pat blueberries dry to avoid excess moisture. Always cool the loaf before cutting to keep the filling intact.
Flavor Variations
Use lime or orange zest instead of lemon for a twist. Add sliced almonds or chopped walnuts for texture. For extra sweetness, drizzle a light lemon glaze made of powdered sugar and lemon juice over the cooled loaf.
Storage and Serving
Store leftovers in the refrigerator in an airtight container for 3–4 days. Reheat slices in the toaster or oven before serving. This bread also freezes beautifully—wrap in foil and store for up to 3 months.
Pro Tips
If your dough feels too wet, add 1–2 tablespoons flour. To enhance flavor, let the dough proof overnight in the fridge for a slow fermentation. Always cool the loaf completely before slicing for a clean cream-cheese swirl.
Lemon blueberry cream cheese sourdough
Servings: 1 large loaf Cook Time: 45–50 minutes Prep Time: 10 minutes + proofing time
Ingredients
1 cup active sourdough starter 3 cups bread flour 1 cup water 1 teaspoon salt 1 tablespoon sugar 2 tablespoons lemon zest 2 tablespoons lemon juice 1 cup blueberries 8 ounces cream cheese 1/4 cup sugar 1 egg 1 teaspoon vanilla
Instructions
1 – Mix starter, flour, water, salt, sugar, zest, and juice until combined.
2 – Fold in blueberries gently.
3 – Proof 4–5 hours until doubled.
4 – Beat cream cheese, sugar, egg, and vanilla for filling.
5 – Roll dough into a rectangle, spread filling down the center, fold over, and shape loaf.
6 – Proof 2–3 hours more.
7 – Bake at 375 °F (190 °C) for 45–50 minutes until golden.
8 – Cool completely before slicing.
Tips: Use fresh, bubbly starter and dry blueberries.
