Blueberry Lemon Cream Cheese Sourdough (Printable Version)
Tangy sourdough bread swirled with fresh blueberries, lemon zest, and creamy cheese filling for a delicious breakfast treat.
# What You Need:
→ Sourdough Base
01 - 3.5 cups bread flour (400 g)
02 - 3/4 cup whole wheat flour (100 g)
03 - 1/2 cup active sourdough starter, 100% hydration (100 g)
04 - 1 1/3 cups water, room temperature (325 g)
05 - 1 3/4 teaspoons fine sea salt (9 g)
→ Cream Cheese Filling
06 - 2/3 cup fresh blueberries (120 g)
07 - Zest of 1 large lemon
08 - 2/3 cup cream cheese, softened (150 g)
09 - 2 tablespoons granulated sugar (30 g)
10 - 1 teaspoon pure vanilla extract
→ Optional Topping
11 - 1 tablespoon coarse sugar or pearl sugar
12 - Additional lemon zest for garnish
# How To Make It:
01 - In a large bowl, combine bread flour, whole wheat flour, sourdough starter, and water. Mix thoroughly until no dry flour remains visible. Cover the bowl and let autolyse for 45 minutes to develop gluten structure.
02 - Add fine sea salt to the dough and knead briefly until fully distributed. Cover and allow the dough to rest for 30 minutes.
03 - Perform 3 to 4 sets of stretch-and-fold technique every 30 minutes during the initial 2 hours of bulk fermentation. Grab one edge of the dough, stretch it upward, and fold it over the center. Rotate the bowl and repeat for all four sides.
04 - While dough ferments, beat softened cream cheese, granulated sugar, and vanilla extract in a small bowl until completely smooth and creamy.
05 - During the final stretch-and-fold cycle, gently incorporate fresh blueberries and lemon zest into the dough. Handle carefully to avoid crushing the berries.
06 - Turn dough onto a lightly floured work surface. Pat into a rectangular shape. Spread cream cheese mixture evenly across the surface, leaving a small border. Roll the dough tightly jelly-roll style, pinching the seam firmly to seal.
07 - Shape into a tight round or oval loaf. Place seam-side up in a floured proofing basket or bowl lined with a floured towel. Cover and refrigerate for 6 to 10 hours for overnight cold proofing.
08 - Place Dutch oven or lidded cast iron pot in cold oven. Preheat to 450°F for at least 30 minutes to ensure thorough heating.
09 - Turn dough out onto parchment paper. Score the top with a sharp knife or lame. Sprinkle with coarse sugar and extra lemon zest if desired. Transfer to preheated Dutch oven, cover with lid, and bake for 25 minutes.
10 - Remove the lid and continue baking for 20 minutes until the loaf develops a deep golden crust and sounds hollow when tapped on the bottom.
11 - Transfer bread to a wire rack and allow to cool completely before slicing to prevent the filling from becoming runny. Serve toasted with additional cream cheese or lemon curd if desired.
# Helpful Hints:
01 -
- The way the cream cheese melts into tender pockets throughout the crumb makes every slice feel like an intentional treat, not just breakfast
- Blueberries burst gently during baking, creating these stunning jewel-toned swirls that look impressive but require almost no special technique
- Lemon zest cuts through the richness and keeps the bread feeling bright, even with all that creamy goodness folded inside
02 -
- Cold proofing is not optional here—the chilled dough is firm enough to handle without smearing the cream cheese filling everywhere
- Spraying blueberries with a quick mist of water and tossing them in a tablespoon of flour before folding them in helps prevent them from bleeding into the dough
- The Dutch oven creates the steam environment that allows the bread to expand fully before the crust sets—do not skip this equipment
03 -
- If your dough feels too slack after adding the blueberries, perform an extra set of stretch-and-folds to build strength before shaping
- Room temperature berries incorporate more gently than frozen ones, which can create holes in the crumb as they thaw
- A light dusting of flour on the cream cheese filling before rolling prevents it from squishing out during shaping