Blueberry Lemon Cream Cheese Sourdough Bread Made Easy Recipe

Introduction

Enjoy a delightful twist on traditional sourdough with this Blueberry Lemon Cream Cheese Sourdough Bread. Bursting with fresh blueberries, tangy lemon, and creamy filling, it’s a perfect treat for breakfast or an afternoon snack.

Ingredients

• 1 cup warm water (90°F to 100°F)
• 1/4 cup active sourdough starter (fed and bubbly)
• 3 cups bread flour
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 2 tablespoons unsalted butter, melted
• 1 large egg
• 1 teaspoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar (for filling)
• 1 large egg (for filling)
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries
• 2 tablespoons freshly squeezed lemon juice (for wash)
• 1 tablespoon honey

Instructions

1. Step 1: In a large mixing bowl, whisk together warm water, sourdough starter, and sugar until smooth.
2. Step 2: Add the flour, salt, melted butter, egg, lemon zest, and lemon juice, stirring until a shaggy dough forms.
3. Step 3: Knead the dough by hand for 8–10 minutes or with a stand mixer on medium speed for 6–7 minutes until smooth and elastic.
4. Step 4: Transfer the dough to a lightly oiled bowl, cover, and let rise for 4 to 5 hours until doubled in volume.
5. Step 5: In a medium bowl, beat the softened cream cheese until smooth, then add sugar, egg, and vanilla, mixing until creamy.
6. Step 6: Once the dough has risen, punch it down and divide into two equal parts. Roll each part into a rectangle about 1/4 inch thick.
7. Step 7: Spread half of the cream cheese filling over one rectangle, leaving a 1-inch border around the edges.
8. Step 8: Sprinkle blueberries evenly over the cream cheese layer, then cover with the second dough rectangle, pressing edges to seal.
9. Step 9: Place the filled dough on a parchment-lined baking sheet, cover loosely, and let rest for 30–45 minutes.
10. Step 10: Prepare the lemon honey wash by whisking lemon juice and honey together, then brush it over the top of the loaf.
11. Step 11: Preheat the oven to 375°F (190°C) and bake the loaf for 35 to 40 minutes until golden brown.
12. Step 12: Allow the bread to cool on a wire rack for at least 15 minutes before slicing and serving.

Tips & Variations

• For a more intense lemon flavor, add extra lemon zest to the cream cheese filling.
• If you don’t have fresh blueberries, frozen works well—just thaw and drain excess liquid before using.
• Try adding chopped nuts like pecans or walnuts for added texture and flavor.
• Ensure the sourdough starter is active and bubbly for best rise and flavor.

Storage

Store leftover bread in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 1 month. Reheat slices gently in a toaster or oven to restore freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, you can substitute all-purpose flour, but the bread may be slightly less chewy and have a softer texture due to lower gluten content.

How do I know when my sourdough starter is ready to use?

Your starter should be bubbly and have doubled in size within 4-6 hours of feeding. It should also have a pleasant, tangy aroma.

Blueberry Lemon Cream Cheese Sourdough Bread Made Easy Recipe

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This Blueberry Lemon Cream Cheese Sourdough Bread combines the tangy flavor of sourdough with a creamy lemon-infused cream cheese filling and bursts of fresh blueberries. The loaf is enriched with lemon zest and lemon juice for a refreshing citrus note, balanced by the sweet honey lemon wash that creates a golden, glossy crust. Perfect for breakfast, brunch, or a delightful snack, this bread recipe is easy to follow and results in a moist, flavorful treat with a beautiful appearance.

• Author: luca
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 5 hours 40 minutes
• Yield: 1 loaf (approximately 1 pound) 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough

• 1 cup warm water (90°F to 100°F)
• 1/4 cup active sourdough starter (fed and bubbly)
• 3 cups bread flour
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 2 tablespoons unsalted butter, melted
• 1 large egg
• 1 teaspoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice

Cream Cheese Filling

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

Additional Ingredients

• 1 cup fresh or frozen blueberries
• 2 tablespoons freshly squeezed lemon juice (for wash)
• 1 tablespoon honey

Instructions

1. Mix Wet Ingredients: In a large mixing bowl, whisk together warm water, sourdough starter, and sugar until smooth to activate the starter and dissolve the sugar.
2. Add Dry Ingredients and Form Dough: Add in the bread flour, salt, melted butter, egg, lemon zest, and lemon juice to the bowl and stir until a shaggy dough forms.
3. Knead the Dough: Knead by hand for 8–10 minutes or with a stand mixer on medium speed for 6–7 minutes until the dough becomes smooth and elastic.
4. First Rise: Transfer the dough to a lightly oiled bowl, cover, and allow it to rise for 4 to 5 hours, or until it has doubled in volume, to develop flavor and structure.
5. Prepare Cream Cheese Filling: In a medium bowl, beat the softened cream cheese until smooth, then add sugar, egg, and vanilla extract. Mix until creamy and well combined.
6. Shape the Dough: After the dough has risen, punch it down to release air and divide it into two equal parts. Roll each piece into a rectangle approximately 1/4 inch thick.
7. Assemble the Loaf: Spread half of the cream cheese filling evenly on one dough rectangle, leaving a 1-inch border around the edges.
8. Add Blueberries and Seal: Sprinkle the blueberries over the cream cheese layer. Cover with the second rectangle of dough and press the edges firmly to seal the filling inside.
9. Second Rise: Place the assembled loaf on a parchment-lined baking sheet, cover loosely with a clean towel, and let it rest for 30–45 minutes to slightly proof and relax the dough.
10. Prepare Lemon Honey Wash: Whisk together the lemon juice and honey, then brush the mixture over the top of the loaf to enhance browning and add a glossy finish.
11. Bake: Preheat the oven to 375°F (190°C). Bake the loaf for 35 to 40 minutes until the crust is golden brown and cooked through.
12. Cool and Serve: Remove the loaf from the oven and let it cool on a wire rack for at least 15 minutes before slicing to allow the filling to set.

Notes

• Ensure your sourdough starter is active and bubbly for best rise results.
• Use fresh or frozen blueberries; if frozen, no need to thaw before use.
• Adjust sugar in the filling according to your sweetness preference.
• Brush gently with the lemon honey wash to avoid deflating the dough.
• Let the bread cool properly to prevent the cream cheese filling from oozing out during slicing.

Keywords: blueberry bread, lemon bread, cream cheese filling, sourdough bread, homemade bread, breakfast bread, tangy bread