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Blueberry Lemon Cream Cheese Sourdough Bread Made Easy Recipe

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★★★★★

5 from 135 reviews

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.

Ingredients

Scale

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

Find it online: https://lucabites.com/blueberry-lemon-cream-cheese-sourdough-bread-made-easy-recipe/