Lemon Blueberry Cream Cheese Sourdough

Lemon Blueberry Cream Cheese Sourdough is a delightful fusion of tangy sourdough, zesty lemon, sweet blueberries, and creamy cheese. This artisanal bread combines the chewy texture of traditional sourdough with bursts of fruity flavor and a luscious cream cheese swirl, making it a perfect centerpiece for breakfast, brunch, or an indulgent snack.

Why You’ll Love This Recipe

• Flavorful Fusion: The tartness of lemon zest and the sweetness of blueberries complement the tangy sourdough, while the cream cheese adds a rich, creamy element.
• Artisan Appeal: This bread not only tastes amazing but also looks stunning with its golden crust and vibrant swirls of blueberry and cream cheese.
• Versatile Delight: Enjoy it toasted with butter, as a base for French toast, or simply on its own.

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Ingredients You’ll Need

For the Dough:

• 500g bread flour
• 350g warm water
• 100g active sourdough starter
• 10g sea salt
• Zest of 1 lemon

For the Cream Cheese Filling:

• 100g cream cheese, softened
• 2 tablespoons honey
• 1 tablespoon fresh lemon juice

For the Blueberry Addition:

• 150g fresh or frozen blueberries (do not thaw if using frozen)

For the Honey-Lemon Glaze:

• 2 tablespoons honey
• 1 tablespoon fresh lemon juice
• 1 tablespoon warm water

Step-by-Step Instructions

1. Mix the Dough (Autolyse)

In a large mixing bowl, combine the bread flour and warm water until no dry bits remain. Cover the bowl with a damp towel and let it rest for 30–45 minutes. This process, known as autolyse, allows the flour to fully absorb the water, enhancing gluten development.

2. Add Starter and Salt

After the autolyse period, add the active sourdough starter, sea salt, and lemon zest to the dough. Mix thoroughly until all ingredients are well incorporated. Cover the bowl and let the dough rest for 30 minutes.

3. Bulk Fermentation with Stretch and Folds

Over the next 2 hours, perform stretch and folds every 30 minutes:

• With wet hands, gently stretch one side of the dough upward and fold it over itself.
• Rotate the bowl 90 degrees and repeat on all four sides.
• This technique builds dough strength and structure.

4. Prepare the Cream Cheese Filling

While the dough is resting, mix the softened cream cheese, honey, and fresh lemon juice in a small bowl until smooth and creamy. Set aside.

5. Incorporate Blueberries

During the final stretch and fold, gently fold the blueberries into the dough, being careful not to burst them. Even distribution ensures bursts of blueberry flavor throughout the loaf.

6. Shape the Dough with Filling

Lightly flour your work surface. Gently stretch the dough into a rectangle. Spread the cream cheese mixture evenly over the center of the dough. Fold the dough around the filling, sealing the edges to encase the cream cheese. Carefully shape the dough into a boule (round loaf), ensuring the filling remains inside.

7. Cold Proofing

Place the shaped dough seam-side up into a floured banneton or proofing basket. Cover it with a clean towel or plastic wrap and refrigerate for 8–12 hours. This cold fermentation enhances the bread’s flavor and texture.

8. Bake the Loaf

Preheat your oven to 250°C (482°F) with a Dutch oven inside for at least 30 minutes. Carefully transfer the dough seam-side down onto a piece of parchment paper. Score the top to allow for controlled expansion. Place the dough into the preheated Dutch oven, cover, and bake for 20 minutes. After 20 minutes, reduce the oven temperature to 220°C (428°F), remove the lid, and bake for an additional 20–25 minutes until the crust is golden brown.

9. Apply the Honey-Lemon Glaze

While the bread is still warm, mix the honey, fresh lemon juice, and warm water until combined. Brush this glaze over the crust to add a glossy finish and an extra layer of flavor.

Expert Tips

• Use Fresh Ingredients: Fresh lemon zest and juice provide the best flavor.
• Handle Dough Gently: Be careful when incorporating blueberries to prevent them from bursting and staining the dough.
• Monitor Proofing Time: Over-proofing can lead to a dense loaf. The dough should be slightly domed and pass the poke test before baking.

Looking for more delicious recipes? Try our Blueberry Cream Cheese Bread or explore a tangy treat with Lemon Cream Cheese Bread!

FAQs

Can I use dried blueberries instead of fresh?

Yes, but rehydrate them first by soaking in warm water for 10–15 minutes, then drain and pat dry before adding to the dough.

What if I don’t have a banneton?

You can use a bowl lined with a clean kitchen towel dusted with flour as an alternative.

How do I know when the bread is fully baked?

The loaf should have a deep golden crust and sound hollow when tapped on the bottom.

Can I skip the cold proofing step?

Cold proofing develops flavor and texture, but if short on time, you can proof at room temperature until the dough has risen adequately, though the flavor may be less complex.

How should I store the baked bread?

Store the cooled loaf in a paper bag or wrapped in a clean towel at room temperature for up to 3 days. For longer storage, slice and freeze the bread.