Blueberry Lemon Cream Cheese Sourdough Bread

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Blueberry Lemon Cream Cheese Sourdough Bread

The Ultimate Citrus-Infused Sourdough Treat for Breakfast or Brunch

If you’ve ever dreamed of a bakery-style loaf filled with zesty lemon, juicy blueberries, and a silky cream cheese swirl, this is your recipe. This Blueberry Lemon Cream Cheese Sourdough Bread combines the tang of natural fermentation with the richness of a cheesecake-style filling and the brightness of fresh citrus—all in a soft, golden crusted loaf.

Whether you're serving it as a showstopper brunch centerpiece, an indulgent afternoon snack, or a gift for neighbors, this loaf offers the perfect blend of sweet, tart, and comforting textures.

 Ingredients

For the Dough:

• 1 cup warm water (90–100°F / 32–38°C)
• ¼ cup active sourdough starter (about 60g, fed and bubbly)
• 3 cups bread flour (360g)
• 1 tsp salt
• 1 tbsp granulated sugar
• 2 tbsp unsalted butter, melted
• 1 large egg (room temperature)
• 1 tsp lemon zest (from about 1 large lemon)
• 2 tbsp fresh lemon juice

For the Cream Cheese Filling:

• 8 oz (225g) cream cheese, softened
• ¼ cup sugar
• 1 large egg (room temperature)
• 1 tsp vanilla extract

For the Blueberry Layer:

• 1 cup fresh or frozen blueberries (do not thaw if frozen)

For the Lemon Honey Glaze:

• 2 tbsp fresh lemon juice
• 1 tbsp honey (or maple syrup)

 Equipment Needed:

• Mixing bowls (large and medium)
• Measuring cups and spoons
• Stand mixer or hands for kneading
• Rolling pin
• Baking sheet
• Parchment paper
• Small saucepan (for glaze)
• Wire cooling rack

 Instructions

Step 1: Make the Dough

1. In a large bowl, whisk together warm water, sourdough starter, and sugar.

2. Add flour, salt, melted butter, egg, lemon zest, and lemon juice. Stir until a shaggy dough forms.

3. Knead the dough by hand (8–10 minutes) or with a mixer (6–7 minutes) until smooth and elastic.

Step 2: First Rise

1. Place dough in an oiled bowl. Cover and let rise in a warm spot for 4–5 hours, until doubled.

Step 3: Prepare the Filling

1. In a bowl, beat cream cheese until smooth.

2. Add sugar, egg, and vanilla. Mix until creamy and lump-free. Set aside.

Step 4: Shape the Loaf

1. Punch down the dough and divide into 2 portions.

2. Roll each portion into a rectangle about ¼" thick.

3. On one rectangle, spread half the cream cheese filling, then sprinkle with half the blueberries.

4. Place the second dough rectangle on top. Seal edges and gently shape into a loaf.

Step 5: Proof

1. Cover and let rise for 30–45 minutes until slightly puffed.

2. Meanwhile, preheat oven to 375°F (190°C).

Step 6: Glaze and Bake

1. Mix lemon juice and honey. Brush over the loaf.

2. Bake for 35–40 minutes or until golden brown and hollow-sounding.

3. Cool 15–20 minutes before slicing.

 Tips for Success

• Always use room temperature ingredients for better blending.
• Do not over-knead or overbake—keep it tender and moist.
• For extra zing, add a few drops of lemon extract to the filling.
• Swap in raspberries or strawberries for variation.

 Serving Ideas

• Toast a slice and top with butter or more cream cheese.
• Pair with hot tea, iced coffee, or fresh lemonade.
• Makes a beautiful edible gift during holidays or spring brunches.

Nutritional Info (Approx. per slice, 8 servings)

• Calories: 200
• Protein: 5g
• Carbs: 25g
• Fat: 9g
• Sugar: 8g
• Fiber: 1g

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Blueberry Lemon Cream Cheese Sourdough Bread

This bakery-style sourdough loaf is swirled with tangy lemon cream cheese and juicy blueberries. Perfect for breakfast, brunch, or gifting.

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Ingredients Equipment Method Notes

Ingredients

  

For the Dough:

• 1 cup warm water 90–100°F
• ¼ cup active sourdough starter 60g
• 3 cups bread flour
• 1 tsp salt
• 1 tbsp granulated sugar
• 2 tbsp melted butter
• 1 egg room temp
• 1 tsp lemon zest
• 2 tbsp lemon juice

For the Filling:

• 8 oz cream cheese softened
• ¼ cup sugar
• 1 egg room temp
• 1 tsp vanilla extract

For the Blueberry Layer:

• 1 cup fresh or frozen blueberries
• Lemon Honey Glaze:
• 2 tbsp lemon juice
• 1 tbsp honey

Equipment

• Mixing bowls (large and medium)
• Measuring cups and spoons
• Stand mixer or hands for kneading
• Rolling Pin
• Baking sheet
• Parchment paper
• Small saucepan (for glaze)
• Wire cooling rack

Method

 

1. Let rise 4–5 hrs until doubled.
2. Beat cream cheese, sugar, egg, and vanilla until smooth.
3. Divide dough in two. Roll each piece into a rectangle.
4. Spread filling and blueberries on one piece. Top with second, seal edges.
5. Let proof 30–45 mins. Preheat oven to 375°F.
6. Brush with lemon glaze. Bake 35–40 mins. Cool before slicing.

Notes

Always use room temperature ingredients for better blending.

Do not over-knead or overbake—keep it tender and moist.

For extra zing, add a few drops of lemon extract to the filling.

Swap in raspberries or strawberries for variation.