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

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.