Prep Time: 40 minutes
Resting & Fermentation Time: 10–12 hours
Assembly Time: 20 minutes
Bake Time: 45 minutes
Total Time: Approximately 13 hours
Servings: 10 slices
Difficulty: Intermediate
Ingredients
For the Sourdough Dough
- 500 grams bread flour
- 100 grams active sourdough starter
- 320 grams warm water
- 10 grams salt
- 2 tablespoons granulated sugar
- 2 tablespoons unsalted butter, softened
- 1 tablespoon fresh lemon zest
For the Cream Cheese Filling
- 8 ounces cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice
For the Blueberry Filling
- 1½ cups fresh blueberries
- 1 tablespoon flour
- 1 tablespoon sugar
Optional Topping
- Egg wash
- Coarse sugar
- Additional lemon zest
Instructions
Step 1: Mix the Dough
In a large mixing bowl, combine the active sourdough starter with warm water until fully dissolved. Add the bread flour, sugar, lemon zest, and softened butter. Mix until a shaggy dough forms. Cover and allow the dough to rest for 30 minutes.
Step 2: Add the Salt
Sprinkle the salt over the dough and knead until it becomes smooth and elastic. Continue kneading for approximately 8 to 10 minutes by hand or 5 minutes using a stand mixer.
Step 3: Bulk Fermentation
Transfer the dough to a lightly greased bowl. Cover and allow it to ferment for 4 to 6 hours at room temperature. Perform four sets of stretch and folds every 30 minutes during the first two hours to strengthen the dough.
Step 4: Prepare the Filling
In a medium bowl, combine the softened cream cheese, sugar, vanilla extract, and lemon juice until smooth and creamy.
In another bowl, gently toss the blueberries with the flour and sugar to help prevent excess moisture during baking.
Step 5: Shape the Dough
Turn the fermented dough onto a lightly floured work surface. Gently stretch it into a large rectangle without pressing out all the air bubbles.
Spread the cream cheese mixture evenly across the surface, leaving a one-inch border around the edges. Evenly scatter the blueberries over the cream cheese.
Carefully roll the dough into a tight log. Pinch the seam closed and tuck the ends underneath.
Step 6: Final Proof
Place the shaped loaf into a greased loaf pan or banneton basket. Cover loosely and refrigerate overnight for 8 to 12 hours.
Step 7: Bake
Preheat the oven to 375°F (190°C).
Brush the loaf with egg wash if desired and sprinkle with coarse sugar and extra lemon zest.
Bake for 40 to 45 minutes until the crust is deep golden brown and the internal temperature reaches approximately 200°F (93°C).
If the loaf browns too quickly, loosely cover it with aluminum foil during the last 15 minutes of baking.
Step 8: Cool
Allow the bread to cool in the pan for 15 minutes before transferring it to a wire rack. Let it cool completely before slicing to keep the cream cheese filling intact.
Tips for Success
- Use an active, bubbly sourdough starter for the best rise.
- Fresh blueberries produce the best texture, but frozen berries may be used without thawing.
- Avoid overfilling the dough to prevent leaking during baking.
- Refrigerating the dough overnight develops a richer sourdough flavor.
- Always allow the loaf to cool completely before slicing.
Storage
Store the bread in an airtight container in the refrigerator for up to 5 days because of the cream cheese filling.
For longer storage, wrap individual slices tightly and freeze for up to 3 months. Thaw overnight in the refrigerator and warm gently before serving.
Serving Suggestions
This Lemon Blueberry Cream Cheese Sourdough Bread is delicious served:
- Warm with butter
- Toasted with extra cream cheese
- Alongside coffee or tea
- With fresh berries
- As part of a weekend brunch
- Lightly dusted with powdered sugar for dessert
Nutrition Information (Per Serving)
- Calories: 310
- Protein: 8g
- Carbohydrates: 46g
- Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 28mg
- Sodium: 360mg
- Fiber: 2g
- Sugar: 11g
- Calcium: 70mg
- Iron: 2mg