Blueberry Cream Cheese Sourdough Loaf

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If you love homemade bread with a bakery-style feel, this Blueberry Cream Cheese Sourdough Loaf delivers comfort and elegance in every slice. With a light sourdough tang, tender crumb, bursts of juicy blueberries, and a creamy layer of cream cheese, this loaf strikes the perfect balance between sweet and wholesome. It’s ideal for breakfast, brunch, or a cozy afternoon snack with coffee or tea.

Ingredients

Dry Ingredients

• 2 cups all-purpose flour
• 1 cup bread flour
• ¼ cup granulated sugar
• 1 teaspoon salt

Wet Ingredients

• 1 cup warm water
• 1 cup active sourdough starter
• ¼ cup fresh lemon juice
• 4 oz cream cheese, softened
• 1 tablespoon lemon zest

Add-Ins

• ½ cup blueberries (fresh or thawed and well-drained if frozen)

Instructions for Blueberry Cream Cheese Sourdough Loaf

1. In a large bowl, whisk together all-purpose flour, bread flour, sugar, and salt until evenly combined.
2. Add the sourdough starter and warm water. Mix until a soft dough forms with no dry spots.
3. Transfer the dough to a lightly floured surface and knead for about 10 minutes until smooth and elastic.
4. Gently knead in the blueberries and lemon zest, being careful not to crush the berries.
5. Place the dough in a lightly greased bowl, cover, and let it rise for 4–6 hours, or until doubled in size.
6. Flatten the dough into a rectangle and spread the softened cream cheese evenly over the surface.
7. Roll the dough tightly into a log and shape into a loaf.
8. Place the loaf in a greased pan, cover, and allow a second rise for 1–2 hours until slightly puffy.
9. Preheat the oven to 375°F (190°C).
10. Bake for 30–35 minutes, until golden brown and hollow-sounding when tapped.
11. Cool completely before slicing.

Pro Tips

• Always use a fully active, bubbly sourdough starter for best rise and flavor.
• Drain frozen blueberries thoroughly to prevent excess moisture.
• Let the loaf cool fully to keep the crumb light and the cream cheese layer clean.

Why This Recipe Works

• Balanced flour blend creates a soft yet structured crumb
• Natural sourdough fermentation adds gentle tang
• Lemon brightens the flavor without overpowering
• Cream cheese adds richness and moisture
• Blueberries provide sweetness and visual appeal

Substitutions & Variations

• Swap blueberries for raspberries or chopped strawberries
• Use honey instead of sugar for deeper sweetness
• Add a cinnamon swirl for a warm flavor twist
• Use dairy-free cream cheese for a lactose-free option

Make-Ahead, Storage & Reheating Guide

• Store at room temperature for up to 2 days in an airtight container
• Refrigerate up to 5 days for freshness due to cream cheese filling
• Reheat slices lightly toasted or warmed in the oven
• Freezing is not recommended once filled with cream cheese

Serving Ideas for Blueberry Cream Cheese Sourdough Loaf

• Toasted with butter or honey
• Served with fresh fruit and yogurt
• Paired with coffee, tea, or milk
• Thinly sliced for brunch platters

Nutrition (Per Serving Estimate)

• Calories: 280
• Carbohydrates: 45g
• Protein: 6g
• Fat: 7g

Values are estimates and may vary.

Frequently Asked Questions

Can I make this loaf ahead of time?

Yes, this loaf keeps well and tastes even better the next day.

Why didn’t my dough rise enough?

Inactive starter or insufficient fermentation time can limit rise.

Can I use frozen blueberries?

Yes, just thaw and drain them thoroughly first.

Is the sour flavor strong?

No, the tang is mild and balanced by lemon and cream cheese.

Why is my crumb dense?

Under-kneading or slicing before cooling can compress the crumb.

This Blueberry Cream Cheese Sourdough Loaf is a beautiful blend of comfort and flavor, offering bakery-quality results at home. With its soft texture, light tang, and creamy center, it’s a loaf worth baking again and again.

Blueberry Cream Cheese Sourdough Loaf

Olivia taling

This Blueberry Cream Cheese Sourdough Loaf combines a light sourdough tang with a soft, tender crumb, juicy blueberries, and a rich cream cheese layer. Perfect for breakfast, brunch, or an afternoon treat, it delivers bakery-style flavor with wholesome homemade charm.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Course Bread

Cuisine American

Servings 9 slices

Calories 275 kcal

Equipment

• large mixing bowl
• Whisk
• Measuring cups and spoons
• loaf pan
• Oven

Ingredients

  

• 2 cups all-purpose flour
• 1 cup bread flour
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 1 cup warm water
• 1 cup active sourdough starter
• 1/4 cup fresh lemon juice
• 4 oz cream cheese, softened
• 1 tablespoon lemon zest
• 1/2 cup blueberries (fresh or thawed and drained)

Instructions

 

• In a large bowl, whisk together all-purpose flour, bread flour, sugar, and salt until evenly combined.
• Add the sourdough starter and warm water. Mix until a soft dough forms with no dry spots.
• Transfer the dough to a lightly floured surface and knead for about 10 minutes until smooth and elastic.
• Gently knead in the blueberries and lemon zest, being careful not to crush the berries.
• Place the dough in a lightly greased bowl, cover, and let it rise for 4–6 hours, or until doubled in size.
• Flatten the dough into a rectangle and spread the softened cream cheese evenly over the surface.
• Roll the dough tightly into a log and shape into a loaf.
• Place the loaf in a greased pan, cover, and allow a second rise for 1–2 hours until slightly puffy.
• Preheat the oven to 375°F (190°C).
• Bake for 30–35 minutes, until golden brown and hollow-sounding when tapped.
• Cool completely before slicing.

Notes

Use a fully active and bubbly sourdough starter for best rise and flavor. Drain frozen blueberries thoroughly before adding. Allow the loaf to cool completely before slicing to maintain a clean cream cheese layer and tender crumb. Refrigeration is recommended due to the cream cheese filling.

Keyword blueberry cream cheese bread, blueberry sourdough loaf, cream cheese sourdough bread, sweet sourdough bread

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