Blueberry Cream Cheese Sourdough Loaf
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.
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.