Blueberry Lemon Cream Cheese Sourdough (Printable)
Tangy fermented bread swirled with berries, citrus, and creamy filling—ideal for weekend mornings.
# What You'll Need:
→ Sourdough Base
01 - 3.5 cups bread flour (about 400g)
02 - 3/4 cup whole wheat flour (about 100g)
03 - 1/2 cup active sourdough starter, 100% hydration (about 100g)
04 - 1 1/3 cups water, room temperature (about 325g)
05 - 2 1/4 teaspoons fine sea salt (about 9g)
→ Cream Cheese Filling
06 - 2/3 cup fresh blueberries (about 120g)
07 - Zest of 1 large lemon
08 - 5 oz cream cheese, softened (about 150g)
09 - 2 tablespoons granulated sugar (about 30g)
10 - 1 teaspoon pure vanilla extract
→ Optional Topping
11 - 1 tablespoon coarse sugar or pearl sugar
12 - Additional lemon zest for garnish
# How-To Steps:
01 - Combine bread flour, whole wheat flour, sourdough starter, and water in a large bowl. Mix thoroughly until no dry flour remains visible. Cover the bowl and allow the dough to autolyse for 45 minutes.
02 - Add the fine sea salt to the dough and knead briefly until fully incorporated. Cover and let the dough rest for 30 minutes to allow gluten development.
03 - Perform 3 to 4 sets of stretch-and-fold technique at 30-minute intervals throughout the first 2 hours of bulk fermentation. This strengthens the gluten network for better texture.
04 - While the dough ferments, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and fully combined. Set aside until ready to use.
05 - During the final stretch-and-fold cycle, gently incorporate the fresh blueberries and lemon zest into the dough. Use a light folding motion to distribute evenly without crushing the berries.
06 - Turn the dough onto a lightly floured surface and press into a rectangle. Spread the cream cheese mixture evenly across the surface. Roll the dough tightly like a jelly roll and pinch the seams firmly to seal.
07 - Shape the filled dough into a tight round or oval. Place seam-side up in a floured proofing basket. Cover and refrigerate for 6 to 10 hours, preferably overnight, for slow cold fermentation.
08 - Preheat your oven to 450°F with the Dutch oven inside. Allow at least 30 minutes for thorough heating to ensure proper oven spring and crust development.
09 - Turn the dough onto parchment paper, score the top with a sharp knife or lame, and sprinkle with coarse sugar and extra lemon zest if desired. Bake covered for 25 minutes, then uncover and continue baking for 20 minutes until deep golden brown and crusty.
10 - Allow the loaf to cool completely on a wire rack before slicing to prevent the filling from becoming runny. Slice thick and serve toasted with additional cream cheese or lemon curd.
# Expert Tips:
01 -
- The slow fermentation gives you that characteristic sourdough depth while the filling transforms it into something celebratory without losing its rustic soul
- Blueberries burst in the oven creating little jammy pockets, while cream cheese melts into tender swirls that make every slice different from the last
02 -
- Cold proofing is not optional here, the chill makes the cream cheese easier to work with and prevents it from melting out during baking
- Scoring is crucial even with filling inside, the bread needs those controlled weak points to expand properly in the oven
03 -
- Toss your blueberries in a tablespoon of flour before folding them into the dough to prevent them from sinking to the bottom during proofing
- If your dough feels too loose after adding the berries, give it an extra set of stretch and folds to build strength before shaping