Description
This blueberry cream cheese sourdough loaf combines a soft crumb with light tang from an active sourdough starter. Lemon juice and zest add brightness, while cream cheese creates a rich, creamy layer inside the loaf. It’s a balanced, homemade bread that works well for make-ahead baking and busy days.
Ingredients
Dry Ingredients
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2 cups all-purpose flour
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1 cup bread flour
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1/4 cup sugar
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1 teaspoon salt
Wet Ingredients
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1 cup warm water
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1 cup sourdough starter (make sure it is active and bubbly)
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1/4 cup lemon juice
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4 oz cream cheese, softened
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1 tablespoon lemon zest (for stronger lemon flavor, add more)
Add-ins
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1/2 cup blueberries (fresh or frozen; if using frozen, thaw and drain before adding)
Instructions
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In a large bowl, combine the all-purpose flour, bread flour, sugar, and salt until evenly mixed.
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Add the sourdough starter and warm water to the dry ingredients and mix until a dough forms with no dry spots.
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Transfer the dough to a lightly floured surface and knead for about 10 minutes, incorporating the blueberries and lemon zest as you knead, until the dough is smooth and elastic.
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Place the dough in a lightly greased bowl, cover, and let it rise for 4–6 hours, or until doubled in size.
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Once risen, gently flatten the dough into a rectangle and spread the softened cream cheese evenly over the surface.
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Roll the dough up tightly and shape it into a loaf.
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Place the loaf into a greased bread pan, cover, and let it rise again for 1–2 hours, until slightly puffy.
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Preheat the oven to 375°F (190°C).
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Bake for 30–35 minutes, or until the loaf is golden brown.
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Remove from the oven and allow the bread to cool completely before slicing.
Notes
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Use an active, bubbly sourdough starter to ensure proper rise and light texture.
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Knead gently when adding blueberries to avoid breaking them down.
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Cooling completely before slicing helps the crumb set and keeps the cream cheese layer intact.
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Refrigeration is recommended for longer storage due to the cream cheese filling.