Save
I’m excited to show you my best lemony blueberry and cream cheese sourdough loaf. This one’s a mashup of all the things I enjoy about baking bread. Tangy sourdough, creamy cheese in every bite, and sweet little bursts of berry—hard to beat that combo. What started as a little experiment quickly became one of my go-tos.
Irresistible Reasons To Try
Baking this loaf always feels like a mini masterpiece. The chewy, tangy crust is just right for those pops of blueberries and dreamy cream cheese. When you drizzle that sunny lemon glaze on at the end, it’s totally mouthwatering—my family’s usually waiting nearby for that first slice, still warm.
Grab Your Ingredients
- Honey: Just a drizzle helps make the crust shiny and sweet.
- Bread Flour: High protein flour holds everything together perfectly.
- Cream Cheese: I always go for the regular kind—it gives a super rich filling.
- Blueberries: I love fresh ones because they bake up juicy and tasty.
- Lemon Zest: This adds a real hit of brightness—don’t skip it.
- Sourdough Starter: Make sure yours is bubbly and alive before you start.
Working With Dough
My method kicks off by stirring together starter, flour, and water. Let that mix hang out for about 30 minutes—it helps the flour wake up. Next? I do gentle stretch and folds every thirty minutes, feeling the dough get bouncier and stronger each time. It’s a hands-on process I look forward to.
Dreamy Filling
While everything’s resting, I stir sugar and fresh lemon zest into the cream cheese. I beat it until it’s all smooth and creamy. I always sneak a taste (or three) before the filling gets layered in.
Save
Mix In Blueberries
I’m really careful when folding in blueberries—they need a soft touch! I add them during the last round of stretching so they don’t turn to mush. Whole berries bake up with bright splashes of flavor and color you can see when you slice it.
Shape And Roll
Patience is the secret here. I gently stretch out the dough, spread the cream cheese over, then roll it up. It feels a bit like wrapping up a treat for later!
The Long Chill
I let the shaped dough sit in the fridge overnight—slow and cold is where the real flavor happens. I peek in the morning and love seeing how much it’s grown. Extra waiting pays off in the taste.
Oven Time
A steamy Dutch oven is my usual trick. I preheat it super hot, then drop in the dough. Love that sizzle and the smell when it starts baking. The lid helps it puff up with lots of steam in the first stretch.
Sweet Finish
When it’s still a bit warm, I brush a quick honey-lemon mix over the loaf. Makes it look shiny and gorgeous, plus gives an extra tangy kick. That’s usually when everyone gathers around to snag a slice.
Save
Winning Tips
After tons of tries, here are my musts: get your starter super bubbly, use room temp items, and be gentle mixing in the berries. These little tweaks bring the biggest boost to your finished loaf.
Make It Last
This bread is at its best on baking day, but wrapping it tight keeps it tasty for days. I freeze leftovers all the time—just wrap up slices well. When you reheat it in the oven, it perks right up.
Tasty Matches
I like mine just warm with a fresh cup of coffee. Honestly though, it’s so good by itself—the creamy filling is really all you need on top.
Change It Up
Try other berries or stir in some vanilla with the filling if you want. Every twist gives it a different vibe. Play around and find your personal favorite!
Oven Steam Trick
I always reach for my Dutch oven for this bake—the trapped steam creates a perfect thick crust, but the inside stays soft. Feels like professional bakery results at home every time.
Save
Building Awesome Texture
All those stretch-and-folds might seem fiddly, but they’re huge for getting that just-right chewy texture. Plus, they’re kind of relaxing once you get into it.
Lemon Freshness
Lemon totally wakes up the bread. Both the zest and juice cut through the cream cheese’s richness, making every bite taste super fresh. That’s why I always add a bit extra.
The Slow Rest Advantage
I know waiting overnight isn’t easy but trust me—your patience pays off here. The taste gets so much better and cold dough is a breeze to work with.
Play Around
Sometimes I go for cinnamon or swap in mascarpone for a twist. It’s never boring—every little change makes it feel brand new.
Share The Joy
This loaf always turns heads at brunch or as a homemade gift. There’s something extra about giving friends a handmade loaf you’ve poured effort into—it’s the one people remember me for!
Save
Recipe FAQs
- → Why fold and stretch the dough?
It boosts the texture by strengthening gluten, making it soft and airy in the end.
- → Why refrigerate overnight?
Chilling slows the rise, letting flavors deepen and keeping the dough easier to manage.
- → What’s the Dutch oven for?
It traps steam, helping make a crusty exterior and letting the bread rise perfectly.
- → Can frozen blueberries work?
Fresh ones are better since frozen berries can get too juicy and mess with the dough's texture.
- → How does the honey-lemon glaze help?
The topping gives a light shine with just the right hint of sweetness and tartness to balance out the flavors.