Description

This Blueberry Lemon Cream Cheese Sourdough Bread combines the tangy depth of sourdough with the bright freshness of lemon and the sweet burst of blueberries. Soft cream cheese swirls infused with lemon zest and juice add a rich, creamy layer that complements the bread’s tender crumb. A perfect balance of sweet and tart, this homemade loaf is ideal for breakfast, brunch, or a delightful snack.

Ingredients

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Dough Ingredients

1 cup sourdough starter (active)
1/2 cup warm water
1/4 cup milk
1 tablespoon sugar
2 teaspoons salt
3 cups all-purpose flour
1/2 cup blueberries (fresh or frozen)

Cream Cheese Swirl

1/2 cup cream cheese, softened
2 tablespoons powdered sugar
1 tablespoon lemon juice
1 tablespoon lemon zest

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Instructions

Prepare the Dough: In a large mixing bowl, combine the sourdough starter, warm water, milk, sugar, and salt. Gradually stir in the flour until a cohesive dough forms.
Knead the Dough: Knead the dough for 10 to 12 minutes until it becomes smooth and elastic. Cover the dough and let it rise for 1 to 2 hours, or until it doubles in size.
Make the Cream Cheese Swirl: While the dough is rising, mix softened cream cheese, powdered sugar, lemon juice, and lemon zest in a small bowl until smooth. Set aside.
Incorporate Blueberries: Once the dough has risen, gently punch it down to release air. Carefully fold in the blueberries, taking care not to crush them.
Shape and Add Swirl: Shape the dough into a loaf and place it in a greased loaf pan. Spread the lemon cream cheese mixture in a swirl pattern over the top of the dough.
Second Rise: Cover the loaf and allow it to rise again for 30 minutes to 1 hour, until it puffs up noticeably.
Bake the Bread: Preheat your oven to 375°F (190°C). Bake the bread for 30 to 35 minutes until golden brown and a toothpick inserted in the center comes out clean.
Cool and Serve: Let the bread cool for 10 minutes in the pan, then transfer to a wire rack to cool completely before slicing and enjoying.

Notes

You can use fresh or frozen blueberries; if frozen, do not thaw before adding to prevent bleeding into the dough.
Ensure the sourdough starter is active and bubbly for best results.
The cream cheese swirl adds moisture and flavor—spread evenly but gently to preserve dough structure.
Letting the dough rise adequately is key for a light, airy texture.
Store leftovers in an airtight container at room temperature for up to 3 days or freeze slices for longer storage.