Blueberry Lemon Cream Cheese Sourdough Bread

Blueberry Lemon Cream Cheese Sourdough Bread

from catchymeals.com
Breads
280 kcal / serving

There’s a kind of magic in the kitchen that only happens when sourdough meets fruit and cream. This Blueberry Lemon Cream Cheese Sourdough Bread is more than just a loaf — it’s a beautiful fusion of sweet and tangy, with the heart of an artisan bake and the comfort of a homemade treat. Bursting with juicy blueberries, layered with a silky cream cheese filling, and brightened by a kiss of lemon, this bread is perfect for spring and summer gatherings, Sunday brunches, or simply treating yourself to a slice of joy with a warm cup of tea.

Ingredients

  • 1 cupwarm water (90°f to 100°f): warm water helps activate the sourdough starter and hydrate the flour properly
  • ¼ cupactive sourdough starter (fed and bubbly): your starter should be at peak activity — this provides the rise and signature sourdough flavor
  • 3 cupsbread flour: bread flour has a higher protein content than all-purpose, giving the loaf better structure and chew
  • 1 teaspoonsalt: salt enhances flavor and regulates fermentation
  • 1 tablespoongranulated sugar: adds a touch of sweetness to complement the lemon and blueberries
  • 2 tablespoonsunsalted butter, melted: adds richness and helps create a softer crumb
  • 1 largeegg: binds the dough and contributes to texture and richness
  • 1 teaspoongrated lemon zest: infuses citrus fragrance throughout the dough
  • 2 tablespoonsfreshly squeezed lemon juice: balances sweetness and adds brightness
  • 8 ozcream cheese, softened: creamy and smooth, this becomes the indulgent swirl running through the loaf
  • ¼ cupgranulated sugar: sweetens the filling just enough to contrast the tartness of the lemon
  • 1 largeegg: helps create a custardy, velvety filling
  • 1 teaspoonvanilla extract: adds warmth and depth to the cream layer
  • 1 cupfresh or frozen blueberries: adds bursts of color, sweetness, and tang in every bite
  • 2 tablespoonsfreshly squeezed lemon juice
  • 1 tablespoonhoneytogether, they create a beautiful glaze that enhances the loaf’s flavor and gives it a light, glossy finish

Directions

  1. 1

    Mix the Dough

  2. 2

    In a large mixing bowl, whisk together warm water, sourdough starter, and sugar until the mixture is smooth and the starter is dissolved. Add in the flour, salt, melted butter, egg, lemon zest, and lemon juice. Stir everything together until a shaggy dough forms. Knead it by hand for 8–10 minutes (or with a stand mixer on medium speed for 6–7 minutes) until the dough becomes smooth, slightly tacky but not sticky, and elastic.

  3. 3

    Transfer the dough to a clean, lightly oiled bowl, cover with plastic wrap or a damp towel, and allow it to rest in a warm spot. The dough should rise for 4 to 5 hours, or until it has doubled in volume. The exact time depends on room temperature and the strength of your starter.

  4. 4

    Make the Cream Cheese Filling

  5. 5

    While the dough is proofing, prepare the filling. In a medium bowl, beat the softened cream cheese until smooth and lump-free. Add the sugar, egg, and vanilla extract, and continue beating until the mixture is silky and creamy. This filling should be rich but pourable — if it’s too thick, let it sit at room temperature for a few extra minutes.

  6. 6

    Shape and Fill the Dough

  7. 7

    Once the dough has risen, gently punch it down to release air bubbles and divide it into two equal parts. On a floured surface, roll each piece into a rectangle roughly 1/4 inch thick. Spread half of the cream cheese filling evenly over one of the rectangles, making sure to leave about a 1-inch border around the edges to prevent leaking during baking.

  8. 8

    Add the Blueberries

  9. 9

    Scatter a generous handful of blueberries over the cream cheese layer, pressing them in lightly so they stay in place. You can use fresh or frozen berries; if using frozen, do not thaw — this helps prevent excess moisture from soaking the dough. Cover with the second rectangle of dough, press the edges together firmly to seal, and gently shape the filled dough into a round or oval loaf.

  10. 10

    Transfer the filled dough to a parchment-lined baking sheet. Cover loosely and let rest for 30–45 minutes while the oven preheats.

  11. 11

    Lemon Honey Wash

  12. 12

    In a small bowl, whisk together the lemon juice and honey until the mixture is smooth and slightly thickened. Brush this glaze gently over the entire surface of the loaf. It not only helps with browning but adds a glossy, sweet-tart finish that elevates the flavor of the crust.

  13. 13

    Bake to Perfection

  14. 14

    Preheat your oven to 375°F (190°C). Once the dough has rested, place it in the oven and bake for 35 to 40 minutes. The top should turn golden brown, and you may notice some cream cheese peeking through. Let the loaf cool on a wire rack for at least 15 minutes before slicing — this allows the filling to set properly and the crumb to firm up.