🕒 Time Required:
- Prep Time: 30 minutes
- Fermentation Time: 8–12 hours
- Bake Time: 40–45 minutes
🧾 Ingredients
For the Dough:
- 3 cups (360g) bread flour
- ½ cup (120g) active sourdough starter
- 1 cup (240ml) warm milk
- ¼ cup (50g) granulated sugar
- 1 large egg
- ¼ cup (60g) unsalted butter, softened
- 1 teaspoon salt
- Zest of 1 lemon
For the Filling:
- 4 oz (115g) cream cheese, softened
- ¼ cup (30g) powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 cup (150g) fresh or frozen blueberries
Optional Glaze:
- ½ cup powdered sugar
- 1–2 tablespoons lemon juice
🥣 Instructions
1. Prepare the Dough
In a large mixing bowl, combine the sourdough starter, warm milk, sugar, and egg. Mix until smooth. Add the flour, salt, and lemon zest. Begin mixing until a shaggy dough forms.
Add softened butter gradually and knead the dough for about 8–10 minutes until it becomes smooth and elastic. You can do this by hand or using a stand mixer.
2. First Rise (Bulk Fermentation)
Place the dough in a lightly greased bowl. Cover with a damp cloth or plastic wrap and let it rise at room temperature for 6–8 hours or until it doubles in size.
Tip: If your kitchen is cool, allow a longer fermentation time or place the dough in a slightly warm spot.
3. Prepare the Cream Cheese Filling
In a small bowl, mix the softened cream cheese, powdered sugar, vanilla extract, and lemon juice until smooth and creamy. Set aside.
4. Shape the Dough
Once the dough has risen, gently deflate it and transfer it to a floured surface. Roll it into a rectangle (about 10×14 inches).
Spread the cream cheese mixture evenly across the dough. Sprinkle blueberries over the top.
Carefully roll the dough into a tight log, starting from the longer side. Pinch the seam to seal.
5. Second Rise
Place the rolled dough into a greased loaf pan. Cover and let it rise again for 2–4 hours until puffy.
6. Bake
Preheat your oven to 350°F (175°C). Bake the bread for 40–45 minutes, or until golden brown on top.
If the top browns too quickly, loosely cover it with foil during the last 10–15 minutes.
7. Cool and Glaze
Remove from the oven and let the bread cool in the pan for 10 minutes, then transfer to a wire rack.
Mix the glaze ingredients and drizzle over the slightly warm or fully cooled bread.
🍽️ Serving Suggestions
Slice and serve slightly warm for the best texture. This bread pairs beautifully with tea or coffee and makes an excellent brunch centerpiece.
💡 Tips for Success
- Use an active and bubbly sourdough starter for best rise.
- If using frozen blueberries, do not thaw to prevent excess moisture.
- Avoid overfilling to keep the structure intact.
- Chill the dough slightly before shaping if it feels too soft.
🧊 Storage
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat slices gently before serving.
❤️ Final Thoughts
This Blueberry Lemon Cream Cheese Sourdough Bread is a delightful combination of tangy sourdough, creamy filling, and bursts of juicy blueberries. The citrusy lemon adds brightness, making each bite fresh and flavorful. Whether you’re an experienced baker or just starting with sourdough, this recipe is rewarding and sure to impress.
