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This Blueberry Lemon Cream Cheese Sourdough Bread is a delightful twist on traditional sourdough, combining the tangy complexity of sourdough with the bright sweetness of blueberries, zesty lemon, and rich cream cheese. Whether you’re looking for a show-stopping breakfast bread, a snack to pair with tea or coffee, or a unique gift for a loved one, this recipe delivers big on flavor and texture. The creamy swirls of cream cheese, juicy bursts of blueberries, and citrusy notes of lemon make this loaf as beautiful as it is delicious. Let’s bake up this vibrant, flavorful bread and savor every bite!
Why You’ll Love This Recipe
- Unique Flavor Combo: The tang of sourdough pairs perfectly with sweet blueberries, zesty lemon, and creamy cheese.
- Soft & Swirly Texture: Cream cheese creates a luscious ribbon through the loaf, while blueberries add bursts of juiciness.
- Versatile: Perfect for breakfast, brunch, snacks, or even dessert.
- Sourdough Magic: Utilizes your sourdough starter for that signature depth of flavor and airy crumb.
Ingredients You’ll Need
For the Sourdough Dough:
- 1 cup active sourdough starter (fed and bubbly)
- 1 ½ cups warm water
- 3 ½–4 cups all-purpose flour (adjust as needed for dough consistency)
- 2 tbsp sugar
- 1 tsp salt
- 2 tbsp olive oil or melted butter
For the Filling:
- 4 oz cream cheese, softened
- 2 tbsp sugar
- Zest of 1 lemon
- 1 cup fresh or frozen blueberries
- Optional: 1 tsp lemon juice for extra zing
Optional Topping:
- Coarse sugar or turbinado sugar for sprinkling before baking
Step-by-Step Instructions
1. Prepare the Dough
- In a large mixing bowl, combine the active sourdough starter, warm water, sugar, and 3 cups of flour. Mix until a shaggy dough forms.
- Add the salt and olive oil (or melted butter) and continue mixing. Gradually incorporate the remaining flour, ¼ cup at a time, until the dough is soft, elastic, and slightly tacky but not sticky.
- Knead the dough on a floured surface for 5–7 minutes, or use a stand mixer with a dough hook for 5 minutes.
- Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise at room temperature for 4–6 hours, or until doubled in size. Alternatively, refrigerate overnight for a slower fermentation.
2. Make the Cream Cheese Filling
- In a small bowl, mix the softened cream cheese, sugar, and lemon zest until smooth and spreadable. Set aside.
3. Shape the Loaf
- Once the dough has risen, punch it down and turn it out onto a lightly floured surface.
- Roll the dough into a rectangle about 12×16 inches.
- Spread the cream cheese mixture evenly over the dough, leaving a 1-inch border around the edges.
- Sprinkle the blueberries evenly over the cream cheese layer, pressing them gently into the filling.
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