This Blueberry Lemon Cream Cheese Sourdough Bread is a soft, slightly tangy sourdough loaf filled with a silky lemon-creamy cheese layer and bursts of sweet blueberries. It’s the perfect balance of tart, sweet, and rich—ideal for breakfast, brunch, or afternoon tea.
A beautiful twist on traditional sourdough that feels like a bakery treat!
Why You’ll Love This Recipe:
🥣 Sourdough Starter Magic: Gives a subtle tang and chewy crust with a soft interior.
🧈 Buttery Richness: Melted butter and egg create a tender, luxurious crumb.
🍋 Lemon Zest & Juice: Adds brightness and complements both the blueberries and cream cheese.
🧁 Cream Cheese Layer Swirl: Luscious pockets of custardy filling make every bite feel indulgent.
🍓 Fruity Surprise: Blueberries give juicy contrast and color to every slice.
Ingredients (Makes 1 large oval loaf):
For the Dough:
1 cup warm water (90–100°F / 32–38°C)
¼ cup active sourdough starter (fed and bubbly – about 60g)
3 cups bread flour (360g)
1 tsp salt
1 tbsp granulated sugar (for mild sweetness)
2 tbsp unsalted butter , melted (or plant-based butter for dairy-free version)
1 large egg (room temperature)
1 tsp lemon zest (from about 1 large lemon)
2 tbsp fresh lemon juice
For the Cream Cheese Filling:
8 oz (225g) cream cheese , softened
¼ cup sugar (adjust to taste)
1 large egg (room temp – helps prevent lumps)
1 tsp vanilla extract
For the Blueberry Topping:
1 cup fresh or frozen blueberries (do not thaw frozen berries before using)
For the Lemon Honey Wash:
2 tbsp fresh lemon juice
1 tbsp honey (or maple syrup for vegan option)
Instructions:
see next page
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