Blueberry Lemon Cream Cheese Sourdough

WHY YOU’LL LOVE THIS RECIPE

• Fresh blueberries add a sweet burst.
• Cream cheese gives a rich, creamy texture.
• Perfect for breakfast or snack time.

QUICK OVERVIEW

• Prep time: 40 minutes
• Cook time: 40–45 minutes
• Total time: 10–12 hours (including fermentation)
• Yield/servings: 1 loaf
• Difficulty: Medium

INGREDIENTS

• 1 cup active sourdough starter (100% hydration)
• 3 ½ cups bread flour or all-purpose flour
• 1 ¼ cups water (room temperature)
• 1 tsp salt
• Zest of 1 lemon
• 1 tbsp lemon juice
• 1 cup fresh or frozen blueberries
• ½ cup cream cheese (chopped into small chunks or dollops)
• 1 tbsp honey or maple syrup (optional, for subtle sweetness)

STEP-BY-STEP INSTRUCTIONS

1. Mix the sourdough starter, water, and flour in a large bowl.
2. Let the mixture rest for 30 minutes.
3. Add salt, lemon zest, and lemon juice. Mix until fully incorporated.
4. Cover the bowl and let the dough bulk ferment for 4 to 5 hours at room temperature.
5. Perform stretch-and-fold techniques every 30 minutes.
6. After the final fold, gently add the blueberries and cream cheese.
7. Shape the dough into a round boule and place it in a floured proofing basket or bowl.
8. Cover and refrigerate overnight for 8 to 12 hours.
9. Preheat your Dutch oven to 475°F (245°C).
10. Turn the dough onto parchment paper and score the top.
11. Bake covered for 20 minutes.
12. Uncover and bake for another 20 to 25 minutes until golden.
13. Allow the bread to cool completely before slicing.

SERVING IDEAS

• Enjoy with butter for a rich taste.
• Top with cream cheese for extra flavor.
• Serve with fresh fruit on the side.
• Pair with coffee or tea for a snack.

HOW TO STORE

• Fridge: Store in an airtight container for up to 5 days.
• Freezer: Wrap tightly and freeze for up to 3 months.
• Reheat/serve: Toast slices for best texture.

TROUBLESHOOTING

• Dough is too wet: Add more flour gradually.
• Bread is dense: Ensure complete fermentation time.
• Crust is too tough: Lower oven temperature next time.
• Bread doesn’t rise: Check starter activity.
• Berries sink: Use frozen berries or coat them in flour.

FAQ

• Q: Can I use a different type of flour?
A: Yes, whole wheat flour works too.

• Q: How do I know if my sourdough starter is active?
A: It should double in size within a few hours.

• Q: Can I skip the overnight step?
A: It improves flavor but can be skipped if needed.

Blueberry Lemon Cream Cheese Sourdough Bread

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• Author: miamcook
• Total Time: 720 minutes
• Yield: 1 loaf 1x
• Diet: Vegetarian

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Description

A delicious homemade sourdough bread bursting with blueberries and enriched with creamy lemon-flavored cream cheese.

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Ingredients

Scale 1x2x3x

• 1 cup active sourdough starter (100% hydration)
• 3 ½ cups bread flour or all-purpose flour
• 1 ¼ cups water (room temperature)
• 1 tsp salt
• Zest of 1 lemon
• 1 tbsp lemon juice
• 1 cup fresh or frozen blueberries
• ½ cup cream cheese (chopped into small chunks or dollops)
• 1 tbsp honey or maple syrup (optional, for subtle sweetness)

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Instructions

1. Mix the sourdough starter, water, and flour in a large bowl.
2. Let the mixture rest for 30 minutes.
3. Add salt, lemon zest, and lemon juice. Mix until fully incorporated.
4. Cover the bowl and let the dough bulk ferment for 4 to 5 hours at room temperature.
5. Perform stretch-and-fold techniques every 30 minutes.
6. After the final fold, gently add the blueberries and cream cheese.
7. Shape the dough into a round boule and place it in a floured proofing basket or bowl.
8. Cover and refrigerate overnight for 8 to 12 hours.
9. Preheat your Dutch oven to 475°F (245°C).
10. Turn the dough onto parchment paper and score the top.
11. Bake covered for 20 minutes.
12. Uncover and bake for another 20 to 25 minutes until golden.
13. Allow the bread to cool completely before slicing.

Notes

Serve with butter, cream cheese, or fresh fruit. Best when toasted.

• Prep Time: 40 minutes
• Cook Time: 45 minutes
• Category: Bread
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 280
• Sugar: 10g
• Sodium: 250mg
• Fat: 9g
• Saturated Fat: 4g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 3g
• Protein: 7g
• Cholesterol: 15mg