Blueberry cream cheese loaf
A sourdough loaf studded with blueberries and lemon, filled with a sweet vanilla cream cheese and baked until golden.
⏱️ Prep: 20 min🍳 Cook: 35 min
Ingredients
| 1 cup | 240 ml | active sourdough starter (100% hydration) |
| 3 cups | 720 ml | bread flour |
| 1 tsp | 5 ml | salt |
| 1 tbsp | 15 ml | granulated sugar |
| 1 cup | 240 ml | fresh or frozen blueberries |
| 1 tbsp | 15 ml | lemon zest |
| 1 tbsp | 15 ml | lemon juice |
| 8 oz | 225 g | cream cheese, softened (for the filling) |
| 1 tbsp | 15 ml | sugar (for the filling) |
| 1 tsp | 5 ml | vanilla extract (for the filling) |
| 1 | egg, beaten (for egg wash) |
Instructions
Servings: 10 servings. Prep time: 20 minutes. Rise time: 6 hours. Baking time: 35 minutes.
Directions:
- Combine sourdough starter, flour, salt, and sugar. Mix until a rough dough forms.
- Fold in blueberries, lemon zest, and juice.
- Cover and let rise 4–5 hours until doubled.
- Mix cream cheese, sugar, and vanilla for the filling.
- Roll dough into a rectangle and spread cream cheese mixture, leaving 1-inch edges.
- Fold and seal the dough; shape into a loaf.
- Let rise another 2–3 hours.
- Brush with egg wash and bake at 375°F (190°C) for 35–40 minutes, until golden.
- Cool before slicing and serve warm or chilled.
Notes:
- Use frozen blueberries straight from the freezer to avoid bleeding.
- Store in fridge up to 5 days or freeze for 3 months.
- Great served warm with butter or lemon glaze.
- Can I use frozen blueberries? Yes! You can use frozen berries directly without thawing to prevent discoloration.
- Can I make this without sourdough starter? If you don't have one, substitute with 2 tsp instant yeast and reduce proofing time to 1 hour per rise.
Expert Tips for the Best Blueberry Lemon Cream Cheese Bread:
- Use Active Starter: A bubbly, fed starter ensures a strong rise and perfect crumb.
- Don't Overmix: Overmixing the dough after adding blueberries can burst them and make it soggy.
- Cool Before Cutting: Patience is key — slicing too soon can cause the cream cheese to ooze.
- Try a Dutch Oven: Baking in a covered Dutch oven gives your bread a beautiful crust and professional bakery finish.
- Storage: Store leftovers in an airtight container at room temperature for 1 day, or refrigerate for up to 5 days. Reheat slices in a toaster oven before serving.
Flavor Variations & Creative Twists:
- Lemon Poppyseed Twist: Add 1 tablespoon poppy seeds to the dough for a bakery-style touch.
- Raspberry Cream Cheese Bread: Substitute blueberries with raspberries or mixed berries.
- Cinnamon Blueberry Loaf: Mix a teaspoon of cinnamon into the filling for a warm spice flavor.
- Coconut Lemon Loaf: Sprinkle shredded coconut over the top before baking for extra texture.