This Blueberry Lemon Cream 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:
Step 1: Make the Dough
In a large mixing bowl, whisk together:
- Warm water
- Sourdough starter
- Sugar
Add:
- Bread flour
- Salt
- Melted butter
- Egg
- Lemon zest and juice
Stir until a shaggy dough forms .
Knead by hand for 8–10 minutes , or in a stand mixer on medium speed for 6–7 minutes , until smooth, elastic, and slightly tacky—but not sticky.
Step 2: First Rise
Transfer the dough to a lightly oiled bowl and cover with plastic wrap or a damp towel.
Let it rise in a warm place for 4–5 hours , or until doubled in size .
The time may vary depending on your starter strength and room temperature.
Step 3: Prepare the Cream Cheese Filling
While the dough rises, beat the softened cream cheese until smooth.
Add:
- Sugar
- Egg
- Vanilla extract
Beat until fully combined and smooth. If too thick, let sit at room temperature to soften further.
Set aside while shaping the dough.
Step 4: Divide & Roll the Dough
Once risen, gently punch down the dough and divide into two equal portions .
On a lightly floured surface, roll out each half into a rectangle about ¼-inch thick .
Step 5: Layer the Filling & Blueberries
Place one rolled-out dough piece on a parchment-lined baking sheet.
This Blueberry Lemon Cream 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:
Step 1: Make the Dough
In a large mixing bowl, whisk together:
- Warm water
- Sourdough starter
- Sugar
Add:
- Bread flour
- Salt
- Melted butter
- Egg
- Lemon zest and juice
Stir until a shaggy dough forms .
Knead by hand for 8–10 minutes , or in a stand mixer on medium speed for 6–7 minutes , until smooth, elastic, and slightly tacky—but not sticky.
Step 2: First Rise
Transfer the dough to a lightly oiled bowl and cover with plastic wrap or a damp towel.
Let it rise in a warm place for 4–5 hours , or until doubled in size .
The time may vary depending on your starter strength and room temperature.
Step 3: Prepare the Cream Cheese Filling
While the dough rises, beat the softened cream cheese until smooth.
Add:
- Sugar
- Egg
- Vanilla extract
Beat until fully combined and smooth. If too thick, let sit at room temperature to soften further.
Set aside while shaping the dough.
Step 4: Divide & Roll the Dough
Once risen, gently punch down the dough and divide into two equal portions .
On a lightly floured surface, roll out each half into a rectangle about ¼-inch thick .
Step 5: Layer the Filling & Blueberries
Place one rolled-out dough piece on a parchment-lined baking sheet.
Spread ½ of the cream cheese mixture evenly over the dough, leaving a 1-inch border around the edges.
Scatter blueberries generously over the cream cheese layer.
Top with the second rolled-out dough rectangle.
Press the edges firmly to seal and shape into a round or oval loaf .
Step 6: Final Proof
Cover loosely with a clean cloth or plastic wrap and let the loaf rest for 30–45 minutes , or until slightly puffed.
Preheat oven to 375°F (190°C) during this time.
Step 7: Brush with Lemon Honey Glaze
In a small bowl, whisk together:
- Lemon juice
- Honey
Brush generously over the top of the loaf before baking.
This glaze adds shine, flavor, and a golden finish.
Step 8: Bake Until Golden
Bake for 35–40 minutes , or until the bread is golden brown and sounds hollow when tapped.
Let cool completely on a wire rack—about 15–20 minutes —before slicing.
Tip: The cream cheese will firm up as it cools, making for cleaner slices.
Tips for Success:
- 🧁 Use Room-Temperature Ingredients: Especially for the cream cheese and egg—avoids lumps.
- 🥣 Don’t Overmix: After adding the flour, mix just until ingredients come together to avoid tough texture.
- 🍋 Zest Fresh Lemons: For best aroma and flavor, always use freshly grated zest.
- 🫐 Frozen Berries Work Great: Just don’t thaw them—they keep their shape better during baking.
- ❄️ Make Ahead Option: Freeze baked and cooled loaf slices individually for future breakfasts.
Serving Suggestions:
- Perfect with coffee, tea, or a glass of cold milk.
- Ideal for weekend brunch, lunch boxes, or gifting to neighbors.
- Try toasted with a bit of honey or extra cream cheese spread on top.
Nutritional Information (per slice, makes 8 servings – approximate):
(Without toppings – based on regular ingredients)
- Calories: ~200 kcal
- Protein: ~5g
- Carbohydrates: ~25g
- Fat: ~9g
- Fiber: ~1g
- Sugar: ~8g
This Blueberry Lemon Cream Sourdough Bread is more than just a breakfast treat—it’s a showstopper! With its soft sourdough layers, citrus-infused richness, and sweet blueberry surprise—it’s a must-bake for any sourdough lover.
So go ahead and bake this today… because once you try it—you’ll be making it again and again!
Spread ½ of the cream cheese mixture evenly over the dough, leaving a 1-inch border around the edges.
Scatter blueberries generously over the cream cheese layer.
Top with the second rolled-out dough rectangle.
Press the edges firmly to seal and shape into a round or oval loaf .
Step 6: Final Proof
Cover loosely with a clean cloth or plastic wrap and let the loaf rest for 30–45 minutes , or until slightly puffed.
Preheat oven to 375°F (190°C) during this time.
Step 7: Brush with Lemon Honey Glaze
In a small bowl, whisk together:
- Lemon juice
- Honey
Brush generously over the top of the loaf before baking.
This glaze adds shine, flavor, and a golden finish.
Step 8: Bake Until Golden
Bake for 35–40 minutes , or until the bread is golden brown and sounds hollow when tapped.
Let cool completely on a wire rack—about 15–20 minutes —before slicing.
Tip: The cream cheese will firm up as it cools, making for cleaner slices.
Tips for Success:
- 🧁 Use Room-Temperature Ingredients: Especially for the cream cheese and egg—avoids lumps.
- 🥣 Don’t Overmix: After adding the flour, mix just until ingredients come together to avoid tough texture.
- 🍋 Zest Fresh Lemons: For best aroma and flavor, always use freshly grated zest.
- 🫐 Frozen Berries Work Great: Just don’t thaw them—they keep their shape better during baking.
- ❄️ Make Ahead Option: Freeze baked and cooled loaf slices individually for future breakfasts.
Serving Suggestions:
- Perfect with coffee, tea, or a glass of cold milk.
- Ideal for weekend brunch, lunch boxes, or gifting to neighbors.
- Try toasted with a bit of honey or extra cream cheese spread on top.
Nutritional Information (per slice, makes 8 servings – approximate):
(Without toppings – based on regular ingredients)
- Calories: ~200 kcal
- Protein: ~5g
- Carbohydrates: ~25g
- Fat: ~9g
- Fiber: ~1g
- Sugar: ~8g
This Blueberry Lemon Cream Sourdough Bread is more than just a breakfast treat—it’s a showstopper! With its soft sourdough layers, citrus-infused richness, and sweet blueberry surprise—it’s a must-bake for any sourdough lover.
So go ahead and bake this today… because once you try it—you’ll be making it again and again!