Blueberry Lemon Cream Cheese Sourdough (Printable version)
Tangy sourdough swirled with fresh blueberries, lemon zest, and creamy cheese filling for a delightful breakfast loaf.
# What you need:
→ Sourdough Base
01 - 3.5 cups bread flour (about 400g)
02 - 3/4 cup whole wheat flour (about 100g)
03 - 1/2 cup active sourdough starter, 100% hydration (about 100g)
04 - 1 1/3 cups water, room temperature (about 325g)
05 - 2 1/4 teaspoons fine sea salt (about 9g)
→ Cream Cheese Filling
06 - 3/4 cup fresh blueberries (about 120g)
07 - Zest of 1 large lemon
08 - 5 ounces cream cheese, softened (about 150g)
09 - 2 tablespoons granulated sugar (about 30g)
10 - 1 teaspoon pure vanilla extract
→ Optional Topping
11 - 1 tablespoon coarse sugar or pearl sugar
12 - Additional lemon zest for garnish
# How to make it:
01 - In a large bowl, combine bread flour, whole wheat flour, sourdough starter, and water. Mix thoroughly until no dry flour remains visible. Cover the bowl with a damp towel and let autolyse for 45 minutes.
02 - Add fine sea salt to the dough and knead briefly to distribute evenly. Cover and allow the dough to rest for 30 minutes.
03 - Perform 3 to 4 sets of stretch-and-fold techniques at 30-minute intervals throughout the first 2 hours of bulk fermentation. This develops gluten structure and strength.
04 - While dough ferments, beat softened cream cheese, granulated sugar, and vanilla extract in a small bowl until smooth and fully combined.
05 - During the final stretch-and-fold, gently fold fresh blueberries and lemon zest into the dough, being careful not to crush the berries.
06 - Turn dough onto a lightly floured work surface and pat into a rectangle. Spread cream cheese mixture evenly over surface. Roll dough tightly jelly-roll style and pinch seams firmly to seal.
07 - Shape into a tight round or oval loaf. Place seam-side up in a floured proofing basket or bowl lined with a floured towel. Cover and refrigerate for 6 to 10 hours (overnight) for cold proofing.
08 - Place Dutch oven or lidded cast iron pot in oven and preheat to 450°F for at least 30 minutes to ensure proper heat retention.
09 - Turn dough onto parchment paper, score the top with a sharp knife or lame, and sprinkle with coarse sugar and extra lemon zest if using. Transfer to preheated Dutch oven, cover with lid, and bake for 25 minutes.
10 - Remove lid and continue baking for 20 minutes until deeply golden and crusty. Internal temperature should reach 200°F.
11 - Transfer loaf to wire rack and cool completely before slicing to prevent gumminess. Serve toasted with additional cream cheese or lemon curd if desired.
# Expert tips:
01 -
- The tangy cream cheese melting into warm pockets makes every slice feel like breakfast at a bakery
- Lemon zest cuts through the richness while blueberries burst into sweet jammy pockets during baking
02 -
- Cold proofing in the refrigerator develops flavor and makes the dough much easier to handle when shaping
- Scoring the dough before baking allows steam to escape and prevents ugly blowouts in your beautiful swirls
03 -
- If your blueberries are large cut them in half before adding to prevent them from creating holes in the dough structure
- Let the baked loaf rest for at least 2 hours before slicing if you want clean distinct swirls instead of a creamy mess