Blueberry Lemon Cream Cheese Sourdough Bread
The Ultimate Citrus-Infused Sourdough Treat for Breakfast or Brunch
If you’ve ever dreamed of a bakery-style loaf filled with zesty lemon, juicy blueberries, and a silky cream cheese swirl, this is your recipe. This Blueberry Lemon Cream Cheese Sourdough Bread combines the tang of natural fermentation with the richness of a cheesecake-style filling and the brightness of fresh citrus—all in a soft, golden crusted loaf.
Whether you’re serving it as a showstopper brunch centerpiece, an indulgent afternoon snack, or a gift for neighbors, this loaf offers the perfect blend of sweet, tart, and comforting textures.
Ingredients
For the Dough:
- 1 cup warm water (90–100°F / 32–38°C)
- ¼ cup active sourdough starter (about 60g, fed and bubbly)
- 3 cups bread flour (360g)
- 1 tsp salt
- 1 tbsp granulated sugar
- 2 tbsp unsalted butter, melted
- 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
- 1 large egg (room temperature)
- 1 tsp vanilla extract
For the Blueberry Layer:
- 1 cup fresh or frozen blueberries (do not thaw if frozen)
For the Lemon Honey Glaze:
- 2 tbsp fresh lemon juice
- 1 tbsp honey (or maple syrup)
Equipment Needed:
- Mixing bowls (large and medium)
- Measuring cups and spoons
- Stand mixer or hands for kneading
- Rolling pin
- Baking sheet
- Parchment paper
- Small saucepan (for glaze)
- Wire cooling rack
