Here’s a showstopping Blueberry Lemon Cream Cheese Sourdough Bread — a swirl of tangy cream cheese, bursts of blueberry, bright lemon zest, and the depth of sourdough. It works beautifully as a breakfast loaf or dessert bread.
Ingredients
For the sourdough base
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½ cup (120g) active sourdough starter (bubbly and fed)
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¾ cup (180ml) warm milk (or buttermilk for extra tang)
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¼ cup (60ml) warm water
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¼ cup (50g) granulated sugar
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1 large egg
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3 cups (360g) bread flour or all-purpose flour
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1 tsp salt
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4 tbsp (56g) unsalted butter, softened
For the cream cheese filling
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8 oz (226g) cream cheese, softened
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¼ cup (50g) granulated sugar
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1 egg yolk
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1 tbsp all-purpose flour
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Zest of 1 lemon
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1 tsp vanilla extract
For the blueberry swirl
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1 cup (150g) fresh or frozen blueberries
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2 tbsp sugar
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1 tbsp lemon juice
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1 tsp cornstarch (optional, for thickening)
For the lemon glaze (optional)
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1 cup (120g) powdered sugar
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2–3 tbsp fresh lemon juice
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½ tsp vanilla extract
Instructions
1. Make the blueberry compote
In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat for 5–7 minutes until blueberries burst and release juice. If using cornstarch, mix with 1 tbsp water and stir in; cook 1 more minute. Cool completely.
2. Make the cream cheese filling
In a bowl, beat cream cheese, sugar, egg yolk, flour, lemon zest, and vanilla until smooth. Set aside.
3. Make the sourdough base
In a large bowl, whisk starter, warm milk, warm water, sugar, and egg. Add flour and salt. Mix until a shaggy dough forms.
Let rest for 30 minutes (autolyse).
Add softened butter a tablespoon at a time, mixing until incorporated.
Cover and let rise at room temperature for 4–6 hours, doing 3–4 sets of stretch and folds every 45 minutes. Dough should double in size.
4. Assemble the swirl loaf
Turn dough onto a lightly floured surface. Roll into a 9×12-inch rectangle (about ¼-inch thick).
Spread cream cheese filling evenly over the dough, leaving a ½-inch border.
Dollop blueberry compote over the cream cheese and swirl gently with a butter knife.
Roll the dough tightly from the short end into a log. Pinch the seam closed.
5. Second rise
Place the log seam-side down into a greased 9×5-inch loaf pan lined with parchment paper.
Cover and let rise for 2–3 hours until puffy and just above the rim of the pan.
6. Bake
Preheat oven to 350°F (175°C).
Bake for 40–50 minutes, covering loosely with foil after 25 minutes if browning too fast.
Internal temperature should reach 200°F (93°C).
Cool in pan for 15 minutes, then transfer to a wire rack.
7. Glaze (optional)
Whisk powdered sugar, lemon juice, and vanilla. Drizzle over cooled loaf.