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 Cheese 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!
