This Lemon Blueberry Cream Cheese Sourdough is a sunny treat! It combines the tangy taste of lemon, sweet blueberries, and creamy cheese, all baked into a lovely loaf.
Honestly, the burst of blueberries and zesty lemon makes this bread hard to resist. I love to toast it for breakfast—adding a little butter makes it extra yummy! 🥰
Key Ingredients & Substitutions
Sourdough Starter: It’s crucial that your starter is active and bubbly for this recipe. If you don’t have a sourdough starter, you can use store-bought pizza or bread dough as a substitute, though the flavor will differ slightly.
All-Purpose Flour: For the bread, all-purpose flour works well, but if you’re looking for whole grain options, try whole wheat flour. Just remember, it might change the texture slightly and absorb more water.
Cream Cheese: Softer cream cheese blends easily into the filling. For a lighter option, you could use ricotta cheese, but keep in mind the flavor will be less creamy.
Blueberries: Fresh blueberries are the best for flavor, but frozen berries can work too. Just remember to thaw and drain them to avoid excess moisture in the dough.
How Do I Knead the Dough to Get the Right Texture?
Kneading is a key step that helps develop gluten, giving your bread structure. Here’s a simple way to do it:
- After mixing all your ingredients, place the dough on a floured surface.
- Use the palms of your hands to push the dough away from you, then fold it back toward you.
- Turn the dough a quarter turn and repeat this process for about 5-10 minutes until it feels smooth and elastic.
- If it’s too sticky, sprinkle a bit more flour as needed, but don’t overload it!
With this technique, you’ll create a nice texture that will rise beautifully in the next steps.
How to Make Lemon Blueberry Cream Cheese Sourdough
Ingredients You’ll Need:
For the Sourdough:
- 2 cups all-purpose flour
- 1 cup sourdough starter (active and bubbly)
- 1 teaspoon salt
- 3/4 cup water (warm)
- 1 tablespoon sugar
- 1 tablespoon olive oil
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
For the Blueberry Topping:
- 1 cup fresh blueberries (or frozen if unavailable)
For Garnish:
- Additional powdered sugar for dusting
- Lemon zest for garnish (optional)
How Much Time Will You Need?
This delightful Lemon Blueberry Cream Cheese Sourdough takes about 5-6 hours total. You’ll need around 20 minutes for prep and mixing, 4-6 hours for the first rise, and about 1-2 hours for the second rise. Then just bake for 25-30 minutes! Patience is key, but the tasty result is worth it!
Step-by-Step Instructions:
1. Prepare the Dough:
Start by mixing together 2 cups of all-purpose flour, 1 cup of active sourdough starter, 1 teaspoon of salt, 1 tablespoon of sugar, and 3/4 cup of warm water in a mixing bowl. Stir it until it forms a shaggy dough. Then, add in 1 tablespoon of olive oil and knead the dough for about 5-10 minutes until it’s smooth and elastic. Your hands might get a little messy, but that’s part of the fun!
2. First Rise:
Once the dough is smooth, place it in a greased bowl. Cover the bowl with a damp cloth and let it rise in a warm spot for about 4-6 hours. You’ll know it’s ready when it has doubled in size—this is the magic of sourdough!
3. Make the Cream Cheese Filling:
While your dough is rising, let’s whip up the creamy filling! In a separate bowl, beat together 8 ounces of softened cream cheese, 1/4 cup of powdered sugar, 1 tablespoon of lemon juice, and 1 teaspoon of lemon zest. Mix until it’s super smooth and creamy. Taste a little bit if you like—it’s delicious!
4. Shape the Dough:
After your dough has risen, gently punch it down to release some air and knead it briefly on a floured surface. Then roll it out into a large rectangle that’s about 1/2 inch thick. You want it to be fairly even all around.
5. Add Filling:
Spread the cream cheese mixture evenly over the rolled-out dough, making sure to cover it completely. Sprinkle your fresh blueberries on top of the cream cheese filling. It’s going to look so colorful and appetizing!
6. Form the Bread:
Next, roll the dough tightly from the long side into a log. Pinch the ends securely to seal it, and then shape it into a circle. Place your formed bread on a baking sheet lined with parchment paper. It’s okay if it’s not perfect—just make it look nice!
7. Second Rise:
Cover your dough loosely with some plastic wrap or a kitchen towel and let it rise again for about 1-2 hours. You want it to get puffy and soft to the touch. This second rise helps create a lovely texture in your bread.
8. Preheat the Oven:
While your dough rises, go ahead and preheat your oven to 375°F (190°C). This will ensure it’s nice and hot when it’s time to bake!
9. Bake:
Once the dough has puffed up nicely, it’s time to bake! Place it in your preheated oven and let it bake for 25-30 minutes, or until it turns golden brown. Your kitchen will start to smell amazing!
10. Cool and Serve:
After baking, allow the bread to cool slightly on a wire rack. Dust it with some powdered sugar and garnish with lemon zest, if you like—it looks pretty! Finally, slice it up and enjoy this delightful sweet and tangy treat with friends and family!
Can I Use a Different Type of Flour?
Absolutely! While this recipe calls for all-purpose flour, you can substitute with bread flour for a chewier texture. If you’re looking for a gluten-free option, try a gluten-free all-purpose flour blend, but make sure to add a binding agent like xanthan gum if the blend doesn’t already contain one.
Can I Make This Recipe Without a Sourdough Starter?
Yes, you can! If you don’t have a sourdough starter, simply replace it with an equal amount of store-bought active yeast (about 1 tablespoon) mixed with 1 cup of warm water, and allow it to sit for 5-10 minutes until bubbly. Then proceed with the rest of the recipe as usual!
How to Store Leftover Bread?
Leftover lemon blueberry cream cheese sourdough can be stored in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. You can also freeze slices in a freezer-safe bag for up to 3 months. Just thaw in the fridge or at room temperature before enjoying!
What Can I Substitute for Cream Cheese?
If you’re looking for a lighter alternative or have dietary restrictions, you can use Greek yogurt or silken tofu blended until smooth as a replacement for cream cheese. Just keep in mind the flavors will be slightly different, but they still provide a creamy texture!
