If you think sourdough bread is only meant for savory sandwiches or buttered toast, think again. This Blueberry Lemon-Cream Cheese Sourdough Bread is a delightful blend of tangy, sweet, and creamy—bringing bakery-style indulgence straight into your kitchen. With juicy bursts of blueberry, bright notes of lemon zest, and rich swirls of cream cheese, it’s a flavor-packed loaf that bridges the gap between rustic bread and decadent dessert.
Perfect for breakfast, brunch, or an anytime treat, this sourdough variation is a showstopper that doesn’t just taste incredible—it looks stunning too.
Why You'll Fall in Love with This Bread
This isn't your typical sourdough. The natural tang of the starter plays beautifully with the sweetness of blueberries and the citrusy lift of lemon. Add in dollops of cream cheese, and you've got a tender, rich bread that’s as good toasted with butter as it is eaten fresh out of the oven.
Plus, the sourdough base gives this bread structure and depth, while the fruit and cheese filling provide contrast and moisture. It’s like a cheesecake and a sweet loaf had a delicious baby—without being overly sugary.
Ingredients You’ll Need
For the Dough:
1 cup active sourdough starter (fed and bubbly)
¾ cup lukewarm water
2¾ cups bread flour
1 tablespoon sugar or honey
1 teaspoon salt
Zest of 1 lemon
For the Filling:
1 cup fresh or frozen blueberries (if frozen, do not thaw)
4 oz cream cheese, softened
2 tablespoons powdered sugar
Juice of half a lemon
Optional: 1 teaspoon vanilla extract
How to Make Blueberry Lemon-Cream Cheese Sourdough Bread
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