Description
There’s something magical about sourdough baking. It’s not just about making bread — it’s about slowing down, enjoying the process, and creating something with love and intention. After a year of experimenting, tweaking, and learning from each bake, I finally landed on a recipe that feels just right. This loaf — filled with luscious cream cheese and bursting blueberries — is more than a recipe; it’s an experience. Each slice brings together a golden, crackly crust and a soft, flavorful interior with the perfect balance of sweet and tangy. If you’ve been looking for a sourdough loaf that’s both comforting and a little adventurous, this is the one to try.
Ingredients
When it comes to sourdough, quality ingredients matter. Below are the ingredients you’ll need to make one delightful loaf that’s perfect for breakfast, a sweet snack, or even dessert.
For the Dough
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475 grams (3 ½ cups) all-purpose flour – Choose a high-quality unbleached flour for the best texture.
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100 grams (½ cup) active sourdough starter – Make sure it’s bubbly and recently fed.
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325 grams (1 ⅓ cups) water – Preferably filtered, lukewarm (not hot).
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10 grams (2 teaspoons) salt – Fine sea salt is best, as it dissolves quickly.
For the Filling
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¾ block of cream cheese – Cut into small cubes. Full-fat cream cheese melts beautifully into the loaf.
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1 cup fresh blueberries – Washed and dried. Avoid overripe berries that may burst too early.
Instructions
In a large bowl, mix the flour, water, sourdough starter, and salt. Stir everything together until you get a shaggy dough with no dry spots. Cover the bowl and let it rest for 30 minutes. This step, called “autolyse,” allows the flour to absorb the water, which helps gluten development and improves the dough’s elasticity later on.
Over the next two hours, perform four sets of stretch and folds at 30-minute intervals. To do this, grab one side of the dough, stretch it upward gently, and fold it over the center. Rotate the bowl and repeat until you’ve folded all sides. This strengthens the dough without the need for kneading, keeping it light and airy.
After your final fold, cover the dough with a damp towel or lid and leave it at room temperature for 10 to 12 hours. The dough should nearly double in size, feel soft to the touch, and have visible bubbles. Try placing the bowl somewhere warm like near the oven or wrapped in a light cloth if your kitchen is cool.
Turn the dough out gently onto a floured surface. Flatten it slightly into a rectangle. Evenly distribute the cubed cream cheese and blueberries across the center. Fold the edges inward like an envelope, then roll the dough from one end to seal the filling inside. This helps keep the juicy blueberries and creamy pockets from leaking during baking.
Transfer the filled dough back into the bowl, seam-side down. Cover it with a plastic bag or reusable wrap, then refrigerate for 8 to 12 hours. This rest in the fridge improves flavor, builds structure, and helps develop a better crust.
Preheat your oven to 450°F (232°C) with your Dutch oven inside. Remove the dough from the fridge, and place it seam-side down on a piece of parchment paper. Score the top with a sharp blade to allow the bread to expand. If you’d like, add a layer of uncooked rice to the Dutch oven under the parchment — this prevents burning and adds a rustic touch. Bake with the lid on for 35 minutes, then remove the lid and bake for another 20 to 25 minutes until golden and crisp. Let the loaf cool for at least an hour before slicing to allow the crumb to set.
Notes
This sourdough loaf combines creamy cheese, sweet berries, and a rustic crust — perfect for breakfast, tea time, or dessert. A great way to level up your sourdough game with a flavorful twist.
- Prep Time: 30 minutes
- Resting + Fermentation Time:: 20–24 hours
- Cook Time: 55–60 minutes
- Category: Bread
- Method: Sourdough, Baked
- Cuisine: American, Artisanal
Nutrition
- Serving Size: 1 slice (1/10 of loaf)
- Calories: 220–250
- Sugar: 4–5g
- Sodium: 260mg
- Fat: 6–8g
- Saturated Fat: 3.5–4g
- Unsaturated Fat: 2–3g
- Trans Fat: 0g
- Carbohydrates: 35–38g
- Fiber: 2g
- Protein: 5–6g
- Cholesterol: 15–20mg