Blueberry Cream Cheese Sourdough Loaf

this RECIPE

A cozy slice of comfort, made from scratch in your own kitchen.

There’s something special about baking your own bread — especially when it’s packed with juicy blueberries, rich cream cheese, and a subtle hint of lemon. This sourdough loaf is more than just bread. It’s a warm memory in the making. Whether you’re enjoying it with morning coffee, sharing it during brunch, or gifting it to a neighbor, this recipe delivers comfort in every bite.

Ingredients

For the Dough:

• ⅓ cup (65 grams) active sourdough starter (fed within 12–24 hours)
• 1⅓ cups (300 grams) warm water (95° to 100°F)
• ¼ cup (56 grams) granulated sugar (or 2 rounded tablespoons of honey)
• 3½ to 4 cups (500 grams) bread flour or all-purpose flour
• 1½ tablespoons (20 grams) extra-virgin olive oil
• 2 teaspoons (9 grams) salt
• 1 teaspoon vanilla extract (optional)
• Zest of 1 lemon (optional)

Mix-ins:

• 1 cup fresh blueberries (pat them dry)
• ¾ cup cream cheese baking chips (or small cubes of cold cream cheese)
• 1 tablespoon flour (to coat the mix-ins)

Optional Topping:

• 1 tablespoon melted butter
• 1 tablespoon sugar for dusting

Step-by-Step Instructions

Mix the Dough

In a large mixing bowl, combine your sourdough starter, warm water, and sugar. Stir to dissolve. Add vanilla and lemon zest if using. Begin mixing in the flour, then sprinkle in the salt. Add the rest of the flour and knead until a soft, elastic dough forms. Add the olive oil last and knead until fully absorbed.

Bulk Fermentation

Cover the bowl and let the dough rest for 30 minutes. After that, perform stretch and folds every 30 minutes, 2 to 3 times total. This will help your dough build strength and structure.

Add the Mix-ins

Toss blueberries and cream cheese chips with a tablespoon of flour. Gently fold them into the dough, being careful not to crush the berries. Try to distribute them evenly without overmixing.

Shape and Second Rise

Shape the dough into a log and place it into a greased loaf pan. Cover and let it rise at room temperature for 4–6 hours until visibly puffy. You can also refrigerate the dough overnight at this point and bake the next day.

Bake

Preheat the oven to 375°F (190°C). Brush the top with melted butter and sprinkle with sugar if desired. Bake for 40–45 minutes until golden and sounds hollow when tapped. If it starts browning too quickly, loosely cover with foil during the last 15–20 minutes.

Cool and Slice

Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack. Allow it to cool completely before slicing to avoid a gummy texture.

Tips for Success

Dry the blueberries well before adding to avoid soggy spots
Use a mature sourdough starter that’s active and bubbly
Fold the mix-ins gently to prevent bruising the fruit
Let the loaf cool completely for the cleanest slices

Storage Advice

At room temperature: store in a sealed container or wrapped in a clean towel for 1–2 days
In the fridge: keeps well up to 5 days, reheat slices as needed
Freezer: slice and freeze in a zip-top bag, then toast directly from frozen

What to Serve It With

Try it with morning coffee or herbal tea
Add a swipe of butter or cream cheese
Serve with yogurt and fruit for a full breakfast
Use slightly stale slices for delicious French toast

Why You’ll Love This Recipe

This loaf brings together the tang of sourdough, the brightness of lemon zest, the burst of fresh blueberries, and the richness of cream cheese in every bite. It’s tender, flavorful, and easy enough to become your go-to favorite.

Make It Your Own

Swap the blueberries with raspberries or chopped strawberries
Add a lemon glaze after baking for a sweet finish
Use white chocolate chips instead of cream cheese for a different twist
Top with oats, almonds, or cinnamon sugar before baking

Perfect for Any Occasion

Serve it for weekend brunch with the family
Wrap it up as a thoughtful gift for neighbors or friends
Slice it fresh for a relaxing breakfast
Keep it in the freezer for last-minute guests or cravings

FAQ

Can I use frozen blueberries instead of fresh?

Yes, just don’t thaw them before folding in — they’ll bleed less into the dough this way.

What if I don’t have cream cheese chips?

You can substitute with small cubes of cold cream cheese, or leave them out if preferred.

Can I make this with instant yeast instead of sourdough?

This recipe is developed for sourdough, but with a few adjustments, you could use a yeasted dough — though the flavor will be different.

What pan should I use?

A standard 9×5 inch loaf pan works best, but you can also shape and bake it in a Dutch oven or a round pan with adjusted baking time.

How do I know it’s baked all the way through?

Tap the bottom — it should sound hollow. You can also check that the internal temperature reaches 200°F (93°C).

Conclusion

There’s a quiet joy in baking something from scratch, and this blueberry cream cheese sourdough loaf delivers that feeling in full. It’s a soft, tender, flavorful loaf that looks beautiful and tastes even better. Share it with others or enjoy it slice by slice with a hot drink and a good book. This is one of those recipes you’ll come back to again and again.

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