Description

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

Scale

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

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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.

Notes

This loaf combines the tanginess of sourdough with the sweetness of blueberries and creaminess of cream cheese chips. A perfect balance of soft, rich, and fruity — ideal for breakfast or gifting. Be sure to use a mature starter and dry blueberries well to avoid a soggy texture.

Prep Time: 30 minutes (active time)
Fermentation & Proofing: 6 to 8 hours (can include overnight refrigeration)
Cook Time: 40 to 45 minutes
Category: Baking, Bread, Sourdough
Method: Fermented, Oven-Baked
Cuisine: American, Homestyle

Nutrition

Serving Size: 1 slice (based on 10 slices)
Calories: 210
Sugar: 6g
Sodium: 210mg
Fat: 6g
Saturated Fat: 2g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 5 g
Cholesterol: 5mg