How to Make Blueberry Lemon Cream Cheese Sourdough Bread

Homemade bread has a magic that store-bought loaves just can’t compete with. The smell that fills your kitchen, the satisfaction of creating something from scratch, and the joy of sharing it—these are the little pleasures that make baking so special.

After experimenting with different flavors, I finally perfected this Blueberry Lemon Cream Cheese Sourdough Bread. It’s the kind of recipe that brings together fresh, zesty lemon, juicy blueberries, and a luscious cream cheese filling, all wrapped in a soft, golden sourdough crust. This bread isn’t just good—it’s unforgettable.

Why You’ll Love This Recipe

There are hundreds of bread recipes out there, but this one stands out for a few good reasons:

A Perfect Balance of Flavors

The bright citrus flavor of lemon pairs beautifully with the natural sweetness of blueberries. Add in the smooth richness of cream cheese, and you’ve got a bakery-style loaf right at home.

Great for Any Occasion

Whether you’re hosting brunch, having friends over for coffee, or just want something special for yourself, this bread fits the moment. It works as a breakfast treat, a snack, or even a light dessert.

A Beautiful, Impressive Look

With its golden crust and vibrant blueberry swirls, this bread looks as good as it tastes. It’s the kind of thing people will ask, “Did you really make that yourself?”

Ingredients

this RECIPE

Let’s break it down by sections to keep things organized.

For the Dough

• 1 cup warm water (around 90°F to 100°F)
• 1/4 cup active sourdough starter (fed and ripe)
• 3 cups bread flour
• 1 tsp salt
• 1 tbsp granulated sugar
• 2 tbsp unsalted butter, melted
• 1 large egg
• 1 tsp grated lemon zest
• 2 tbsp freshly squeezed lemon juice

For the Cream Cheese Filling

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract

For the Lemon Honey Wash

• 2 tbsp freshly squeezed lemon juice
• 1 tbsp honey

For the Blueberry Topping

• 1 cup fresh or frozen blueberries

Step-by-Step Instructions

Follow each stage carefully to get the best results. Don’t rush the rising time—it’s worth the wait.

Step 1: Mix the Dough

1. In a large bowl, whisk together the warm water, sourdough starter, and sugar until dissolved.
2. Add bread flour, salt, melted butter, egg, lemon zest, and lemon juice. Stir until a shaggy dough forms.
3. Transfer to a clean surface and knead for about 10 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover it with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 4–5 hours, or until doubled in size.

Step 2: Prepare the Cream Cheese Filling

1. In a mixing bowl, beat the cream cheese until smooth.
2. Add sugar, egg, and vanilla extract. Continue mixing until creamy and fully combined.
3. Set aside in the fridge while the dough continues to rise.

Step 3: Assemble the Bread

1. Once the dough has risen, punch it down gently to release air.
2. Divide the dough into two equal parts.
3. Roll each part into a rectangle (about 1/4 inch thick).
4. Spread the cream cheese filling evenly over one piece, leaving a 1-inch border.
5. Sprinkle the blueberries over the filling.
6. Carefully fold the second dough rectangle over the top. Pinch the edges to seal.
7. Gently shape the dough into a round or oval loaf and place it on a parchment-lined baking sheet.

Step 4: Apply the Lemon Honey Wash

1. Mix the lemon juice and honey in a small bowl.
2. Brush generously over the top of the dough for a glossy finish and added flavor.

Step 5: Bake the Bread

1. Preheat your oven to 375°F (190°C).
2. Bake for 35–40 minutes, or until the top is golden brown and the bottom sounds hollow when tapped.
3. Remove from the oven and let it cool on a wire rack for at least 15 minutes before slicing.

Texture & Flavor Notes

This bread is soft and airy on the inside, with just the right amount of chew from the sourdough base. The cream cheese creates a rich, slightly tangy ribbon that cuts through the sweetness of the blueberries, while the lemon gives the whole loaf a refreshing brightness.

Every bite offers something a little different—some with more blueberry burst, others with creamy pockets or lemony zing. And that crust? Golden, glossy, and just slightly crisp.

Baking Tips

Here are a few tips that will help you get the best results:

• Use Frozen Blueberries Without Thawing: If you’re using frozen berries, add them straight from the freezer to avoid extra moisture.
• Plan Ahead: You can refrigerate the dough overnight after the first rise. This improves flavor and lets you bake fresh in the morning.
• Don’t Overwork the Dough After Adding the Filling: Be gentle when shaping, so the filling doesn’t leak out.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Lightly warm slices before serving for the best experience.

Frequently Asked Questions

Can I use other fruits instead of blueberries?

Yes. Raspberries, chopped strawberries, or even a mix of berries will work well. Just make sure they’re not too watery.

What if I don’t have a sourdough starter?

You can substitute with 1/2 tablespoon of instant yeast. Adjust the rise time (usually 1–2 hours for the first rise).

Can I make the cream cheese filling ahead of time?

Absolutely. You can prepare it up to 24 hours in advance and store it covered in the refrigerator.

Can I make this recipe gluten-free?

This particular dough relies on gluten for structure, but you can experiment with gluten-free sourdough recipes as a base. Keep in mind the texture may vary.

Conclusion

Making this Blueberry Lemon Cream Cheese Sourdough Bread is more than just baking—it’s an experience. From mixing the dough to watching it rise, filling it with flavor, and pulling it golden and bubbling from the oven, this recipe is satisfying from start to finish.

It’s a treat that feels special every time, and once you try it, I’m sure it will become one of your favorites too. Whether you’re new to sourdough or a seasoned baker, this is one of those recipes worth returning to again and again.

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