There’s something magical about combining tangy blueberries, zesty lemon, and creamy pockets of cheese inside warm, crusty sourdough. This Blueberry Lemon Cream Cheese Sourdough Bread isn’t just a recipe, it’s a slice of comfort, brightness, and nostalgia. In today’s post, I’ll share how this slightly sweet, fruit-filled loaf became a new favorite in our multigenerational kitchen. Whether you’re a sourdough beginner or a seasoned baker, this guide will help you bake something beautiful, bold, and joyfully messy. We’ll cover ingredients, every step of the process, creative ways to serve it, and even how to store it for later. Let’s get baking!
Ingredients :
Classic Sourdough Meets Fruity Richness
When it comes to homemade sourdough, the magic starts with just a few essentials—but when you fold in citrus, berries, and cream cheese, you take it to a whole new level. This Blueberry Lemon Cream Cheese Sourdough Bread recipe balances tang, texture, and a subtle sweetness that makes it perfect for breakfast or dessert. Unlike other enriched breads, it doesn’t need added sugar to shine—though a touch of honey or maple syrup adds a beautiful warmth if you like your loaves just a little sweet.
Here’s everything you’ll need to bake this joyful loaf:
Ingredient List
- 1 cup active sourdough starter (100% hydration)
- 3 ½ cups bread flour or all-purpose flour
- 1 ¼ cups water (room temperature)
- 1 teaspoon salt
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 1 cup fresh or frozen blueberries
- ½ cup cream cheese (chopped into small chunks or dollops)
- 1 tablespoon honey or maple syrup (optional, for subtle sweetness)
Choosing the Best Ingredients
For best results, use a mature, bubbly starter that’s been recently fed—this gives the bread that classic tang and beautiful rise. Fresh blueberries will hold their shape better than frozen, but frozen ones work just fine if mixed in gently. The lemon zest brings out the blueberry flavor and reminds me of our bright Carlota de Limón, while the cream cheese adds a texture similar to the richness in our Mexican Wedding Cookies with Nutella.
If you’re feeling playful, try substituting blackberries or raspberries, or even using flavored cream cheese—just be sure it’s soft enough to mix in without breaking your dough structure.
How to Make :
Gentle Steps for a Stunning Sourdough
Making Blueberry Lemon Cream Cheese Sourdough Bread may look fancy, but the method is straightforward once you break it down. The key is patience, gentle hands, and trusting your dough. Each step builds flavor and texture—from the slow fermentation to the cold overnight proof. If you’ve ever made a Mexican sweet bread like Mantecadas, you’ll appreciate the slow rhythm and rewarding aroma of this recipe.
Step-by-Step Instructions
Step 1: Mix your dough
In a large bowl, combine the active sourdough starter, water, and flour. Stir until just mixed. Let it rest uncovered for 30 minutes—this rest is called “autolyse,” and it gives your dough a head start.
Step 2: Add flavor
Sprinkle in the salt, lemon zest, and lemon juice. Mix until fully incorporated using your hands or a dough whisk.
Step 3: Bulk ferment with stretch & folds
Cover the bowl and let the dough rise at room temperature for 4 to 5 hours. During this time, perform 4 sets of stretch-and-folds every 30 minutes to strengthen the dough.
Step 4: Add the fillings
After the final fold, gently incorporate the blueberries and cream cheese. Be careful not to crush the berries—treat them like gold.
Step 5: Shape and rest overnight
Shape your dough into a round boule and place it seam-side up in a floured proofing basket or bowl. Cover and refrigerate for 8–12 hours.
Step 6: Bake to golden perfection
Preheat your Dutch oven to 475°F (245°C). Turn the dough onto parchment paper, score the top, and place it into the hot Dutch oven. Bake covered for 20 minutes, then uncover and bake for another 20–25 minutes.
Step 7: Cool completely
Let the bread cool on a wire rack before slicing—this sets the crumb and prevents sogginess.
Pro Tip: Don’t Rush the Cool
Tempting as it is to slice right away, wait until your loaf is completely cool. The texture finishes setting as it rests, much like our Mexican Flan develops flavor as it chills. Patience is part of the reward.
Serving Ideas, Easy Variations, and How to Store :
How We Serve It at Home
At our house, this bread never makes it through the day without someone sneaking a slice. We love serving it lightly toasted with a pat of butter or a drizzle of honey. The tart blueberries and lemon pop even more when the bread is warm, and the cream cheese turns into these dreamy, melty pockets.
If we’re hosting brunch, we slice it thick and serve it alongside scrambled eggs or Greek yogurt with fresh berries. Sometimes we get fancy and make French toast out of it—just like our Concha French Toast. Trust me, once you try that version, you’ll never look back.
Want to switch it up? Add a pinch of cinnamon to the dough or top slices with a dollop of blueberry jam for an extra burst of sweetness.
Small Tweaks, Big Flavor
This recipe is super flexible, so feel free to make it your own:
- Swap in raspberries or blackberries for a different fruit vibe
- Stir chopped walnuts or pecans into the dough for crunch
- Use lime or orange zest instead of lemon for a new citrus kick—like the bright twist in Fresas con Crema
- Mix in a spoonful of blueberry jam before shaping for a sweeter, more dessert-like loaf
Even a small change can give this bread a totally new flavor profile.
Storing and Reheating Tips That Work
This sourdough loaf stores beautifully if you know how to handle it. Once it’s out of the oven, be patient and let it cool completely—this helps the crumb set and keeps the crust crisp.
To store:
Wrap the cooled loaf in a clean kitchen towel or store in a paper bag at room temperature. It stays fresh for up to 2 days.
To freeze:
Slice the bread, wrap the slices individually or in pairs, and store them in a freezer-safe bag. They’ll keep for up to 1 month.
To reheat:
Toast slices straight from the freezer, or warm the whole loaf in the oven at 300°F for about 10 minutes.
Once you make this once, you’ll want to stash an extra loaf in the freezer—just like we do with our Mexican Sweet Empanadas. They’re both too good not to have on standby.
Frequently Asked Questions
Can I use frozen blueberries in sourdough bread?
Yes, frozen blueberries work well in this Blueberry Lemon Cream Cheese Sourdough Bread. Just be sure to fold them in gently while still frozen to prevent bleeding into the dough. Avoid thawing them first, as they’ll release too much moisture.
How do I prevent cream cheese from leaking out during baking?
To keep the cream cheese in place, use cold chunks and press them gently into the shaped dough before the final proof. Avoid placing pieces too close to the edges. This trick helps create beautiful creamy pockets inside—similar to the gooey center of a Churro Cheesecake.
What’s the best flour for fruity sourdough bread?
Bread flour gives this loaf a chewy structure and helps support the moisture from blueberries and cream cheese. You can also use all-purpose flour for a slightly softer crumb, but bread flour will provide better lift and texture.
Can I make this bread without a Dutch oven?
Yes, but you’ll need to create steam another way. Preheat a baking tray at the bottom of your oven and pour in hot water when you place the bread inside. This simulates the steamy environment of a Dutch oven and helps develop that crisp, golden crust that makes Blueberry Lemon Cream Cheese Sourdough Bread so irresistible.
Conclusion: A Loaf Worth Repeating
This Blueberry Lemon Cream Cheese Sourdough Bread is more than just a bake—it’s a celebration of tradition, flavor, and family moments. The lemon zest adds sunshine, the blueberries burst with juicy goodness, and the cream cheese brings comforting richness. Every slice is a reminder that homemade bread doesn’t have to be complicated to be special.
Whether you’re baking it for a cozy weekend, a brunch table, or just because, this loaf invites you to slow down and enjoy the process. Just like our favorite Carlota de Limón, it’s simple, soulful, and made to be shared.
Now go grab your starter, and let’s turn simple ingredients into something beautiful.
Print
Blueberry Lemon Cream Cheese Sourdough Bread – Easy & Delicious
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf
- Category: Bread
- Method: Baking
- Cuisine: American
Description
A fruity, creamy sourdough bread with a citrus twist. Perfect for brunch or gifting, this blueberry lemon cream cheese loaf is soft, slightly sweet, and packed with flavor.
Ingredients
1 cup active sourdough starter (100% hydration)
3 ½ cups bread flour or all-purpose flour
1 ¼ cups water (room temperature)
1 tsp salt
Zest of 1 lemon
1 tbsp lemon juice
1 cup fresh or frozen blueberries
½ cup cream cheese (chopped into small chunks or dollops)
1 tbsp honey or maple syrup (optional)
Instructions
1. In a large bowl, mix the sourdough starter, water, and flour. Let it rest for 30 minutes.
2. Add salt, lemon zest, and lemon juice. Mix until fully combined.
3. Cover and let the dough bulk ferment for 4–5 hours, doing stretch-and-folds every 30 minutes.
4. After final fold, gently incorporate the blueberries and cream cheese.
5. Shape dough into a boule and place in floured basket. Refrigerate 8–12 hours.
6. Preheat Dutch oven to 475°F. Turn dough onto parchment, score the top.
7. Bake covered for 20 minutes, then uncovered for 20–25 minutes until golden.
8. Cool completely on a wire rack before slicing.
Notes
Let bread cool fully to avoid sogginess.
Store in paper bag for 2 days or freeze for 1 month.
Great served warm with butter or toasted with honey.