Lemon Blueberry Sourdough with Cream Cheese Swirls
Imagine a blueberry cheesecake meeting a rustic artisan loaf, and you have this Lemon Blueberry Sourdough. This isn’t your average savory bread; it is a sweet, enriched sourdough packed with juicy fresh blueberries and pockets of tangy cream cheese. The result is a tender, moist crumb that tastes like dessert but eats like breakfast.
The visual appeal is stunning. As seen in the photos, the fresh blueberries burst during baking, creating beautiful purple streaks that contrast against the creamy white dough. The addition of cream cheese doesn’t just add flavor; it creates melting pockets of richness that make butter completely unnecessary. It is zesty, sweet, and perfectly chewy.
Secrets to the Perfect Lemon Blueberry Sourdough
Why It Works
This recipe balances the wild yeast fermentation of sourdough with the tenderness of an enriched dough. The acidity from the fresh lemon juice and sourdough starter tenderizes the gluten, resulting in a crumb that is soft rather than tough. The sugar and honey feed the yeast for a robust rise while adding a subtle sweetness that complements the tart berries.
Visually, the key is the folding technique. By gently folding the blueberries and cream cheese chunks into the dough during the final shaping rather than mixing them vigorously at the start, you maintain distinct pockets of cheese and fruit, as shown in the sliced wedges.
Chef’s Tips
- Cold Cream Cheese: Cube your cream cheese and freeze it for 20 minutes before incorporating it. This prevents it from melting into the dough during the bulk rise, ensuring you get those distinct, visible chunks in the final loaf.
- Managing Hydration: This recipe uses both water and lemon juice, making for a hydrated dough. If the dough feels too sticky, perform an extra set of “stretch and folds” to build strength rather than adding too much extra flour, which can make the bread dense.
- Preventing Burns: Because of the sugar and honey, this crust browns faster than traditional sourdough. Keep an eye on your oven temperature and cover the loaf with foil if it gets dark too quickly.
Slice this into wedges and toast lightly for the ultimate Sunday brunch treat.
Storage
Store the bread in a paper bag or a bread box at room temperature for up to 2 days. Because of the cream cheese and fruit, it is safer to store it in the refrigerator if keeping it longer than 48 hours. Slices freeze beautifully; wrap tightly in plastic and foil for up to 2 months.
Substitutions
Berries: Frozen blueberries can be used; toss them in a tablespoon of flour before adding to prevent them from bleeding too much color into the dough. Citrus: If you prefer orange over lemon, orange juice and zest make a wonderful "Cranberry Orange" variation using dried cranberries. Cream Cheese: Mascarpone can be used for a slightly sweeter, creamier filling, though it may melt more into the dough.
Ingredients
3 1/2 cups (approx. 450g)
1 1/2 cups (warm, approx. 350g - adjust based on humidity)
1/2 cup (bubbly and fed)
1/2 cup
1/4 cup
1/2 cup (freshly squeezed)
1 tablespoon
1 cup (fresh, washed and dried)
8 oz (block style, cut into cubes and chilled)
Shopping Tip
For best results, gather all ingredients before you start cooking. Fresh ingredients will give you the most flavorful results.
Instructions
In a large mixing bowl, whisk together the warm water, active sourdough starter, lemon juice, honey, and granulated sugar until dissolved.
Add the bread flour to the wet mixture. Mix by hand until a shaggy dough forms and no dry flour remains. Cover and let rest for 30-60 minutes.
Sprinkle the sea salt over the dough. Add a splash of water if needed. Pinch and squeeze the dough to incorporate the salt thoroughly.
Cover the bowl. Let the dough rise at room temperature for 4-6 hours. During the first 2 hours, perform a set of "stretch and folds" every 30 minutes to build gluten strength.
On the final stretch and fold, or during shaping, gently fold in the fresh blueberries and cold cubed cream cheese. Try to distribute them evenly without crushing the berries too much.
Turn the dough onto a floured surface. Shape into a tight round boule (ball). Place seam-side up in a floured proofing basket (banneton).
Cover the basket and place in the refrigerator overnight (8-12 hours). This develops flavor and makes the dough easier to score.
The next morning, place a Dutch oven into the oven and preheat to 450°F (230°C) for at least 30 minutes.
Turn the dough out onto parchment paper. Score the top with a lame or razor blade. Lift the parchment into the hot Dutch oven. Cover with the lid.
Bake covered for 30 minutes. Remove the lid and reduce heat to 400°F (200°C). Bake for another 15-20 minutes until the crust is golden brown (watch closely as the sugar can burn).
Let the loaf cool completely on a wire rack for at least 2 hours before slicing into wedges to prevent a gummy texture.
Serve this recipe straight from the kitchen for the best taste and texture. It's sure to become a favorite that you'll make again and again.
Frequently Asked Questions
→ What type of ingredients work best for this dish?
Use the freshest ingredients available for the best flavor and texture results.
→ Can I make substitutions?
Yes, feel free to swap ingredients based on your preferences or dietary needs.
→ How do I store leftovers?
Store in the refrigerator and reheat gently to maintain the best texture.
Lemon Blueberry Sourdough with Cream Cheese Swirls
Imagine a blueberry cheesecake meeting a rustic artisan loaf, and you have this Lemon Blueberry Sourdough. This isn’t your average savory bread; it is a s
Ingredients
Instructions
In a large mixing bowl, whisk together the warm water, active sourdough starter, lemon juice, honey, and granulated sugar until dissolved.
Add the bread flour to the wet mixture. Mix by hand until a shaggy dough forms and no dry flour remains. Cover and let rest for 30-60 minutes.
Sprinkle the sea salt over the dough. Add a splash of water if needed. Pinch and squeeze the dough to incorporate the salt thoroughly.
Cover the bowl. Let the dough rise at room temperature for 4-6 hours. During the first 2 hours, perform a set of "stretch and folds" every 30 minutes to build gluten strength.
On the final stretch and fold, or during shaping, gently fold in the fresh blueberries and cold cubed cream cheese. Try to distribute them evenly without crushing the berries too much.
Turn the dough onto a floured surface. Shape into a tight round boule (ball). Place seam-side up in a floured proofing basket (banneton).
Cover the basket and place in the refrigerator overnight (8-12 hours). This develops flavor and makes the dough easier to score.
The next morning, place a Dutch oven into the oven and preheat to 450°F (230°C) for at least 30 minutes.
Turn the dough out onto parchment paper. Score the top with a lame or razor blade. Lift the parchment into the hot Dutch oven. Cover with the lid.
Bake covered for 30 minutes. Remove the lid and reduce heat to 400°F (200°C). Bake for another 15-20 minutes until the crust is golden brown (watch closely as the sugar can burn).
Let the loaf cool completely on a wire rack for at least 2 hours before slicing into wedges to prevent a gummy texture.
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Tools You'll Need
- Dutch Oven
- Mixing Bowl
- Proofing Basket (Banneton)
- Lame or Sharp Razor Blade
- Parchment Paper
Recipe Tags
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