Blueberry Lemon Cream Cheese Sourdough Bread

Total Time: 16 hours 30 minutes (including overnight fermentation)
Active Time: 45 minutes
Baking Intensity: Medium/High (requires sourdough starter knowledge and some shaping skill)
Yield: 1 large loaf (about 12-16 slices)

Recipe Description

A stunning, fragrant sourdough bread that marries the sweet-tart burst of blueberries with bright lemon zest and pockets of rich, creamy cheese. This is not a standard sandwich loaf, but a beautiful, artistic creation with a crackling crust, an open, tender crumb, and delightful flavor surprises in every bite. The tang of the sourdough base perfectly complements the sweet filling, making it ideal for a special brunch, an impressive gift, or a luxurious weekend breakfast.

Ingredients

For the Sourdough Base:

100g (½ cup) active, bubbly sourdough starter (100% hydration)
375g (1 ½ cups + 1 tbsp) warm water
500g (4 cups + 2 tbsp) bread flour
10g (2 tsp) fine sea salt
Zest of 1 large lemon

For the Filling & Topping:

150g (1 heaping cup) fresh blueberries (divided)
150g (⅔ cup) full-fat cream cheese, cold and cubed
30g (2 tbsp) granulated sugar
15g (1 tbsp) fresh lemon juice
Coarse sugar or rolled oats, for dusting (optional)
Rice flour, for dusting banneton

Equipment

Digital kitchen scale (highly recommended)
Large mixing bowl
Bench scraper
Banneton (proofing basket) or bowl lined with a floured tea towel
Dutch oven with lid
Parchment paper
Small bowl for macerating blueberries

Step-by-Step Instructions

Day 1: Evening Prep (10 minutes)

Macerate Berries: In a small bowl, gently toss 100g of the blueberries with the 30g of sugar and 15g of lemon juice. Let sit for 10 minutes, then drain any excess liquid. This step intensifies the blueberry flavor and reduces excess moisture in the dough. Set aside.
Feed Starter: Ensure your sourdough starter is active and has been fed 4-12 hours before you plan to mix the dough. It should be at or just past its peak, bubbly and vigorous.

Day 2: Baking Day

Step 1: Autolyse & Mix (9:00 AM – 10 min)

In your large mixing bowl, combine the 375g warm water, 100g active starter, and the lemon zest. Whisk with a fork until milky and combined. Add the 500g bread flour and mix with your hands or a spatula until no dry bits remain. The dough will be shaggy. Cover the bowl and let it rest (autolyse) for 45 minutes.

Step 2: Incorporate Salt & First Folds (9:45 AM – 5 min)

Sprinkle the 10g of salt evenly over the dough. Wet your hands slightly, then pinch and fold the dough to fully incorporate the salt. It will feel tight at first. Once integrated, cover and let rest for 30 minutes.

Step 3: Bulk Fermentation & Stretch and Folds (10:15 AM – 4 hours)

Over the next 3-4 hours, you will perform a series of “stretch and folds” to build dough strength. Perform your first set 30 minutes after incorporating the salt.

Wet your hands. Grab one side of the dough, stretch it gently upward, and fold it over the center. Rotate the bowl a quarter turn and repeat until you’ve gone around the bowl (4-5 folds). This is one set.
Repeat this process every 30 minutes for the first 2 hours (about 4 sets total). After the final set, let the dough rest, covered, for the remaining 1-2 hours of bulk fermentation. The dough should look puffy, have bubbles on the surface, and have increased in volume by about 50%.

Step 4: Laminate & Add Fillings (2:15 PM – 15 min) [CRITICAL STEP]

Laminate: Gently turn the dough out onto a lightly damp countertop. Using wet hands, gently stretch the dough out into a large, thin rectangle (about ½ inch thick). Be gentle to avoid tearing.
Add Fillings: Scatter the drained macerated blueberries, the remaining 50g of fresh blueberries, and the cubed cold cream cheese evenly over the surface.
Fold In: Starting from the side closest to you, lift and fold the dough over the fillings, like a letter. Repeat with the opposite side. Then fold the top and bottom edges in. Finally, gather the corners into the center to form a rough ball. The fillings will be enclosed.

Step 5: Shape & Cold Proof (2:30 PM – 14 hours)

Pre-Shape: Let the dough rest on the counter, seam-side down, for 20 minutes (bench rest).
Final Shape: Lightly flour the top of the dough. Using a bench scraper, flip it over so the smooth side is down. Gently fold the sides into the center, then roll it up from bottom to top to create surface tension. Pinch the final seam closed.
Prepare Basket: Heavily dust your banneton or tea-towel-lined bowl with a mix of rice flour and all-purpose flour.
Final Proof: Place the loaf seam-side UP in the prepared banneton. Cover with a plastic bag and immediately place in the refrigerator for a 12-16 hour cold proof (overnight).

Step 6: Bake (Day 3: 6:30 AM – 1 hour)

Preheat: Place your Dutch oven (with lid on) into your oven. Preheat to 450°F (230°C) for at least 45 minutes.
Score: Carefully remove the dough from the fridge. Place a piece of parchment paper over the banneton, flip it over, and gently lift the banneton away. The dough should hold its shape. Using a sharp lame or razor blade, score the top with one deep slash or a decorative pattern.
Bake Covered: Very carefully, transfer the dough (using the parchment as a sling) into the screaming-hot Dutch oven. Put the lid back on. Bake for 25 minutes.
Bake Uncovered: Remove the lid (the loaf will be pale but puffed). Reduce the oven temperature to 425°F (220°C). Bake for an additional 20-25 minutes, until the crust is a deep, golden brown and the internal temperature reaches at least 208°F (97°C).
Cool: Transfer the loaf to a wire cooling rack. RESIST THE URGE TO CUT! You must let it cool completely for at least 3-4 hours. This allows the crumb to set and prevents the cream cheese from gushing out.

Nutrition Information (Per slice, estimated for 1/12th of loaf)

Calories: ~285 kcal
Total Fat: 6g
Saturated Fat: 3.5g
Cholesterol: 15mg
Sodium: 380mg
Total Carbohydrates: 49g
Dietary Fiber: 2g
Sugars: 6g (includes natural fruit sugar)
Protein: 8g