Blueberry Cream Cheese Sourdough Bread Recipe is a naturally leavened bread made using active sourdough starter, fresh or frozen blueberries, and cold cream cheese cubes folded into soft dough.
This Blueberry Cream Cheese Sourdough Bread Recipe brings a balance of tangy, sweet, and creamy in one loaf. The texture is chewy and moist, filled with juicy berries and rich cream cheese in every slice.
Blueberry Cream Cheese Sourdough Bread Recipe tastes incredibly delicious when sliced thick and served warm or toasted. Many home bakers enjoy making this bread for breakfast or as a snack.
Now I will explain how to make Blueberry Cream Cheese Sourdough Bread Recipe step by step.
Benefits Of Baking With Sourdough
Sourdough is celebrated for its health benefits, as the fermentation process makes it easier to digest than most other bread types.
The lactic acid in sourdough helps to break down gluten and promotes the growth of healthy gut bacteria.
It also has a low glycemic index, which means it releases sugar more slowly into the bloodstream. A well-made sourdough starter gives bread a unique tanginess that’s both savory and subtle.
This distinct flavor complements the sweetness of blueberries and the creaminess of cheese in this recipe, creating a beautifully balanced flavor profile.
Blueberry Cream Cheese Sourdough Bread Recipe
Recipe Overview
Preparation Time: 30 minutes (plus fermentation time)
Cooking Time: 40 minutes
Total Time: 70 minutes (includes fermentation)
Course: Breakfast or Snack
Cuisine: American
Yield: 1 loaf (about 12 slices)
Kitchen Utensils Needed
- Large mixing bowl
- Dough scraper or spatula
- Digital kitchen scale
- Loaf pan (8.5″ x 4.5″ or similar)
- Clean kitchen towel or plastic wrap
- Sharp knife or bread lame (for scoring)
- Oven mitts
- Parchment paper (optional for lining pan)
Ingredients
- 500g bread flour
- 323g filtered water (room temperature)
- 100g active sourdough starter (100% hydration)
- 10g fine sea salt
- 150g cream cheese (cold, cut into small cubes)
- 150g fresh or frozen blueberries (do not thaw if frozen)
Instructions
1. Autolyse the Dough
In a large bowl, mix 500g bread flour with 323g filtered water until no dry spots remain. Cover and let rest for 45 minutes to hydrate the flour and improve dough extensibility.
2. Mix in Starter and Salt
Add 100g active sourdough starter and 10g salt to the dough. Mix well by pinching and folding until fully combined. The dough will be sticky—this is normal.
3. Bulk Fermentation with Stretch & Folds
Let the dough bulk ferment at room temperature (21–24°C / 70–75°F) for 4–5 hours. Perform 3–4 sets of stretch and folds every 30 minutes in the first 2 hours. Let the dough rest undisturbed for the final 1–2 hours until puffed and slightly domed.
4. Incorporate Blueberries and Cream Cheese
Turn the dough out onto a lightly floured surface. Gently stretch the dough into a rectangle and scatter 150g cream cheese cubes and 150g blueberries across the surface. Carefully fold the dough over itself several times to evenly distribute the inclusions without smashing them.
5. Pre-shape and Rest
Shape the dough gently into a loose rectangle and let it rest, covered, for 20 minutes to relax the gluten.
6. Final Shape and Pan Proof
Lightly oil or line your loaf pan with parchment paper. Shape the dough into a tight log and transfer it into the pan seam-side down. Cover loosely with a towel or plastic wrap and let it proof for 1–2 hours at room temperature, or overnight in the fridge (8–12 hours) for enhanced flavor.
7. Preheat and Score
Preheat your oven to 230°C (450°F). If the dough was refrigerated, let it warm up for 30–45 minutes before baking. Lightly score the top of the loaf with a sharp knife or bread lame.
8. Bake
Place the loaf pan in the oven and bake for 35–40 minutes, or until the top is golden brown and the internal temperature reaches ~94°C (200°F). Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Nutritional Amount (per serving)
| Nutrition | Amount |
|---|---|
| Calories | 250 |
| Protein | 7g |
| Fat | 10g |
| Carbohydrates | 35g |
Why My Recipe Works
My Blueberry Cream Cheese Sourdough Bread recipe works because it balances strong sourdough fermentation with gentle handling of delicate ingredients.
The autolysin step hydrates the flour, improving gluten development for a chewy crumb. Using an active sourdough starter ensures natural leavening and flavor complexity.
Incorporating cream cheese and blueberries during the last stretch-and-fold preserves their texture and prevents them from breaking apart.
Cold-proofing overnight enhances flavor and dough strength. Baking in a preheated Dutch oven creates steam, producing a crisp crust. Altogether, these steps create a flavorful, moist, and well-structured loaf.
Amazing Serving Information
To serve your Blueberry Cream Cheese Sourdough Bread Recipe, slice it while still warm and present it on a beautiful platter.
Offer a variety of toppings such as butter, honey, or cream cheese for guests to customize their slices. For a delightful brunch experience, pair the bread with fresh fruits, yogurt, and a selection of cheeses.
You can also create a cozy atmosphere by serving it alongside coffee or tea. Whether enjoyed plain or dressed up with toppings, this bread is sure to impress everyone at the table!
Have Any Side Effects To Eat This Recipe?
While Blueberry Cream Cheese Sourdough Bread Recipe is a delicious treat, it can have some side effects for certain individuals.
Those with lactose intolerance might experience discomfort due to the cream cheese, while people with gluten sensitivities or celiac disease should avoid it, as it contains wheat flour.
Additionally, the sugar content from honey or syrup, combined with the natural sugars in blueberries, may not be suitable for those managing blood sugar levels.
Ideas To Make Your More Delicious
1. Add Citrus Zest: Incorporate the zest of a lemon or orange into the cream cheese filling. This brightens the flavor profile and adds a refreshing citrusy aroma.
2. Incorporate Nuts: Mix in chopped walnuts or pecans into the cream cheese filling for added texture and a nutty crunch that complements the blueberries beautifully.
3. Drizzle with Glaze: After baking, drizzle a simple glaze made from powdered sugar and lemon juice over the cooled bread. This adds a sweet finish and enhances the presentation.
4. Use Flavored Cream Cheese: Experiment with flavored cream cheeses, such as honey, vanilla, or herb-infused varieties. These can add a unique twist to the bread’s flavor.
5. Serve with Compote: Pair the bread with a homemade blueberry compote or jam on the side. This not only enhances the blueberry flavor but also adds a delightful sweetness that elevates the overall experience.
Storages Information
To store Blueberry Cream Cheese Sourdough Bread Recipe, let it cool completely after baking to avoid moisture buildup.
Wrap the loaf tightly in plastic wrap or aluminum foil, or place it in an airtight container to maintain freshness. For longer storage, slice the bread and freeze it in a resealable plastic bag.
When you’re ready to enjoy it, thaw at room temperature or toast individual slices. Properly stored, it will stay fresh for 2-3 days at room temperature or up to three months in the freezer.
Conclusion
Blueberry Cream Cheese Sourdough Bread Recipe is a wonderful blend of flavors that transforms your baking routine into something extraordinary.
I hope you understand the process of making Blueberry Cream Cheese Sourdough Bread Recipe clearly. Following the steps carefully will help you achieve a delicious loaf filled with creamy cheese and sweet blueberries.
This Blueberry Cream Cheese Sourdough Bread Recipe offers a wonderful balance of flavors and textures that many enjoy.
I truly hope you will enjoy baking and tasting this Blueberry Cream Cheese Sourdough Bread Recipe as much as I enjoyed sharing the recipe with you. Happy baking!
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Banana Bread Recipe with Cream Cheese Filling || BakeryCooks
Bacon and Cheese Bread Recipe – Delicious Treat
Banana and Coconut Bread Recipe || Heavenly Loaf
Bob’s Red Mill Whole Wheat Bread Recipe [Health Benefits]
Blueberry Cream Cheese Sourdough Bread Recipe
Equipment
- Large mixing bowl
- Dough scraper or spatula
- Digital kitchen scale
- Loaf pan (8.5″ x 4.5″ or similar)
- Clean kitchen towel or plastic wrap
- Sharp knife or bread lame (for scoring)
- Oven mitts
- Parchment paper (optional for lining pan)
Ingredients
- 500 g bread flour
- 323 g filtered water room temperature
- 100 g active sourdough starter 100% hydration
- 10 g fine sea salt
- 150 g cream cheese cold, cut into small cubes
- 150 g fresh or frozen blueberries do not thaw if frozen
Instructions
Autolyse the Dough
- In a large bowl, mix 500g bread flour with 323g filtered water until no dry spots remain. Cover and let rest for 45 minutes to hydrate the flour and improve dough extensibility.
Mix in Starter and Salt
- Add 100g active sourdough starter and 10g salt to the dough. Mix well by pinching and folding until fully combined. The dough will be sticky—this is normal.
Bulk Fermentation with Stretch & Folds
- Let the dough bulk ferment at room temperature (21–24°C / 70–75°F) for 4–5 hours. Perform 3–4 sets of stretch and folds every 30 minutes in the first 2 hours. Let the dough rest undisturbed for the final 1–2 hours until puffed and slightly domed.
Incorporate Blueberries and Cream Cheese
- Turn the dough out onto a lightly floured surface. Gently stretch the dough into a rectangle and scatter 150g cream cheese cubes and 150g blueberries across the surface. Carefully fold the dough over itself several times to evenly distribute the inclusions without smashing them.
Pre-shape and Rest
- Shape the dough gently into a loose rectangle and let it rest, covered, for 20 minutes to relax the gluten.
Final Shape and Pan Proof
- Lightly oil or line your loaf pan with parchment paper. Shape the dough into a tight log and transfer it into the pan seam-side down. Cover loosely with a towel or plastic wrap and let it proof for 1–2 hours at room temperature, or overnight in the fridge (8–12 hours) for enhanced flavor.
Preheat and Score
- Preheat your oven to 230°C (450°F). If the dough was refrigerated, let it warm up for 30–45 minutes before baking. Lightly score the top of the loaf with a sharp knife or bread lame.
Bake
- Place the loaf pan in the oven and bake for 35–40 minutes, or until the top is golden brown and the internal temperature reaches ~94°C (200°F). Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Nutritional Amount (per serving)
| Nutrition | Amount |
|---|---|
| Calories | 250 |
| Protein | 7g |
| Fat | 10g |
| Carbohydrates | 35g |