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Freshly baked sweet sourdough bread with blueberries and cream cheese filling, topped with a honey-lemon glaze.

Sweet Sourdough Bread with Blueberries & Cream Cheese Filling

  • Author: Dana
  • Total Time: 14-25 hours
  • Yield: 1 loaf 1x

Description

A beautifully golden sourdough bread filled with sweet blueberries, creamy cheese filling, and a touch of fresh lemon. Perfect for special breakfasts or brunch gatherings.

Ingredients

Scale
  • For the Dough
  • 400g bread flour (high-protein flour works best)
  • 100g active sourdough starter (bubbly and ready to use)
  • 275g water
  • 8g salt
  • 1 tbsp honey (adds subtle sweetness and helps with browning)
  • The Filling
  • 100g cream cheese (softened, full-fat preferred for richness)
  • 2 tbsp sugar
  • Zest of 1 lemon (adds brightness)
  • 1 cup fresh blueberries
  • For the Honey Lemon Glaze
  • 2 tbsp honey
  • 1 tbsp fresh lemon juice

Instructions

  1. Prepare the Dough
    In a large mixing bowl, combine the sourdough starter, water, and honey. Add the bread flour and mix until a shaggy dough forms. Let the dough rest for 30 minutes. Add salt and mix until fully incorporated.
  2. Stretch and Fold
    Every 30 minutes, perform a series of stretch and folds over 2-3 hours. Gently lift and stretch the dough from one side, folding it over itself. Repeat from all four sides. This technique helps build gluten structure and strength.
  3. Add the Filling
    Spread the dough out gently and evenly. Mix cream cheese, sugar, and lemon zest until smooth. Spread the mixture over the dough, leaving a small border. Sprinkle fresh blueberries evenly over the layer and roll the dough up carefully.
  4. Shape and Cold Ferment
    Shape the dough into a loaf and place it in a floured banneton or bowl. Cover and refrigerate overnight (12-24 hours).
  5. Bake the Bread
    Preheat oven to 450°F (230°C) with a Dutch oven inside. Score the bread and transfer to the hot Dutch oven. Bake covered for 20 minutes, then uncovered for an additional 20-25 minutes until golden brown.
  6. Apply Honey Lemon Glaze
    Mix honey and lemon juice, then brush over the warm bread right after baking for shine and extra flavor.

Notes

Cold fermentation develops deeper flavors and improves texture. Handle blueberries gently to prevent bursting. Best enjoyed fresh but can be stored for up to 3 days or frozen for a month.

  • Prep Time: 30 minutes (active), 12-24 hours (cold fermentation)
  • Cook Time: 45 minutes
  • Category: Bread
  • Method: Dutch Oven Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 290
  • Sugar: 12g
  • Sodium: 350mg
  • Fat: 8g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 44g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 20mg

Keywords: sourdough bread, blueberries, cream cheese, honey lemon glaze, breakfast, brunch

Find it online: https://danarecipes.com/sweet-sourdough-bread-blueberries/