Blueberry Lemon Cream Cheese Sourdough

Ingredients

Make the perfect lemon blueberry cream cheese sourdough with a golden honey wash. Soft, tangy, and delicious—perfect for breakfast or a sweet treat!

Ingredients

For the Sourdough Dough

450g (3 ¾ cups) bread flour

50g (⅓ cup) whole wheat flour

100g (½ cup) active sourdough starter (fed within the last 6-8 hours)

300g (1 ¼ cups) filtered water

10g (2 tsp) sea salt

Zest of 1 lemon

1 tsp vanilla extract

For the Filling:

100g (3.5 oz) cream cheese, softened

2 tbsp honey

1 tbsp fresh lemon juice

1 cup of fresh blueberries (if using frozen, do not thaw)

For the Lemon Honey Wash:

2 tbsp honey

1 tbsp fresh lemon juice

1 tbsp warm water

Instructions

Step 1: Mix the Dough (Autolyse)

In a large mixing bowl, combine bread flour, whole wheat flour, and water.

Mix until a shaggy dough forms.

Cover with a damp towel and let rest for 30-45 minutes.

Step 2: Add Starter & Salt

Add the active sourdough starter, sea salt, lemon zest, and vanilla extract.

Mix thoroughly until well incorporated.

Cover your dough and allow it to rest for 30 minutes.

Step 3: Stretch and Folds

Perform 3-4 sets of stretches and folds every 30 minutes over 2 hours.

Stretch one side of the dough gently and fold it over itself.

Turn the bowl 90 degrees and repeat on all four sides.

This helps build gluten strength.

Step 4: Bulk Fermentation

Cover the dough and let it ferment at room temperature (70-75°F) for 6-8 hours or until it doubles in size.

Step 5: Add the Filling & Shape the Dough

Turn the dough onto a lightly floured surface.

Gently stretch it into a large rectangle.

Then spread the softened cream cheese evenly over the dough.

Drizzle honey and lemon juice on top.

Sprinkle the blueberries evenly.

Carefully roll or fold the dough to enclose the filling, then shape it into a boule (round) or batard (oval).

Step 6: Cold Proof

In a well-floured banneton or bowl lined with a towel place the shaped dough.

Cover and refrigerate overnight (8-12 hours) for better flavor and texture.

Step 7: Bake the Bread

Preheat your Dutch oven while the oven heated up to 450.

Then remove the dough from the fridge and place it on parchment paper.

Using a sharp knife or a lame knife, cut the top.

Place the dough into the preheated Dutch oven, cover, and bake for 20 minutes.

Uncover the loaf and continue baking for 15-20 minutes until it turns golden brown.

Step 8: Prepare the Lemon Honey Wash

While the bread is cooling, mix honey, lemon juice, and warm water.

Brush the wash over the warm loaf for a beautiful glossy finish.