This blueberry cream cheese sourdough bread is a must-try if you love homemade artisan bread! With its soft, airy crumb, a slight tang from the sourdough, and bursts of sweet blueberries, this loaf is the perfect balance of savory and sweet. The rich, creamy swirl of cream cheese adds an indulgent touch, making it a bakery-style treat you can easily make at home.
Using a sourdough starter enhances the bread’s depth of flavor and provides natural fermentation benefits, making it easier to digest and giving it a more complex taste. Unlike store-bought bread, this loaf contains simple, wholesome ingredients and develops its structure without commercial yeast.
This blueberry cream cheese sourdough is perfect for breakfast, brunch, or a lightly sweet treat with coffee or tea. Whether you enjoy it fresh out of the oven, toasted with butter, or as a base for French toast, this bread is as versatile as it is delicious.
In this step-by-step guide, you’ll learn everything you need to make the best blueberry sourdough bread with a creamy cream cheese swirl—from mixing and fermentation to shaping and baking. Let’s get started!
Why You’ll Love This Blueberry Cream Cheese Sourdough
This blueberry cream cheese sourdough bread is the perfect fusion of artisan sourdough and a lightly sweet, creamy filling. Here’s why you’ll love baking (and eating!) this delicious loaf:
Naturally Fermented Flavor
The sourdough starter gives this bread a complex depth of flavor and a slight tang that perfectly complements the sweetness of the blueberries. The long fermentation process makes the bread more nutritious and easier to digest.
Soft & Fluffy Texture
Using stretch and fold techniques, this bread develops a light, airy crumb with just the right amount of chewiness. The fermentation process naturally strengthens the dough, creating a beautifully soft texture.
Perfect Balance of Sweet & Tangy
The burst of fresh blueberries brings a natural sweetness, while the rich, creamy cream cheese swirl adds a velvety contrast. Every bite is a mixture of flavors—slightly tangy, mildly sweet, and creamy.
Healthier Alternative
Unlike store-bought sweet bread, this homemade sourdough is made with simple, wholesome ingredients without artificial flavors or preservatives. Fermentation also reduces gluten content and enhances nutrient absorption, making it a more gut-friendly option.
Ingredients You’ll Need
This blueberry cream cheese sourdough bread is made with simple, wholesome ingredients that perfectly balance tangy sourdough, sweet blueberries, and creamy richness. Here’s everything you’ll need:
For the Sourdough Bread Dough:
- Sourdough starter (active and bubbly): Provides natural fermentation and a slightly tangy flavor.
- All-purpose or bread flour: Helps create a strong dough structure with a soft, chewy texture.
- Water & salt: Essential for hydration and flavor balance.
- Honey or maple syrup (optional, for a touch of sweetness): Enhances the natural sweetness and pairs well with blueberries.
For the Blueberry Cream Cheese Filling:
- Fresh or frozen blueberries: Adds natural bursts of sweetness and a juicy texture.
- Cream cheese (softened): Creates a rich, velvety swirl throughout the bread.
- Sugar or honey: Lightly sweetens the filling without overpowering the natural flavors.
- Lemon zest or vanilla extract: Enhances the flavor with a bright, aromatic touch.
Optional Toppings & Variations:
- Egg wash or melted butter: Gives the crust a golden, glossy finish.
- Almond slices or rolled oats: Adds a delicate crunch to the top of the loaf.
- Gluten-free flour blend: Swap for a gluten-free option to make this bread more accessible.
How to Make Blueberry Cream Cheese Sourdough
Making blueberry cream cheese sourdough bread takes time, but the natural fermentation and rich flavors make it well worth the effort. Follow these steps to create a soft, tangy loaf with a creamy, fruity filling.
1. Prepare the Sourdough Dough
- Mix flour, water, salt, and an active sourdough starter in a large bowl until well combined.
- Let the dough rest for 30 minutes, allowing the flour to absorb the water.
- Perform stretch and folds every 30 minutes to build gluten structure for 2-3 hours.
- Cover the dough and allow it to bulk ferment overnight (8-12 hours) in a cool place until it has doubled in size.
2. Prepare the Blueberry Cream Cheese Filling
- Blend softened cream cheese, sugar (or honey), and vanilla extract in a small bowl until smooth and creamy.
- Toss blueberries with some sugar or lemon zest in a separate bowl to enhance their natural sweetness.
3. Shape and Fill the Dough
- Lightly flour a work surface and gently roll the fermented dough into a rectangle.
- Spread a thin, even layer of the cream cheese mixture over the dough, leaving a small border around the edges.
- Evenly distribute the blueberries on top.
- Carefully roll up the dough (like a jelly roll) or fold it to incorporate the filling without deflating it.
4. Proof and Bake
- Place the shaped dough into a proofing basket or a bowl lined with parchment paper.
- Cover and let it rise for 2-4 hours until puffy but not over-proofed.
- Preheat the oven to 450°F (232°C) and prepare a Dutch oven or baking stone.
- Lightly score the dough with a sharp knife or lame to help it expand while baking.
- Bake for 30-35 minutes, until the crust is golden brown and crispy and the inside is soft and airy.
Tips, Variations & Serving Suggestions
Pro Tips for the Best Blueberry Cream Cheese Sourdough
To ensure your blueberry cream cheese sourdough turns out soft, flavorful, and perfectly fermented, keep these tips in mind:
- Use an active sourdough starter: A bubbly, well-fed starter ensures a good rise and a balanced tangy flavor.
- If using frozen blueberries, be sure to thaw and drain them beforehand. This prevents excess moisture from making the dough too wet.
- Allow the dough to cold ferment overnight: A long, slow fermentation enhances the sourdough flavor and improves texture.
Delicious Variations to Try
Want to experiment with flavors? Try these fun variations:
- No-Knead Blueberry Sourdough: Skip the kneading process and extend the fermentation time for a straightforward, hands-off approach. If you love no-knead recipes, you might enjoy these overnight sourdough cinnamon rolls for a sweet and fluffy treat.
- Overnight Sourdough: Let the shaped dough rest in the fridge for up to 24 hours before baking for a deeper flavor.
- Vegan Option: Swap traditional cream cheese for dairy-free cream cheese to make this recipe wholly plant-based.
Best Ways to Serve
This versatile, slightly sweet sourdough bread pairs well with various spreads and toppings. Here’s how to enjoy it:
- Enjoy warm with a spread of butter or honey for a simple yet delicious treat.
- Toast slices for a crunchy texture and pair with coffee or tea for a cozy breakfast.
- Make French toast with leftover slices for an extra indulgent, custardy breakfast option. For more inspiration, check out this sourdough French toast recipe.
FAQs About Blueberry Cream Cheese Sourdough
1. Can I use dried blueberries instead of fresh or frozen?
Yes! If using dried blueberries, soak them in warm water for 10-15 minutes to rehydrate before adding them to the dough. This prevents them from absorbing too much moisture from the bread during baking.
2. How do I prevent my blueberries from bursting and turning the dough purple?
To keep your blueberries intact:
- Use fresh blueberries rather than frozen ones.
- If using frozen, do not thaw before adding them to the dough.
- Gently fold the blueberries into the dough instead of kneading aggressively.
3. Can I make this sourdough bread without cream cheese?
Absolutely! Simply omit the cream cheese for a classic blueberry sourdough loaf with a naturally sweet and tangy flavor.
4. How do I store leftover blueberry cream cheese sourdough?
- Room temperature: Keep in an airtight container or bread bag for up to two days.
- Refrigerator: If you live in a humid area, store in the fridge for up to 5 days to prevent mold.
- Freezer: Tightly wrap slices and store in the freezer for up to three months. Let thaw at room temperature or toast straight from frozen.
5. Can I make this as a no-knead sourdough bread?
Yes! For a no-knead version with a deep sourdough flavor, skip the kneading and extend the bulk fermentation time to at least 12-16 hours.
6. What’s the best way to serve this bread?
- Warm with butter, honey, or jam.
- Toasted with a drizzle of maple syrup.
- Such as French toast or bread pudding, for an extra special treat.
Conclusion
This blueberry cream cheese sourdough bread is a must-try for anyone who loves homemade artisan bread. Its soft, airy texture, tangy sourdough flavor, and bursts of sweet blueberries balanced by a rich cream cheese swirl make it the perfect fusion of flavors and textures. Whether you enjoy it freshly baked, toasted, or even transformed into French toast, this bread is as versatile as it is delicious.
The beauty of this recipe is that it’s highly customizable—feel free to experiment with different fillings, toppings, and baking techniques to make it your own. Whether you swap in different fruits, try overnight fermentation, or explore a no-knead version, the possibilities are endless!
We’d love to hear from you if you try this blueberry cream cheese sourdough! Leave a comment, rate the recipe, or share your baking experience below.
Blueberry Cream Cheese Sourdough Bread
Ingredients
For the Sourdough Dough:
- 1 cup active sourdough starter (bubbly and fed)
- 3 cups all-purpose or bread flour
- ¼ cups water
- ½ tsp salt
- 1 tbsp honey or maple syrup (optional, for sweetness)
For the Blueberry Cream Cheese Filling:
- 1 cup fresh or frozen blueberries
- 4 oz cream cheese (softened)
- 2 tbsp sugar or honey
- 1 tsp vanilla extract or lemon zest
Optional Toppings:
- Egg wash or melted butter (for a golden crust)
- Almond slices or rolled oats (for crunch)
Instructions
Prepare the Dough:
- In a large bowl, mix sourdough starter, flour, water, salt, and honey (if using) until combined.
- Let the dough rest for 30 minutes, then perform stretch and folds every 30 minutes for 2–3 hours.
- Cover and let bulk ferment overnight (8–12 hours) until doubled in size.
Prepare the Filling:
- In a small bowl, blend cream cheese, sugar, and vanilla until smooth.
- Toss blueberries with a little sugar or lemon zest in a separate bowl.
Shape & Fill the Dough:
- Roll the fermented dough into a rectangle on a floured surface.
- Spread the cream cheese mixture evenly over the dough, leaving a border.
- Scatter blueberries on top.
- Roll the dough into a log or fold it to encase the filling.
Proof & Bake:
- Place the shaped dough in a proofing basket or bowl lined with parchment paper.
- Cover and let rise for 2–4 hours until puffy.
- Preheat the oven to 450°F (232°C) with a Dutch oven or baking stone inside.
- Score the dough with a sharp knife and bake for 30–35 minutes until golden brown.
Notes
- Pro Tip: Use fresh blueberries or thaw and drain frozen ones to prevent excess moisture. Cold ferment overnight for deeper flavor.
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Storage:
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep for up to 5 days.
- Freezer: Wrap slices and freeze for up to 3 months.
- Customization: Swap cream cheese for a dairy-free alternative or use gluten-free flour for a gluten-free version.
