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A freshly baked loaf of blueberry cream cheese sourdough bread with golden crust and juicy blueberries, dusted with powdered sugar on a wooden board.

Blueberry Cream Cheese Sourdough Bread

Charlotte
A soft, tangy sourdough loaf with bursts of sweet blueberries and a rich cream cheese swirl. Perfect for breakfast, brunch, or a lightly sweet treat!
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Prep Time 30 minutes
Cook Time 35 minutes
Fermentation 12 hours
Total Time 13 hours 5 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 Slices
Calories 200 kcal

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.
  • 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.

Nutrition

Calories: 200kcalCarbohydrates: 35gProtein: 6gFat: 6gSaturated Fat: 3gCholesterol: 15mgSodium: 300mgFiber: 2gSugar: 8g
Keyword Artisan Bread, Blueberry Sourdough, Cream Cheese Sourdough
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