If you’ve ever dreamed of biting into a loaf that’s as fruity and creamy as it is tangy and chewy, this Fruit Cream Blueberry Sourdough Bread Recipe is about to become your new obsession. Combining the bold flavors of a well-fermented sourdough with luscious cream cheese, fresh juicy blueberries, and a hint of bright lemon, this bread strikes the perfect balance between rustic and decadent. It’s ideal for breakfast, brunch, or even a sweet-savory snack that will impress friends and family alike. Trust me, once you try this recipe, your homemade bread game will never be the same.
Ingredients You’ll Need
Simple, yet thoughtful ingredients come together to make this Fruit Cream Blueberry Sourdough Bread Recipe truly special. Each component plays an essential role, from the sturdy bread flour that creates structure to the fresh blueberries that add bursts of flavor and the cream cheese mixture that lends a velvety richness.
- Bread flour (500g): Provides the strong gluten network crucial for sourdough’s characteristic chewy texture.
- Water, room temperature (350ml): Hydrates the flour and activates the sourdough starter for fermentation.
- Active sourdough starter (100g): The natural leavening agent that develops flavor and rise.
- Salt (10g): Enhances flavor and controls yeast activity for a perfect crumb.
- Fresh blueberries (1 cup): These juicy gems bring sweetness and a beautiful pop of color.
- Softened cream cheese (1/3 cup): Adds creamy tang and moisture, making each bite silky smooth.
- Lemon zest (zest of 1 lemon): Infuses a fresh citrus aroma that pairs wonderfully with berries.
- Granulated sugar (2 tablespoons): Balances tartness while feeding the yeast gently.
- Honey (2 tablespoons): Used for a shiny, sweet glaze that finishes the loaf perfectly.
- Fresh lemon juice (1 tablespoon): Combined with honey for a bright, sticky brush before serving.
How to Make Fruit Cream Blueberry Sourdough Bread Recipe
Step 1: Mix and Rest the Dough
Start by combining the bread flour, water, and active sourdough starter in a large mixing bowl. This initial mix forms the base of your dough, and letting it rest for 30 minutes allows the flour to fully hydrate, leading to better gluten development and a superior crumb texture.
Step 2: Add Salt and Begin Fermentation
Now, sprinkle in the salt and knead the dough until it feels smooth and elastic. Cover your bowl and set it aside for 4 to 6 hours to rise. Every 30 minutes during this period, perform gentle stretch-and-folds to build strength in the dough and encourage even fermentation. This technique is a game-changer for homemade sourdough.
Step 3: Prepare the Cream Cheese Mixture
While your dough ferments, take a moment to mix the softened cream cheese with the fresh lemon zest and granulated sugar until the mixture is silky smooth. This creamy blend is the secret ingredient that will elevate your bread to gourmet status.
Step 4: Incorporate Blueberries
During the final stretch-and-fold session, carefully fold in the fresh blueberries. Be gentle—you want to preserve their juicy burst without smashing them completely into the dough. These pockets of sweetness will contrast beautifully with the tangy sourdough.
Step 5: Shape With Cream Cheese Swirl
Turn your slightly sticky dough onto a floured surface and gently shape it into a rectangle. Spread the luscious cream cheese mixture evenly over the top before rolling it tightly into a neat ball. This step creates heavenly ribbons of creaminess throughout the loaf.
Step 6: Cold Proof in Banneton
Place the shaped dough seam-side up in a banneton basket, then refrigerate for 8 to 12 hours. This slow, cold proof not only develops complex, tangy flavors but also improves the dough’s handling and final texture.
Step 7: Bake to Golden Perfection
Preheat your oven with a Dutch oven inside to 250°C (482°F). Once piping hot, transfer your dough to the Dutch oven and bake covered for 20 minutes to trap steam and help the bread rise. Then, remove the lid, reduce the heat to 220°C (428°F), and bake for another 20 to 25 minutes until the crust is a gorgeous golden brown.
Step 8: Brush With Honey Lemon Glaze
The moment the bread emerges warm from the oven, brush it with a mixture of honey and fresh lemon juice. This final touch glazes the crust with a shine and a subtle sweetness that perfectly complements the berry and cream cheese flavors within.
How to Serve Fruit Cream Blueberry Sourdough Bread Recipe
Garnishes
Enhance your Fruit Cream Blueberry Sourdough Bread Recipe with fresh blueberry sprigs or a sprinkle of powdered sugar for a charming, rustic look. A dollop of whipped cream or mascarpone on the side can elevate the eating experience even more.
Side Dishes
This bread pairs beautifully with a light salad of mixed greens and vinaigrette, or alongside a bowl of creamy homemade yogurt for a refreshing contrast. For a heartier option, try it with a mild cheese platter or honey butter to keep all the flavors balanced.
Creative Ways to Present
Serve your loaf sliced thick and lightly toasted, topped with a drizzle of maple syrup or your favorite nut butter. You can also transform leftovers into decadent French toast or bread pudding, showcasing just how versatile and delicious this bread really is.
Make Ahead and Storage
Storing Leftovers
To keep your Fruit Cream Blueberry Sourdough Bread Recipe fresh, store it tightly wrapped in a cotton kitchen towel or bread bag at room temperature for up to 3 days. This helps maintain the crust’s crunch and the crumb’s softness without moisture buildup.
Freezing
If you want to enjoy this divine bread later, slice it first, then freeze the slices in an airtight container or bag. This way, you can thaw just what you need without sacrificing freshness or texture.
Reheating
Warm frozen or day-old slices in a toaster or oven to refresh the crust’s crispness and regain that freshly baked aroma. A light brush of butter before toasting will add even more flavor and moistness.
FAQs
Can I use frozen blueberries instead of fresh for the Fruit Cream Blueberry Sourdough Bread Recipe?
While fresh blueberries are ideal to maintain their texture and color, frozen berries can be used if fresh aren’t available. Just make sure to thaw and drain them well before folding into the dough to prevent excess moisture.
How active should my sourdough starter be to bake this bread?
Your sourdough starter should be bubbly and doubled in size within 4 to 6 hours after feeding. Using a lively starter ensures a good rise and the characteristic tang of sourdough.
Can I substitute cream cheese with another ingredient?
You can experiment with mascarpone or ricotta cheese for a different creamy texture, but cream cheese offers the perfect balance of tang and richness key to this recipe’s flavor profile.
What’s the best way to shape the dough for this recipe?
Rolling the dough into a rectangle and spreading the cream cheese mixture before rolling into a ball creates layers that swirl the creaminess and berries, giving each slice a stunning appearance and taste.
How long can I store the baked Fruit Cream Blueberry Sourdough Bread Recipe?
Stored properly at room temperature, this bread will keep fresh for up to 3 days. Beyond that, it’s best enjoyed toasted or refreshed to restore its texture.
Final Thoughts
It’s truly a joy to share this Fruit Cream Blueberry Sourdough Bread Recipe with you. Baking homemade bread is such a rewarding experience, and adding the sweet, tangy twist of fruit and cream cheese makes it absolutely unforgettable. Give it a try, and I promise you’ll fall in love bite after bite.
Print
Fruit Cream Blueberry Sourdough Bread Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 8 hours 75 minutes (including fermentation and proofing time)
- Yield: 12 servings
- Category: Bread
- Method: Baking
- Cuisine: American Artisan
- Diet: Vegetarian
Description
Fruit Cream Sourdough is a delicious and artisanal bread recipe that combines the tangy flavor of sourdough with the sweetness of fresh blueberries and a luscious cream cheese lemon filling. The dough is slowly fermented to develop depth of flavor and a tender crumb, then baked to a golden crust in a Dutch oven. Finished with a honey and lemon glaze, this loaf is perfect for breakfast, brunch, or a special snack.
Ingredients
Dough Ingredients
- 500g bread flour
- 350ml water (room temperature)
- 100g active sourdough starter
- 10g salt
Filling Ingredients
- 1 cup fresh blueberries
- 1/3 cup softened cream cheese
- Zest of 1 lemon
- 2 tablespoons granulated sugar
Glaze Ingredients
- 2 tablespoons honey
- 1 tablespoon fresh lemon juice
Instructions
- Autolyse: In a mixing bowl, combine the bread flour, water, and active sourdough starter. Mix until all the flour is hydrated and let the mixture rest for 30 minutes to begin gluten development and fermentation.
- Add Salt and Knead: Add the salt to the dough and knead until smooth and elastic. Cover the bowl and allow the dough to rise for 4 to 6 hours, performing stretch-and-fold techniques every 30 minutes to strengthen the dough.
- Prepare Cream Cheese Filling: In a separate bowl, mix the softened cream cheese, lemon zest, and granulated sugar until the mixture is smooth and well combined.
- Incorporate Blueberries: During the final stretch-and-fold session, gently fold the fresh blueberries into the dough, taking care not to crush them.
- Shape and Fill Dough: On a floured surface, shape the dough into a rectangle. Spread the cream cheese mixture evenly over the dough, then roll it up into a ball shape, ensuring the filling is enclosed.
- Proof and Refrigerate: Place the shaped dough seam-side up into a banneton basket. Refrigerate for 8 to 12 hours to allow a slow, cold fermentation that enhances flavor.
- Preheat Oven and Bake: Preheat your oven to 250°C (482°F) with a Dutch oven inside to heat thoroughly. Place the dough inside the covered Dutch oven and bake for 20 minutes. Then remove the lid, reduce heat to 220°C (428°F), and bake uncovered for another 20 to 25 minutes until the crust is golden brown and crisp.
- Glaze and Serve: Once the loaf is warm out of the oven, brush it with a mixture of honey and fresh lemon juice to add a glossy sheen and extra flavor. Let the bread cool before slicing and serving.
Notes
- Use an active and bubbly sourdough starter for best results.
- The blueberries are added last to avoid smashing and bleeding their juice too early.
- Refrigeration slows fermentation and improves flavor complexity.
- Baking in a Dutch oven creates steam that helps develop a crisp crust.
- Let the bread cool completely before slicing to preserve the crumb structure.
- Adjust honey quantity to taste for the glaze.
