Blueberry Lemon Cream Cheese Sourdough Bread

Makes 1 large oval loaf

A soft, tangy, and sweet sourdough bread bursting with lemon zest, juicy blueberries, and a creamy cheesecake-style filling.
Perfect for breakfast, brunch, or dessert, this loaf looks beautiful and tastes even better!

🧂 Ingredients

For the Dough:

1 cup (240ml) warm water (90–100°F / 32–38°C)
¼ cup (60g) active sourdough starter (fed and bubbly)
3 cups (360g) bread flour
1 tsp salt
1 tbsp granulated sugar
2 tbsp melted unsalted butter (or plant-based butter for dairy-free)
1 large egg, room temperature
1 tsp lemon zest (from 1 large lemon)
2 tbsp fresh lemon juice

For the Cream Cheese Filling:

8 oz (225g) cream cheese, softened
¼ cup sugar (adjust to taste)
1 large egg, room temperature
1 tsp vanilla extract

For the Blueberry Topping:

1 cup fresh or frozen blueberries (no need to thaw if frozen)

For the Lemon Honey Wash:

2 tbsp fresh lemon juice
1 tbsp honey (or maple syrup for vegan option)

👩‍🍳 Instructions

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