Sourdough Blueberry Cream Cheese Lemon Zest Delight

Introduction

There’s something irresistibly comforting about the aroma of freshly baked sourdough mingling with the sweetness of blueberries and the tang of lemon zest. This Sourdough Blueberry Cream Cheese Lemon Zest recipe brings together the best of tart, sweet, and creamy flavors in one indulgent bite.

Perfect for breakfast, brunch, or a weekend treat, this bake celebrates the harmony between rustic sourdough tang and the natural sweetness of blueberries. The lemon zest brightens every bite, while the cream cheese adds a smooth, rich texture that’s hard to resist.

Whether you’re a sourdough enthusiast looking for a creative twist or simply want a bakery-worthy treat at home, this recipe delivers both comfort and sophistication in every slice.

⏱️ 

Cooking Time & Servings

• Preparation Time: 20 minutes
• Resting/Proofing Time: 2 hours
• Baking Time: 35–40 minutes
• Total Time: Approx. 3 hours
• Servings: 8–10

🥣 

Ingredients

For the Sourdough Base

• 1 cup (240g) active sourdough starter (fed and bubbly)
• 2 ½ cups (315g) all-purpose flour
• ½ cup (120ml) warm milk
• 2 tbsp granulated sugar
• 2 tbsp unsalted butter, softened
• 1 large egg
• ½ tsp salt

For the Cream Cheese Filling

• 8 oz (225g) cream cheese, softened
• ⅓ cup (65g) granulated sugar
• 1 tsp vanilla extract
• Zest of 1 lemon

For the Blueberry Mixture

• 1 cup (150g) fresh or frozen blueberries
• 2 tbsp honey or maple syrup
• 1 tbsp lemon juice
• 1 tsp cornstarch (optional, for thickening)

Topping

• Additional lemon zest (for garnish)
• Powdered sugar (optional)

👩‍🍳 

How to Make Sourdough Blueberry Cream Cheese Lemon Zest

1. Activate the Sourdough:
   Feed your sourdough starter a few hours ahead so it’s bubbly and active.
2. Prepare the Dough:
   In a large bowl, combine warm milk, sourdough starter, sugar, egg, butter, and salt. Gradually mix in the flour until a soft dough forms. Knead for about 8–10 minutes until smooth.
3. First Rise:
   Cover the dough with a clean towel and let it rest for about 1–2 hours, or until slightly puffy.
4. Prepare the Cream Cheese Filling:
   Beat together cream cheese, sugar, vanilla, and lemon zest until smooth and creamy. Set aside.
5. Cook the Blueberries:
   In a small saucepan over low heat, combine blueberries, honey, lemon juice, and cornstarch. Cook for 5 minutes until slightly thickened. Cool completely.
6. Assemble:
   Roll out the dough into a rectangle (about 10×12 inches). Spread the cream cheese mixture evenly, then spoon the blueberry filling on top. Roll the dough gently into a log and place it in a greased baking pan or shape it into a twist loaf.
7. Final Rise:
   Cover and let it rest for another 30–45 minutes. Preheat oven to 350°F (175°C).
8. Bake:
   Bake for 35–40 minutes until golden brown and baked through. Allow to cool slightly before adding a dusting of powdered sugar and fresh lemon zest.

📝 

Notes

• Use fresh blueberries if possible for a brighter flavor, but frozen works well too.
• If your sourdough starter is strong and tangy, balance it with a touch more sugar.
• For a softer texture, brush the loaf with melted butter right after baking.
• Store leftovers in an airtight container for up to 3 days, or refrigerate for longer freshness.

❓ 

FAQs

1. Can I make this recipe without sourdough starter?

Yes! You can substitute with 2 tsp of instant yeast. Reduce the resting time to about 1 hour.

2. Can I use another fruit instead of blueberries?

Absolutely! Raspberries, blackberries, or chopped strawberries work wonderfully.

3. Can I make this recipe ahead of time?

Yes, you can assemble it the night before, cover, and refrigerate. Let it come to room temperature before baking.

4. Can this be made gluten-free?

Yes, use a gluten-free flour blend compatible with sourdough baking, but note that texture may vary.

🍽️ 

Nutrition Information