Blueberry Cream Cheese Sourdough Bread
This blueberry cream cheese sourdough bread is infused with sweet blueberries and creamy cheese and made in a loaf pan.
This sourdough blueberry cream cheese bread is a great breakfast or brunch bread. Just like sourdough vanilla almond scones, cranberry orange sourdough scones, and sourdough English muffins, this bread would go well with a simple breakfast casserole and some fresh fruit.
Why You’ll Love This Recipe
- Delicious Blueberry Flavor: This blueberry cream cheese sourdough bread is full of blueberry flavor that comes from the freeze-dried or fresh blueberries. If it’s blueberry season, feel free to use fresh berries.
- Made in a Loaf Pan: Instead of being made in a traditional boule shape (like this artisan sourdough bread recipe) this blueberry cream cheese sourdough bread is made in a loaf pan. This will give you more uniform slices which can be nice for presentation and ease of serving.
- Enjoy This Blueberry Bread Year ‘Round: Because this sourdough blueberry bread uses freeze-dried blueberries, you can make this bread at any time of year!
Tips
- Instead of sourdough blueberry bread, substitute other freeze dried fruits like strawberries, pineapples, or apples to make different types of fruit-flavored sourdough bread.
- If you decide to use frozen blueberries, you may want to thaw and drain them before using them. I haven’t tested frozen blueberries in this recipe, but I believe they would work.
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Supplies
- Stand mixer with a dough hook
- Kitchen scale
- 2 Loaf pans
- Large mixing bowl
- Plastic wrap
- Bench scraper
- Kitchen thermometer (optional)
- Wire cooling rack
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
- Sourdough Starter: Bubbly and active sourdough starter is needed. Learn how to make sourdough starter from scratch.
- Water: I use room temperature filtered water when making sourdough bread.
- Flour: This recipe uses all-purpose flour, but you could probably also use bread flour.
- Salt: This is my favorite salt to use in recipes. You can also use pink Himalayan salt
- Blueberries: This recipe was created with freeze-dried blueberries, but you could also use fresh blueberries or frozen blueberries. Frozen juicy blueberries may need to be thawed and drained a bit to keep from adding too much extra moisture to the bread.
- Cream Cheese: You’ll need an 8-ounce block of cream cheese for this recipe.
How to Make Blueberry Cream Cheese Sourdough Bread
1. Measure out your ingredients using a kitchen scale.
2. In the bowl of a stand mixer using the dough hook attachment, add the active starter, warm water, flour, and salt. Mix on low for 5 minutes.
3. While your dough is mixing, oil a large bowl and set aside.
4. Once your dough has mixed for 5 minutes, scrape it into the large oiled bowl. Cover with a tea towel or plastic wrap and set aside for 30 minutes.
5. After 30 minutes perform a series of stretch and folds. This is when you pull up one side of the dough in the bowl and fold it over onto the other side of the bowl. Do this four times as you turn the bowl to stretch up a different part of the dough each time.
6. After your first set of stretch and folds, cover the dough and let it rest for 30 minutes. You will do a series of 3 stretch and folds, each time 30 minutes apart.
7. After your last stretch and fold, set your dough aside and let it rise. You dough should double in height. This can take 4-6 hours depending on the temperature of your house.
8. Once the dough has doubled in size, scrape it out of the bowl onto a lightly oiled surface. I just use my countertop.
9. Shape your dough using a bench scraper or your hand pulling the dough towards you and slightly around a few times to form a dough ball. Leave on your counter and cover for 20 minutes.
10. While the dough rests, slightly oil a loaf pan and set aside.
11. After 20 minutes, gently stretch your dough into a large rectangle being very careful not to tear the dough.
12. Sprinkle the blueberries over the dough reserving about 1/3 of the berries. Tear off pieces of the cream cheese block and scatter around the top of your dough rectangle.
13. With the long side of the bread dough in front of you, take the short side of the dough and fold it over 1/3 of the way. Put some of the blueberries and cream cheese on the top of the folded dough. Take the other short side of the dough and fold it 1/3 of the way so that it is covering the other part, like folding a letter. Put the remaining blueberries and cream cheese on top of the dough.
14. Starting at the top (the part of the dough furthest from you) start to roll the dough towards you, putting any blueberries or cream cheese back in if they fall out.
15. Pinch the sides of the dough to seal the ends and pull the dough towards you a couple times to create tension.
16. Place the dough in your loaf pan. Cover and set in the refrigerator overnight for a cold proof.
The Next Morning
17. Next morning, after the bulk fermentation, or when you are ready to bake, preheat your oven to 450 degrees F.
18. Score the top of the bread using a scoring tool, very sharp knife, or razor.
19. Lightly grease another loaf pan and set it on top of the loaf pan with the dough to create a makeshift dutch oven.
20. Place in the oven and bake for 30 minutes. After 30 minutes take the top loaf pan off and bake for an additional 25 minutes or until the bread is golden brown and has an internal temperature of 200 degrees.
21. Once bread is done baking, remove from the loaf pan and cool on a wire rack.
22. Allow to cool before slicing.
How to Store
To store, wrap bread tightly in plastic wrap and set in an airtight container. Store bread in the refrigerator for up to 3 days. You’ll need to keep it refrigerated because of the cream cheese in the bread.
Frequently Asked Questions
Can I use bread flour instead of all purpose flour?
You can use all bread flour if you don’t have all purpose flour. If using all purpose flour, I recommend using a flour that has a higher protein which will help with gluten development.
Can I make this ahead of time and freeze it?
Yes, slice baked bread and place in a freezer-safe plastic bag. It will stay good for up to 3 months.
More Sourdough Recipes
- Easy Sourdough Bread Recipe (Perfect for Beginners)
- Sourdough Focaccia
- Overnight Sourdough Biscuits
- Sourdough English Muffins
- Sourdough Hot Cross Buns
If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you!
Blueberry Cream Cheese Sourdough Bread
Equipment
- 2 Loaf Pans 9" x 5"
Ingredients
- 90 grams of active bubbly sourdough starter
- 323 grams filtered water
- 472 grams all purpose flour
- 10 grams salt
- 1 cup freeze-dried blueberries
- 1 block of cream cheese 8 ounce
Instructions
- Measure out your ingredients using a kitchen scale.
- In the bowl of a stand mixer using the dough hook attachment, add the starter, water, flour, and salt.
- Mix on low for 5 minutes. While your dough is mixing, oil a large bowl and set aside. Once your dough has mixed for 5 minutes, scrape it into the large oiled bowl. Cover and set aside for 30 minutes.
- After 30 minutes perform a series of stretch and folds. This is when you pull up one side of the dough in the bowl and fold it over to the other side of the bowl. Do this four times as you turn the bowl to stretch up a different part of the dough each time. After your first set of stretch and folds, cover the dough and let it rest for 30 minutes. You will do a series of 3 stretch and folds, each time 30 minutes apart.
- After your last stretch and fold, set your dough aside and let it rise. You dough should double in height. This can take 4-6 hours depending on the temperature of your house.
- Once the dough has doubled in size, scrape it out of the bowl onto a lightly oiled surface. I just use my countertop.
- Shape your dough using a bench scraper or your hand pulling the dough towards you and slightly around a few times to form a ball. Leave on your counter and cover for 20 minutes. While the dough rests, slightly oil a loaf pan and set aside.
- After 20 minutes, gently stretch your dough into a large rectangle being very careful not to tear the dough.
- Sprinkle the blueberries over the dough reserving about 1/3 of the blueberries. Tear off pieces of the cream cheese block and scatter around the top of your dough rectangle.
- With the long side of the dough in front of you, take the short side of the dough and fold it over 1/3 of the way. Put some of the blueberries and cream cheese on the top of the folded dough. Take the other short side of the dough and fold it 1/3 of the way so that it is covering the other part, like folding a letter. Put the remaining blueberries and cream cheese on top of the dough.
- Starting at the top (the part of the dough furthest from you) start to roll the dough towards you, putting any blueberries or cream cheese back in if they fall out.
- Pinch the sides of the dough to seal the ends and pull the dough towards you a couple times to create tension.
- Place the dough in your loaf pan. Cover and set in the refrigerator overnight.
- The next day, or when you are ready to bake, preheat your oven to 450 degrees F.
- Score the top of the bread using a scoring tool, very sharp knife, or razor.
- Lightly grease another loaf pan and set it on top of the loaf pan with the dough to create a makeshift dutch oven.
- Place in the oven and bake for 30 minutes. After 30 minutes take the top loaf pan off and bake for an additional 25 minutes or until the bread is golden brown and has an internal temperature of 200 degrees.
- Once bread is done baking, remove from the loaf pan and cool on a cooling rack.
- To store, wrap bread tightly in plastic wrap and set in an airtight container. Store bread in the refrigerator for up to 3 days. The bread must be kept in the refrigerator because of the cream cheese in the bread.
This bread is perfect for breakfast or brunch!
Love this recipe!
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