Ingredients

For the sourdough dough

• 100 g active sourdough starter
• 350 g bread flour
• 220 g water, at room temperature
• 25 g granulated sugar
• 8 g salt
• Zest of 1 large lemon
• 1 teaspoon vanilla extract (optional)

For the blueberry filling

• 150 g fresh blueberries, washed and dried
• 1 tablespoon granulated sugar
• 1 teaspoon lemon zest
• 1 teaspoon cornstarch

For the cream cheese filling

• 150 g full-fat cream cheese, softened
• 30 g powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 1 teaspoon lemon juice

Instructions

Step 1: Prepare the cream cheese filling

In a small bowl, combine the softened cream cheese, powdered sugar, vanilla extract, lemon zest, and lemon juice. Mix until the mixture is smooth, creamy, and free of lumps. The filling should be thick enough to spread without running.

If the mixture feels too soft, refrigerate it for 20–30 minutes. Cover and keep chilled while preparing the dough.

Step 2: Mix the sourdough dough

In a large mixing bowl, combine the active sourdough starter and water. Stir until the starter is mostly dissolved. Add the bread flour, granulated sugar, lemon zest, and vanilla extract if desired.

Mix until all the flour is hydrated and no dry patches remain. The dough will look slightly rough and sticky. Cover the bowl and let the dough rest for 30 minutes.

After resting, sprinkle the salt over the dough and knead it in thoroughly. Knead by hand for approximately 5–8 minutes, or until the dough becomes more cohesive and elastic.

Step 3: Perform stretch-and-folds

Cover the dough and allow it to ferment at room temperature. During the first two hours, perform three or four sets of stretch-and-folds, spaced approximately 30 minutes apart.

To do this, gently stretch one side of the dough upward and fold it over the center. Rotate the bowl and repeat on all four sides.

These folds strengthen the gluten structure and help the dough hold the blueberries and cream cheese filling during baking.

Continue bulk fermentation until the dough looks airy, feels lighter, and increases in volume by approximately 50%. Depending on the room temperature and starter strength, this may take several additional hours.

Step 4: Prepare the blueberries

Place the dried blueberries in a small bowl. Add the granulated sugar, lemon zest, and cornstarch. Toss gently until the berries are lightly coated.

Make sure the blueberries are dry before mixing them into the filling. Excess moisture can make the dough sticky and create wet or gummy areas in the finished loaf.

Handle the berries carefully to prevent crushing them and releasing too much juice.

Step 5: Add the fillings

Lightly flour your work surface and gently transfer the fermented dough onto it. Stretch the dough into a rectangle without pressing out all the air.

Spread the chilled cream cheese mixture over the dough, leaving a border of approximately 2 cm around the edges. Scatter the prepared blueberries evenly over the cream cheese.

Fold the sides inward and roll the dough into a log, keeping the filling enclosed as much as possible. Pinch the seam gently to seal it.

Avoid adding too much filling, as excess moisture can cause the loaf to separate or leak while baking.

Step 6: Shape and proof the loaf

Place the shaped dough seam-side up in a lightly floured proofing basket or a bowl lined with a floured kitchen towel. Cover it to prevent the surface from drying out.

Allow the dough to proof at room temperature until slightly puffy. The exact timing will depend on the temperature and fermentation activity.

For a more developed sourdough flavor and easier handling, refrigerate the covered loaf for 8–12 hours. Cold proofing helps firm the dough and makes scoring easier.

Because this recipe contains cream cheese, avoid prolonged proofing in a warm environment.

Step 7: Preheat the oven

Place a Dutch oven with its lid inside the oven and preheat to 230°C (450°F) for at least 30 minutes.

Carefully turn the cold dough onto a sheet of parchment paper, keeping the seam underneath. Using a sharp bread lame or knife, make one confident slash across the top to allow the loaf to expand during baking.

Carefully lower the dough into the hot Dutch oven using the parchment paper. Always handle the hot pot and lid with oven mitts.

Step 8: Bake the bread

Bake the loaf covered at 230°C (450°F) for 25 minutes. Remove the lid, reduce the oven temperature to 210°C (410°F), and bake for another 20–30 minutes, until the crust is deep golden brown.

If the crust browns too quickly, reduce the temperature slightly. The fruit and cream cheese filling can add moisture, so the loaf may need more baking time than plain sourdough.

For the best results, check the center of the bread crumb with a food thermometer, aiming for approximately 96–99°C (205–210°F). Avoid measuring directly inside a cream cheese pocket.

Step 9: Cool completely

Remove the bread from the Dutch oven and place it on a wire rack. Allow it to cool completely for at least two hours before slicing.

Cooling is important because the crumb continues to set as the loaf rests. Cutting too early can result in a gummy texture and cause the warm cream cheese filling to smear.

Use a sharp serrated knife to cut clean slices and reveal the blueberry pockets and creamy filling.

Tips for Success

• Use an active starter: Make sure your starter is bubbly and reliably doubles after feeding.
• Dry the blueberries thoroughly: This helps prevent excess moisture in the dough.
• Keep the filling chilled: Cold cream cheese is easier to handle and less likely to leak.
• Monitor fermentation: Dough development depends on temperature, starter strength, and flour.
• Do not overfill: Too much cream cheese can weaken the structure and cause gaps.
• Be patient when cooling: A fully cooled loaf will slice more cleanly and have a better texture.

Storage Instructions

Because this loaf contains cream cheese, refrigerate leftovers in an airtight container within two hours of baking. Store in the refrigerator for 3–4 days.

For longer storage, slice the cooled bread and freeze the slices in a freezer-safe bag for up to two months for best quality. Thaw individual slices and warm them gently in a toaster oven or regular oven.

Serving Suggestions

Serve a slice slightly warm with butter, or enjoy it alongside coffee or tea. For a sweeter finish, drizzle the cooled loaf with a simple lemon glaze made by mixing powdered sugar with a little lemon juice.

You can also lightly toast individual slices to crisp the edges while keeping the center soft and creamy.

Final result: A golden, artisan-style sourdough loaf with a chewy crumb, bright lemon flavor, juicy blueberry bursts, and rich cream cheese filling. This recipe combines the charm of homemade sourdough with the delicious flavors of blueberry lemon cheesecake, making every slice a special treat.