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Introduction

Sourdough bread already has a loyal following, but when you combine it with blueberries and cream cheese, it becomes something truly special. This Blueberry Cream Cheese Sourdough Bread Loaf balances natural fermentation flavor with gentle sweetness and creamy richness.

After years of baking sourdough, I have learned that fruit and dairy additions work best when the base dough is well hydrated and gently handled. This recipe keeps the crumb soft, allows the blueberries to shine, and prevents the cream cheese from melting away into the dough. The result is a loaf that looks beautiful when sliced and tastes even better.

Essential Ingredients

This recipe starts with an active sourdough starter, which provides flavor and structure. Bread flour gives strength to support the added fillings, while blueberries bring sweetness and moisture. Cream cheese adds richness and contrast, making every bite interesting.

A touch of sugar enhances the blueberries without overpowering the sourdough flavor. Salt balances everything, and a small amount of butter or oil improves softness and shelf life.

Ingredients

• 3 cups bread flour
• 1 cup active sourdough starter
• ¾ cup water
• 2 tablespoons sugar or honey
• 1 teaspoon salt
• 1 tablespoon unsalted butter, softened
• 1 cup fresh or frozen blueberries
• 120 g cream cheese, cut into small cubes

Ingredient Notes

Fresh blueberries give the cleanest flavor, but frozen blueberries work well if used straight from the freezer. Full-fat cream cheese is recommended for the best texture. Make sure the sourdough starter is active and bubbly before starting.

Recipe Information

Detail	Value
Prep Time	25 minutes
Fermentation Time	4 to 6 hours
Bake Time	40 minutes
Total Time	About 6 hours 30 minutes
Servings	10 slices
Yield	1 loaf

Key Features

This Blueberry Cream Cheese Sourdough Bread Loaf has a soft crumb with a mild tang, balanced sweetness, and creamy pockets throughout. It is naturally fermented, visually appealing, and perfect for slicing and sharing.

Step-by-Step Directions

Mixing the Dough

In a large bowl, combine sourdough starter, water, sugar, and butter. Mix until smooth. Add flour and salt, stirring until a shaggy dough forms. Cover and let rest for 30 minutes.

Stretch and Fold

Perform gentle stretch and folds every 30 minutes for about 2 hours. This develops gluten while keeping the dough airy.

Adding Blueberries and Cream Cheese

Gently flatten the dough and scatter blueberries and cream cheese evenly over the surface. Fold carefully to avoid crushing the fruit too much.

Bulk Fermentation

Cover the dough and let it ferment until slightly puffy and airy. It should not double fully but should feel light to the touch.

Shaping

Shape the dough into a loaf and place it into a lined or greased loaf pan or proofing basket. Allow it to rest until slightly risen.

Baking

Preheat the oven to 200 degrees Celsius. Bake for about 40 minutes until golden brown. Let the loaf cool completely before slicing to set the crumb.

Pro Tips

Do not overmix once the blueberries are added to avoid streaking the dough purple. Chill the cream cheese before adding to help it hold its shape. Always cool the bread fully before cutting for clean slices.

Why This Recipe Works

The sourdough base provides structure and flavor, while the blueberries and cream cheese add contrast and moisture. Gentle handling preserves the fruit and creates a bakery-style loaf at home.

Storage

Store the bread wrapped at room temperature for one day or refrigerate for up to four days. It can also be frozen in slices for longer storage.

Conclusion

Blueberry Cream Cheese Sourdough Bread Loaf is a beautiful combination of artisan bread and comforting flavors. With its soft crumb, tangy base, and creamy, fruity surprises, this loaf is perfect for anyone who loves sourdough but wants something a little special. Once you bake it, it quickly becomes a favorite.