This Sourdough Blueberry Cream Cheese Loaf is a stunning breakfast or dessert bread that combines tangy sourdough, sweet blueberries, and rich cream cheese in a beautiful swirl. It’s perfect for using sourdough discard!
Sourdough Blueberry Cream Cheese Loaf
Yield: 1 large loaf (9×5-inch)
Prep Time: 20 minutes
Rise Time: 2–4 hours (or overnight in the fridge)
Bake Time: 50–60 minutes
Ingredients
For the Dough:
-
1 cup (240g) active sourdough starter (100% hydration) or sourdough discard
-
½ cup (120ml) warm milk (dairy or plant-based)
-
¼ cup (50g) granulated sugar
-
1 large egg, room temperature
-
3 tablespoons (42g) unsalted butter, melted
-
1 teaspoon vanilla extract
-
3 cups (360g) bread flour (or all-purpose flour)
-
1 teaspoon salt
For the Filling:
-
4 oz (113g) cream cheese, softened
-
¼ cup (50g) granulated sugar
-
1 tablespoon all-purpose flour
-
1 teaspoon lemon zest (optional)
-
1 cup fresh or frozen blueberries (if frozen, do not thaw)
-
1 tablespoon flour (for tossing blueberries)
For the Topping (Optional):
-
2 tablespoons coarse sugar or sliced almonds
-
Simple icing glaze (½ cup powdered sugar + 1–2 tsp milk)
Instructions
1. Make the Dough:
-
In a large bowl or stand mixer, combine the sourdough starter, warm milk, sugar, egg, melted butter, and vanilla. Mix well.
-
Add the flour and salt. Mix until a shaggy dough forms.
-
Knead for 5–7 minutes (by hand or with a dough hook) until smooth and elastic. The dough should be slightly tacky but not overly sticky.
-
Place dough in a greased bowl, cover, and let rise at room temperature until doubled in size (2–4 hours, depending on starter activity). For more flavor, refrigerate overnight (8–12 hours), then let it come to room temperature before shaping.
2. Prepare the Filling:
-
While dough rises, beat cream cheese, sugar, 1 tablespoon flour, and lemon zest until smooth. Set aside.
-
Toss blueberries with 1 tablespoon flour (to prevent sinking).
3. Shape the Loaf:
-
Turn risen dough onto a lightly floured surface. Roll into a 10×14-inch rectangle.
-
Spread cream cheese mixture evenly over the dough, leaving a ½-inch border.
-
Sprinkle blueberries evenly over the cream cheese.
-
Starting from the long side, roll the dough tightly into a log. Pinch the seam to seal.
-
Place the log seam-side down in a greased 9×5-inch loaf pan. Cover and let rise until dough reaches just above the rim of the pan (1–2 hours).
4. Bake:
-
Preheat oven to 350°F (175°C).
-
Optional: Brush the top with milk or an egg wash and sprinkle with coarse sugar or almonds.
-
Bake for 50–60 minutes, until the top is deep golden brown and the internal temperature reaches 190°F (88°C).
-
If the top browns too quickly, tent with foil after 30 minutes.
5. Cool & Glaze:
-
Let the loaf cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
-
Once cooled, drizzle with a simple icing glaze if desired.
Tips for Success
-
Using Discard: You can use unfed sourdough discard straight from the fridge. The rise will be slower and more subtle, but the flavor will still be great.
-
Prevent Soggy Bottom: If using frozen blueberries, keep them frozen until use and toss well in flour.
-
Flavor Boost: Add ½ teaspoon cinnamon to the cream cheese filling or a dash of almond extract to the dough.
-
Storage: Keep wrapped at room temperature for 2 days, or refrigerate for up to 5 days. Freezes well for up to 3 months.
Enjoy this beautiful, swirled loaf with a cup of coffee or tea!