This Blueberry Cream Cheese Sourdough Bread is naturally sweet from fresh or frozen blueberries, with pockets of rich cream cheese in every slice. It's the perfect loaf to enjoy for breakfast or brunch.
Do you know one of the trickiest inclusions to work with in sourdough? Cream cheese.
It’s notorious for being a little finicky. The fat and moisture can seep into the dough as it bakes, leaving the crumb a bit gummy. So for this blueberry cream cheese sourdough bread, I tried all sorts of ways to add it and see what worked best.
Here’s what I landed on: use a block of cream cheese, cut it into small cubes, and pop them in the freezer for 10–15 minutes before folding them into the dough during shaping. The result is little pockets of cream cheese that stay just right and don’t ruin the crumb.
Blueberries can be a little challenging too because of their moisture. I’ve found that using thawed, well-drained frozen blueberries not only keeps the dough from getting too wet but also gives a more intense blueberry flavor.
The final loaf is soft and tender, with a golden crust, juicy bursts of blueberries, and creamy pockets of cream cheese. It’s naturally sweet, tastes a bit like cheesecake, and is perfect for breakfast or brunch.
Trust me... you’re going to want to try this one!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Active Sourdough Starter- Make sure your starter is bubbly and active before mixing so your dough rises well. You can also use sourdough discard if it's only about 1–2 days old.
- Blueberries- Fresh or frozen both work. I prefer thawed, well-drained frozen blueberries as they tend to have more flavor and release less moisture into the dough.
- Cream Cheese- Use a block of cream cheese (not the spreadable kind). Cut into ½–1 inch cubes and freeze for 10-15 minutes before folding into the dough so the chunks hold their shape.
- Bread Flour- Gives the loaf structure, chew, and height. You can substitute all-purpose flour, but the loaf may be slightly softer and not rise quite as tall.
- Water- Use warm water (80–90°F) to help encourage fermentation.
- Kosher Salt- Enhances flavor and strengthens the dough. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton’s or table salt, use about half as much by volume or weigh for accuracy.
Tips for Success
- Weigh your ingredients. Using a kitchen scale ensures accurate hydration and gives you consistent results every time.
- Start with an active starter. Your starter should be bubbly and recently fed so the dough rises well. You can also use sourdough discard that’s just 1–2 days old.
- Use frozen blueberries. You can use fresh or frozen, but I actually prefer using well-drained frozen blueberries because they just seem to add a bit more flavor and less moisture.
- Watch the dough, not the clock. Let it bulk ferment until it’s puffy and roughly doubled. The timing will vary depending on your kitchen.
- Chill the cream cheese. After cubing, pop it in the freezer for a bit so it firms up and folds in more easily.
- Let it cool before slicing. Give the loaf at least 2 hours to cool so the crumb and cream cheese can fully set before cutting.
How to Make Blueberry Cream Cheese Sourdough Bread
Sweet blueberries and tangy cream cheese tucked into a crusty sourdough loaf? Yes, please. Follow along with the step-by-step photos below to make your own, or find the full details in the recipe card.
Step 1: Feed starter. Feed 6–12 hours before mixing so it's bubbly and active.
Step 2: Mix dough. Whisk together water and starter. Add flour and salt. Mix until no dry flour remains. Cover and rest 20 minutes.
Step 3: Stretch and fold. Add blueberries during your first set of stretch and folds, incorporating them over 4 folds. Repeat stretch and folds every 15 minutes for a total of 4 sets.
Step 4: Bulk fermentation. Cover and let rise until doubled and bubbly, about 4–12 hours depending on your kitchen temp.
Step 5: Shape. Gently stretch dough into a rectangle. Scatter cream cheese cubes over the surface. Fold dough up to enclose the filling and shape into a tight ball.
Step 6: Proof. Place seam side up in a floured proofing basket. Cover and refrigerate overnight (12–16 hours).
Step 7: Bake. Preheat oven to 450°F with a Dutch oven inside. Score the dough, add 2 ice cubes to the pot for steam, and bake 40 minutes covered, then 5–10 minutes uncovered. Let cool at least 2 hours before slicing.
Baker's Timeline
Here’s a sample timeline to help you plan your blueberry cream cheese sourdough bread.
- 8:00 PM (Night Before): Feed your starter.
- 8:00–8:30 AM: Mix the dough and let it rest for 20 minutes.
- 8:30–9:30 AM: Perform stretch and folds, adding blueberries during the first set.
- 9:30 AM–5:30 PM (varies): Bulk fermentation (until doubled in size).
- 5:30–6:00 PM: Shape the dough, adding the cream cheese.
- 6:00 PM–6:00 AM (Next Day): Cold proof in the fridge overnight.
- 6:00–6:45 AM: Bake at 450°F.
- 6:45–8:45 AM: Cool completely before slicing.
Note: Rise times can vary depending on the strength of your starter and the temperature of your kitchen. Always use visual cues—like a dough that has doubled and looks airy—rather than relying strictly on the clock.
How to Store
Store blueberry cream cheese sourdough bread (whole or sliced) in a bread box or airtight container at room temperature for up to 2 days.
For longer storage, slice the loaf and freeze it in a freezer-safe bag for up to 3 months. When ready to eat, thaw at room temperature or warm slices in the toaster or oven.
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Let's Connect!
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📖 Recipe
Blueberry Cream Cheese Sourdough Bread
Equipment
- Straight-sided container (optional)
- Proofing basket or bowl lined with tea towel
- Bread sling or parchment paper
- Lame or sharp knife
Ingredients
- 1 ⅓ cups (330 grams) warm water 80-90℉
- ½ cup (100 grams) active sourdough starter
- 4 cups (480 grams) bread flour
- 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt use 1 ¾ teaspoons if using Morton's brand or table salt, or measure by weight
- 1 cup (140 grams) blueberries* fresh or frozen (if frozen, thaw completely and drain well before adding to dough - *see note below)
- 8 ounces (227 grams) cream cheese cut into ½ to 1 inch cubes, freeze for 10-15 minutes to make it easier to fold into the dough
- Rice flour for dusting proofing basket
- 2 ice cubes for steam
Instructions
- Feed your sourdough starter 6–12 hours before making the dough, so that it’s bubbly and active. In cooler kitchens (60–65°F), this may take closer to 12 hours; in warmer kitchens (around 75°F), about 6 hours.
- In a large bowl, whisk together the warm water and active sourdough starter. Add the bread flour and salt, and mix until a rough, sticky dough forms with no dry flour remaining. Cover and let the dough rest for 20 minutes.
- Lightly wet your hands to prevent sticking. Flatten the dough gently and sprinkle ¼ of the blueberries over the center. Perform a stretch-and-fold: lift one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl 90°, add another ¼ of the blueberries, and repeat. Continue until all four sides are folded and all blueberries are incorporated. Gather the dough into a loose ball and place it seam side down in the bowl. Cover and rest 15 minutes. Repeat this stretch-and-fold process 3 more times, resting 15 minutes between each round (4 total sets).
- Cover the dough and let it rise until doubled in size and bubbly, about 4–12 hours depending on room temperature and starter strength. Using a straight-sided container can help you see the rise more easily.
- Turn the dough gently onto a lightly floured surface and stretch it into a large rectangle. Scatter about ¾ of the cream cheese cubes evenly over the surface. Fold one short end toward the center, sprinkle half of the remaining cream cheese over that section, then fold the other short end over it and add the rest of the cream cheese on top. Finally, fold the remaining two sides toward the center to enclose the filling. Flip the dough seam side down and shape it into a tight ball by gently pulling it toward you against the counter.
- Lightly dust a proofing basket (or a bowl lined with a tea towel) with rice flour. Place the dough seam side up in the basket and pinch the seam closed if needed. Cover and refrigerate overnight, or for about 12–16 hours.
- Preheat your oven to 450°F with a lidded Dutch oven inside. Once the oven reaches temperature, let the Dutch oven heat for an additional 30 minutes.
- Flip the dough onto parchment paper or a bread sling. Score the top with a lame or sharp knife. Carefully remove the hot Dutch oven, add 2 ice cubes for steam, then lower the dough inside. Cover and bake for 40 minutes. Remove the lid and bake an additional 5–10 minutes, until the crust reaches your desired color.
- Transfer to a wire rack and let cool for at least 2 hours before slicing.
Notes
- Tip: You can use fresh or frozen blueberries, but I actually prefer using well-drained frozen blueberries because they just seem to add a bit more flavor and don't release moisture into the bread as it bakes.
- Storage: Store bread at room temperature for up to 2 days or freeze for up to 3 months.
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