Blueberry Cream Cheese Sourdough Bread

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.

Course Bread

Cuisine American

Prep Time 1 12

Cook Time 45

Cool Time 2

Total Time 1 14 45

Servings slices

Calories 235kcal

Author Ashley Petrie, RDN, LDN

Equipment

Kitchen scale
Bowl scraper
Straight-sided container (optional)
Proofing basket or bowl lined with tea towel
Bread sling or parchment paper
Lame or sharp knife
6-quart dutch oven

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.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.