Blueberry Cream Cheese Sourdough Loaf

Here’s a delicious Blueberry Cream Cheese Sourdough Loaf—soft, slightly tangy, and studded with sweet blueberries 🍞🫐

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🍞 Blueberry Cream Cheese Sourdough Loaf

🧺 Ingredients (makes 1 loaf)

Sourdough Starter:

• ½ cup active sourdough starter (fed)

Dough:

• 1¾ cups (210 g) all-purpose flour
• ¼ cup (50 g) sugar
• ½ tsp salt
• ½ cup (120 ml) milk, warm
• 1 large egg
• 3 tbsp unsalted butter, softened
• ¾ cup fresh or frozen blueberries (tossed lightly in flour)

Cream Cheese Filling:

• 4 oz (115 g) cream cheese, softened
• 2 tbsp sugar
• 1 tsp vanilla extract

Optional Topping:

• 1 tbsp sugar for sprinkling

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👩‍🍳 Instructions

1. Prepare Cream Cheese Filling

1. Mix cream cheese, sugar, and vanilla until smooth. Set aside.

2. Make Dough

1. In a bowl, combine sourdough starter, milk, egg, sugar, and butter.
2. Gradually add flour and salt; knead until smooth and elastic (about 8–10 minutes).
3. Gently fold in blueberries, taking care not to crush them.

3. First Rise

• Cover dough and let it rise 3–4 hours at room temperature, or until doubled in size.

4. Shape Loaf

1. Roll dough into a rectangle. Spread cream cheese filling down the center.
2. Fold dough over the filling and shape into a loaf.
3. Place in a greased loaf pan, cover, and let rise 1–2 hours until puffy.

5. Bake

1. Preheat oven to 350°F (175°C).
2. Sprinkle top with sugar if desired.
3. Bake 35–40 minutes until golden brown and cooked through.

6. Cool & Serve

• Let cool in the pan 10 minutes, then transfer to a wire rack. Slice and enjoy!

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🌟 Tips

• Toss blueberries in flour to prevent them from sinking.
• Use room-temperature cream cheese for smooth spreading.
• Optional: drizzle a simple glaze of powdered sugar and milk over cooled loaf for extra sweetness.

If you want, I can give a faster no-knead sourdough version or a mini loaf version perfect for breakfast.