Here’s a delicious Sourdough Blueberry and Cream Cheese Loaf—moist, slightly tangy from the sourdough, with sweet blueberries and creamy swirls of cream cheese. Perfect for breakfast, brunch, or a sweet snack.
🍇 Sourdough Blueberry & Cream Cheese Loaf
Serves: 8–10 | Prep & Bake: 1 hr 15 min
Ingredients
Loaf
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1 cup active sourdough starter (fed, 100% hydration)
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1 ½ cups all-purpose flour
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½ tsp baking soda
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¼ tsp salt
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½ cup granulated sugar
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2 large eggs
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½ cup unsalted butter, melted and cooled
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1 tsp vanilla extract
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1 cup fresh or frozen blueberries (if frozen, do not thaw)
Cream Cheese Swirl
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4 oz cream cheese, softened
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2 tbsp granulated sugar
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½ tsp vanilla extract
Instructions
1. Preheat Oven
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Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. Make Cream Cheese Mixture
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In a small bowl, mix cream cheese, sugar, and vanilla until smooth. Set aside.
3. Prepare Batter
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In a large bowl, combine sourdough starter, melted butter, sugar, eggs, and vanilla. Mix well.
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In a separate bowl, whisk together flour, baking soda, and salt.
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Gradually fold dry ingredients into wet mixture until just combined.
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Gently fold in blueberries.
4. Assemble Loaf
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Pour half of the batter into the loaf pan.
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Spoon cream cheese mixture over batter, spreading evenly.
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Pour remaining batter on top. Swirl gently with a knife to create a marbled effect.
5. Bake
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Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
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Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips
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Prevent blueberry sinking: Toss blueberries in a teaspoon of flour before folding into batter.
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Extra flavor: Add a teaspoon of lemon zest for brightness.
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Make-ahead: This loaf tastes great at room temperature or lightly toasted.
This loaf is tender, moist, and beautifully marbled with cream cheese, with the perfect balance of sweet blueberries and tangy sourdough.
I can also provide a quick no-yeast version that skips the sourdough starter but keeps it creamy and blueberry-packed if you want.