This sweet and tangy sourdough loaf is swirled with juicy blueberries, zesty lemon, and pockets of creamy cheesecake filling—a breakfast-worthy twist on classic sourdough!
Why You’ll Love This Recipe
✔ Perfect balance – Tart lemon + sweet blueberries + rich cream cheese
✔ Naturally leavened – No commercial yeast needed
✔ Great for gifting – As impressive as it is delicious
✔ Breakfast or dessert – Toast it or enjoy it fresh
Ingredients (Makes 1 loaf)
Dough
1 cup (240g) active sourdough starter (100% hydration)
1 ¼ cups (300g) water
3 cups (360g) bread flour
1 tsp salt
Zest of 1 lemon
2 tbsp (25g) sugar
Filling
1 cup fresh or frozen blueberries (tossed in 1 tbsp flour)
4 oz cream cheese, cubed
1 tbsp lemon juice
1 tbsp sugar
Optional Topping
Lemon glaze (½ cup powdered sugar + 1 tbsp lemon juice)
Step-by-Step Instructions
