Step 4: Bulk Fermentation (4–5 Hours)
- Leave the dough to ferment at room temperature (ideally around 22–25°C).
- During the first 2 hours, perform 3–4 sets of stretch and folds every 30 minutes. This strengthens the dough and helps trap air.
- After the final fold, let the dough rise undisturbed until it becomes puffy but not doubled in size.
Step 5: Prepare the Cream Cheese Filling
- In a small bowl, mix together the cream cheese, sugar, and lemon juice until smooth. Set aside.
- Keep your blueberries chilled until needed to prevent them from bleeding color into the dough.
Step 6: Lamination (Filling the Dough)
- Lightly flour your counter. Gently stretch the dough into a large rectangle (about 1 cm thick).
- Spread the cream cheese mixture over the surface, avoiding the edges.
- Sprinkle the blueberries evenly on top.
- Fold the dough like a letter: fold the top third down, then the bottom third up, enclosing the filling.
- Carefully lift the dough and place it seam side down in a lightly oiled bowl.
Step 7: Cold Fermentation (Overnight Proof)
- Cover the dough and place it in the refrigerator for 12–16 hours. This enhances the flavor and makes the dough easier to handle.
Step 8: Shape the Loaf
- Remove the dough from the fridge. Gently turn it onto a lightly floured surface.
- Shape into a round boule or an oval bâtard, depending on your banneton.
- Place it seam side up in a well-floured banneton or proofing basket.
- Cover and let rise for 1–2 hours at room temperature, or until slightly puffy.
Step 9: Preheat and Score
- Preheat your oven to 230°C (450°F) with a Dutch oven inside for at least 45 minutes.
- When ready, carefully invert the dough onto parchment paper.
- Score the top with a sharp razor blade or lame in your desired pattern. This controls the expansion in the oven.
Step 10: Bake
- Transfer the dough to the hot Dutch oven, cover with the lid, and bake for 20 minutes.
- Remove the lid and continue baking for another 20–25 minutes until the crust is golden brown and crisp.
- Let the bread cool on a wire rack for at least 1 hour before slicing to allow the crumb to set.
🍞 Final Thoughts
This Blueberry Lemon Cream Cheese Sourdough Bread balances the sourness of natural fermentation with the sweetness of berries and the richness of cream cheese. The lemon zest and juice elevate the flavor, making it bright and aromatic.
Not only is this bread visually stunning with its purple-blue swirls and golden crust, but it’s also a sophisticated treat that elevates your sourdough game. Perfect with a touch of butter or simply enjoyed as is, this loaf brings together rustic technique and dessert-like flavors in a way that’s both comforting and elegant.
🔁 Tips for Success
- Use cold cream cheese and blueberries to make lamination easier.
- If your dough becomes too wet or hard to handle, refrigerate for 30 minutes to firm it up.
- Experiment with adding a hint of cinnamon or cardamom to the filling for a warm spice twist.
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