Sourdough Blueberry Cream Cheese Bread

Name: Sourdough Blueberry Cream Cheese Bread
Prep time: 30 min
Cook time: 50 min
Ingredients: 500 g all-purpose flour; 125 g active sourdough starter; 335 g water; 10 g salt; 8 oz cream cheese; 2 tablespoons sugar; 1 cup fresh blueberries (washed and air-dried)

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A tangy sourdough boule with juicy blueberries and pockets of cream cheese, this sourdough blueberry cream cheese bread is unique and bursting with flavor.

Table of Contents

Sourdough blueberry and cream cheese bread on a cutting board surrounded by fresh blueberries.

This post is sponsored by Oregon Blueberry Growers. All opinions are 100% my own.

Going to a local farm and picking berries is one of my favorite summer activities. For one thing, it keeps my children busy with a purpose and a snack. For another, it saves a lot of money!

Blueberries are a staple in my home. And because I have the easiest method ever for freezing blueberries, I stock up during blueberry season and use them throughout the year.

Fresh and frozen blueberries are delicious for smoothies, like this blueberry chia green smoothie, which we often make for breakfast or a snack. It’s a great way to pack in extra fiber, protein, and other nutrients.

I’ll also make homemade yogurt and top it with blueberries and coconut granola. Nutritious and absolutely scrumptious.

Sometimes I’ll even dehydrate blueberries for a sweet and chewy, healthy snack. They have such a vibrant flavor and fun texture and kids love them.

I also love to bake with blueberries. Fresh blueberries work really well for all kinds of baking, like these blueberry lemon bars or sourdough blueberry muffins. And have you tried my recipe for blueberry sourdough sweet rolls? You can use fresh or frozen in this recipe, and they will turn out perfectly for this family favorite.

Blueberry Picking

Sourdough blueberry cream cheese boule sliced on a wooden cutting board with fresh blueberries scattered.

For these reasons, I need a LOT of berries, and that’s why I love going to U-pick farms. We try to pick at least 100 pounds of blueberries every summer.

That might seem like a lot but I know that all the time I spend picking berries, all the buckets I fill, and all the freezer bags filling up my freezer will ultimately bring my family happiness the entire year through. I highly recommend stocking up your freezer with freshly frozen berries to use year-round.

But sometimes a recipe is just better with fresh berries, and that is the case for this sourdough blueberry cheesecake boule. (Boule literally means a round loaf of bread, for those asking.) Filled with ripe, sweet blueberries and tangy cream cheese, you can serve this sourdough blueberry bread for any occasion.

Fortunately, there are many U-pick Oregon Blueberry farms in Oregon. Several are along the coast, a few are along the Columbia River up north, and the majority span the Willamette Valley.

Looking for a local U-pick blueberry farm? Check out the full list of U-pick Oregon Blueberry farms here.

Recipe Highlights

Full of flavor, but not too sweet – Bursting with sourdough tang, blueberry goodness, and rich swirls of cream cheese, this loaf is just sweet enough.

Colorful, beautiful loaf – A golden boule with flashes of deep purple blueberries and creamy pockets of cheese, it’s unique and lovely to serve.

Simple ingredients and sourdough fermentation – Basic ingredients brought together with long fermentation and fresh fruit flavors turn out a super fun and satisfying bake.

Ingredients

containers of flour, sourdough starter, water sugar, fresh blueberries and a plate with a block of cream cheese on a marble countertop.

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Fresh blueberries – Fresh-picked blueberries work best in this recipe. Frozen may make the dough too wet.

Full-fat cream cheese – Full-fat cream cheese provides the richness and creaminess of this recipe, qualities that may be diminished with low-fat versions.

Active sourdough starter – Since this recipe is rising by means of natural yeast, you’ll want to start off with a recently fed, active and bubbly starter.

A list of the remaining ingredients can be found in the recipe card.

Tools You May Need

Dutch oven

Banneton basket or a bowl with lined with a tea towel

Loaf of sourdough blueberry cream cheese boule on a stripped towel.

How to Make Sourdough Blueberry Cream Cheese Bread

Pouring water into flour on a kitchen scale.

Step 1: Beginning with an active starter, add the water, sourdough starter, and flour to a large mixing bowl. Mix well until the flour is hydrated and there are no more dry spots. Cover with a damp tea towel and let sit for 30 minutes to autolyse.

Dimpling in salt to sourdough bread dough in a glass bowl.

Step 2: Add the salt, knead thoroughly, and cover again with a damp tea towel for another 30 minutes.

Pulling dough up to perform a stretch and fold.

Step 3: Perform a set of stretch and folds. Using your hands, take one edge of the dough, pull it upward, and press it back into the center of the dough. Turn the bowl a quarter turn and repeat. Cover and let the dough rest for 30 minutes.

handing pulling up dough for another round of stretch and folds.

Step 4: Repeat step 3 two more times, spacing each stretch and fold 30 minutes apart. Then cover the dough and let it bulk ferment for 8–12 hours, or until it has doubled in size.

Sourdough bread dough patted out into a large circle and topped with cream cheese, blueberries and sugar.

Step 5: Transfer the dough to a lightly floured surface. Pat it out into a circle that is approximately 1 inch thick. Chop the block of cream cheese into cubes and place them evenly over the top of the dough. Sprinkle sugar over the cream cheese, then scatter the fresh blueberries evenly over the top. Press them gently into the dough so they don’t roll around.

Folding sourdough blueberry cream cheese dough up and into the center on a countertop.

Step 6: Fold each side of the dough in, covering the fillings and pinching shut. A bench scraper can be helpful.

Creating tension in bread dough on a countertop.

Step 7: Roll it up, continuing to fold the edges in. Create tension in the boule by rolling it across the countertop. If blueberries and cream cheese pop out, do your best to pop them back in and pinch the dough closed.

Sourdough blueberry bread in a banneton basket.

Step 8: Place the bread dough in a floured banneton or a bowl lined with a tea towel. Grab the two opposite edges and pinch together in the middle creating more tension. I like to do this 4 or 5 times. Cover and refrigerate for 12-15 hours.

Turning bread dough out onto a countertop.

Step 9: Place a Dutch oven into the oven, and preheat to 450 for one hour. Gently turn out the fermented ball of dough onto a piece of parchment paper.

Sourdough bread dough on parchment paper and score with a lame.

Step 10: Score the boule and place it into the preheated Dutch oven. Bake the blueberry bread covered for 30 minutes, then uncovered for 20-25 minutes or until golden brown. The internal temperature should be 190 degrees. Let the bread cool completely on a cooling rack before slicing.

Tips

Feed your starter 4-12 hours before starting the recipe. Begin the recipe when your starter is most active.
Be gentle when handling the blueberries so they aren’t smashed.
Add lemon zest with the cream cheese and blueberries for a little twist.
Pulling the dough across the counter to create tension will help the boule to rise upward more than outward.
If you don’t have a Dutch oven, you can place the bread on a baking sheet, set a pan of water on the rack below it, and spritz the loaf with water several times during baking to help create a nice crust.
If you’re completely new to sourdough baking and need a super simple recipe without any stretching and folding, try my beginner’s sourdough bread recipe instead.

Hand holding a half of a loaf of sourdough blueberry bread.

FAQs

How should I store sourdough blueberry cream cheese bread?

Store it in an airtight container in the refrigerator for up to a week. For longer storage, wrap tightly and freeze for up to 3 months. Thaw at room temperature.

Can I use discard instead of active sourdough starter in this recipe?

No, this recipe is only tested with an active starter. The concern with using sourdough discard is that the bread would not rise as well and the results will not be the same.

Can I use frozen blueberries instead?

Frozen blueberries work best if you thaw them and drain them so that you don’t add extra moisture to the dough.

Why did my loaf turn out gummy?

Gummy bread may be caused by not letting the bread ferment long enough, or it could be underbaked. Additionally, if you slice the bread while it is still hot, the crumb can become gummy.

Is this recipe more like a quick bread or classic sourdough bread?

This recipe is closest to traditional sourdough bread, airy and tangy with bursts of sweetness from the blueberries, yummy cream cheese, and a small amount of added sugar. Quick breads are much more cake-like.

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