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### 🥣 How to Make Blueberry Lemon Cream Cheese Sourdough Bread
1. **Mix the dough:** Combine active sourdough starter, flour, water, and salt. Mix and let rest, then perform stretch-and-folds over several hours to develop gluten.
2. **Add the filling:** During the final folds or shaping, gently fold in blueberries, lemon zest, and dollops of cream cheese. Be careful not to overmix — you want streaks, not a uniform dough.
3. **Shape and proof:** Shape the dough and let it proof in the refrigerator overnight, or until it doubles in size.
4. **Bake:** Bake in a hot Dutch oven or on a baking stone at a high temperature to get that golden crust and soft interior. Let it cool completely before slicing.
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### 💡 Tips for Success
* **Use a cold ferment** (overnight in the fridge) to enhance the sourdough flavor and make the dough easier to handle.
* **Don’t over-handle the blueberries** — fold them in gently to avoid bursting and purple streaks.
* **Make sure cream cheese is chilled but pliable** so it holds its shape during mixing.
* **Cool completely before slicing** to allow the cream cheese and berry structure to set.
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### A Beautiful Balance of Flavor & Texture
This **Blueberry Lemon Cream Cheese Sourdough Bread** is everything you didn’t know you needed in a loaf: tangy, sweet, rich, and rustic all at once. It’s the perfect twist on a classic artisan bread, adding just the right amount of indulgence without being overly sweet. Whether you serve it for a special brunch or enjoy a slice with tea in the afternoon, this bread is bound to become a new favorite in your baking rotation.
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Would you like a printable recipe or tips on using discard instead of active starter? Just ask — I’m here to help you master your sourdough game!
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