Sourdough Blueberry Lemon Cream Cheese Loaf

Byarlo Jack

This Sourdough Blueberry Lemon Cream Cheese Loaf is the perfect harmony of tangy, sweet, and creamy flavors. The natural tang from sourdough starter adds depth and complexity, while fresh blueberries bring juicy bursts of sweetness. A bright hint of lemon lifts the entire loaf, and a rich cream cheese layer running through the center makes every slice soft, moist, and bakery-worthy. Whether you’re looking for a unique way to use sourdough discard or planning a special breakfast or brunch treat, this loaf delivers incredible flavor and texture with minimal effort.

Why You’ll Love This Recipe

This loaf combines the best of three favorites sourdough, blueberries, and cream cheese, into one unforgettable bake. The sourdough adds subtle tang without overpowering the sweetness, lemon brightens every bite, and the cream cheese layer keeps the loaf exceptionally moist. It’s easy to make, stays fresh for days, and tastes even better the next day as the flavors settle.

Ingredients

For the Loaf Batter

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 cup sourdough discard (unfed)
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • 1 tablespoon flour (for coating blueberries)

For the Cream Cheese Layer

  • 8 oz cream cheese, softened
  • ¼ cup granulated sugar
  • 1 large egg
  • ½ teaspoon vanilla extract

How to Make Sourdough Blueberry Lemon Cream Cheese Loaf

Step 1

Preheat the oven to 350°F (175°C). Grease and line a standard 9×5-inch loaf pan with parchment paper, leaving overhang for easy removal.

Step 2

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

READ Related Post  Irresistible Sticky Chicken Bowls Recipe

Step 3

In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.

Step 4

Mix in the sourdough discard, lemon zest, lemon juice, and vanilla extract until fully combined.

Step 5

Gradually fold in the dry ingredients, mixing just until combined. Avoid overmixing to keep the loaf tender.

Step 6

Toss the blueberries with 1 tablespoon flour and gently fold them into the batter.

Step 7

In a separate bowl, beat the cream cheese, sugar, egg, and vanilla until smooth and creamy.

Step 8

Pour half of the loaf batter into the prepared pan. Spread the cream cheese mixture evenly over the batter, then top with the remaining batter.

Step 9

Use a knife or skewer to gently swirl the layers for a marbled effect.

Step 10

Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. Tent loosely with foil if the top browns too quickly.

Step 11

Allow the loaf to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Tips for Perfect Results

Use room-temperature ingredients for smooth mixing and even baking. Coat the blueberries in flour to prevent sinking. Allow the loaf to cool completely so the cream cheese layer can set properly. If using frozen blueberries, do not thaw them before adding to the batter.

Nutrition Information (Per Slice, 1/12 of Loaf)

  • Calories: 280 kcal
  • Protein: 5 g
  • Carbohydrates: 35 g
  • Sugars: 18 g
  • Fat: 14 g
  • Saturated Fat: 8 g
  • Fiber: 1.5 g
  • Sodium: 180 mg

Note: Values are approximate and may vary depending on ingredient brands and portion sizes.

Glaze and Streusel Topping Variations

Lemon Glaze

For a bright, tangy finish, mix ½ cup powdered sugar with 1–2 tablespoons fresh lemon juice. Drizzle over the cooled loaf for an extra burst of lemon flavor. This glaze pairs beautifully with the cream cheese layer, highlighting the citrus notes without overpowering the blueberries.

READ Related Post  Spicy Chicken Jalapeño Eggrolls

Vanilla Glaze

Combine ½ cup powdered sugar with 1–2 tablespoons milk or cream and ½ teaspoon vanilla extract. Drizzle lightly over the top to add sweetness and a shiny finish, giving the loaf a bakery-style appearance.

Crunchy Streusel Topping

Mix ¼ cup flour, 3 tablespoons brown sugar, 3 tablespoons cold butter, and ½ teaspoon cinnamon. Sprinkle over the batter before baking for a crunchy, caramelized topping. The streusel adds texture and a warm, cinnamon flavor that complements the lemon and blueberry perfectly.

Serving Suggestions

This loaf is delicious served plain, letting the lemon, blueberry, and cream cheese flavors shine. For an extra treat, dust with powdered sugar or drizzle with a simple lemon glaze. Serve slightly warm for breakfast or at room temperature with coffee or tea for an afternoon treat.

How to Store

Because of the cream cheese layer, store the loaf in an airtight container in the refrigerator for up to five days. For longer storage, freeze individual slices wrapped tightly for up to two months. Thaw overnight in the fridge or at room temperature before serving.

Conclusion

This Sourdough Blueberry Lemon Cream Cheese Loaf is a stunning way to elevate simple ingredients into a bakery-quality bake. The balance of tangy sourdough, bright lemon, sweet blueberries, and creamy filling makes it perfect for any occasion. Whether you’re using sourdough discard or baking something special for loved ones, this loaf is guaranteed to impress and quickly become a favorite.

Frequently Asked Questions(FAQs)

Can I use frozen blueberries in this loaf?
Yes, frozen blueberries work perfectly. Keep them frozen and toss in flour before folding into the batter to prevent them from sinking or bleeding too much.

READ Related Post  Dried Kiwi Slices Recipe

Do I need to refrigerate the loaf?
Yes, because of the cream cheese layer, it should be stored in an airtight container in the refrigerator to maintain freshness and food safety.

Can I use sourdough discard?
Absolutely. This recipe works perfectly with unfed sourdough discard, which adds subtle tang and helps reduce waste.

Can I make this loaf ahead of time?
Yes, it’s ideal for make-ahead baking. Flavors develop more after a day, making it even more delicious.

Can I substitute the cream cheese?
Full-fat ricotta can be used as a lighter alternative, but the texture will be slightly different and less rich.

How long does the loaf stay fresh?
Refrigerated, it stays fresh for up to five days. Frozen slices last up to two months.

Can I make a gluten-free version?
Yes, replace the all-purpose flour with a 1-to-1 gluten-free flour blend. Baking times may vary slightly.

How do I prevent blueberries from sinking?
Toss the blueberries with 1 tablespoon of flour before folding into the batter. This helps suspend them throughout the loaf.

Can I add more lemon flavor?
Yes, you can increase the lemon zest or add a bit more lemon juice to the batter. A lemon glaze on top will also enhance the citrus flavor.

What size pan is best?
A standard 9×5-inch loaf pan works best for even baking and a nicely shaped loaf.